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.

FEATURES

All iron construction for uniform thermal expansionDuctile iron and 316 SS construction also availableExternal balance line for lower seal box pressure, particle removal, and reduced axial loadingVapor suppression line to help eliminate flushing of water entrained oilOil lubricated bearing frames with Viton lip seals for extended service lifeHydrostatic pressure testHandles temperatures up to 550°FReplaceable wear ringsFully machined impellersHeavy-walled castingsReplaceable shaft sleevesMinimum 20,000 hours bearing life

Housing Material

:

Iron

• Brochure https://shop.craneengineering.net//ASSETS/DOCUMENTS/ITEMS/EN/cornell-hot-oil-pump-brochure.pdf