Influence of coal blending structure on pushing current of coke oven

Abstract

The difficulty of pushing coke directly affects the quality and output of coke, which disturbs the normal production, causes damage, and shortens the service life of coke oven and other ancillary equipment. The relationship between coal blending structure and pushing current is studied through industrial test in this paper, including the influence of coal moisture, caking, volatile matter content and fineness. The results indicate that the pushing current has a complex relationship with coal blending structure. The increase of moisture increases the average pushing current Iav, and the dry and wet coal blending technology can reduce the times N of large pushing current without changing the Iav. Iav and N first decrease and then increase with the increase of caking index. A small increase of volatiles plays an important role in reducing Iav and N. While the effect of blending coal fineness on the pushing current shows an opposite trend. Therefore, appropriate coal structure parameters are very important for economical and efficient coking.