This was especially true in wartime, when such materials were scarce and needed elsewhere in the war effort. Formal requisitions to Berlin for “special alloy steel” rails would have taken forever to receive-if they even existed. These tracks would have been readily available near every railway line. Karl Streibel, who visited Sobibor at the end of 1942, said that the “roaster made from the railway lines was supported by a stone base.” The width of the oven is a meter and a half. Several low walls of poured cement are built to a height of 50 centimetres. These grills were built by a “specialist” who arrived at the camp to make the process of body cremation more efficient: “He lays down ordinary long, thick iron rails to a length of 90 metres. In that way not only the newly accumulated corpses were cremated, but also those taken out from the graves.” Ĭhil Rajchman (also known as Henryk Reichman), a Jewish survivor of Treblinka who worked in the death camp area, confirms Matthes’ description of the grills. Heinrich Matthes, the commander of the extermination area in Treblinka, testified at the first Treblinka trial in Dusseldorf, Germany in 1964: “The cremation took place in such a way that railway lines and concrete blocks were placed together. ![]() The SS men and Jewish survivors, both of whom built and operated the grills, described the use of standard railroad tracks in the cremation grills: ![]() ![]() Use of standard railroad tracks in the cremation grills:
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