The ladle is baked offline and lifted to the online baking position. Although it only cools for 30 minutes, the heat is lost quickly, accounting for about 3% of the ladle's heat storage. When the ladle is baked on the line, it not only replenishes the heat lost by the ladle during the lifting process, but also increases the stored heat by about 4%.
During the ladle baking process, part of the heat absorbed by the ladle is removed, and a gap between the ladle roaster and the package edge causes a large amount of radiant heat loss. In addition, the heat loss from the outer wall of the ladle, the heat removed by the volatilization of the ladle, and the heat loss caused by the incomplete combustion of the fuel become the main heat loss during the ladle baking process.
Considering the convection, radiation and conduction heat transfer between the furnace gas and the ladle wall, coupling fuel combustion and wall heat exchange process, the ladle roaster is numerically calculated. The air-fuel ratio of the online package is reasonable, which is an ideal situation. When the new package is baked, the opening of the induced draft fan is small, and the baking is also affected by factors such as moisture in the package, resulting in relatively low thermal efficiency.
From the above analysis, it can be found that the thermal efficiency of the regenerative ladle roaster is closely related to the gas quality, the air-fuel ratio and the opening of the induced draft fan. The higher the calorific value of the fuel, the more heat is generated after combustion and the greater the thermal efficiency. When the air-fuel ratio is around 1.1, the combustion is more sufficient, the fuel heating capacity is stronger, and the thermal efficiency is higher. At the same time, the opening of the induced draft fan determines the air preheating temperature.
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