Not applicable.
Not applicable.
Element | Performance criteria |
1. Prepare the pans station for operation | 1.1 Liquor and molasses are available to meet production requirements 1.2 Services are confirmed as available and ready for operation 1.3 Equipment is checked to confirm readiness for use 1.4 The pans station is set up to meet production requirements |
2. Operate and monitor pans station | 2.1 The pans station is started up and operated according to company procedures 2.2 Control points are monitored to confirm performance is maintained within specification 2.3 C sugar and C molasses meet specification 2.4 Equipment is monitored to confirm operating condition 2.5 Out-of-specification process and equipment performance is identified, rectified and/or reported 2.6 The workplace meets housekeeping standards |
3. Handover the pans station | 3.1 Workplace records are maintained in accordance with workplace procedures 3.2 Handover is carried out according to workplace procedure 3.3 Pans station operators are aware of system and related equipment status at completion of handover |
4. Shut down the pans station | 4.1 The appropriate shut down procedure is identified 4.2 The pans station is shut down according to workplace procedures 4.3 The pans station is prepared for storage in shut down mode 4.4 Maintenance requirements are identified and reported |
Not applicable.
The assessment process must address all of the following items of evidence.
Ability to:
1. Access workplace information to identify production requirements
2. Select, fit and use personal protective clothing and/or equipment
3. Confirm supply of necessary materials and services
4. Confirm equipment status and condition
5. Start up and operate in both automatic and manual modes
6. Monitor the process and equipment operation to maintain the process within the required parameters. This typically involves visual inspection and conducting tests to monitor characteristics such as:
stirrer load
pan vacuum
sugar crystal size and distribution
pan station product purities
pan station stock levels including receiver stocks
high grade fugal times including spin and wash times
steam pressure
boiling formula
pan circulation
supersaturation
equipment condition
7. Control station throughput and A B balance to meet factory throughput through pan scheduling
8. Prepare magma and grain for high/low grade seed production
9. Shut down and clean pans according to schedule or as indicated by equipment monitoring
10. Prepare slurry for seed production
11. Add process additives as required by pan performance
12. Take corrective action in response to out-of-specification results
13. Report and/or record corrective action as required
14. Record workplace information
15. Demonstrate shift handover procedure
16. Shut down equipment in response to an emergency situation
17. Maintain work area to meet housekeeping standards
May include the ability to:
18. Use process control systems
19. Clean and sanitise equipment
20. Take samples and conduct tests
Knowledge of:
21. Purpose and basic principles of pans station operation. This includes the basic principles of crystallisation and may relate to operation of batch and continuous pans as required in the workplace
22. Terminology relating to sugar and molasses quality
23. Sugar industry quality standards for each brand of sugar
24. The circuit flow of this process and relationship to related processes
25. Factors that affect throughput and recovery. This includes the relationship between sugar pol and throughput; the balance between A B and C pans and the effect of cane quality and boiling formula
26. Factors that affect flow of massecuite through the system
27. The effect of massecuite quality on fugal operation
28. Relationship between boiling point and pressure in the pans station
29. Equipment purpose and basic operating principles of pans station equipment including vacuum pumps and condensers
30. Operating requirements and parameters
31. Services used
32. Significance and method of monitoring control points within the process
33. Common causes of variation and corrective action required
34. Shut down sequence including massecuite pumps and stock management
35. OHS hazards and controls
36. Purpose and limitations of protective clothing and equipment
37. Lock out and tag out procedures
38. Procedures and responsibility for reporting problems
39. 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
40. Environmental issues and controls
41. Waste handling requirements and procedures
42. Recording requirements and procedures
May include knowledge of:
43. Basic operating principles of process control where relevant. This includes the relationship between control panels and systems and the physical equipment
44. Cleaning and sanitation procedures
45. Sampling and testing procedures
Relationship with other standards
Pre-requisite units
There are no pre-requisite units for this competency standard.
Co-assessment of related units
Other units of competency relevant to the work role should be assessed in conjunction with this unit. This may include:
SUGPCPS2A Collect and prepare samples
SUGPPST2A Conduct standard tests
SUGZPCI2A Operate a process control interface
Resources required for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
Operating procedures and related advice on equipment operation including advice on safe work practices and environmental requirements
Personal protective clothing and equipment
Product and process specifications and operating parameters
Pans station equipment
Materials including molasses and liquor, and services as required
Material Safety Data Sheets where appropriate
Housekeeping standards and procedures
Advice on environmental management issues relevant to work responsibilities
Workplace information recording systems, requirements and procedures
They may also require
Cleaning procedures, sampling schedule and procedures and maintenance procedures and tools depending on the work requirements.
Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.
The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.
Work is carried out in accordance with company policies and procedures, manufacturer's recommendations, legislative requirements, codes of practice and industrial awards and agreements. Codes of practice include the Sugar Milling Operations Industry Code of Practice
Workplace information can include Standard Operating Procedures (SOPs), specifications, production schedules and manufacturer's specifications
Pans equipment may include pans (batch and/or continuous), molasses pipes, tanks and pumps, massecuite pump, water and steam system, receivers, vacuum pumps and remelt systems
Confirming equipment status involves conducting relevant pre-start checks, confirming that cleaning standards are met, all safety guards are in place and equipment is operational. It may also involve checking operation/calibration of measuring
Operation and monitoring of equipment and processes typically requires the use of control panels and systems
Services may include power, water, steam, compressed and instrumentation air
Where tests are conducted as part of operation a typical requirement is observation by microscope and product density
Sugar industry quality standards are determined at state level
Monitoring the process may involve the use of production data such as performance control charts
Control points refer to those key points in a work process which must be monitored and controlled
Work may require the ability to work within a team environment
Information systems may be print or screen based
Not applicable.
Not applicable.
Not applicable.