Pittsburgh Paper - Coking Under Pressure

AT the last meeting of the Institute, a discussion arose upon the question, Is there pressure in coke ovens?" and many of the members seemed to think that the superiority of the Belgian furnace might be due to the fact that it is a completely closed chamber, in which the gases given off by the coal are, or may be, at more than the atmospheric reassure. It seems to me that this position is untenable, 'and that an examination of one of these ovens in operation will show, not only that there is no excess of pressure in the coke chamber, but that the contrary is true, and a partial vacuum exists. The Belgian or Francoise oven consists of a rectangular chamber closed at the ends by sliding doors, and furnished with flues in the side walls and floor. The new charge is introduced at a time when the furnace is so hot as to cause immediate and copious discharge of the volatile constituents of the coal. The gases pass downwards through the side flues giving out their heat to the walls and thus to the coal. Underneath the floor air is introduced and the gases burn, producing intense heat. Heat is also reflected from the arched roof upon the coal which is therefore heated from all sides. The especial advantage which this construction was designed to secure is that no air is admitted to the coke-chamber. All the heat is produced by the combustion of the unsociable gases, and the yield ought to be a maximum. I t is so in fact, allowing for the imperfections inseparable from furnace construction and management. Sometimes the yield is in excess of the percentage indicated by assay, showing that