W 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. Low cost, high efficiency, 3600 RPM pumps 1" through 5" discharge size Flows to 2500 GPM and heads to 295 feet
Features and Benefits
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 (Available on most flanged models)
Vapor suppression line to help eliminate flushing of water entrained oil (Available on most flanged models)
Hydrostatic pressure test
Handles temperatures up to 550 °F
Oil lubricated bearing frames with Viton lip seals for extended service life
Replaceable wear rings
Double volute on some models
Fully machined impellers
Heavy-walled castings
Replaceable shaft sleeves
Two-year warranty
Oversized bearings
Minimum 20,000 hours bearing life
Patented Cycloseal® design (optional)
Low cost of repair
High efficiency
Applications
Hot cooking oil circulation
Snack foods
Potato chips
Other fried foods
Other industrial process applications
Additional Information
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Technical Data
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