Hot Oil Pumps
Performance Maps l Specifications l Literature
Cornell’s Hot Oil pumps are the pump of choice for food processors around the world. Enhanced vapor handling characteristics are the 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 Cornells vapor suppression line innovation prevents this phenomenon.
Features and Benefits
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Applications
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Specifications
- RB Series – The Most Efficient Pumps in the Industry
- 2.5” through 10” discharge size
- Flows to 7000 gpm and Heads to 325 feet
- H Series – High Head, High Efficiency pump
- 3” through 8” discharge size
- Flows to 5500 gpm and Heads to 440 feet
- W Series – Low Cost, High Efficiency, 3600 rpm pumps
- 1” through 6” discharge size
- Flows to 2500 gpm and Heads to 220 feet
- Y Series – Wide Range of Flow and Head
- 1.25” through 10” discharge size
- Flows to 6600 gpm and Heads to 400 feet

