Hot Oil Pumps

Enhanced vapor handling and improved sealing technology are central to Cornell’s latest hot cooking oil pump innovations. When fresh product passes through a fryer, water tends to travel along the bottom of the fryer in a liquid phase at 392°F (200°C), until it reaches the pump suction where the action of the impeller breaks up the water into smaller droplets that flash into steam. Ordinarily, entrained steam would impair the pump’s head and flow, but Cornell’s innovative anti-cavitation system prevents this situation.

Features & Benefits

Model Discharge Suction Solids Handling Data Sheet
1WC 1" 1.5" Data Sheet
1.5WH 1.5" 2" Data Sheet
2.5H-CC 2.5" 4" .41" Data Sheet
3HA 3" 6" .5" Data Sheet
3RB-F 3" 5" .5" Data Sheet
4HH-CC 4" 6" .62" Data Sheet
4RB-F 4" 6" .84" Data Sheet
4YB 4" 6" .75" Data Sheet
6HH-CC 6" 8" 1.22" Data Sheet
6RB-F 6" 10" 1.31" Data Sheet
6YB 6" 10" .75" Data Sheet
8H-CC 8" 10" 1.25" Data Sheet
8H-F 8" 10" 1.25 Data Sheet
10RB-F 10" 10" 1.25" Data Sheet