| Job Title |
Cocoa-bean Roaster Ii |
| Job Description |
Sets Up And Operates Such Equipment As Continuous Roaster,
Cracker And Fanner, Dryer, And Grinder, To Process Cocoa Beans
To Make Chocolate Liquor: Turns Gas Valves And Electric Switches
To Start And Heat Roaster. Sets Thermostat And Rheostat To
Control Temperature Of Roaster And Speed Of Rotation. Starts
Conveyor To Transfer Specified Type And Amount Of Beans From
Storage To Roaster. Examines Sample Of Beans For Color, Tastes
Beans For Flavor, And Crumbles Beans To Determine Moisture
Content. Adjusts Temperature And Speed Of Roaster In Accordance
With Findings. Starts Cracking And Fanning Machine To Break And
Remove Husks From Roasted Cocoa Beans
[cracking-and-fanning-machine Operator (sugar & Conf.)].
Observes Nibs (cracked Roasted Cocoa Beans) And Shells To
Evaluate Husking Process, And Adjusts Machine Accordingly. Opens
Slide Gate On Fanner To Convey Nibs Scheduled For Dutch
Processing [drier Operator (sugar & Conf.)]. Starts Agitator To
Mix Beans In Treating Tank For Specified Time. Opens Tank Gate
To Release Beans For Conveying To Dryer. Starts Gas-fired Dryer,
Sets Rheostat, And Feels Beans For Dryness. Starts Conveyor To
Move Dried Beans To Roaster For Roasting Or To Grinding Machine
[liquor-grinding-mill Operator (sugar & Conf.)]. Turns Valve To
Pump Chocolate Liquor To Storage Tanks. Patrols Area To Observe
Coordination Of Machine And Equipment To Ensure Orderly Flow Of
Material At Specified Rates.
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