OUR UNIQUE PASTEURIZERS FIT YOUR NEEDS
You want the right pasteurizer for the right price. PRO has it for you. Specializing in customized tunnel and batch pasteurizers, we have been listening to our customers since 1977.
Because of this experience, we know what works the best in pasteurizer design and construction – in small, medium, and large pasteurizers.
Pro Engineering and Manufacturing, Inc
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500
“GUIDANCE FOR BEVERAGE MAKERS WHO PASTEURIZE HARD SELTZERS”
By Edward A. Michalski CEO PRO Engineering/Manufacturing, Inc. Tunnel pasteurizers are efficient and effective machines that are available in numerous sizes. The food and beverage industries use them to kill microbes, stop fermentation and in general, provide shelf stability. These machines are subject to significant heat variations, caustic cleaning chemicals, steam, water, huge mechanical stresses and in many applications, broken bottles. PRO Engineering/Manufacturing, Inc. has been maintaining, repairing and re-engineering tunnel pasteurizers for over four decades. PRO designs and builds our own tunnel pasteurizers and refurbishes competitor’s machines. There are different types of tunnel pasteurizers classified by the mechanism that moves the pasteurized product through the tunnel. Walking Beam This is an older configuration that employs alternating strips, pick...
Authored By Jaime Jurado Pasteurization is an important unit operation in beer processing that inactivates the spoilage microorganisms present in beer thereby extending its shelf life. Pasteurization is the reduction of microorganisms by heating to a limited temperature and holding at that temperature such that there will be minimum effect on physical stability and flavor and a maximum extension of biological stability. When the effect of pasteurization on the microbiological and sensory quality of white grape juice and wine was investigated by a UC Davis team, heat treatment of less than 3 Pasteurization Units (PUs = minutes at 60°C or equivalent) was sufficient to reduce 10 6 cells/mL of Saccharomyces cerevisiae and Hansenula anomala added to Chenin blanc juice to an undetectable level (1). Most brewers in the world pasteurize beer, including many craft breweries. The organisms which cause the most difficulty in the bre...
By Edward A. Michalski CEO PRO Engineering/Manufacturing, Inc. Short Video of Article Release for Brewmasters & Beverage Makers by Edward A. Michalski, CEO of PRO Engineering / Manufacturing Inc. Video Excerpt: “ Craft brewers take pride in the unique flavors of their brews and rightly so. They work hard to get that special taste. Craft brewers have shied away from pasteurization due to the mistaken belief that pasteurizing changes the taste of beer, when in fact, pasteurization preserves the taste. A general rule of thumb is that pasteurizing a brew will age it three days in terms of quality and taste. The optimal step in pasteurizing is to monitor the Pasteurization Units or P.U.s, in the process with the use of a P.U. monitor. For over 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. …” Video Link: https://lnkd.in/e4VyF_Yq For mor...
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