摘要
介绍了6.25m捣固焦炉生产中的一些温度特点和温控经验,并对捣固焦炉标准温度及加热特性等方面做了论述。分析了影响6.25m捣固焦炉热工系数的因素,提出了一些改进方法和措施,探索和实践了新的炉温测量和管理方法。
Some experience about the temperature control and also the temperature features of the 6.25m stamp- charged coke oven were introduced, and so were the standard temperature and heating characteristics. Some improvement methods and suggestions were proposed through analyzing the factors that impact the thermal coefficient of the 6.25m stamp-charged coke oven, and a new way to measure and control the oven temperature was explored and experienced.
出处
《煤化工》
CAS
2010年第5期29-31,共3页
Coal Chemical Industry
关键词
6.25m捣固焦炉
温度控制
焦饼中心温度
标准温度
6.25m stamp-charged coke oven, temperature control, center temperature of coke cake, standard temperature
