Pot Belly Stoves in Railroads & Train Stations
|Potbelly Stoves for Trains and Railroads|
Many potbelly stoves feature cooktops for simmering coffee, scrambling eggs, or making chili.
The ring around the middle of a potbelly stove was designed to prevent folks from bumping into the bulge of the stove and burning themselves.
Other features found on potbelly stoves include: swing feed doors, large ash pits, cast iron foot rails, and draft controls.
Station Agent's offices were kept warm on a bitter cold day by the B&M Railway King cast iron Potbelly Stove.
The Boston and Maine Railroad Company crafted their own Railway King Style potbelly stove.
It was used to heat their railroad stations, train depots, box cars and even the cabooses too.
|Variations of the Railway King Potbelly Stove|
*with Heat Shield
The Railway King is one powerful heater with impressive style - it is called King for good reason. The style and design is pure, quintessential "potbelly"conjuring up visions of western landscapes. The large stove can heat a sizable area all night long. The ribbing on the body aids in circulating the heat throughout the area. A large removable cooklid rests on the flat top of the stove. At the base of the stove is a removable ash pan that makes cleanup a breeze. Touches of handsome filigree adorn the legs, and the name of the stove surrounds the front loading door. The enchantment surrounding this vintage heating stove continues to endure "long live the King."You may notice that the different variations of railway kings look similar. They vary in size and come with either Nickle guard rail, black guard rail, or no rail. One even has a heat shield.
Estate Railroad stoves, for caboose, station and railway mail car heating, have been adopted as standard by over sixty railroad companies in the United States and Canada.
The Santa Fe has over 6,000 Estate Railroad Stoves in use.
The New york Central Lines have over 4,000 Estate Railroad Stoves in use.
The Erie, the Soo Line, the Pennsylvania Lines, the Northern Pacific, the Union Pacific are all big users.
Before Estate Railroad stoves were introduced, practically all of these roads were using a heater of the old-fashioned "cannon" type, either making it in the own shops or buying the castings from a jobbing foundry. Not because that type of heater had anything in particular to recommend it, but because it was plain and cheap, and because nothing better for the purpose had been offered.
The Estate Stove Company was the first stove manufacturer to realize the importance of proper cooking and heating equipment in railroad service, and to build a line of stoves designed to afford the maximum economy, convenience and safety.
The Estate Railroad Stove is made of the same high-grade materials and with the same careful attention to details of fitting that go into the production of the finest parlor stove in our lone. It is a scientifically designed, well-built stove, air-tight in the full sense of the word, extremely economical of fuel, perfect in its fire control.
Being built for business, there are no frills or furbelows, no fancy carving, no nickel trimmings. It is simply thoroughly a high-grade, sir-tight heater, with the addition of features which insure maximum economy, convenience and safety in railroad service, Because its unique features are patented, the Estate Railroad Stove is practically without competition.
The Safety Features
A violent bump or jar, to say nothing of a wreck, causes the ordinary stove to open and sill its contents, a fire often results.
In the Estate Railroad Stove this danger is entirely overcome. Each door and each cover is held shut with a locking device, so that they cannot open under even the most severe strain.
Unusual Fire-Keeping Qualities
"Will it hold a fire overnight?" is usually the test of a good stove. Estate Railroad stoves will not only hold fire over night, but for a much longer period. In a number of scientific tests, fire has been held for longer than fifty hours in stoves that have seen more than ten years of use.
Coal Bills Reduced 33 to 50%
The ordinary "cannon" stove used by railroads us ab extravagant user of fuel, becomes red-hot soon after heating up, and is practically impossible to control. This is because such stoves are not air-tight, Air enters the fire through a dozen cracks and crevices, and flows uncontrolled through the firepot.
The Estate Railroad Stove is made air-tight and stays air-tight. The ash box is cast in one piece - an exclusive, patented feature of Estate construction, and all necessary joints are so carefully fitted that air cannot gain admission into the stove except through the screw-draft registers in the ash-pit door.
Complete and Convenient Cooking Facilities
"An army fights on its stomach," said Napoleon. And it's just as true that a train crew works on its stomach. Hot meals on the road are essential to the health and efficiency of train crews.
The Estate Railroad is a good cook stove as well as a good heater. It has a large two-hole cooking top with a flanged edge. A portable broiling attachment is also furnished.
A pot rail, to keep vessels from falling off the stove in case of a severe bump or jolt, is furnished as extra.
Heavy rods anchor the heater firmly to the floor of a caboose can be used, holes for these rods being located the the right and left sides of the undertop and extreme bottom of the stove.
Estate RailRoad Stove Nos. 140-180
Used regularly by the Santa Fe, Rock Island, C & N. W., New York Central Lines and others.
Below illustration shows the No. 140 Stove. No. 180 has extension top and three screw draft registers in the ash-box door.
The pot rail shown in this photograph is furnished as an extra on Estate Railroad Stoves Nos. 140, 180, 145, 185, and 149.
It consists of two cast-iron ends, bolted to the top of the stove and joined with 3/8th inch wrought iron pipe.
All of the stoves are made with a flanged edge on the cooking top designed to keep vessels from slipping off. The pot rail, however, makes assurance doubly sure.
The broiling attachment shown in this photograph is part of the regular equipment of Nos. 140 and 180 Caboose Type Estate Railroad Stoves.
No Stronger argument in favor of Estate Railroad Stoves could be presented than the letters we receive - almost every day during the season - from conductors and brakemen who are in intimate, daily contact with our stoves in stations and cabooses.
"Estate Stoves heat up good,' they say; "Make cooking a pleasure;" "Burn less fuel;" "Hold fire longer;" "Prevent fires;" etc. And almost every letter winds up by saying that the Estate Stove has proved so satisfactory for use in stations that the writer now wants one for use in his home.
"Will it keep fire over night?" is the first question to ask in determining the fitness of heating stove equipment.
If the stove in your waiting rooms will not keep fire over night, you may be sure that they are wasting fuel and wasting the time of your employees.
Estate Railroad Stoves will not only keep fire over night, but for a much longer period. In a number of scientific tests we have held fire for longer than 50 hours in stoves that had been in service longer than 10 years.
The installation of Estate Railroad Stoves in your stations and cabooses will be a good investment, not only from the standpoint of fuel saving and low upkeep cost, but as welfare work which will pay big dividends in the increased comfort and efficiency of your train crews.
All the comforts of home on the road is the privilege of trainmen on the U.P., whose cabooses are equipped with these stoves.
Hot biscuits, baked potatoes - every kind of baked or roasted food - is easily and quickly prepared in the big, handy bake oven.
Estate Railroad Stove
Low Caboose Type
Used regularly by the Erie, Pennsylvania Lines West of Pittsburgh, New York Central Lines and others.
This sturdy potbelly stove was once used to heat trains. The extra large cooklid on the flat top allowed the conductor to heat meals and pots of coffee. The flat base helped secure the stove in place and prevent tipping when the journey got rough. Three draft controls regulate heat output and the ribbing on the body of the stove helps circulate the heat throughout the room. A roomy ash removal area makes cleanup quick and easy. Beautiful scrollwork, including the name of the stove, adorns the front loading door. The Consumer Potbelly stove is a reliable and trusted heater, as well as a wonderful piece of history and Americana.
The Hot Blast is a potbelly stove without the standard potbelly middle. The solid cast iron stove, that could often be found warming trains, has a flat base which helped steady the stove in the moving locomotives. The two rods that run along the sides were used to secure the stove into the floor of a railcar to prevent the stove from tipping over if the train derailed. The thick rimmed top features a removable cooklid. Wood is loaded from the stunning front door. The solid nickel door reveals the stove?s name and emblem, a nice piece of history. Primary and secondary draft controls provide for total control of the heat output and an added bonus is the ash removal door at the bottom of the stove.
Though it doesn’t feature the quintessential potbelly shape, the Estate is part of the potbelly family, steeped in a long history of providing warmth to travelers heading west. The vintage stove is a true piece of historic railroad memorabilia, a working artifact from the early days of train transportation. The steel rods would fasten to the floor of a train compartment, most often the caboose, to help prevent the stove from tipping over in case of a train wreck. The flat bottom also aided in keeping the stove steady and secure. Two cooklids, located on top of the antique stove, would warm up the conductor’s pot of coffee and noon-time meal. A large ash clean-out area at the base makes for a quick and easy clean-up of ashes, and the draft controls on the ash clean-out door help regulate the heat. The Estate is not only a reliable and functional heater, it is a historic treasure from America's past.