针对新型300 t钢包，采用现场测试和三维有限元数值模拟对烘烤阶段包壳表面的温度场进行了研究，有限元计算结果与现场测试数据吻合较好，所采用数值模型可靠准确地反映了实际情况。现场测试结果表明，钢包在烘烤阶段，包口处的包壳表面温度最高，其余部位温度相差不大。钢包烘烤10 h后投入运行，包壳表面的温度持续上升，仍处于蓄热状态。通过数值模拟得到新型钢包要经过30 h的烘烤才能达到稳态，烘包过程进行15 h后，包壳表面温升速率降低到小于5 ℃/h。
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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