Ron Timmer: At the beginning of your presentation you mentioned that the hearth design increased the sump depth by 1/3 metre. In your paper you say that this alloys you to use worse or weaker coke. Can you explain what this has to do with flow in the hearth area towards the taphole, or does another mechanism lead to this conclusion? Nick Di Giorgio: We haven't increased the sump depth in order to use lower grades of coke, I don't think that's quite right. There have been a number of developments that have happened in parallel. We've increased the sump depth essentially to take the hearth into a more stable operating regime, but at the same time we've improved quality.
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机译：RON TIMMER：在演示文稿开始时，您提到炉膛设计将油底壳深度增加1/3米。在你的论文中，你说这合金你使用更糟或较弱的可乐。您能解释一下这与炉膛区域的流动朝向Taphole，还是另一种机制会导致这一结论？ Nick di Giorgio：我们没有增加油底壳深度以使用较低的焦炭等级，我认为这不太正确。有许多并行发生的发展。我们基本上增加了油底壳深度，以便将炉膛带入更稳定的操作制度，但同时我们改善了质量。
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