Centrifuge operator jobs in Finland
Centrifuge operators tend centrifugal machines that separate impurities from food materials aimed to be further processed as to achieve finished foodstuffs.
Centrifuge operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.88 €/h |
|---|---|
| Bottom tenth | 12.74 €/h |
| Top tenth | 23.48 €/h |
| Employees | 14,875 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.31 €/h | 6,974 |
| Men | 17.42 €/h | 7,901 |
Centrifuge operator - Which skills are essential?
Adjust working condition as speed and time of centrifuges according to the requirements of the product in process. Operate centrifuges.
Implement the relevant procedures, strategies and use the proper equipment to promote local or national security activities for the protection of data, people, institutions, and property.
Handling the products separated by centrifuge machines such as wash molasses, mother liquor (syrup), and sugar crystals. Packing the products in different containers depending on their characteristics.
Operate centrifuge that purifies animal and vegetable oils. Position filter cloth on centrifuge supply tank. Start centrifuge and transfer filtered material from centrifuge into portable tank.
Follow written directions in order to perform a task or carry out a step-by-step procedure.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Check products for quality on the production line and remove defective items before and after packaging.
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.
Apparent force that draws a rotating body away from the centre of rotation. Application to machines that use centrifugal forces.
Set up or adjust machine controls to regulate conditions such as material flow, temperature, or pressure.
Ensure a clean working space according to hygienic standards in the food processing industry.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Fasten bands around stacks or articles, prior to shipment or storage.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Use hoses to wash centrifuge, caring for the integrity of the machine and minimising waste of water.
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.
Operating and monitoring centrifugal separators.
Ensure the quality of all factors involved in a food production process.
Centrifuge operator - Which skills are useful but not essential?
Check sensorial parameters of olive oils, seed oils and edible fats such as taste, smell and touch.
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
The distinction between dietary fats that come fromanimals and oils derived from vegetables.
Filter oil as one of the processes of oil extraction. Pump oil, using equipment such as sifters or cloths, and adhere to health and safety regulations.
Adjust controls to regulate flow of oils through lines and tanks.
Perform cleaning duties such as waste removal, vacuuming, emptying bins, and general cleaning of the working area. Cleaning activities should follow health and safety regulations if required.
Wash oils to reduce the soap left over in the oil after the first stage of refining. Heat the oil to the right temperature, then add a certain amount of wash water to be mixed into the oil by the dynamic mixer. Operate the flow meter for hot water and the electro-pneumatic metering valve.
Oil or grease the parts of the machines and equipment that need to be lubricated. Follow safety procedures to do so.
Oil seed process from cleaning the oil bearing seed, decorticating the seed, crushing, conditioning and heating, to filtering and neutralising.
Refine edible oils to make them suitable for human consumption. Remove impurities and toxic substances performing processes such as bleaching, deodorisation and cooling.
Remove gums from water and oils. Use equipment to separate hydratable gums and other solubles that exude from certain plants.
Stages of the alkali refining process for edible oils which include heating, conditioning, neutralising, re-refining, washing of oils.
Monitor that the sugar and centrifuged products are uniform and comply with quality standards.
Continuously test solid discharges after the oil is centrifuges to ensure that the centrifuges are set for best performance.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
The processes for the refining of edible oils and fats to eliminate free fatty acids (FFA). This includes the physical refining, a process that builds on the lower boiling point of the free fatty acids compared to the boiling point of the triglyceride oil, and also chemical or alkaline refining, where an alkali is used to neutralise the free fatty acids.
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
Operate sugar washing systems that distribute water evenly over the entire exposed surface of sugar wall. Strive for minimum water consumption, high crystal yield and uniform washing of sugar.
Label raw material/ product samples for laboratory checks, according to implemented quality system.