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Hot Oil Transfer

Deep-Frying

Deep-frying is a cooking process, through which water containing foodstuff is immersed into edible oils or fats at temperatures between 140 – 180 °C.In the first phase, within a few seconds, a thin crust forms, whose structure crucially affects the deep-frying process and the quality of the food with regards to fat absorption and crispness

Application : Hot Oil Transfer

PUMP: RCC 32 16A 4B22 100 3
PERFORMANCE: Flow 15 m3/h – head 9 m
LIQUID: hot vegetal oil with chips particles (5-10 mm) – 180°C

Cantilever pumps can be used to collect dirty hot oil coming from industrial fryers: solids particles will be delivered to the filters without pump’s clogging or mechanical seal failure. 
A key feature of cantilever pump is that there no bearings or bushings submerged therefore the pump can handle liquid with solids and operate dry. 

RCC SERIES

  Impeller type: vortex.
Flow rate: up to 500 m3 /hr. 
Differential head: up to 60 m.
Large free passage clearance up to 150 mm due to the completely recessed impeller.
Heavy duty shaft and bearings.
  •  - None of the bearings are in the liquid and there is no shaft seal or bearing bush;
 - Pumps can run dry without risk of damage;
 - Reliable operation and reduced costs.

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