Hydrogenation machine operator jobs in Finland
Hydrogenation machine operators control equipment to process base oils for manufacture of margarine and shortening products.
Hydrogenation machine 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 |
Hydrogenation machine operator - Which skills are essential?
Understand machines and tools, including their designs, uses, repair, and maintenance.
Understand principles of mechanical engineering, physics, and materials science.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Use machines to weigh and mix vegetable oils for products, such as salad oils, shortening and margarine, according to formula.
ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
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.
The relevant chemical processes used in manufacture, such as purification, seperation, emulgation and dispergation processing.
Celsius and Fahrenheit temperature scales.
Adjust rate of flow of hydrogen, steam, air and water into converter. Weigh and add specified amounts of catalytic agents and other chemicals to harden batch of oils or fats.
Observe and listen to machinery operation to detect malfunction. Service, repair, adjust, and test machines, parts, and equipment that operate primarily on the basis of mechanical principles. Maintain and repair vehicles meant for cargo, passengers, farming and landscaping.
Assess samples to make sure that hardness of oils are in accordance with specifications.
Perform preliminary operations to raw materials such as cracking, shelling and dehulling before the oil extraction.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Hydrogenation processes of different oils which reduce saturation and affect physical properties such as melting point and taste.
Assess levels of hydrogenation of edible oils. Make them appealing to the consumer, convenient to use, easy to store, and resistant to deterioration.
Operate pumping machines according to specific procedures and depending on the kind of product. Ensure correct quantities and adequate feeding for the process.
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.
Assess quality characteristics of food products in terms of the main properties (e.g. physical, sensorial, chemical, technological, etc.) for raw materials, half-finished products, as well as finish products.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Monitor the blending process of oil. Make adjustments to blending process according to results of tests.
Hydrogenation machine 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.
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.
The distinction between dietary fats that come fromanimals and oils derived from vegetables.
Chemical constituents of oil seeds, hull content, oil content and the effect of planting and harvesting at the right time for oil extraction.
The study of statistical theory, methods and practices such as collection, organisation, analysis, interpretation and presentation of data. It deals with all aspects of data including the planning of data collection in terms of the design of surveys and experiments in order to forecast and plan work-related activities.
Oil seed process from cleaning the oil bearing seed, decorticating the seed, crushing, conditioning and heating, to filtering and neutralising.
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.
Use cognitive abilities to make decisions and to move logically from one idea to another.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Stages of the alkali refining process for edible oils which include heating, conditioning, neutralising, re-refining, washing of oils.
The composition, structure, and properties of substances and the processes and transformations that they undergo; the uses of different chemicals and their interactions, production techniques, risk factors, and disposal methods.
Applying mechanical engineering principles to edible oil seed such as the installation of machinery, repair, and welding practices, steam equipment installation and the applications of this equipment in the processing of oil seeds and the production of the oil.
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.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Ensure the quality of all factors involved in a food production process.
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.
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
Label raw material/ product samples for laboratory checks, according to implemented quality system.