H Series Hot Oil Pumps
Cornell's Hot Oil pumps are the pump of choice for food processors around the world. Enhanced vapor handling characteristics are the focal point on Cornell's latest hot cooking oil pump innovations. 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 & Benefits Literature Performance Maps Data Sheets W Series Low cost, high efficiency, 3600 RPM pumps 1" through 5" discharge size Flows to 2500 GPM and heads to 295 feet Y Series Wide range of flow and head 1.25" through 10" discharge size Flows to 6900 GPM and heads to 450 feet RB Series The Most efficient pumps in the industry 2.5" through 10" discharge size Flows to 7000 GPM and heads to 540 feet (2.5RB @ 3000 RPM) H Series High head, high efficiency pump 2.5" through 8" discharge size Flows to 5500 GPM and heads to 490 feet (3HC @ 2400 RPM)
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