Enhanced vapor handling and improved sealing technology are central to Fast Link Engineering ’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 Fast Link Engineering's innovative anti-cavitation system prevents this situation.
