Ladle and tundish baking oven: After the initial construction of the ladle and before filling it with molten steel, it must undergo a rigorous baking process. In this process, the ladle baking oven plays a crucial role. Newly built ladles need to be slowly dried according to the characteristics of the refractory materials to ensure their service life. Before filling with molten steel, the wall temperature needs to be raised to a higher level through high-heat baking.

Classification and advantages and disadvantages of ladle baking ovens: In the steel production process, ladle baking ovens are widely used, and their performance directly affects production efficiency and product quality.

Zhengzhou Zhongwei Environmental Protection Equipment Co., Ltd. will compare the technological characteristics of various ladle baking ovens and discuss the approaches and methods for energy-saving transformation.

Ladle and molten iron ladle baking oven: After the initial construction of the ladle and before filling it with molten steel, it must undergo a rigorous baking process. Newly built ladles need to be slowly dried according to the characteristics of the refractory materials, following the baking process curve, to extend the service life of the lining. Before filling with molten steel, the wall temperature needs to be raised to a higher level through high-heat baking to reduce the temperature difference between the molten steel and the wall. This high-temperature wall not only prevents molten steel adhesion but also ensures the quality of the molten steel. During the baking process, the intermediate reheating stage requires a fast baking speed and high temperature. For new ladles and repaired ladles, slow baking is required in the low-temperature stage according to the characteristics of the refractory materials, while rapid heating is required in the high-temperature stage before putting it into use.

The types of ladle baking ovens commonly used in major steel plants include direct-fired, self-preheating, and regenerative types. These different types of baking ovens each have their unique technological characteristics and advantages and disadvantages.

Direct-fired baking oven This follows traditional baking methods, where air and gas are premixed and undergo vigorous combustion inside the ladle, and the combustion exhaust gas is discharged directly through the ladle mouth. In early steel plants, due to insufficient attention to baking ovens, the baking equipment used was often rudimentary, and there were even cases of directly connecting gas pipes for combustion baking. Later, steel plants improved the burners, adopting a self-aspirating design. This type of burner does not require a blower and uses the kinetic energy of the gas itself to draw in the surrounding air. However, it is worth noting that since the relationship between the gas flow rate and the induced air flow rate is not linear, the stability of the air-fuel ratio is questionable.

Self-preheating baking oven Its characteristic is that it has a built-in metal heat exchanger, allowing the flue gas, after being induced by the combustion air, to heat the air and gas through the heat exchanger before being discharged. This design reduces exhaust gas losses to a certain extent and improves baking efficiency. However, due to the inherent limitations of direct-fired baking ovens, there are still limitations on the size of the heat exchanger, resulting in the heat recovery efficiency of the flue gas still needing improvement.

Regenerative combustion technology By alternately switching pairs of regenerators, a cycle of heat absorption and heat release is achieved, effectively recovering the waste heat in the flue gas. In the working state, the left regenerator releases heat, heating the gas flowing through it, while the right regenerator absorbs heat, recovering the sensible heat in the flue gas. Through this continuous switching, the regenerator can efficiently transfer the sensible heat in the flue gas to the air or gas, significantly reducing exhaust heat loss and improving thermal utilization.

In addition, the regenerative baking oven uses an induced draft fan for forced exhaust, allowing the flue gas to be efficiently discharged after passing through the regenerator, and most of the flue gas waste heat is recovered. The regenerative burner control system can automatically adjust the temperature rise curve and reasonably supply the flow rate.

Refining furnace baking oven ：

1. AOD furnace baking Refining furnace baking is more demanding than ladle baking and usually uses high-calorific gas as fuel. The AOD vertical baking oven designed by Zhengzhou Zhongwei Environmental Protection Equipment Co., Ltd. is designed to bake two positions simultaneously and has a dual-drive function of a hydraulic motor and a hydraulic cylinder, supporting equipment rotation and flipping movements.

2. RH vacuum tank baking: Due to the small design of the RH vacuum tank's mouth and the relatively long tank body, it is difficult for the baking oven flame to directly contact the bottom of the tank. In conventional baking, the temperature difference between the upper and lower parts will be relatively large. Our company's RH baking equipment has a unique design with a tightly sealed furnace mouth, effectively reducing the escape of flue gas. At the same time, through the optimized design of the bottom immersion tube, the temperature of the bottom baking is ensured to be stable, thereby reducing the upper and lower temperature difference and improving baking efficiency.

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