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Guide: Probiotic Beverages (Non-Dairy) – Balancing Pasteurization with Live Cultures

Table of Contents

  1. Introduction
  2. Market Overview: The Rise of Non-Dairy Probiotic Beverages
  3. Understanding Pasteurization in Probiotic Beverage Production
  4. The Delicate Balance: Heat vs. Live Cultures
  5. Types of Non-Dairy Probiotic Beverages
  6. Pasteurization Methods for Probiotic Beverages
  7. Why Use Tunnel and Batch Pasteurizers from PRO Engineering / Manufacturing Inc.?
  8. Best Practices for Preserving Live Cultures Post-Pasteurization
  9. Frequently Asked Questions
  10. Conclusion

1. Introduction

The growing interest in gut health, functional drinks, and dairy-free alternatives has led to a booming market for non-dairy probiotic beverages. From kombucha and kefir to enhanced fruit juices and botanical blends, these drinks deliver a one-two punch of taste and health benefits.

Yet, one of the greatest challenges in manufacturing these products lies in balancing pasteurization—necessary for shelf stability and safety—with the preservation of live probiotic cultures. This guide explores how innovative processing, especially using tunnel pasteurizers and batch pasteurizers from PRO Engineering / Manufacturing Inc., enables beverage brands to achieve both.

2. Market Overview: The Rise of Non-Dairy Probiotic Beverages

Non-dairy probiotic beverages are no longer niche. Health-conscious consumers, especially those avoiding dairy, are driving explosive growth in this category.

Market Snapshot (2024–2025):

  • 🌎 Global Functional Beverage Market: Expected to reach $208.13 billion by 2025 (Grand View Research).
  • 🧃 Non-Dairy Probiotic Beverage Segment:
    • Valued at $13.5 billion in 2023, projected to hit $22.8 billion by 2028 (CAGR: 11.2%).
    • Kombucha alone is a $3.5 billion market, growing at over 13% CAGR.
  • 👩‍⚕️ Consumer Trends:
    • 63% of U.S. consumers seek digestive health benefits from beverages.
    • 48% prefer dairy-free options for ethical, health, or dietary reasons.
  • 🌿 Top Growth Regions:
    • North America and Europe are key markets.
    • Asia-Pacific is rapidly expanding due to plant-based trends and gut-health awareness.

As demand increases, so does the need for scalable and high-quality pasteurization solutions that don’t compromise live probiotics—a challenge PRO Engineering / Manufacturing Inc. has expertly addressed.

3. Understanding Pasteurization in Probiotic Beverage Production

Pasteurization is essential for removing harmful bacteria, extending shelf life, and ensuring product consistency. However, in probiotic beverages, heat treatment must be carefully controlled to avoid destroying the beneficial microbes that define these drinks.

Common pasteurization goals:

  • Ensure microbiological safety
  • Improve shelf stability
  • Retain flavor and nutritional properties
  • Preserve viable probiotic strains when applicable

There are several approaches to pasteurization, each with its own advantages, and the right equipment makes all the difference.

4. The Delicate Balance: Heat vs. Live Cultures

Tunnel pasteurizer system by PRO Engineering processing probiotic beverages

Live cultures like Lactobacillus, Bifidobacterium, and Saccharomyces are highly sensitive to temperature. Most begin to degrade at above 104°F (40°C), while standard pasteurization can range from 145°F to 185°F (63°C–85°C).

So how do manufacturers balance pasteurization with probiotic viability?

  • ✅ Pre-pasteurize and inoculate after cooling: Pasteurize the base liquid, then add cultures.
  • ✅ Use heat-tolerant probiotic strains: Some strains can survive mild pasteurization.
  • ✅ Control the dwell time: Limiting heat exposure reduces damage.
  • ✅ Innovate with equipment like tunnel and batch pasteurizers: Fine-tuned systems from PRO Engineering / Manufacturing Inc. ensure optimal control over time and temperature.

This delicate balance demands equipment that offers precision, flexibility, and efficiency—hallmarks of PRO’s engineered solutions.

5. Types of Non-Dairy Probiotic Beverages

Here are the most popular categories of dairy-free probiotic drinks making waves in 2025:

1. Kombucha

  • Fermented tea with yeast and bacteria (SCOBY).
  • Naturally carbonated and mildly alcoholic.
  • Often lightly pasteurized to control fermentation.

2. Water Kefir

  • Fermented with water, sugar, and kefir grains.
  • Delicate and usually low in acidity.

3. Probiotic Juices

  • Fruit or vegetable juice inoculated with probiotics.
  • Require gentle pasteurization and careful pH balance.

4. Fermented Botanical Tonics

  • Herbal infusions fermented with yeast or bacteria.
  • Often packaged in smaller craft batches.

5. Sparkling Probiotic Drinks

  • Carbonated blends of fermented tea, fruit, or water kefir.
  • Need precise temperature handling to maintain bubbles and probiotics.

These drinks have one thing in common: they benefit from advanced pasteurization control systems like the SlimLine Tunnel Pasteurizers offered by PRO Engineering / Manufacturing Inc.

6. Pasteurization Methods for Probiotic Beverages

The choice of pasteurization method directly impacts the quality, shelf life, and probiotic retention of a beverage.

A. Tunnel Pasteurizers

  • Best for large-scale, continuous beverage lines.
  • Bottles or cans move through heated zones for exact times.
  • Great for kombucha, probiotic juices, and sparkling drinks.
  • Learn more: Tunnel Pasteurizers

B. Large Tunnel Pasteurizers

C. SlimLine Pasteurizers

D. Batch Pasteurizers

7. Why Use Tunnel and Batch Pasteurizers from PRO Engineering / Manufacturing Inc.?

PRO Engineering / Manufacturing Inc. has become a leader in the pasteurization space for one reason: precision performance for health-focused beverages.

What Sets PRO Apart?

  • ✔️ Over 40 years of experience
  • ✔️ Energy-efficient and compact designs
  • ✔️ Customizable temperature zones for probiotic protection
  • ✔️ Expert support for integration and maintenance

Whether you’re scaling up kombucha production or crafting a small-batch probiotic tonic, PRO offers solutions that deliver:

  • Safety without sacrificing culture viability
  • Consistent flavor profiles and product stability
  • Durable stainless-steel designs built for longevity

PRO’s Tunnel Pasteurizers and Batch Pasteurizers are engineered for the nuanced needs of today’s health beverage manufacturers.

8. Best Practices for Preserving Live Cultures Post-Pasteurization

To keep probiotic cultures alive and active, it’s critical to combine proper pasteurization with post-processing care:

1. Inoculate After Pasteurization

  • Add probiotics after the heat phase in a controlled environment.

2. Use Encapsulated Probiotics

  • These are coated to survive heat, pH, and pressure.

3. Control pH and Oxygen

  • Lower oxygen environments protect anaerobic probiotics.

4. Chill Immediately

  • Rapid cooling after pasteurization preserves quality and prevents over-processing.

5. Store Cold

  • Maintain cold chain logistics to ensure culture viability on the shelf.

Manufacturers using PRO’s Batch Pasteurizers or SlimLine systems can easily integrate these best practices thanks to their tailored design and fine temperature control.

9. Frequently Asked Questions

Q1: Can probiotics survive pasteurization?

Some heat-tolerant strains can survive mild pasteurization. More commonly, pasteurization is done first, and probiotics are added after.

Q2: Which probiotic beverages are typically pasteurized?

Kombucha and probiotic juices are often pasteurized to prevent over-fermentation, particularly for shelf-stable versions.

Q3: What is the best pasteurization method for small beverage companies?

Batch Pasteurizers from PRO Engineering are ideal due to their cost efficiency, control, and scalability.

Q4: How does a tunnel pasteurizer work for probiotic beverages?

A Tunnel Pasteurizer uses zones of heat and cooling to gradually bring the product to a safe temperature and back down—preserving flavor and preventing spoilage.

Q5: Why should I choose PRO Engineering for my pasteurizer?

PRO’s engineering team designs systems with both performance and probiotic protection in mind, ensuring your beverage remains potent, flavorful, and safe.

10. Conclusion

Non-dairy probiotic beverages are more than a trend—they’re the future of functional drinks. But creating a product that is both safe and probiotic-rich demands careful pasteurization and the right equipment.

With tunnel pasteurizers, large-scale solutions, and batch systems tailored for small and growing brands, PRO Engineering / Manufacturing Inc. delivers the tools to make it possible.

Explore the options:

Whether you’re launching your first product or expanding to new markets, trust PRO to help you balance safety, shelf-life, and live-culture efficacy—every bottle, every batch.

RESOURCES:

Government:

  1. FDA Food Safety Modernization Act (FSMA)
  2. USDA Food Safety Guidelines
  3. NIH: Probiotics and Human Health

Wikipedia:

  1. Probiotic
  2. Pasteurization
  3. Functional beverage

ABOUT PRO ENGINEERING / MANUFACTURING INC.

Trusted | Knowledge | Quality

We have been involved in pasteurizers since 1977.

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and Beverage Makers. When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers; PRO is a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Edward A. Michalski CEO

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.

Ed, along with his brother David, formed PRO Engineering / Manufacturing Inc. Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers. PRO Engineering / Manufacturing Inc. has been designing and manufacturing great pasteurizers for over four decades.

For more information on tunnel and batch pasteurization contact PRO Engineering / Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.

Partner with a PRO!… PRO Engineering / Manufacturing Inc.

Internal Resources:

Microbial Safety in Craft Cider: Best Practices & Pasteurization Solutions

Sponsored by PRO Engineering / Manufacturing Inc.

Table of Contents

Introduction

Craft cider is experiencing a surge in popularity, with consumers gravitating towards small-batch, artisanal varieties that showcase unique flavors and traditional fermentation methods. However, while craft cider offers an authentic and distinctive experience, it is essential to ensure microbial safety to protect both consumers and the brand’s reputation.

Unpasteurized cider has been linked to various foodborne illness outbreaks caused by bacteria such as E. coli and Salmonella. To mitigate these risks, pasteurization remains the most effective method to eliminate harmful microorganisms while preserving the cider’s quality.

This guide explores the importance of microbial safety in craft cider production, highlighting potential risks, best practices, and the most reliable pasteurization solutions from PRO Engineering / Manufacturing Inc.

Market Overview of Craft Cider

Global Market Insights

The craft cider industry is expanding at an impressive rate, driven by consumer demand for natural, locally produced beverages. Here are some key statistics:

  • Market Size: The global cider market was valued at approximately $15.4 billion in 2023 and continues to grow.
  • Projected Growth: The market is expected to reach nearly $23.77 billion by 2030, with a CAGR of 6.4% from 2024 to 2030.
  • Regional Influence: North America and Europe lead the craft cider movement, with increased investments in local orchards and cider houses.

The shift towards premiumization and authenticity in the alcoholic beverage industry has fueled the rise of craft cider. Key trends include:

  • Flavor Innovations: Experimentation with botanicals, hops, and barrel-aging techniques to create unique cider profiles.
  • Sustainability: Consumers prefer brands that emphasize organic apples, eco-friendly packaging, and sustainable farming.
  • Direct-to-Consumer Growth: Online sales and taproom experiences have strengthened craft cider’s connection with enthusiasts.

Microbial Risks in Cider Production

While cider has a naturally low pH due to its acidity, it is still susceptible to microbial contamination. Ensuring safety requires understanding common pathogens and their sources.

Common Pathogens

Some of the most concerning pathogens found in unpasteurized cider include:

  • Escherichia coli (E. coli) O157:H7 – Can cause severe gastrointestinal illnesses and has been linked to several outbreaks from unpasteurized apple cider.
  • Cryptosporidium parvum – A protozoan parasite that causes gastrointestinal issues, often transmitted through contaminated water.
  • Salmonella spp. – Commonly found in improperly sanitized equipment or contaminated apples.
  • Listeria monocytogenes – A dangerous pathogen that can survive refrigeration and pose severe risks to pregnant women and immunocompromised individuals.

Sources of Contamination

  • Raw Apples: Ground-harvested apples can pick up bacteria from soil, animals, and unsanitary handling.
  • Processing Equipment: Poorly cleaned cider presses, tanks, and hoses can harbor harmful microbes.
  • Water Quality: Unfiltered water used in production may contain contaminants that compromise safety.

Ensuring Microbial Safety in Craft Cider

To maintain a safe and high-quality product, cider producers should implement the following best practices:

Good Manufacturing Practices (GMP)

  • Employee Training: All staff should understand hygiene protocols and proper cider handling.
  • Facility Maintenance: Production areas should be clean, dry, and well-ventilated to prevent mold and bacteria buildup.
  • Ingredient Sourcing: Using high-quality, well-sanitized apples reduces contamination risks.

Sanitation Protocols

  • Cleaning Schedules: Regular cleaning of all cider-making equipment, including fermentation tanks and bottling lines.
  • Sanitization Products: Use industry-approved sanitizers that effectively eliminate microbes.

Pasteurization Methods

Pasteurization remains the gold standard for microbial control in cider production. The two most effective methods are:

  • Tunnel Pasteurization: A continuous process that gradually heats bottled or canned cider to eliminate harmful microbes.
  • Batch Pasteurization: A smaller-scale method where cider is heated in tanks before packaging.

PRO Engineering / Manufacturing Inc.: Pasteurization Solutions

Image of Cider bottles after Batch pasteurizer ensuring microbial safety in small-batch cider, PRO Engineering pasteurization system for craft cider quality control

PRO Engineering / Manufacturing Inc. provides state-of-the-art pasteurization solutions to ensure cider producers maintain microbial safety without compromising quality.

Tunnel Pasteurizers

For large-scale cider production, Tunnel Pasteurizers are the best option. They offer:

Batch Pasteurizers

For small-batch cider makers, Batch Pasteurizers provide flexibility and efficiency. Options include:

FAQs

1. Why is microbial safety crucial in cider production?

Microbial contamination can cause serious health risks, product recalls, and brand damage. Proper safety measures prevent these issues.

2. What happens if cider is not pasteurized?

Unpasteurized cider can contain harmful pathogens, leading to foodborne illnesses and regulatory violations.

3. What’s the best pasteurization method for small cider producers?

Batch pasteurization is ideal for small-scale producers. PRO Engineering / Manufacturing Inc. offers top-tier systems designed for craft cider safety.

4. How do tunnel pasteurizers benefit larger cider production?

Tunnel pasteurizers provide continuous, high-efficiency microbial elimination, making them the best choice for high-volume operations.

5. Why choose PRO Engineering / Manufacturing Inc. for pasteurization?

They provide industry-leading pasteurization solutions with a focus on efficiency, reliability, and safety for craft cider producers.

Conclusion

Microbial safety is a non-negotiable aspect of craft cider production. Implementing Good Manufacturing Practices, robust sanitation protocols, and pasteurization ensures a safe, high-quality product.

For the most reliable, efficient pasteurization systems, trust PRO Engineering / Manufacturing Inc.—the industry leader in cider microbial safety solutions.

RESOURCES

Government:

  1. FDA – Cider Processing & Safety
  2. CDC – Foodborne Illness & Unpasteurized Cider
  3. USDA – Pasteurization & Microbial Control

Wikipedia:

  1. Cider Production
  2. Foodborne Pathogens
  3. Pasteurization

ABOUT PRO ENGINEERING / MANUFACTURING INC.

Trusted | Knowledge | Quality

We have been involved in pasteurizers since 1977.

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and Beverage Makers. When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers; PRO is a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Edward A. Michalski CEO

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.

Ed, along with his brother David, formed PRO Engineering / Manufacturing Inc. Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers. PRO Engineering / Manufacturing Inc. has been designing and manufacturing great pasteurizers for over four decades.

For more information on tunnel and batch pasteurization contact PRO Engineering / Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.

Partner with a PRO!… PRO Engineering / Manufacturing Inc.

Internal Resources:

The Future of Fruit Smoothies: Why Purees, Pulp & Proper Pasteurization Are Game Changers

Sponsored by PRO Engineering / Manufacturing Inc.

Table of Contents

Introduction

Fruit smoothies have surged in popularity over the past decade, driven by growing consumer demand for nutritious, natural, and delicious beverages. While many enjoy traditional fruit smoothies, those with added purees or pulp offer a richer texture and higher nutrient content.

To ensure safety and longevity without compromising quality, proper pasteurization is crucial. This guide explores everything you need to know about fruit smoothies with purees and pulp, including market trends, health benefits, and the best pasteurization methods using PRO Engineering / Manufacturing Inc.’s advanced pasteurization technology.

Market Size and Growth of Fruit Smoothies with Added Purees or Pulp

The fruit smoothie market, especially those containing added purees or pulp, has shown significant expansion in recent years.

  • The global smoothie market was valued at approximately $14.1 billion in 2022 and is expected to reach $24.6 billion by 2030, growing at a CAGR of 7.5%.
  • Demand for premium smoothies with added purees and pulp is increasing as consumers seek beverages with higher fiber and nutrient content.
  • North America holds the largest market share, accounting for 35% of global sales, with Europe and Asia-Pacific following closely behind.
  • The functional beverage industry, including smoothies, is expanding due to increased awareness of gut health, leading to an uptick in smoothies featuring added fruit fibers and probiotics.

Key Ingredients for a Perfect Fruit Smoothie

A high-quality fruit smoothie relies on the right blend of ingredients. Here are some essential components:

  • Fruits: Bananas, strawberries, blueberries, mangoes, and pineapples provide natural sweetness and vitamins.
  • Purees and Pulp: Enhances texture, fiber content, and taste, often made from mango, peach, or berries.
  • Liquid Base: Options include water, milk, plant-based milk (almond, oat, coconut), or fruit juice.
  • Natural Sweeteners: Honey, agave syrup, or dates for those who prefer extra sweetness.
  • Protein & Additives: Greek yogurt, protein powder, chia seeds, or flaxseeds to enhance nutrition.

Health Benefits of Fruit Smoothies with Purees and Pulp

Drinking smoothies with added purees and pulp offers several health benefits:

  • Higher Fiber Intake: Pulp retains more dietary fiber, promoting digestive health.
  • Nutrient-Dense: Provides essential vitamins, antioxidants, and minerals.
  • Improved Hydration: Fruits have high water content, aiding hydration.
  • Natural Energy Boost: Ideal for post-workout recovery or an afternoon pick-me-up.
  • Better Satiety: Keeps you fuller for longer due to fiber-rich content.

The Role of Pasteurization in Fruit Smoothies

Image of smoothies for article “Discover the growing trend of fruit smoothies enriched with added purees and pulp, offering enhanced flavor, texture, and nutritional benefits

Smoothies, especially those containing fresh ingredients and purees, are susceptible to microbial contamination. Pasteurization extends shelf life and ensures safety while maintaining nutritional integrity. PRO Engineering / Manufacturing Inc. specializes in pasteurization solutions that optimize smoothie quality while adhering to food safety regulations.

Best Pasteurization Options for Fruit Smoothies

1. Tunnel Pasteurization

  • Ideal for large-scale smoothie production.
  • PRO Engineering / Manufacturing Inc.’s Tunnel Pasteurizers ensure consistent heat treatment, eliminating pathogens while preserving flavor and nutrients.
  • Learn more about Tunnel Pasteurizers.

2. Large Tunnel Pasteurizers

  • Suitable for high-capacity production lines.
  • Efficiently processes bulk smoothie batches without compromising taste.
  • Discover Large Tunnel Pasteurizers for your needs.

3. SlimLine Pasteurizers

  • Compact and energy-efficient, perfect for mid-sized operations.
  • Ensures uniform heating and effective microbial control.
  • Check out SlimLine Pasteurizers.

4. Batch Pasteurization

  • Best for small to medium-sized production.
  • Gentle heat treatment maintains quality while eliminating harmful bacteria.
  • Read more about Batch Pasteurizers.

5. Single-Temp and Triple-Temp Pasteurizers

How PRO Engineering / Manufacturing Inc. Ensures Quality and Safety

Using PRO Engineering / Manufacturing Inc.’s pasteurization solutions guarantees:

  • Extended Shelf Life: Keeps smoothies fresh for longer.
  • Preserved Nutrients: Retains vitamins and minerals during processing.
  • Safe Consumption: Eliminates bacteria, yeast, and mold risks.
  • Scalability: Offers solutions for all business sizes, from small startups to large-scale production.

FAQs

1. What is the best way to extend the shelf life of fruit smoothies with pulp?

Pasteurization using PRO Engineering / Manufacturing Inc.’s Tunnel and Batch Pasteurizers is the most effective method to extend shelf life while preserving quality.

2. Does pasteurization affect the taste and texture of fruit smoothies?

When done correctly, tunnel pasteurization and batch pasteurization maintain the rich texture and natural flavors of fruit smoothies.

3. Are pasteurized fruit smoothies healthier than unpasteurized ones?

Yes. Pasteurization removes harmful bacteria while keeping essential nutrients intact, making smoothies safer to consume.

4. What is the difference between tunnel and batch pasteurization?

Tunnel pasteurization is ideal for large-scale production, while batch pasteurization suits small to medium-sized batches. PRO Engineering / Manufacturing Inc. offers both solutions to fit different business needs.

5. How do I choose the right pasteurization system for my smoothie business?

The best option depends on your production scale. Large Tunnel Pasteurizers are best for high-output businesses, while Batch Pasteurizers are great for smaller operations.

Conclusion

Fruit smoothies with added purees and pulp are gaining traction for their superior texture, taste, and nutrition. However, to ensure safety and longevity, proper pasteurization is crucial. PRO Engineering / Manufacturing Inc. provides top-tier pasteurization solutions, from Tunnel Pasteurizers to Batch Pasteurization Systems, making it easier for businesses to maintain product quality and meet market demands.

By leveraging PRO Engineering / Manufacturing Inc.’s advanced technology, smoothie manufacturers can optimize efficiency, safety, and consumer satisfaction. Explore their range of pasteurization solutions today to ensure the best quality smoothies for your customers!

RESOURCES

Government:

  1. Food and Drug Administration (FDA) Beverage Guidelines: https://www.fda.gov/food
  2. USDA Guidelines for Pasteurization: https://www.usda.gov/topics/food-safety
  3. CDC Guidelines on Foodborne Illness Prevention: https://www.cdc.gov/foodsafety/index.html

Wikipedia:

  1. Smoothie: https://en.wikipedia.org/wiki/Smoothie
  2. Pasteurization: https://en.wikipedia.org/wiki/Pasteurization
  3. Food Safety: https://en.wikipedia.org/wiki/Food_safety

ABOUT PRO ENGINEERING / MANUFACTURING INC.

Trusted | Knowledge | Quality

We have been involved in pasteurizers since 1977.

PRO Engineering / Manufacturing Inc. has developed a range of small, medium, and large-sized tunnel & batch pasteurizers to fit the needs of BrewMasters and Beverage Makers. When our customers asked for more compact as well as full-size tunnel pasteurizers, PRO developed models to fit our customers’ needs. Then our customers needed a batch pasteurizer. We now provide batch pasteurizers; PRO is a business that continually innovates to meet customer needs.

For more than 40 years, we have been delivering solutions for beverage product shelf stability and consumption safety.

Edward A. Michalski CEO

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.

Ed, along with his brother David, formed PRO Engineering / Manufacturing Inc. Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers. PRO Engineering / Manufacturing Inc. has been designing and manufacturing great pasteurizers for over four decades.

For more information on tunnel and batch pasteurization contact PRO Engineering / Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.

Partner with a PRO!… PRO Engineering / Manufacturing Inc.

Internal Resources:

ABOUT US

PRO Engineering/Manufacturing, Inc. was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. From this modest beginning, complete machine fabrication capabilities were quickly added followed by the installation of our own in-house engineering and design group.

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