Dryer attendant jobs in Finland
Dryer attendants tend rotary dryers to remove moisture from raw materials or food products in transformation. They observe instruments to verify dryer temperature and regulate steam pressure in order to determine if products have the specified moisture content.
Dryer attendant – 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 |
Dryer attendant - Which skills are essential?
Tend drying equipment, including kiln driers, hearth ovens, roasters, char kilns, and vacuum drying equipment.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Identify differences between colours, such as shades of colour.
Employ different methods to roast cocoa beans, such as oven roasting, air roasting, drum roasting, coffee roaster, and hot air gun. Use the different methods according to the production requirements, type of cocoa beans, and desired chocolate product.
Check processing parameters to keep under control the technological processes.
Scientific background of food safety which includes preparation, handling, and storage of food to minimise the risk of foodborne illness and other health hazards.
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.
Collect samples of materials or products for laboratory analysis.
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).
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.
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.
Admit steam through lines or fuel to furnace to heat drier.
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.
Grain dehydration formulas and techniques according to requirements and product. Regulation of temperature, dehydration times and handling of the grains before and after dehydrating.
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).
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.
Follow production schedule taking into account all requirements, times and needs. This schedule outlines what individual commodities must be produced in each time period and encapsulates various concerns like production, staffing, inventory, etc. It is usually linked to manufacturing where the plan indicates when and how much of each product will be demanded. Utilise all the information in the actual implementation of the plan.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Adjust machine settings to adapt drying processes, drying times, and special treatments to the requirements of the goods to be dried.
Match colour, moisture content, hardness and other characteristics of roasted grain with colour of standard sample.
Deterioration factors, controlling factors (temperature, additives, humidity, pH, water activity, etc., including packaging) and food processing methods to preserve food products.
The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
Maintaining industrial ovens in order to ensure effective and correct operation.
Start fans that force conditioned air into drums or compartments.
Managing flammable substances to roasting operations and ensuring that safety measures are in place.
Have the ability to follow spoken instructions received from colleagues. Strive to understand and clarify what is being requested.
Dryer attendant - Which skills are useful but not essential?
Set up machinery and equipment for food production. Make sure that controls, settings, and input requirements are according to the required standards.
Proceed in a way that one can be relied on or depended on.
Mix grains according to recipe in order to get the desired product. The mixing can be done before or after dumping the whole grains into steel drums for fermentation.
Celsius and Fahrenheit temperature scales.
Different colour codes and ranges, usually depicted in colour charts, to define their roast color levels.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
Utilise computers, IT equipment and modern day technology in an efficient way.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
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.
Label raw material/ product samples for laboratory checks, according to implemented quality system.
Stand high temperatures while keeping concentration and efficiency under demanding circumstances.