Application
This unit applies to cellar operations staff required to operate a pot still for the second distillation of low wine. The distillation product may be fortifying spirit, commercial and premium brandy. The unit covers managing the distillation equipment and process, taking samples and tests, routine and emergency shutdowns, and keeping of records. A working knowledge of Customs and Excise regulations is also required. The unit can apply to both manual and computer-controlled pot still distillation processes. |
Prerequisites
Apply sampling procedures | ||
Perform basic tests |
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare the second distillation process for operation | 1.1 Product and materials are confirmed and available to meet production requirements 1.2 Product and materials are prepared to meet production requirements 1.3 Services are confirmed as available and ready for operation 1.4 Equipment is checked to confirm readiness for use 1.5 The process is set to meet production requirements |
2. Operate and monitor the second distillation process | 2.1 The distillation process is started up according to workplace procedures 2.2 Control points are monitored to confirm performance is maintained within specification 2.3 Distillate meets specification 2.4 Equipment is monitored to confirm operating condition 2.5 Out-of-specification distillate, process and equipment performance is identified, rectified and/or reported |
3. Shut down the second distillation process | 3.1 The process is shut down according to workplace procedures 3.2 Equipment is dismantled and prepared for cleaning 3.3 Work is conducted in accordance with workplace environmental guidelines |
4. Record information | 4.1 Workplace information is recorded in the appropriate format |
Required Skills
Required skills include: |
Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify distillation requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary product, materials and services. This may include checking temperature and alcoholic strength liaise with other work areas prepare product and materials as required. This may include: heating the incoming product surveying vessel to be distilled taking dips of low wine product testing low wine product confirm equipment status and condition. This may include checking: water flow to condensers receiver vessels for heads, heart and tails pot is empty discharge valve is shut pump operation integrity of lines and fittings set up and start up the process. This will include any tests or procedures required to meet Customs and Excise regulations monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve monitoring: valves cooling water flow rates to condensers volume of charge temperature of distillate alcoholic strength of distillate heat source receivers for distillation products pressure of still condensate rate or flow (speed) condenser and/or brandy ball temperature safety and vacuum valves monitor supply and flow of product, materials and services to and from the process take corrective action in response to out-of-specification results or non-compliance report and/or record corrective action as required conduct product or batch changeovers take samples and conduct tests shut down equipment in response to an emergency situation shut down equipment in response to routine shutdown requirements. This may include: shutting off steam shutting off water to condenser and brandy ball checking for presence of vapour in pot discharging waste to effluent system prepare equipment for cleaning. This may involve draining and/or dismantling equipment, removing waste either manually or by rinsing in preparation for cleaning and sanitation. record workplace information. This will include meeting the requirements of Customs and Excise regulations maintain work area to meet housekeeping standards ensure that all Customs and Excise regulations are adhered to sort, collect, treat, recycle or dispose of waste according to enterprise procedures carry out routine maintenance according to enterprise procedures perform transfer operations according to enterprise procedures identify, rectify and/or report environmental non-compliance according to enterprise procedures use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |
Required knowledge includes: |
Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Knowledge of: purpose and principles of second distillation operations, including definition of the following terms: second distillation heads or feints heart tails or oils (higher alcohols) brandy spirit (Customs definition) alcoholic content of distillation product and final product and legislative requirements range of products produced by distillation process, including fortifying spirit, commercial and premium brandy link to related processes. This will include the preparation of the product to be distilled and any further processing requirements of the distillate stages and changes which occur during distillation. This will include critical temperatures, alcoholic strength and specific components affected effect of process stages on distillate and by-products quality characteristics and uses of a range of distillation products including fortifying spirit, commercial and premium brandy product and materials preparation requirements and effect of variation on the process process specifications, procedures and operating parameters. This may include: individual still capacities boiler pressure alcoholic strength temperatures winemakers specifications equipment and instrumentation components, purpose and operation basic operating principles of process control systems where relevant sampling and testing procedures services used significance and method of monitoring control points within the process common causes of variation and corrective action required Occupational Health and Safety (OHS) hazards and controls. This will include: the dangerous properties of ethyl alcohol emergency flooding procedures emergency evacuation procedures handling procedures of spirits lock-out and tag-out procedures procedures and responsibility for reporting problems environmental issues and controls shutdown and cleaning requirements associated with changeovers and types of shutdowns recording requirements and procedures operational knowledge of Customs and Excise regulations waste handling requirements and procedures where relevant routine maintenance procedures where relevant transfer procedures where relevant |
Evidence Required
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. | |
Overview of assessment | Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit | Evidence of ability to: use personal protective equipment and follow other specified OHS procedures prepare low wine for distillation, including checks for temperature and alcoholic strength and undertaking any required heating of low wine prepare and confirm status of equipment before commencing second distillation monitor distillation process control points and equipment, including taking of samples and conducting of tests take corrective action in response to out-of-specification results or non-compliance perform routine and emergency shutdowns demonstrate knowledge of OHS hazards, controls and emergency procedures adhere to Customs and Excise regulations record information appropriately. |
Context of and specific resources for assessment | Assessment must occur in a real or simulated workplace where the assessee has access to: personal protective clothing and equipment as required work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements instructions, information, specifications and schedules as required equipment, services and corresponding information as required products and materials as required internal and external customers and suppliers as required cleaning procedures, materials and equipment as required documentation and recording requirements and procedures. |
Method of assessment | This unit should be assessed together with other units of competency relevant to the function or work role. |
Guidance information for assessment | To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. | |
Policies and procedures | Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements |
Workplace information | Workplace information can include: Standard Operating Procedures (SOPs) specifications production schedules and instructions work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from manager, supervisor or senior operator |
Distillation equipment | Distillation equipment may include: pot still pumps lines and fittings valves heat exchangers condensers brandy ball receival vessels temperature controls test equipment (e.g. hydrometers and thermometers) |
Product and materials | Product and materials may include: low wines |
Services | Services may include: power water (hot and cold ) steam fuel |
Confirming equipment status | Confirming equipment status involves: checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational checking the operation and calibration of measuring instrumentation |
Monitoring the process | Monitoring the process may involve: the use of production data, such as speed control sheets sampling analytical tests |
Process set up, operation and monitoring functions | Process set up, operation and monitoring functions may be: manual or involve the use of a process control system |
Control points | Control points refer to those key points in a work process that must be monitored and controlled. This includes: food safety (critical) quality and regulatory control points inspection points |
Information systems | Information systems may be: print or screen based |
Work hazards | Work may involve exposure to: chemical, dangerous or hazardous substances |
Sectors
Unit sector | Wine operations |
Employability Skills
This unit contains employability skills. |
Licensing Information
Not applicable.