Railroad track pans is the name of the units that are designed to allow steam trains the ability to refill water supply while still in motion. In the British language, such devices are called water troughs. Track pans feature a long trough filled with water that lies next to flat stretches of railway tracks between rails. As soon as a train passes over the trough, it lets down its water scoop. The forward motion and speed of the locomotive forces water in the scoop, up through the scoop pipe and finally into the locomotive tanks or tender.
Main line steam locomotives require a lot of water. So much so that the water tender or side tanks must be refilled in intervals. During long distance journeys that are non-stop, there must be a way for these trains to refill their supply without making a stop. Locomotive engineer John Ramsbottom created the solution to this in 1860. He is given credit for developing the first track pans, which were installed in North Wales in June 1860.
These units required a close and convenient water source to be effective. This is because the troughs need to be refilled after the locomotives take water. The unit length should be on a level track, with a small portion of track that is raised at each to allow for water retaining. Because trains must travel at a considerable speed in order to pick up water, there must be a separation between commercial stop points and trough locations.
On the underside of locomotive tender is where scoops are installed. They can be easily adjusted with hand screws or other power devices. These parts move the water into a pipe that releases the liquid into the appropriate tank. It is important that the scoops are lowered at the correct speed and location. They should be put down shortly after the pans begin and brought back up when the tank is full or the pans end.
Trial and error went into the development process of these units and it took time before they were installed on many tracks. Water being picked up at speed often resulted in spraying behind the scoop, which put train passengers at risk of being soaked. The spraying also made for more difficult maintenance of tracks.
In cold weather, this water would freeze, which prevented water pickup unless heating devices were installed. Another early problem was that the troughs took time to refill after use. This meant that close-following locomotives were unable to use pans immediately after other trains.
In general, the devices proved expensive to maintain. They needed pumping stations, employee maintenance and plumbing. The added necessities meant that these units were primarily used on railways that had a lot of traffic. In America, railways on the East Coast, such as New York and Pennsylvania railroads, still use these structures. Britain main lines typically have these installed as well.
Railroad track pans first came into existence in 1860. They were created so that steam trains could refill water supply while on the move. The devices are not commonly seen in modern times, but are still installed in some eastern portions of America as well as main lines of Britain.
Main line steam locomotives require a lot of water. So much so that the water tender or side tanks must be refilled in intervals. During long distance journeys that are non-stop, there must be a way for these trains to refill their supply without making a stop. Locomotive engineer John Ramsbottom created the solution to this in 1860. He is given credit for developing the first track pans, which were installed in North Wales in June 1860.
These units required a close and convenient water source to be effective. This is because the troughs need to be refilled after the locomotives take water. The unit length should be on a level track, with a small portion of track that is raised at each to allow for water retaining. Because trains must travel at a considerable speed in order to pick up water, there must be a separation between commercial stop points and trough locations.
On the underside of locomotive tender is where scoops are installed. They can be easily adjusted with hand screws or other power devices. These parts move the water into a pipe that releases the liquid into the appropriate tank. It is important that the scoops are lowered at the correct speed and location. They should be put down shortly after the pans begin and brought back up when the tank is full or the pans end.
Trial and error went into the development process of these units and it took time before they were installed on many tracks. Water being picked up at speed often resulted in spraying behind the scoop, which put train passengers at risk of being soaked. The spraying also made for more difficult maintenance of tracks.
In cold weather, this water would freeze, which prevented water pickup unless heating devices were installed. Another early problem was that the troughs took time to refill after use. This meant that close-following locomotives were unable to use pans immediately after other trains.
In general, the devices proved expensive to maintain. They needed pumping stations, employee maintenance and plumbing. The added necessities meant that these units were primarily used on railways that had a lot of traffic. In America, railways on the East Coast, such as New York and Pennsylvania railroads, still use these structures. Britain main lines typically have these installed as well.
Railroad track pans first came into existence in 1860. They were created so that steam trains could refill water supply while on the move. The devices are not commonly seen in modern times, but are still installed in some eastern portions of America as well as main lines of Britain.
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