- Industry: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who tends pumps to transfer pitched wort from starter tank to fermenting tank. Respnsibilities include:
* Observes yeast in pitched wort to verify yeast development and collects samples of beer in early fermentation stages for laboratory analysis.
* Skims brown yeast from beer surface, using paddle.
* Fastens and clamps hose terminals to connect lines from starter to fermenting tank, using wrenches.
* Turns valves to open line to transfer pitched wort by gravity feed into fermenting tank.
* Pumps caustic soda solutions through transfer lines to clean interior.
Industry:Professional careers
A professional who tends revolving drums in which barley is germinated under controlled temperature and humidity to produce malt. Respnsibilities include:
* Couples drum spout to steeping tanks or to base of screw conveyors containing steeped barley.
* Turns valve or pulls lever to drop barley into drum or starts conveyor that empties barley into drum.
* Starts rotation of drum that mixes barley to promote uniformity of growth and temperature.
* Stops drum, following oral instructions.
* Unlocks and opens slide door, and starts drum rotating to dump barley onto conveyor.
* Crawls into drum and scrapes walls, using metal hook to remove barley.
* Washes drum with water, using high-pressure hose.
* May stand in pit under revolving drum and pull barley from drum, using metal hook.
Industry:Professional careers
A professional who tends tanks that convert (ferment) crushed fruit or must into wines by either of following methods. Respnsibilities include:
* (1) Dumps or shovels specified amounts of crushed fruits into wine tanks and starts pump to admit premeasured amounts of syrup.
* Turns valve to admit compressed air into tank and allows mash to ferment for specified period of time.
* (2) Pours and dumps specified amount of chemicals and yeast into tank containing must to prevent bacteria growth and induce fermentation.
* Starts pump to circulate must to enrich color and flavor of wine.
* Starts pump to circulate must through heat exchanger as required to prolong fermentation, according to temperature readings.
* Turns valve to admit compressed air into must when producing sparkling burgundy and champagne.
* Starts pump to transfer fermented mash or wine into storage tanks.
* May pump fermented wine through filter equipment to remove sediment.
* May meter out specified amounts of sugar and water into automatic mixing tank to produce syrup.
* May be designated according to type of wine produced as Fermenter, Champagne.
Industry:Professional careers
A professional who tends smoke chamber in which fish are cured. Respnsibilities include:
* Removes salt-cured fish from barrels and hangs fish on racks.
* Places racks of fish in washing tank, and turns valve to regulate fresh water flow.
* Lifts racks of fish from tanks and places racks in smoke chamber.
* Fills hopper of chamber with wood chips and turns on burner.
* Turns wheel to regulate amount of smoke entering chamber.
* Examines color and texture of fish to ensure that curing has proceeded according to specifications.
* Removes and stacks cured fish on trays for packaging.
Industry:Professional careers
A professional who tends equipment that pasteurizes and filters liquid honey, and seeds honey with crystals to make crystallized honey for use as food spread. Respnsibilities include:
* Turns valve to admit honey from blending tanks to pasteurizer, and to adjust and control pasteurizing temperature.
* Installs pads in filter press and turns handcrank to tighten pads.
* Starts pumps and adjusts pressure to force honey through filter and transfer honey to bottling machine or cooling vats.
* Pours container of honey crystals into vat of liquid honey and mixes it with paddle or electric stirring rod to induce controlled crystallization.
* May bottle honey.
Industry:Professional careers
A professional who tends equipment that pasteurizes and filters liquid honey, and seeds honey with crystals to make crystallized honey for use as food spread. Respnsibilities include:
* Turns valve to admit honey from blending tanks to pasteurizer, and to adjust and control pasteurizing temperature.
* Installs pads in filter press and turns handcrank to tighten pads.
* Starts pumps and adjusts pressure to force honey through filter and transfer honey to bottling machine or cooling vats.
* Pours container of honey crystals into vat of liquid honey and mixes it with paddle or electric stirring rod to induce controlled crystallization.
* May bottle honey.
Industry:Professional careers
A professional who tends equipment to germinate barley to make malt. Respnsibilities include:
* Fills tank with water, weighs barley conveyed into beam scale hopper, and drops barley into tank to steep for predetermined period.
* Starts conveyors to load rotating drums or compartments with steeped barley.
* Regulates temperature and humidity in closed drums or open compartments to achieve maximum germination of barley.
* Moves discharge chute to spread germinated barley evenly over kiln floor for drying.
* Starts furnaces to heat kilns to specified temperature to dry malt (germinated barley).
* Starts conveyors to move dried malt successively through cleaning, separating, and grading machines.
Industry:Professional careers
A professional who tends equipment to process molasses wort for use in production of baker's yeast. Respnsibilities include:
* Turns valve to admit molasses into weigh tank.
* Observes scale and pumps measured molasses into heating tank.
* Adds specified amounts of water and chemicals to molasses to precipitate impurities.
* Starts mixing unit and opens valves to allow steam to circulate in coils of tank to heat molasses to specified temperature.
* Mixes diatomaceous earth with water and pours specified amount of mixture into tank to clarify molasses.
* Pumps filter solution through filter to precoat screens.
* Pumps molasses through filter to settling tank to remove impurities from molasses.
* Measures sludge level in settling tank, using depth gauge, and opens valve to decant molasses.
* Observes level indicators and pumps specified amount of cane molasses to mix with beet molasses in holding tank.
Industry:Professional careers
A professional who tends equipment to process molasses wort for use in production of baker's yeast. Respnsibilities include:
* Turns valve to admit molasses into weigh tank.
* Observes scale and pumps measured molasses into heating tank.
* Adds specified amounts of water and chemicals to molasses to precipitate impurities.
* Starts mixing unit and opens valves to allow steam to circulate in coils of tank to heat molasses to specified temperature.
* Mixes diatomaceous earth with water and pours specified amount of mixture into tank to clarify molasses.
* Pumps filter solution through filter to precoat screens.
* Pumps molasses through filter to settling tank to remove impurities from molasses.
* Measures sludge level in settling tank, using depth gauge, and opens valve to decant molasses.
* Observes level indicators and pumps specified amount of cane molasses to mix with beet molasses in holding tank.
Industry:Professional careers
A professional who tends equipment that neutralizes acid in glucose (converted starch). Respnsibilities include:
* Weighs prescribed amount of soda ash on scales and dissolves soda ash in water.
* Pours measured amount of filtracell into neutralizer tank.
* Turns valves to admit soda ash solution into tank to neutralize acid.
* Obtains sample from tank, and holds sample against light to detect formation of precipitate.
* Adds additional soda ash if precipitate is not readily forming.
* Adds acid to tank of starch to begin hydrolysis of starch into glucose.
Industry:Professional careers
