Profession hydrogenation machine operator
Hydrogenation machine operators control equipment to process base oils for manufacture of margarine and shortening products.
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- Realistic / Conventional
- Temperature scales
Celsius and Fahrenheit temperature scales.
- Chemical processes
The relevant chemical processes used in manufacture, such as purification, seperation, emulgation and dispergation processing.
- Principles of mechanical engineering
Understand principles of mechanical engineering, physics, and materials science.
- Hydrogenation processes for edible oils
Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.
- Mechanical tools
Understand machines and tools, including their designs, uses, repair, and maintenance.
- Assess hydrogenation levels of edible oils
Assess levels of hydrogenation of edible oils. Make them appealing to the consumer, convenient to use, easy to store, and resistant to deterioration.
- Tend mixing oil machine
Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
- Administer ingredients in food production
Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
- Perform preliminary operations for oil extraction
Perform preliminary operations to raw materials such as cracking, shelling and dehulling before the oil extraction.
- Maintain mechanical equipment
Observe and listen to machinery operation to detect malfunction. Service, repair, adjust, and test machines, parts, and equipment that operate primarily on the basis of mechanical principles. Maintain and repair vehicles meant for cargo, passengers, farming and landscaping.
- Pump products
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
- 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.
- Assess quality characteristics of food products
Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.
- 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 HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- 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.
- 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.
- Assess oil hardness
Assess samples to make sure that hardness of oils are in accordance with specifications.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Control flow of matter used in oil processing
Adjust rate of flow of hydrogen, steam, air and water into converter. Weigh and add specified amounts of catalytic agents and other chemicals to harden batch of oils or fats.
- Monitor oil blending process
Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
- 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.