Pro Scientific Inc Oxford, CT - 06478

Pro Scientific Inc is categorized under Homogenizing Machinery: Dairy, Fruit, Vegetable in Oxford, CT and active since 1992.

Pro Scientific Inc was established in 1992, and today employs 1 to 4, earning $2.500.000 to $4.999.999 per year. This is a Homogenizing Machinery: Dairy, Fruit, Vegetable business, which does work in the B2B market, and is classified as a Homogenizing Machinery: Dairy, Fruit, Vegetable, under code number 3391120 by the NAICS.

If you are seeking more information, feel free to contact Richard Yacko, Owner at the company’s single location by writing to 99 Willenbrock Road, Oxford, Connecticut CT 06478 or by phoning (203) 267-4600. You can also visit this business on Facebook by going to their profile page at Facebook or on find them on Twitter.

Business Name: Pro Scientific Inc
Contact Person: Richard Yacko, Owner
Address: 99 Willenbrock Road, Oxford, Connecticut 06478
Phone Number: (203) 267-4600
Website Address: proscientific.com
Annual Revenue (USD): $2.500.000 to $4.999.999
Founded: 1992
Location Type: Single Location
Employee Number: 1 to 4
Business Type: B2B (Business to Business)
Business Category: Homogenizing Machinery: Dairy, Fruit, Vegetable
SIC Code: 3556
NAICS Code: 3391120
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Pro Scientific Inc was started in 1992 to provide professional Homogenizing Machinery: Dairy, Fruit, Vegetable under the SIC code 3556 and NAICS code 3391120. Since its inception, the company has gone on to take a total of 1 to 4 personnel under its employment and has achieved earnings of $2.500.000 to $4.999.999 per annum.

Feel free to contact Richard Yacko, Owner for inquiries that concern Pro Scientific Inc by calling the company number (203) 267-4600, as your correspondence is most welcome. Additionally, the physical location of the single location of Pro Scientific Inc can be found at the coordinates 41.46532,-73.15002 as well as the street address 99 Willenbrock Road in Oxford, Connecticut 06478.

For its online presence, you may visit Pro Scientific Inc’s website at proscientific.com and engage with its social media outlets through on Twitter and on Facebook.