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Cornell hot Oil Pump

Cornell Hot Oil Pump

Cornell Pump 

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.

  • All iron construction for uniform thermal expansion
  • Ductile iron and 316 SS construction also available
  • 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
  • Oil lubricated bearing frames with Viton lip seals for extended service life
  • Hydrostatic pressure test
  • Handles temperatures up to 550°F
  • Replaceable wear rings
  • Fully machined impellers
  • Heavy-walled castings
  • Replaceable shaft sleeves
  • Minimum 20,000 hours bearing life

Cornell Pump Company has been known for building durable, high-quality, efficient pumps and parts since 1946. With innovative technologies like their patented Cycloseal®, Run-Dry™ and Redi-Prime® options, Cornell has a pump for just about any application. All products are backed by a two-year warranty.

View Hot Oil Pumps on the Cornell's Website