- Pump Skid Systems
- About Us
Cornell's hot oil pumps are the pump of choice for food processors around the world because of the enhanced vapor handling characteristics. When fresh product passes through the fryers a great deal of water is involved. 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 Cornell's vapor suppression line innovation prevents this phenomenon.
Cornell Pumps provides engineered products and solutions for software information networks, medical, water, energy, and transportation.