Hot Oil --Overview

Enhanced vapor handling and NPSHR characteristics are focal to Cornell’s latest hot cooking oil pump innovations. When fresh product passes through the fryers a great deal of water is evolved. The water travels along the bottom of the fryer, intact in a liquid phase at 200°C, until it reaches the pump suction. Here the action of the impeller breaks up the water into smaller droplets which flash to steam. Ordinarily, entrained steam would severely impact pump head and flow, but another Cornell innovation prevents this type of degradation. The "vapor suppression line" was developed in response to this phenomenon.

Overview | Specifications| Literature |

Hot Oil

Features and Benefits

All iron construction for uniform thermal expansion
(Ductile iron and 316 SS construction also available)
Double volute for balanced radial forces, extending
bearing and seal life
External balance line for lower seal box pressure,
particle removal, and reduced axial loading
Vapor suppression line to help eliminate flushing of water entrained oil
Hydrostatic pressure test
Oil lubricated bearing frames with Viton lip seals for extended service life
All teflon closure seals• Two year warranty