Cornell’s Hot Oil pumps are the pump of choice for food processors around the world. Enhanced vapor handling characteristics are the focal to Cornell’s latest hot cooking oil pump innovations. When fresh product passes through the fryers a great deal of water is evolved. 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 Cornells vapor suppression line innovation prevents this phenomenon.