Knowledge of: purpose and basic principles of pans station operation including the basic principles of crystallisation and may relate to operation of batch and continuous pans as required in the workplace terminology relating to sugar and molasses quality sugar industry quality standards for each brand of sugar the circuit flow of this process and relationship to related processes factors that affect throughput and recovery including the relationship between sugar pol and throughput; the balance between A, B and C pans and the effect of cane quality and boiling formula factors that affect flow of massecuite through the system the effect of massecuite quality on fugal operation relationship between boiling point and pressure in the pans station equipment purpose and basic operating principles of pans station equipment including vacuum pumps and condensers operating requirements and parameters services used significance and method of monitoring control points within the process common causes of variation and corrective action required shut down sequence including massecuite pumps and stock management OHS hazards and controls purpose and limitations of protective clothing and equipment lock out and tag out procedures procedures and responsibility for reporting problems requirements of both operational and long term shut down conditions to ensure the equipment is left in a safe state for the period of the shutdown and to minimise any delays in future start up environmental issues and controls waste handling requirements and procedures recording requirements and procedures |