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Hot Cooking Oil
Oils used for deep fat frying of foods.
Viscosity: Water-thin at normal operating temperatures of 150ºC-204ºC / 300°F-400°F
Remarks: Hot cooking oils are used primarily for deep fat frying of vegetables and meats. Some cooking oils or fats will become solid at room temperatures; some provision may be necessary to assure melted fat or oil in the pump.
Pump Notes: Cast iron construction is satisfactory. Viton® elastomers are recommended due to temperature. . Some buildup on pump parts from residues in the oil may occur when continuously recirculating oils being used to fry certain kinds of meat.
See also: Edible Oils, Vegetable Oil
Viton® is a registered trademark of DuPont Dow Elastomers®, L.L.C.