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Grade % for HO scale modeling

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Posted by Anonymous on Sunday, January 16, 2005 8:56 AM
True, the rule of thumb is 2%.
I do however run a 3% and have not met any problems. I usually like to run a 2-3 engine consist though but have pulled strings of 15-20 cars without problems.
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  • From: Sierra Vista, Arizona
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Posted by cacole on Sunday, January 16, 2005 7:32 AM
The maximum grade that you can get by with depends on the type of locomotives you intend to run, and how long your trains are going to be. A Bachmann 2-8-0 Consolidation, for example, can't pull as long a train uphill without wheel slippage as a diesel can, and a diesel switcher can't pull as much as a full-sized one.

As a general rule of thumb, you should try to keep your grade to no more than 2%.
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  • From: Wake Forest, NC
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Posted by SilverSpike on Saturday, January 15, 2005 10:56 PM
Thanks for the suggestions on the test tracks, I will have to try that on my engines at various grade %'s and car loads.

- Ryan

Ryan Boudreaux
The Piedmont Division
Modeling The Southern Railway, Norfolk & Western & Norfolk Southern in HO during the merger era
Cajun Chef Ryan

  • Member since
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  • From: Carmichael, CA
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Posted by twhite on Saturday, January 15, 2005 10:24 PM
I keep mine to 2% with two VERY short stretches of 2.4%. 2.2% is the maximum grade that most prototype lines tried to stay with (or under), that was the ruling grade for the old Baltimore & Ohio's original main line over the Alleghenies. There are exceptions to that, of course, Rio Grande had a 21-mile stretch of 3% over Tennessee Pass, and the Southern had a 4.5 (I believe) on one of their lines. Santa Fe had 3% over Raton Pass, and Espee had a 3.5% in spots over their Siskiyou Summit line in Oregon. I break my grade as much as I can--several level spots on my 2% over Yuba Summit on my Rio Grande California extension, use 34" minimum radius, and I can pull fairly long trains without any helpers. The wider radius you use on your grade, the easier it is on your locomotive. For example, a 22" radius on a 4% grade is going to limit the length of your trains considerably.
Tom
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Posted by Anonymous on Saturday, January 15, 2005 8:37 PM
I would say that most limit to 2%. Though you can find steeper examples 2% is a very steep grade for mainline prototype.
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Posted by Anonymous on Saturday, January 15, 2005 8:35 PM
You can use a higher percentage grade on a small layout as the size of the layout dictates a shorter train and consquently they will run up a stiffer grade.

Ditto to the earlier post. just put 2 pieces of track on a 1"x4"x8'0 and prop books under one end and see where the locos stop pulling. Depending on your locos you might have to use three pieces of track and a 1"x4"x10'0". I use a two foot level with pieces of cork, one piece of cork is ABOUT 1 %, 2 pieces of cork is ABOUT 2 % and so on, to see what the grade is.

Bob
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Posted by Anonymous on Saturday, January 15, 2005 8:25 PM
I beleive the formula is 1 inch for every 100 inches=1% .If its an ascent with curves like mine then you have to add to the length unforutnatly I am not familiar with how you calculate for curves I just ran out my length a little longer.

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Posted by Anonymous on Saturday, January 15, 2005 8:17 PM
Generally, you don't want to go much above 2-3% on a mainline, though you could push it to 4% if absolutely necessary (and you run shorter trains or add helpers). For branch lines that run short trains anyway, you could push it up to 5%, but not much higher than that.

And of course, it does depend on your locomotives. Some have no problems hauling just about anything up a steep grade; others start their wheels spinning with more than 10 cars on a 3% grade. The only way to tell for sure is to make a test track, angle it at various grades, and see how your locos respond.
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Grade % for HO scale modeling
Posted by SilverSpike on Saturday, January 15, 2005 8:13 PM
What is the generally accepted maximum grade % for modeling an HO scale layout?

Thanks,

Ryan

Ryan Boudreaux
The Piedmont Division
Modeling The Southern Railway, Norfolk & Western & Norfolk Southern in HO during the merger era
Cajun Chef Ryan

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