PRO FAQs

What is Pasteurization?

Pasteurization is the process of exposing a food or beverage product to a temperature that is high enough, and for a duration that is long enough, to eliminate or reduce unwanted microorganisms to a level that protects product characteristics.

What are Pasteurizers?

Pasteurizers are thermal processing equipment that improves food or beverage consumer safety by eliminating or reducing disease-causing microorganisms that may be present in products. They also help improve the product shelf life by eliminating or reducing microorganisms, thereby contributing to the extension of the product’s freshness and taste.

What is a P.U.?

A P.U., or Pasteurization Unit, is the microorganism lethal rate that results from exposure to 140 °F (60 °C) for one minute. It is used to provide the standard metric for quantifying the magnitude of pasteurization for beer, cider, and other beverages.

Is a P.U. better than time and temperature measurements?

It depends. It is more appropriate than time and temperature measurement for some products, such as most beers and ciders, but not for all. Other products, like cold brew coffees and fruit based beverages, are typically exposed to a targeted temperature for a specific time duration. For example, some bacteria can survive over 200,000 P.U.s when exposed to 140 °F for a 24-hour day. However, it may only take a few minutes at 170 °F to terminate them.

Why should I use a P.U. monitor/recorder?

A P.U. monitor /recorder offers recorded data resulting from real time measurement of product time and temperature variation along with the associated accumulation of Pasteurization Units.

What is the product cold spot measurement?

The product cold spot is the last spot within the product container where externally influenced heat transferring characteristics impacts the temperature of the total contained product. As an example, the cold spot is typically at about ¾ inch +/- ¼ inch from the base of a 12-oz can or bottle, at the center of the bottle or can. It is the spot where pasteurization magnitude is last converted to the applied temperature variation.

WHY IS A P.U. MONITOR IMPORTANT?

To indicate that proper pasteurization has occurred, for tracking and quality assurance.

What is the cold spot?

The product cold spot is the last spot within the product container where externally influenced heat transferring characteristics impact the temperature of the total contained product. As an example, the cold spot is typically at about ¾ inch +/- ¼ inch from the base of a 12-oz can or bottle, at the center of the bottle or can. It is the spot where pasteurization magnitude is last converted to the applied temperature variation.

Why should I pasteurize beer?

Pasteurization reduces the rate of unwanted microbiological growth. It helps to assure that shelf life is extended for taste freshness by eliminating unwanted yeast growth.

Why pasteurize in general?

The reason food and beverages are pasteurized is to eliminate, or reduce, unwanted harmful microorganisms that are present in the product. In general, to stabilize product, enhance shelf life, maintain flavor, follow quality control and eliminate microorganisms. This also promotes processing products with no additives and qualifying for “clean label” designation.

Why should I pasteurizer products such as ciders, teas, mead, fruit additives, and added natural sugars?

Pasteurization will eliminate illness-causing bacteria such as Salmonella or E. coli. In addition, it restricts a continuation of fermentation. Also, it helps to assure that shelf life is extended for taste freshness.

Why should I use a spray batch pasteurizer instead of a bath pasteurization process?

A spray batch pasteurizer offers uniform control of water sprays that transfer heat into the contained product. The temperature applied to product in a bath pasteurizer is exposed to heat transfer variation that does not allow controlled heat transfer within the product.

What is the advantage of post-fill pasteurization?

The product and all internal contact surfaces (containers, lids, caps, crowns) are treated for pathogenic bacteria growth reduction/elimination, which guards against contamination of the product.

HOW MANY PASTEURIZATION UNITS DOES MY PRODUCT NEED?

Each product is different, requiring different P.U.s or time-temperature applications to achieve the needed magnitude of pasteurization units.

Contact PRO Engineering for further details.

I HAVE LIMITED SPACE FOR A PASTEURIZER. DO YOU HAVE A SOLUTION?

PRO Engineering is the leader in space saving pasteurization solutions. We offer you spray batch pasteurizers, SlimLine Tunnel pasteurizers and PRO/Line tunnel pasteurizers.

WHAT ELECTRICAL POWER IS NEEDED?

Three phase 208 VAC or higher

WHAT HEAT SOURCE IS NEEDED?

A low-pressure boiler or hot water

WHAT P.S.I. IS NEEDED FOR THE STEAM?

15 P.S.I. or less

What does my pasteurizer need for service?

A good cleaning program including water treatment or dump and flush.

Call Us Today
414-362-1500

ABOUT US

PRO Engineering and Manufacturing 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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