SEASONING AND PROCESSING

Most railroads prefer an air seasoned cross tie.  Depending on temperature, moisture, and other conditions, a cross tie requires 7 to 12 months to properly air season.  This air seasoning gets the tie to the proper moisture content, allowing for creosote penetration into the wood.  The seasoning of the ties can be done prior to processing, or after processing.  At Missouri Tie, we use the German Stacking method of seasoning, as seen in the following pictures.

The first step in processing is end-trimming the tie to length.  This is typically 8’6” or 9’ long.  Once trimmed, the tie is graded per customer standards, most typically Arema Standards.  The tie is then incised on all four sides, and then passes through the end-plating machine.  Some customers require 100% end-plates, and some require selective end-plates.  The tie is then packaged for the treatment cylinder and ready for creosote treatment.

 

Next Process: Treating