Just ten years before, a dining car innovation improved the quality of Seaboard's food & drink.  The company began to eliminate the use of ice from outside sources.  Its onboard kitchens now featured refrigerators that could produce 4,600 ice cubes every 24 hours and maintain temperatures from sub-zero to 36 degrees F.  This allowed for cold drinks and permitted the storage of frozen meats, along with the serving of fruits and vegetables out of season.  Each refrigerator also utilized an ultraviolet ray apparatus that killed harmful bacteria, according to the Florida Times-Union of May 21, 1946.