Operates or tends food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuums drying equipment.
This career is part of the Manufacturing cluster Production pathway.
A person in this career:
- Observes, feels, tastes, or otherwise examines products during and after processing to ensure conformance to standards.
- Sets temperature and time controls, light ovens, burners, driers, or roasters, and starts equipment, such as conveyors, cylinders, blowers, driers, or pumps.
- Observes temperature, humidity, pressure gauges, and product samples and adjusts controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.
- Observes flow of materials and listens for machine malfunctions, such as jamming or spillage, and notifies supervisors if corrective actions fail.
- Records production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
- Weighs or measures products, using scale hoppers or scale conveyors.
- Operates or tends equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
- Signals coworkers to synchronize flow of materials.
- Reads work orders to determine quantities and types of products to be baked, dried, or roasted.
- Fills or removes product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.