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| Thermal Field on Shell Surface of Large Ladle During Baking |
| ZHANG Li1,XU Hong1,CUI Jianjun1,LIAO Libao2,LU Jing3 |
| 1. Institute of Process Equipment and Pressure Vessel of East China University of Science and Technology, Shanghai 200237, China; 2. Equipment Department of Baoshan Iron and Steel Co., Ltd., Shanghai 201900, China; 3. Welding Component of Shanghai Baoye Engineering Technology Co., Shanghai 200941, China |
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Abstract The temperature field on shell surface of the new type 300 t ladle during baking was studied by field measurement and three dimensional finite element analysis. The calculated results are in good agreement with the measured data, therefore the adopted numerical model can correctly describe the reality. The results of field measurement show that the highest temperature is at the ladle edge and at the other places the temperature is almost the same during baking. Temperature at the shell surface rises during operation after baking for 10 hours. It takes about 30 hours for such ladle to achieve temperature stability according to the results of FEA. The heating rate of the shell surface is decreased to less than 5 ℃/h after baking for 15 hours.
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Received: 01 January 1900
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2006, Vol. 41 
