Re: Icing Platform - Where Was This?


John Sykes III
 

Tony:

In response to you and others.  First, yes, icing requirements varied by the produce in the reefer.  But probably more important, the icing facilities were often run by contractors or vendors, so they tracked the amount of salt and ice added to each car so the owner could be billed for their services.  For example, the ice house at Altoona was originally operated by Amour or Swift (I forget which), so the car owners would be billed by the pounds of salt and tons of ice added at that stop.  PRR eventually took over the icing operations at Altoona to save money (or, more likely, to make money, since they didn't own many reefers).

-- John

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