Profession malt kiln operator

Malt kiln operators tend kiln machines and equipment while supervising that the grain roasting operation maintains in specified roasting parameters.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Temperature scales

    Celsius and Fahrenheit temperature scales.

  • Types of barley

    The different types of barley; their characteristics, and quality.

  • Fire-fighting systems

    The devices and systems used to extinguish fires; the classes and chemistry of fire.

Skills

  • Clean food and beverage machinery

    Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.

  • Maintain industrial ovens

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

  • Manage flammable substances

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

  • Manage kiln ventilation

    Managing a product specific and energy efficient kiln ventilation.

  • Apply GMP

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

  • Adjust temperature gauges

    Operate temperature gauges to maintain food and drink items at appropriate temperatures.

  • Set up machine controls

    Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.

  • Take measures against flammability

    Take measures against fire. Liquor that contains 40% ABV will catch fire if heated to about 26 °C and if an ignition source is applied to it. The flash point of pure alcohol is 16.6 °C.

  • Control gas-fired furnace for malt roasting

    Light and control gas-fired furnace that heats malt drying kilns.

  • 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.

  • 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.

  • 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 fans for machines

    Start fans that force conditioned air into drums or compartments.

  • 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.

  • 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.

  • Operate a heat treatment process

    Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

  • Monitor roasting

    Monitor the roasting of coffee beans and grains for proper degree of roasting to produce the desired flavours and colours.

  • Stand high temperatures

    Stand high temperatures while keeping concentration and efficiency under demanding circumstances.

  • Apply flame handling regulations

    Laws and organisation rules for the safe storage and use of flammables.

  • Exert quality control to processing food

    Ensure the quality of all factors involved in a food production process.

  • Apply HACCP

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

  • 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.

  • Tend agitation machine

    Tend agitation machine ensuring that there is a uniform agitation of the batch.

  • Roast malt

    Roast malt following the adequate procedures, paying attention to the time of roasting to obtain specified colour or hardness. Follow specifications of drying and roasting.

  • Use different types of fire extinguishers

    Understand and apply various methods of firefighting and various types and classes of fire extinguishing equipment.

Optional knowledge and skills

adjust drying process to goods liaise with colleagues ensure compliance with environmental legislation in food production perform services in a flexible manner act reliably food dehydration processes lift heavy weights dispose food waste follow verbal instructions colour ranges of roasting label samples liaise with managers follow written instructions show confidence