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 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.