Profession dryer attendant

Dryer attendants tend rotary dryers to remove moisture from raw materials or food products in transformation. They observe instruments to verify dryer temperature and regulate steam pressure in order to determine if products have the specified moisture content.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Food dehydration processes

    The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.

  • Food safety principles

    Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.

  • Food preservation

    Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.

  • Grain dehydration recipes

    Grain dehydration formulas and techniques according to requirements and product. Regulation of temperature, dehydration times and handling of the grains before and after dehydrating.

Skills

  • Follow hygienic procedures during food processing

    Ensure a clean working space according to hygienic standards in the food processing industry.

  • Be at ease in unsafe environments

    Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • Adjust drying process to goods

    Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.

  • Check processing parameters

    Check processing parameters to keep under control the technological processes.

  • Follow verbal instructions

    Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.

  • Follow production schedule

    Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.

  • Tend fans for machines

    Start fans that force conditioned air into drums or compartments.

  • Follow written instructions

    Follow written directions in order to perform a task or carry out a step-by-step procedure.

  • Apply different roasting methods

    Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, type of cocoa beans, and desired chocolate product.

  • Operate industrial ovens

    Observe temperature and heat oven to the specified temperature. Operate roasting pans and facilitate the roasting process with instruments that prevent grain from sticking to the pans.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

  • Monitor temperature in manufacturing process of food and beverages

    Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

  • Tend drying equipment

    Tend drying equipment, including kiln driers, hearth ovens, roasters, char kilns, and vacuum drying equipment.

  • Apply requirements concerning manufacturing of food and beverages

    Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

  • Apply HACCP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

  • Control steam flows

    Admit steam through lines or fuel to furnace to heat drier.

  • Maintain industrial ovens

    Maintaining industrial ovens in order to ensure effective and correct operation.

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Manage flammable substances

    Managing flammable substances to roasting operations and ensuring that safety measures are in place.

  • Secure goods according to work orders

    Fasten bands around stacks or articles, prior to shipment or storage.

  • Ensure public safety and security

    Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.

  • Carry out checks of production plant equipment

    Carry out checks of the machinery and equipment used in the production plant. Ensure that the machinery is working properly, set machines before usage, and assure continuous operability of the equipment.

  • Adhere to organisational guidelines

    Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

  • Compare roasted grains to a standard

    Match colour, moisture content, hardness and other characteristics of roasted grain with colour of standard sample.

Optional knowledge and skills

have computer literacy liaise with managers colour ranges of roasting liaise with colleagues label samples set up equipment for food production work in a food processing team temperature scales work according to recipe ensure compliance with environmental legislation in food production act reliably mix grain according to recipe stand high temperatures