Cornell’s Hot Oil pumps have become the pump of choice for food processors worldwide. Cornell’s latest hot cooking oil pump innovations focus on enhanced vapor handling characteristics. As fresh oil passes through the fryers, a great deal of water is involved in the process. Water travels along the bottom of the fryer in a liquid phase at 200°C until it reaches the pump suction. Here, the action of the impeller breaks the water up into smaller droplets allowing them to flash into steam. Normally the entrained steam would severely impact pump head and flow, but Cornell’s innovative vapor suppression line prevents this phenomenon from occurring.