Tuesday, March 31, 2009

Estate Smoke Consumer Hot Blast

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.

Anchor Rods
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
Caboose Type
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
No. 149
Low Caboose Type
Used regularly by the Erie, Pennsylvania Lines West of Pittsburgh, New York Central Lines and others.

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