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U.S. Department of Labor
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