Details for Cooling and Freezing Equipment Operators and Tenders
Operate or tend equipment, such as cooling and freezing units, refrigerators, batch freezers, and freezing tunnels, to cool or freeze products, food, blood plasma, and chemicals.
- Adjust machine or freezer speed and air intake to obtain desired consistency and amount of product.
- Monitor pressure gauges, ammeters, flowmeters, thermometers, or products, and adjust controls to maintain specified conditions, such as feed rate, product consistency, temperature, air pressure, and machine speed.
- Record temperatures, amounts of materials processed, or test results on report forms.
- Read dials and gauges on panel control boards to ascertain temperatures, alkalinities, and densities of mixtures, and turn valves to obtain specified mixtures.
- Correct machinery malfunctions by performing actions such as removing jams, and inform supervisors of malfunctions as necessary.
- Start machinery, such as pumps, feeders, or conveyors, and turn valves to heat, admit, or transfer products, refrigerants, or mixes.
- Assemble equipment, and attach pipes, fittings, or valves, using hand tools.
- Scrape, dislodge, or break excess frost, ice, or frozen product from equipment to prevent accumulation, using hands and hand tools.
- Weigh packages and adjust freezer air valves or switches on filler heads to obtain specified amounts of product in each container.
- Stir material with spoons or paddles to mix ingredients or allow even cooling and prevent coagulation.
- Start agitators to blend contents, or start beater, scraper, and expeller blades to mix contents with air and prevent sticking.
- Measure or weigh specified amounts of ingredients or materials, and load them into tanks, vats, hoppers, or other equipment.
- Load and position wrapping paper, sticks, bags, or cartons into dispensing machines.
- Insert forming fixtures, and start machines that cut frozen products into measured portions or specified shapes.
- Place or position containers into equipment, and remove containers after completion of cooling or freezing processes.
- Inspect and flush lines with solutions or steam, and spray equipment with sterilizing solutions.
- Position molds on conveyors, and measure and adjust level of fill, using depth gauges.
- Sample and test product characteristics such as specific gravity, acidity, and sugar content, using hydrometers, pH meters, or refractometers.
- Activate mechanical rakes to regulate flow of ice from storage bins to vats.
- Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
- Investigative - Investigative occupations frequently involve working with ideas, and require an extensive amount of thinking. These occupations can involve searching for facts and figuring out problems mentally.
- Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Education, training, experience
- Education - These occupations usually require a high school diploma.
- Training - Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Experience - Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Chemistry -Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
- Food Production -Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
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