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Maximizing Efficiency: Tunnel and Batch Pasteurization in the Sports Drink Market

PRO Engineering / Manufacturing Inc.

Introduction

  • Brief overview of the booming sports drink industry
  • Importance of pasteurization in ensuring safety and quality
  • Introduction to tunnel and batch pasteurization methods

Understanding Pasteurization Methods

  • Tunnel Pasteurization
    • Description and process (flow through process from filler to packaging)
    • Benefits: high volume, even heat distribution
    • Best suited for medium to large-scale operations
  • Batch Pasteurization
    • Description and process (inserting trays with product, set time and temp)
    • Benefits: flexibility, shorter pasteurization times
    • Best suited for smaller-scale operations

Operational Process Variances

  • Tunnel Pasteurizers
    • Continuous operation
    • Uniform heat distribution
    • Consistent safety and quality standards
  • Batch Pasteurizers
    • Intermittent operation
    • Flexibility in production
    • Suitability for smaller batches (good for testing of new products)

Production Capacity Assessment

  • Tunnel Pasteurizers
    • High production capacities
    • Maximizing productivity in high-demand scenarios
  • Batch Pasteurizers
    • Lower production capacities
    • Efficient for smaller batch processing needs

Heat Distribution Analysis

  • Importance of uniform heat distribution for safety and quality
  • Monitoring heat distribution in tunnel and batch processes (potential for energy recovery)
  • Impact of heat distribution on microbial elimination and shelf life

Pasteurization Time Evaluation

  • Tunnel Pasteurization
    • Typical pasteurization times (15-30 minutes)
    • Factors influencing pasteurization time (type of ingredients , fruit, natural sugar, and more)
  • Batch Pasteurization
    • Typical pasteurization times (5-10 minutes)
    • Factors influencing pasteurization time (same as above)

Loading and Unloading Efficiency

  • Tunnel Pasteurizers
    • Automated conveyor systems
    • High throughput and rapid processing speeds
  • Batch Pasteurizers
    • Manual loading and unloading
    • Impact on overall efficiency

Batch Size Suitability Assessment

  • Tunnel Pasteurizers
    • Suitable for large batches (change to larger volume)
    • Impact on production efficiency (and energy use)
  • Batch Pasteurizers
    • Suitable for small to medium batches (500 to 5,000 liters)
    • Flexibility and control over production volumes

Cost and Efficiency Considerations

  • Cost comparison between tunnel and batch pasteurizers
  • Efficiency factors: production volume, labor, and space requirements
  • Suitability for small to medium-scale producers (batch) vs. large-scale producers (tunnel) (again energy conservation options available with Tunnels)

Conclusion

  • Summary of key factors: operational processes, production capacity, heat distribution, pasteurization time, loading and unloading efficiency, batch size suitability, cost considerations
  • Importance of making informed decisions based on data and analysis
  • Final thoughts on unlocking growth and streamlining production processes in the sports drink industry

Introduction

To unlock growth in the sports drink industry, adopt tunnel pasteurization for high volume with even heat. Batch pasteurizers suit smaller-scale needs with production flexibility. Understand these differences for safety and quality. Evaluate tunnel pasteurizers for high demands while batches suit limited runs. Ensure heat distributes uniformly and monitor closely for quality.

Pasteurization times vary from 5 to 30 minutes based on needs. Tunnel pasteurizers automate loading for efficiency, while batch pasteurizers need manual handling. Consider costs, production volumes, and labor. For more insights on maximizing efficiency and quality in sports drink production, explore these pasteurization solutions.

Operational Process Variances

When considering operational process variances in pasteurization for sports drinks, it’s essential to understand the distinct advantages offered by tunnel and batch pasteurizers. Tunnel pasteurizers are well-suited for high-volume production in the sports drink industry.

They run continuously, ensuring uniform heat distribution for efficient processing of electrolyte-enhanced beverages. This consistent heating is crucial for maintaining safety and quality standards.

On the other hand, batch pasteurizers operate intermittently, making them ideal for smaller-scale operations with shorter pasteurization times. They offer flexibility in production, especially for sports drink manufacturers looking to work in smaller batches. Both tunnel and batch pasteurizers play vital roles in the pasteurization process for sports drinks. Tunnel pasteurizers are efficient for large-scale production, while batch pasteurizers provide flexibility and adaptability for smaller operations. Understanding these operational differences is key to choosing the right pasteurization method to ensure the safety and quality of sports drinks in the market.

Production Capacity Assessment

To assess production capacity effectively when choosing a pasteurization solution for sports drinks, consider the distinct capabilities of tunnel and batch pasteurizers.

Tunnel pasteurizers offer higher production capacities suitable for the high-demand scenarios prevalent in the sports drink industry. Their ability to handle large volumes maximizes productivity in sports drink processing operations.

On the other hand, batch pasteurizers, while efficient, have lower production capacities compared to tunnel pasteurizers. These batch pasteurizers are more suitable for smaller batch processing needs in the sports drink industry. Understanding the production capacities of tunnel and batch pasteurizers is crucial in the production capacity assessment for selecting the most suitable pasteurization solution for sports drink production. By evaluating the requirements of your sports drink production line against the capabilities of tunnel and batch pasteurizers, you can make an informed decision that aligns with your production needs and goals.

Heat Distribution Analysis

production capacity assessment

Ensuring uniform heat distribution in tunnel and batch pasteurization processes is critical for maintaining the quality and safety standards of sports drinks.

Heat distribution analysis is key to achieving uniform heating throughout beverage containers, which is essential for effective pasteurization and microbial elimination in sports drinks. By monitoring heat distribution, consistency in pasteurization results and product quality can be upheld.

Any variations in heat distribution during pasteurization can directly impact the safety and shelf life of sports drinks. To tackle this, advanced control systems and precision monitoring play crucial roles in attaining optimal heat distribution.

Precision monitoring allows for the detection of any deviations in heat distribution, enabling prompt adjustments to ensure the process meets the necessary standards.

Pasteurization Time Evaluation

Optimizing the duration of pasteurization plays a critical role in ensuring the safety and quality of sports drinks. When it comes to pasteurization time evaluation for sports drinks, different systems like tunnel and batch pasteurization have varying requirements.

In tunnel pasteurization, sports drinks typically undergo pasteurization for 15 to 30 minutes, whereas batch pasteurization solutions may only need 5 to 10 minutes. The specific pasteurization time depends on factors such as temperature, beverage composition, and the desired level of microbial reduction.

Efficient control systems are essential in monitoring and adjusting pasteurization times to achieve optimal pathogen elimination while maintaining the drink’s quality. It’s crucial to understand that variations in pasteurization times directly impact the effectiveness of microbial reduction and the extension of the shelf life of sports drinks.

Loading and Unloading Efficiency

When considering loading and unloading efficiency in pasteurization systems for sports drinks, the method of operation significantly impacts overall productivity. Tunnel pasteurizers excel in efficiency with their automated conveyor systems and continuous operation, allowing for high throughput and rapid processing speeds.

On the other hand, batch pasteurizers require manual loading and unloading, leading to decreased efficiency compared to tunnel pasteurizers. The continuous operation of tunnel pasteurizers enables faster processing, enhancing production efficiency in the booming sports drink industry.

Efficiency in loading and unloading is a critical factor to consider when deciding between tunnel and batch pasteurization methods for sports drink production. Tunnel pasteurizers streamline the process with their automated systems, ensuring smooth and swift operations. In contrast, batch pasteurizers, while effective, have slower loading and unloading times that can impact overall efficiency.

Therefore, for businesses looking to maximize production efficiency and meet the demands of the market, tunnel pasteurization systems offer a competitive advantage in the sports drink industry.

Batch Size Suitability Assessment

Assessing the suitability of batch sizes is key to determining the efficiency of pasteurization methods for sports drinks.

In the sports drink industry, batch pasteurization is best suited for smaller batch sizes, typically ranging from 500 to 5,000 liters. This method offers flexibility in processing volumes, making it efficient for meeting varying production demands.

For sports drink manufacturers with diverse product lines and limited production runs, batch pasteurization solutions provide precise control over the pasteurization process. This precise control ensures consistent quality in each batch, which is crucial for maintaining product quality standards. By conducting a batch size suitability assessment, companies can optimize production efficiency while upholding product quality. This assessment is essential for businesses looking to scale their operations and unlock growth potential within the competitive sports drink market.

Cost and Efficiency Considerations

Considering cost and efficiency is essential when selecting the most suitable pasteurization solution for sports drink production. For small to medium-scale sports drink producers, batch pasteurization solutions can offer a cost-effective option. These systems require a lower initial investment compared to tunnel pasteurization setups.

However, tunnel pasteurization systems excel in faster processing times, making them ideal for high-volume production needs in the growing sports drink industry.

Efficiency considerations are paramount in choosing between batch and tunnel pasteurizers. Factors such as production volume, labor requirements, and space constraints must be taken into account. Batch pasteurizers, with their compact design, are suitable for operations with limited space. On the other hand, tunnel pasteurizers necessitate more room due to their continuous conveyor system.

Conclusion

In conclusion, when considering pasteurization solutions for the sports drink industry, it’s crucial to assess the following factors:

  • Operational processes
  • Production capacity
  • Heat distribution
  • Pasteurization time
  • Loading and unloading efficiency
  • Batch size suitability
  • Cost considerations

By carefully evaluating these factors, businesses can unlock growth opportunities and streamline their production processes to meet the demands of this booming industry.

Make informed decisions based on data and analysis to drive success in the competitive sports drink market.

Article Comments by Ed Michalski / CEO

PRO Engineering / Manufacturing Inc.

Note that with the tunnels, we have the ability to construct them with energy recovery. Smaller tunnels do not have that flexibility, but as we add zones, we are able to recover energy. So as cold product comes in, we capture some of the cold and use that to cool the product down post pasteurization.

For example: beer coming in may be at 33 degrees Fo and we heat it to 145 degrees, then cool it bad down to 90 degrees. Each zone has a different temperature, and we move product temperature in steps.

With a short tunnel, we do not have the ability to recover the cold and heat so that is lost with the product exiting the tunnel. In longer tunnels, we recover the cold and use that to chill the product back down, but we also use the warmth from the cooling at the end for our pre heat at the start.

This is PRO’s Green Initiative: Save Energy and Cost of Operation.

RESOURCES:

  1. PRO Engineering and Manufacturing Inc. – This site provides detailed insights into tunnel pasteurization, including its advantages for large-scale production and its efficiency in maintaining beverage quality and extending shelf life. It also covers the differences between tunnel and flash pasteurization​ (PRO)​​ (PRO)​​ (PRO)​.
  2. BevSource – Offers a comprehensive comparison between tunnel pasteurization and other preservation methods such as hot filling. It discusses the benefits and drawbacks of each method, helping you understand which might be best for different types of beverages​ (BevSource)​.
  3. Ellab – Focuses on the validation and monitoring aspects of tunnel pasteurization. It includes technical details on temperature and pressure sensors, ensuring that the pasteurization process meets safety and quality standards​ (Ellab)​.
  4. Vobev – This resource explains the specifics of tunnel pasteurization and its suitability for various beverage types, including carbonated and non-carbonated drinks. It also provides insights into flash pasteurization for comparison​ (Vobev)​.
  5. MetaBrand Corp. – Provides a practical guide for beverage entrepreneurs on the benefits of tunnel pasteurization, especially in maintaining flavor and ensuring microbial safety​ (MetaBrand)​.
  6. PRO Engineering – More useful resources from PRO Engineering, this site covers the operational process and the production capacity of both tunnel and batch pasteurizers, helping you choose the right method based on your production needs​ (PRO)​​ (PRO)​.

These resources will help you gain a comprehensive understanding of pasteurization methods and make informed decisions to optimize your sports drink production.

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:

Choosing Between Tunnel and Batch Pasteurizers: Analyzing the Differences

PRO Engineering / Manufacturing Inc.

Introduction

  • Brief overview of the article’s focus on understanding the disparities between tunnel and batch pasteurizers.

Operational Process Variances

  • Tunnel pasteurizers: Continuous operation, uniform heat distribution.
  • Batch pasteurizers: Intermittent operation, manual loading/unloading.

Production Capacity Variances

  • Tunnel pasteurizers: High-volume efficiency.
  • Batch pasteurizers: Smaller-scale operations.

Heat Distribution Variances

  • Tunnel pasteurizers: Uniform heat distribution.
  • Batch pasteurizers: Potential variances due to intermittent cycles.

Pasteurization Time Variances

  • Tunnel pasteurizers: Longer pasteurization times.
  • Batch pasteurizers: Shorter pasteurization times, manual operation.

Loading and Unloading Processes

  • Tunnel pasteurizers: Automated processes.
  • Batch pasteurizers: Manual loading/unloading, labor-intensive.

Suitability for Batch Sizes

  • Batch pasteurizers: Smaller batch sizes.
  • Tunnel pasteurizers: Larger batch sizes.

Factors Influencing Method Selection

  • Consideration of production volume, equipment cost, labor intensity, flexibility, and beverage types.

Cost and Efficiency Considerations

  • Initial investment, processing speeds, labor requirements.

Space Requirements Assessment

  • Batch pasteurizers: Compact design, flexible placement.
  • Tunnel pasteurizers: Demand more space.

Conclusion

  • Recap of key differences and importance of considering various factors before making a decision.

This outline provides a structured framework for your article, covering the key points and ensuring a coherent flow of information.

Introduction

When deciding between a tunnel pasteurizer and a batch pasteurizer, consider their operational differences. Tunnel pasteurizers run continuously in a tunnel-like setup with uniform heat for high production rates. Batch pasteurizers work intermittently in smaller batches with less production capacity. Tunnel pasteurizers are efficient for large volumes due to continuous operation, while batch pasteurizers suit smaller-scale operations.

The choice depends on factors like production volume, equipment cost, labor requirements, and beverage types. Understanding these variations will help you make the right selection based on your specific needs. More insights into each method’s benefits await.

Operational Process Variances

When considering the operational process variances between tunnel and batch pasteurizers, efficiency becomes a key distinguishing factor. In the beverage industry, pasteurization plays a crucial role in ensuring the safety and quality of products like Non-Dairy Beverages.

Tunnel pasteurizers operate continuously in a tunnel-like machine with controlled temperature zones, offering uniform heat distribution throughout the process. This method is favored for high-volume production where consistent heating is essential for quality control.

On the other hand, batch pasteurizers work intermittently, processing beverages in batches with manual loading and unloading. While this method is suitable for smaller scale operations that require shorter pasteurization times, it falls short in terms of production capacity compared to tunnel pasteurizers.

Understanding these operational process variances is vital for choosing the right pasteurization method based on the specific needs of your beverage production process.

Production Capacity Variances

Tunnel pasteurizers outperform batch pasteurizers in production capacity, managing larger volumes of beverages efficiently. PRO Engineering and Manufacturing’s tunnel pasteurizers are designed for high-demand scenarios, offering continuous processing capabilities that ensure optimal efficiency in beverage processing.

On the other hand, PRO Engineering and Manufacturing’s batch pasteurizers, while suitable for smaller-scale operations, have lower production capacities compared to tunnel pasteurizers. This difference in production capacities significantly impacts the scalability and efficiency of beverage processing operations.

Businesses with limited output requirements may find batch pasteurizers sufficient for their needs, as these systems are more manual and are ideal for processing smaller batches or specialized productions.

However, for companies requiring high-volume production and streamlined processes, tunnel pasteurizers are the preferred choice due to their ability to manage larger volumes of beverages efficiently, making them essential for maximizing productivity in beverage processing operations.

Heat Distribution Variances

To understand the impact of heat distribution variances on pasteurization effectiveness, consider how tunnel pasteurizers ensure uniform heat distribution compared to the potential variances in batch pasteurizers due to their intermittent operation cycles.

Tunnel pasteurizers utilize a continuous conveyor system that allows for consistent and even distribution of heat throughout the products being processed. This design ensures thorough pasteurization, maintaining high levels of effectiveness.

On the other hand, batch pasteurizers operate in intermittent cycles, which can lead to variances in heat distribution. This variance may require additional monitoring to guarantee that all products receive adequate heat treatment.

These differences in heat distribution between tunnel and batch pasteurization systems can significantly impact the overall effectiveness of the pasteurization process. It’s essential to consider these variances when choosing between tunnel and batch pasteurizers to ensure the quality and safety of the products being processed.

Pasteurization Time Variances

Typically, the pasteurization times vary between tunnel and batch pasteurizers due to their distinct processing methods. In the case of tunnel pasteurizers, the continuous processing nature requires longer pasteurization times. This is because tunnel pasteurization allows for uniform heat distribution throughout the beverage, ensuring that all parts are adequately heated.

On the other hand, batch pasteurizers, like Batch Pasteurization for Non-Dairy products, have shorter pasteurization times as they operate intermittently. This method involves manual loading and unloading of the product, which results in quicker pasteurization times compared to tunnel pasteurization.

The time difference in pasteurization between tunnel and batch pasteurizers is also influenced by the production capacity and processing speed of each method. Understanding these variances in pasteurization times is crucial for optimizing the pasteurization process based on the specific needs of the production line.

Loading and Unloading Processes

Have you ever considered how the loading and unloading processes differ between tunnel and batch pasteurizers?

In tunnel pasteurization, loading and unloading are automated processes that utilize a conveyor system for continuous operation. This automated system eliminates the need for manual handling during these steps, contributing to higher efficiency in the pasteurization process.

On the other hand, batch pasteurizers require manual loading and unloading of packaged beverages for each batch, making the process more labor-intensive.

The automated loading and unloading processes in tunnel pasteurizers not only increase efficiency but also lead to faster processing times and higher production capacity compared to batch pasteurization.

Suitability for Batch Sizes

When considering the suitability of batch sizes, it’s crucial to understand the distinct capacities that batch and tunnel pasteurizers offer.

Batch pasteurizers are suitable for smaller batch sizes, typically ranging from a few hundred to a few thousand bottles or cans per cycle. This makes them a pro for small-scale production runs and craft breweries with varying batch sizes.

On the other hand, tunnel pasteurizers are best suited for larger batch sizes, capable of processing thousands to tens of thousands of bottles or cans per hour. They’re engineered for high-volume production lines in large breweries or beverage manufacturing facilities.

The difference between tunnel and batch pasteurizers lies in their capacity to handle different production scales and batch size requirements. Depending on the operation’s needs, choosing the best pasteurization process between tunnel and batch pasteurization is crucial for efficient and effective production in the food and beverage industry.

Factors Influencing Method Selection

Consider the key factors that influence the selection of pasteurization methods. When deciding between batch pasteurization and tunnel pasteurization, production volume plays a crucial role. Tunnel pasteurization suits high-volume operations due to its speed, while batch pasteurization is more suitable for smaller batches.

Equipment cost is another significant factor to consider; tunnel pasteurizers require a higher initial investment compared to batch pasteurizers. Moreover, labor intensity differs between the two methods, with batch pasteurization being more manual labor-intensive than tunnel pasteurization, which is more automated.

Additionally, flexibility in handling various beverage types and recipes may favor batch pasteurization. Batch pasteurizers offer more adaptability to different product variations compared to tunnel pasteurization systems. These factors – production volume, equipment cost, labor intensity, flexibility, and beverage types – all play a role in determining which pasteurization method is the best fit for your specific production needs.

Cost and Efficiency Considerations

To optimize cost and efficiency when deciding between tunnel and batch pasteurizers, consider the initial investment costs and processing speeds associated with each method. Tunnel pasteurizers typically require a higher initial investment due to their continuous processing capabilities, making them suitable for large-scale production where speed is crucial. On the other hand, batch pasteurizers may be more cost-effective for small businesses or operations with lower production volumes. While tunnel pasteurizers offer faster processing times and higher flow rates, batch pasteurizers might need more labor due to manual loading and unloading processes, affecting operational efficiency.

When designing stainless steel pasteurizers to fit your brewery or beverage facility, assess your production needs, available space, and financial resources. New technologies in tunnel pasteurization and batch pasteurizers aim to enhance shelf stability and consumption convenience. Ultimately, the choice between tunnel and batch pasteurizers hinges on finding the right balance between efficiency and cost considerations tailored to your specific requirements.

Space Requirements Assessment

Assess the spatial needs for your pasteurization system to ensure optimal utilization of available space.

When considering space requirements, batch pasteurizers stand out for their compact design, making them suitable for smaller spaces often found in businesses with limited areas. Unlike tunnel pasteurizers that demand more space due to their continuous conveyor system and higher processing capacity, batch pasteurizers offer a more flexible placement within a facility.

This flexibility allows for efficient use of the available space, enabling businesses to maximize their production flow even in restricted areas. The compact nature of batch pasteurizers makes them a practical choice for companies looking to achieve effective pasteurization in a limited space environment.

Before deciding between tunnel and batch pasteurization systems, carefully evaluating your space constraints is crucial to ensure the seamless integration of the chosen system into your production facility.

Conclusion

In conclusion, the main differences between a tunnel pasteurizer and a batch pasteurizer lie in their operational process, production capacity, heat distribution, pasteurization time, loading and unloading processes, suitability for batch sizes, factors influencing method selection, cost, efficiency, and space requirements.

Understanding these variances can help you choose the right pasteurization method for your specific needs and production requirements. Make sure to consider all factors carefully before deciding for your business.

RESOURCES:

More Information>>> PRO Tunnel Pasteurizers

More Information>>> PRO Batch Pasteurizers

  1. Brewers Association – The Brewers Association is a non-profit organization that promotes and protects small and independent American brewers. Their website offers resources, articles, and guides related to craft brewing techniques, including pasteurization.
  2. Craft Brewing Business – Craft Brewing Business is a trade publication dedicated to the craft brewing industry. They cover various topics related to craft brewing, including techniques, equipment, and industry news.
  3. American Society of Brewing Chemists (ASBC) – ASBC is a professional organization that provides resources and standards for brewing science and technology. Their website includes research articles, publications, and technical resources related to brewing techniques.
  4. Brewing Science Institute – The Brewing Science Institute offers educational resources and training programs for brewers. Their website includes articles, webinars, and courses covering various aspects of brewing science and technology.
    • Website: Brewing Science Institute
  5. Master Brewers Association of the Americas (MBAA) – MBAA is a professional association for brewers, brewing engineers, and industry professionals. Their website provides technical resources, publications, and educational materials related to brewing techniques.
  6. Brewing Industry Guide – The Brewing Industry Guide is an online resource for brewers, providing articles, guides, and industry insights on brewing practices and technologies.

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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