Profession hydrogenation machine operator

Hydrogenation machine operators control equipment to process base oils for manufacture of margarine and shortening products.

Personality Type

• Realistic / Conventional

Knowledge

• Principles of mechanical engineering

  Understand principles of mechanical engineering, physics, and materials science.

• Mechanical tools

  Understand machines and tools, including their designs, uses, repair, and maintenance.

• Temperature scales

  Celsius and Fahrenheit temperature scales.

• Hydrogenation processes for edible oils

  Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.

• Chemical processes

  The relevant chemical processes used in manufacture, such as purification, seperation, emulgation and dispergation processing.

Skills

• 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.

• Monitor oil blending process

  Monitor the blending process of oil. Make adjustments to blending process according to results of tests.

• Apply HACCP

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

• 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 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.

• 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.

• 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.

• 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.

• Assess oil hardness

  Assess samples to make sure that hardness of oils are in accordance with specifications.

• 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.

• Tend mixing oil machine

  Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.

• 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.

• Apply GMP

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

• 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 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.

Optional knowledge and skills

Source: Sisyphus ODB