New York Paper - Heat Distribution in New Type Koppers Coke Oven

Although the Siemens regenerator principle was introduced into byproduct coke-oven design about 40 years ago, many problems of construction, and particularly of heat distribution and pressure conditions, have not been fully solved. Heat should be applied to the walls of a coke oven in such a way that the coking of the charge of coal will be completed everywhere at the same time, and at approximately the same temperature. This means that the application of heat should be uniform from the top to the bottom of the coal mass (except for the thin layer at the top that is purposely kept at a somewhat lower temperature to reduce cracking of the byproducts); also that a little more heat must be applied to the coke end than to the pusher end, because the coal mass is a little thicker at that end. As a modern coke oven is about 40 ft. long and 12 ft. high, a real problem is involved in the proper application of heat to the oven walls so as to secure quick coking time (without endangering the walls through local overheating) and produce coke made at a uniform temperature. Design of Ovens In all regenerative ovens, the points of combustion are arranged in duplicate sets, one set operating in one-half the area of the heating wall and the other set alternately operating in the other half. Because of the reversal of the flow of gases, the points of maximum and minimum temperatures are alternately located at the same places, thus preventing dangerous local overheating. The practicability of the principle of reversal of flow seems to have been recognized at an early date, and has been applied with every conceivable flue arrangement, combustion chamber, and means of air and gas supply. To summarize the various principles that have proved useful for the control of oven-wall temperature, the best practice seems to have resulted from the acceptance of the use of vertical flues; the separate supply of air and gas to the base of these flues, with the resulting flame