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Boost Shelf Life & Protect Your Brand: Mastering Cold-Pressed Juice Safety with Pasteurization

Table of Contents 

  1. Introduction: The Rise of Cold-Pressed Juices
  1. Why Safety and Shelf-Life Matter More Than Ever
  1. Understanding the Microbial Risks in Fresh Juices
  1. The Science Behind Pasteurization: Heat, Hold, and Harmony
  1. Tunnel Pasteurization vs. Batch Pasteurization: What’s the Difference?
  1. How Pasteurization Extends Shelf Life Without Compromising Flavor
  1. Choosing the Right Pasteurizer for Your Juice Line
  1. PRO Engineering / Manufacturing Inc.: Pioneers in Juice Pasteurization Solutions
  1. Best Practices for Cold-Pressed Juice Producers
  1. The Future of Juice Safety and Innovation
  1. FAQs
  1. Conclusion

1. Introduction: The Rise of Cold-Pressed Juices

Cold-pressed juices have taken the wellness industry by storm. Health-conscious consumers love their vibrant colors, natural flavors, and nutrient-packed profiles. But while the demand continues to soar, one major challenge remains: keeping these juices safe and shelf-stable without sacrificing quality. 

Cold-pressed juice is made by extracting juice through a hydraulic press, rather than traditional centrifugal methods. This process preserves nutrients—but also means there’s no heat step to kill harmful bacteria. That’s where pasteurization becomes crucial. 

Leading manufacturers, such as PRO Engineering / Manufacturing Inc., provide advanced tunnel and batch pasteurizers that enable juice producers to achieve both food safety compliance and extended shelf life—without dulling the product’s taste or nutrition. 

2. Why Safety and Shelf-Life Matter More Than Ever

Consumers expect cold-pressed juices to be “fresh,” but freshness shouldn’t mean unsafe. 
Without proper processing, juices can harbor pathogens such as E. coli, Listeria, and Salmonella—all capable of causing severe illness. 

For small and large juice brands alike, a single contamination incident can destroy consumer trust, invite recalls, and damage your brand permanently. 
Pasteurization offers a proven solution—neutralizing harmful microbes and extending shelf life from just 3–5 days to several weeks. 

That’s a massive advantage in the competitive juice market, where distribution flexibility and profitability depend on product longevity. 

3. Understanding the Microbial Risks in Fresh Juices

Cold-pressed juice is particularly vulnerable to microbial contamination because it’s made from raw fruits and vegetables that can carry natural surface bacteria. 

Even the cleanest facility cannot fully eliminate this risk—washing helps, but only pasteurization ensures consistent safety. 

Common spoilage organisms and pathogens include: 

  • Listeria monocytogenes 
  • Escherichia coli (E. coli) 
  • Salmonella spp. 
  • Clostridium botulinum 
  • Yeasts and molds 

When these microbes grow unchecked, they not only make the juice unsafe but also degrade color, flavor, and aroma—shortening shelf life and hurting product quality. 

4. The Science Behind Pasteurization: Heat, Hold, and Harmony

Pasteurization works by briefly heating juice to a specific temperature, holding it for a precise duration, and then rapidly cooling it down. This process kills or inactivates microbes while preserving nutrients and flavor. 

There are multiple pasteurization methods, but for juice producers, tunnel and batch pasteurizers are the most reliable and scalable. 

The Process in Three Steps: 

  1. Controlled Heating: The product is gradually warmed to a targeted temperature (usually between 160°F and 185°F). 
  1. Holding Phase: The temperature is maintained long enough to destroy pathogens. 
  1. Rapid Cooling: The juice is quickly cooled to preserve taste and color. 

This “heat-hold-cool” balance ensures maximum microbial kill with minimal nutrient loss—a hallmark of advanced systems from PRO Engineering / Manufacturing Inc.. 

5. Tunnel Pasteurization vs. Batch Pasteurization: What’s the Difference?

Both tunnel pasteurizers and batch pasteurizers are proven technologies used by beverage producers worldwide—but each serves different production needs. 

Tunnel Pasteurizers 

Tunnel Pasteurizers are designed for high-volume, continuous operations. They’re ideal for producers distributing cold-pressed juices at scale. 

Bottled beverages move along a conveyor belt through multiple temperature zones, ensuring even heating and cooling. 
The result is a consistent, energy-efficient process that’s perfect for automation and large-scale production. 

  • Large Tunnel Pasteurizers like PRO’s system are built for industrial output with heavy-duty stainless construction. 
  • SlimLine Pasteurizers (see PRO’s SlimLine model) offer compact, space-saving designs for mid-sized producers needing throughput without a large footprint. 

Batch Pasteurizers 

Batch Pasteurizers are best suited for small-batch or specialty juice producers. 
Juice is processed in controlled batches, giving operators full control over temperature, time, and agitation. 

PRO Engineering’s Single-Temp and Triple-Temp Pasteurizers provide flexibility—allowing for different pasteurization cycles or product types in one system. 

In summary: 

  • Tunnel Pasteurizers: High-capacity, continuous flow, consistent results. 
  • Batch Pasteurizers: Smaller scale, flexible, customizable. 

6. How Pasteurization Extends Shelf Life Without Compromising Flavor

Image of fruit for new article: Batch pasteurizer for small-scale juice producers ensuring safety and freshness – PRO Engineering / Manufacturing Inc.

Many cold-pressed juice makers fear that pasteurization will ruin flavor—but when done right, it doesn’t have to. 

With precision systems like those from PRO Engineering, juices retain their fresh aroma, vibrant color, and nutritional quality while achieving weeks of additional shelf life. 

Benefits include: 

Extended distribution reach (nationwide shipping possible) 

  • Reduced waste from spoilage 
  • More consistent product quality 
  • Improved ROI per batch 

This is why both craft juice startups and major beverage producers are turning to PRO’s tunnel and batch systems for pasteurization that protects the integrity of natural products. 

7. Choosing the Right Pasteurizer for Your Juice Line

Selecting the ideal pasteurizer depends on several factors: 

  • Production volume 
  • Packaging type (glass, PET, cans) 
  • Product viscosity 
  • Available floor space 
  • Desired automation level 

For large operations: 

A Large Tunnel Pasteurizer is the gold standard. It provides continuous throughput, minimal labor requirements, and consistent heat distribution. 

For smaller producers or R&D teams: 

A Batch Pasteurizer—such as PRO’s Single-Temp or Triple-Temp models—delivers precision and control at an affordable cost. 

For space-constrained facilities: 

The SlimLine Pasteurizer offers industrial performance in a compact frame—ideal for scaling businesses. 

Every system from PRO Engineering / Manufacturing Inc. is designed for reliability, energy efficiency, and ease of operation—ensuring your cold-pressed juice line meets both safety and profit goals. 

8. PRO Engineering / Manufacturing Inc.: Pioneers in Juice Pasteurization Solutions

With over four decades of innovation, PRO Engineering / Manufacturing Inc. has earned global recognition for its beverage pasteurization equipment. 

From microbreweries and kombucha startups to major beverage brands, PRO’s tunnel and batch systems are known for: 

  • Durable stainless-steel construction 
  • Customizable temperature control 
  • Energy-efficient design 
  • Ease of cleaning and maintenance 
  • Expert technical support 

Whether you’re producing apple juice, green blends, or functional wellness shots, PRO Engineering ensures consistent pasteurization, product safety, and superior flavor retention. 

The company’s innovative approach combines engineering precision with customer-focused customization, making them a trusted partner in the beverage industry. 

9. Best Practices for Cold-Pressed Juice Producers

Even the best pasteurizer needs the right practices behind it. Here are key guidelines to follow: 

1. Source Clean Produce 

Start with high-quality, sanitized fruits and vegetables. Poor inputs increase microbial loads. 

2. Maintain Strict Hygiene 

Clean rooms, equipment sanitization, and air filtration systems prevent recontamination after pasteurization. 

3. Monitor Pasteurization Parameters 

Use accurate temperature/time controls to achieve desired pasteurization units (PUs). 

4. Store at Correct Temperatures 

Even pasteurized juices should be refrigerated (typically below 40°F) for maximum shelf life. 

5. Validate Your Process 

Regular microbial testing confirms that your pasteurization system consistently eliminates pathogens. 

By following these practices and working with proven equipment from PRO Engineering, cold-pressed juice producers can ensure safety, quality, and consumer trust. 

10. The Future of Juice Safety and Innovation

The cold-pressed juice industry is moving toward clean-label processing—where minimal intervention meets maximum safety. 

Emerging trends include: 

  • Hybrid pasteurization systems that combine mild heat with pressure or UV. 
  • Smart sensors for real-time pasteurization monitoring. 
  • Energy-efficient tunnel systems that recycle water and optimize thermal recovery. 

PRO Engineering continues to lead innovation in this space—designing next-generation pasteurizers that align with both sustainability goals and regulatory standards. 

As consumer demand grows, brands that invest in reliable pasteurization technology will enjoy a competitive edge in safety, scalability, and market reputation. 

11. Frequently Asked Questions (FAQs)

Q1: Does pasteurization destroy nutrients in cold-pressed juice? 

Not significantly. Modern systems, like those from PRO Engineering, use precise temperature controls that minimize nutrient loss while killing harmful microbes. 

Q2: How long can pasteurized cold-pressed juice last? 

With proper refrigeration, shelf life can extend from 3–5 days (raw) to 30–45 days when pasteurized correctly. 

Q3: Is tunnel or batch pasteurization better for small juice companies? 

Batch pasteurizers are ideal for small to medium operations, offering control and flexibility. Tunnel systems suit high-volume producers needing continuous flow. 

Q4: Can pasteurization affect juice flavor or color? 

If not managed well, yes—but advanced systems from PRO Engineering maintain precise heating and cooling curves, preserving both flavor and color integrity. 

Q5: How do I determine which PRO pasteurizer is best for my operation? 

Contact PRO Engineering directly for a custom evaluation of your juice line volume, product type, and budget. Their engineers tailor solutions for every production scale. 

12. Conclusion

In the competitive world of cold-pressed juices, safety and shelf life define success. Pasteurization—done with precision—bridges the gap between fresh taste and reliable safety. 

Whether you’re a startup experimenting with small batches or a large-scale producer distributing nationwide, PRO Engineering / Manufacturing Inc. offers the perfect solution. 

Their tunnel and batch pasteurizers—from SlimLine and Large Tunnel models to Single-Temp and Triple-Temp Batch systems—empower juice makers to: 

  • Eliminate harmful microbes 
  • Extend product shelf life 
  • Preserve taste, color, and nutrients 
  • Build consumer trust and brand longevity 

For a deeper look at their systems and how they can help your operation thrive, visit: 
🔗 PRO Engineering / Manufacturing Inc. 

Final Word: 
Cold-pressed juice producers no longer need to choose between freshness and safety. With innovative pasteurization systems engineered by PRO, you can have both—unlocking longer shelf life, broader distribution, and healthier profits. 

RESOURCES: 

Government Links 

  1. FDA Juice HACCP Regulations 
  1. USDA Food Safety Education 
  1. CDC Foodborne Illness Prevention 

Wikipedia Links 

  1. Pasteurization – Wikipedia 
  1. Cold-pressed juice – Wikipedia 
  1. Food preservation – Wikipedia 

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:

From Cola to Kombucha: The Beverage Hall of Fame and the Pasteurization Power That Defined Every Decade

Sponsored by PRO Engineering / Manufacturing Inc. 
Leader in beverage Tunnel & Batch Pasteurizers 

A nostalgic timeline — from 1950s colas to 1990s iced teas and today’s kombucha boom — showing how pasteurization quietly kept the beverage world moving forward. 

Table of Contents 

  1. Introduction
  1. The 1950s: The Golden Age of Soda Fountains
  1. The 1960s: The Rise of Bottled Convenience
  1. The 1970s: Fitness Fads and the Juice Craze
  1. The 1980s: Caffeine Culture and Energy Beginnings
  1. The 1990s: Iced Teas and the Bottled Water Boom
  1. The 2000s: Smoothies and Functional Beverages
  1. The 2010s: Cold Brews and Kombucha Take Center Stage
  1. The 2020s: Craft, Sustainability, and Smarter Pasteurization
  1. Why Pasteurization Deserves Its Place in the Beverage Hall of Fame
  1. PRO Engineering / Manufacturing Inc.: Pioneering Pasteurization for Every Era
  1. FAQs
  1. Conclusion

1. Introduction

Every era has a drink that defines it — that one sip that captures the mood, culture, and innovation of its time. From the creamy fizz of 1950s cola to the probiotic tang of a modern kombucha, beverages have always mirrored the evolution of society. 

Yet, beneath this flavorful timeline runs an invisible current — pasteurization, the unsung hero that has preserved flavor, safety, and shelf life across decades. 

Today, as brands innovate faster than ever, companies like PRO Engineering / Manufacturing Inc. continue to evolve pasteurization technology — from tunnel pasteurizers for high-volume production to batch systems that empower craft brewers and small-batch creators. 

Let’s raise a glass to the Beverage Hall of Fame — and the quiet technology that’s kept our favorite drinks fresh through every decade. 

2. The 1950s: The Golden Age of Soda Fountains

The 1950s were defined by optimism — rock ‘n’ roll, drive-in theaters, and soda fountains where cola reigned supreme. Drinks like Coca-Cola and Pepsi weren’t just beverages; they were cultural statements. 

But behind the bubbles was innovation in mass production. Beverage companies began using early tunnel pasteurization systems, ensuring that carbonated beverages could be bottled and distributed nationwide without losing taste or fizz. 

  • Why it mattered: Pasteurization allowed colas to be safely transported over long distances and stored for months — a vital step in transforming soda from a local treat into a global phenomenon. 
  • Fun fact: The first modern bottling lines appeared during this decade, and with them, the need for efficient pasteurization skyrocketed. 

Even today, PRO Engineering’s Tunnel Pasteurizers continue this legacy — providing consistent temperature control and energy efficiency that preserves carbonation and taste in every bottle. 

3. The 1960s: The Rise of Bottled Convenience

By the 1960s, “convenience” was king. Soda cans hit the shelves, ready-to-drink lemonades and root beers flourished, and pasteurization systems became more sophisticated. 

Manufacturers began adopting compact tunnel pasteurizers and experimenting with modular systems — the forerunners of today’s SlimLine Pasteurizers from PRO Engineering. These systems delivered high-quality results while conserving water and power — a crucial advantage for beverage producers expanding across continents. 

  • Defining drink: Bottled lemon-lime sodas like Sprite and 7UP captured the youth market. 
  • Cultural snapshot: The “pop” sound of a bottle cap became synonymous with carefree leisure. 

Pasteurization made this freedom possible — ensuring drinks stayed bright and bubbly on store shelves across the world. 

4. The 1970s: Fitness Fads and the Juice Craze

Health consciousness began to take hold. People swapped some sodas for fruit juices, and the orange juice carton became a morning staple. The first sports drinks emerged, designed to replace electrolytes and hydration. 

But with fruit-based beverages came new challenges: bacteria and spoilage risks. Pasteurization stepped up to the plate. Gentle heat treatment-maintained flavor while killing pathogens — keeping juices fresh without sacrificing nutritional integrity. 

Batch pasteurization, such as PRO’s Single-Temp and Triple-Temp Batch Pasteurizers, allowed smaller juice producers to craft products that balanced health and safety. 

  • Defining drink: Tropicana, Gatorade, and other natural juices. 
  • Industry shift: The idea that “fresh” could also be “safe.” 

5. The 1980s: Caffeine Culture and Energy Beginnings

Modern kombucha and cold brew beverages pasteurized in PRO Engineering tunnel and batch systems

The 1980s ran on caffeine — colas, coffees, and the first prototypes of energy drinks. Beverage innovation accelerated as global distribution chains grew, and brands needed consistent pasteurization to maintain taste across millions of units. 

Enter large tunnel pasteurization systems, similar to PRO Engineering’s Large Tunnel Pasteurizers — designed for high-output operations. These systems ensured uniform temperature zones, preventing over-pasteurization (which can dull flavor) while guaranteeing safety. 

  • Defining drink: Classic Coca-Cola vs. “New Coke” (and the taste wars that followed). 
  • Behind the scenes: Modern pasteurization’s precision became the secret ingredient for consistency. 

As caffeine fueled the decade, pasteurization fueled the industry — making mass distribution possible without compromising flavor or carbonation. 

6. The 1990s: Iced Teas and the Bottled Water Boom

The ‘90s were all about “refreshment without guilt.” Iced teas, flavored waters, and the beginnings of bottled water dominance hit the shelves. Lipton, Snapple, and Arizona redefined “cool.” 

Yet, tea-based and low-sugar drinks introduced microbial challenges — particularly from natural ingredients. Pasteurization had to become even more adaptable. 

PRO Engineering’s batch and tunnel pasteurizers evolved alongside the industry. Their SlimLine systems offered efficiency for smaller beverage lines, while Large Tunnel Pasteurizers met the demand of beverage giants scaling globally. 

  • Defining drink: Snapple’s “Made from the Best Stuff on Earth.” 
  • Pasteurization’s role: Keeping those natural fruit teas shelf-stable without artificial preservatives. 

Consumers got purity and flavor — all thanks to controlled pasteurization. 

7. The 2000s: Smoothies and Functional Beverages

The turn of the millennium introduced smoothies, vitamin waters, and protein-packed functional beverages. Health and performance became marketing gold. 

Pasteurization had to balance safety with the need to preserve vitamins, probiotics, and delicate ingredients. Batch pasteurizers became the go-to for smaller, nutrient-dense products, offering precision control over heat exposure. 

PRO Engineering’s Batch Pasteurizers provided beverage startups with the same quality control that large corporations enjoyed — democratizing food safety for the wellness boom. 

  • Defining drink: Vitaminwater, Odwalla, Naked Juice. 
  • Key benefit: Gentle pasteurization preserved both nutrition and shelf life — a win for consumers and manufacturers alike. 

8. The 2010s: Cold Brews and Kombucha Take Center Stage

In the 2010s, consumers wanted authenticity — small-batch, artisanal, “crafted” beverages with natural fermentation or cold-brewed flavor. Kombucha, cold brew coffee, and craft beers exploded in popularity. 

But with this artisanal trend came major safety risks: natural fermentation can introduce unwanted microbes. Pasteurization was crucial for scaling production safely while retaining that “handcrafted” taste. 

PRO Engineering’s Triple-Temp Batch Pasteurizers allowed kombucha and craft beverage producers to fine-tune temperature profiles for each batch, maintaining live culture viability while reducing spoilage risk. 

  • Defining drink: Kombucha (GT’s, Health-Ade) and cold brew coffee. 
  • Industry secret: Many “craft” beverages quietly rely on small-scale batch pasteurization to stay safe — without consumers ever realizing it. 

Pasteurization evolved from industrial necessity to artisan ally. 

9. The 2020s: Craft, Sustainability, and Smarter Pasteurization

Today’s beverage scene is a fusion of science, sustainability, and personalization. We’re seeing a wave of CBD drinks, low-alcohol beverages, and functional tonics that blend technology with nature. 

This is where PRO Engineering / Manufacturing Inc. truly shines. Their modern tunnel and batch pasteurizers optimize energy, water, and space — helping beverage brands meet eco-conscious goals without compromising quality. 

  • Defining drink: Plant-based milks, canned mocktails, CBD seltzers. 
  • Trend spotlight: Sustainability in beverage manufacturing. 

With pasteurization systems like PRO’s SlimLine and Large Tunnel Pasteurizers, today’s manufacturers can achieve consistency, safety, and environmental responsibility all in one system. 

10. Why Pasteurization Deserves Its Place in the Beverage Hall of Fame

While marketing campaigns and celebrity endorsements often get into the spotlight, pasteurization is the unseen hero that has kept the global beverage machine running for over a century. 

Why it matters: 

  • It prevents spoilage and contamination. 
  • It preserves carbonation, texture, and flavor. 
  • It enables global distribution and longer shelf life. 
  • It allows both mass production and craft creation to coexist safely. 

Without pasteurization, many iconic beverages would have remained local novelties instead of household names. 

Today, PRO Engineering / Manufacturing Inc. continues that legacy — blending decades of innovation with cutting-edge technology that supports both global bottlers and small-batch brewers alike. 

11. PRO Engineering / Manufacturing Inc.: Pioneering Pasteurization for Every Era

For more than 40 years, PRO Engineering has been a trusted name in the beverage industry. Their mission: to engineer pasteurization systems that meet every production scale, from multinational beverage companies to microbreweries. 

Their Core Solutions: 

  • Single-Temp and Triple-Temp options: Delivering precision control for delicate or complex beverage formulations. 

Whether it’s the sparkling soda of the 1950s or the probiotic kombucha of today, PRO’s technology continues to evolve — ensuring every generation’s favorite drink is delivered safely and consistently. 

12. FAQs

1. What is pasteurization and why is it important for beverages?

Pasteurization is a controlled heating process that kills harmful bacteria while maintaining product quality. It’s essential for ensuring beverage safety, stability, and taste — especially for drinks containing natural ingredients. 

2. What types of beverages use tunnel pasteurization?

Tunnel pasteurization is ideal for carbonated and high-volume beverages like sodas, beers, and sparkling waters. It offers consistent results for millions of bottles or cans per day, ensuring shelf stability without altering taste. 

3. What makes batch pasteurization ideal for craft beverages?

Batch pasteurization offers smaller-scale producers flexibility to control temperature precisely, preserving delicate flavors in kombucha, cold brew, juices, and small-batch beers. It’s the perfect system for quality-driven brands. 

4. How do PRO Engineering pasteurizers differ from competitors?

PRO Engineering’s systems are designed for energy efficiency, precise temperature control, and custom scalability. From their SlimLine Tunnel Pasteurizers to Triple-Temp Batch systems, they combine reliability with modern innovation. 

5. How can beverage companies choose the right pasteurizer?

It depends on scale, product type, and distribution goals. Large manufacturers often benefit from tunnel pasteurizers, while craft producers thrive with batch pasteurization. PRO Engineering helps clients choose and configure systems tailored to their production needs. 

13. Conclusion

From the soda fountains of the 1950s to the kombucha taps of today, beverages have defined our culture, habits, and memories. Yet, one innovation has quietly stood behind every era’s iconic drink — pasteurization. 

It’s the process that’s kept our colas crisp, our juices safe, and our kombucha shelf stable. And it’s still evolving, thanks to leaders like PRO Engineering / Manufacturing Inc., whose state-of-the-art tunnel and batch pasteurization systems power both global brands and craft creators alike. 

The Beverage Hall of Fame may celebrate taste and nostalgia — but behind every legendary drink is the silent art of pasteurization, ensuring that every sip, in every decade, remains just as refreshing as the first. 

Sponsored by PRO Engineering / Manufacturing Inc. 

Innovators in tunnel and batch pasteurization systems — preserving the world’s favorite beverages for over 40 years. 
👉 Explore their technology: https://prowm.com/ 

RESOURCES:  

Government Links  

  1. FDA – Pasteurization & Food Safety 
  1. USDA – Food and Beverage Manufacturing 
  1. CDC – Foodborne Illness Prevention 

Wikipedia Links 

  1. Beverages 
  1. Pasteurization 
  1. Food Preservation 

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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