Our Products

Cornell 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.

Cornell Hot Oil Pumps

Features and Benefits:

  • Uniform thermal expansion
  • Ductile iron and stainless steel 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
  • Handles temperatures up to 550 °F
  • Oil-lubricated bearing frames
  • Replaceable wear rings and shaft sleeves
  • Fully-machined impellers
  • Heavy-walled castings
  • Two-year warranty
  • Low cost of repair
  • High efficiency
ModelDischargeSuctionSolids HandlingData Sheet
1WC1″1.5″.25″Data Sheet
1.5WH1.5″2″.28″Data Sheet
2.5H-CC2.5″4″.41″Data Sheet
3HA3″6″.5″Data Sheet
3RB-F3″5″.5″Data Sheet
4HH-CC4″6″.62″Data Sheet
4RB-F4″6″.84″Data Sheet
4YB4″6″.75″Data Sheet
6HH-CC6″8″1.22″Data Sheet
6RB-F6″10″1.31″Data Sheet
6YB6″10″.75″Data Sheet
8H-CC8″10″1.25″Data Sheet
8H-F8″10″1.25Data Sheet
10RB-F10″10″1.25″Data Sheet