Food Driers and Roasters operate or tend roasting, baking, or drying equipment that reduce the moisture content of such products as macaroni, grain, nuts, and coffee beans to prepare them for further processing or packaging.

NATURE OF THE OCCUPATION

Food Driers & Roasters may:

Light gas-fired driers, ovens, or roasters

Set thermostats to the desired temperature and open valves to regulate the temperature

Weigh or measure the proper amount of the food product to be processed

Move controls to feed the food product into the equipment by opening chutes, dumping, or shoveling the food products into the equipment for processing

Observe the product being processed

Determine the removal time by matching the color of the item being processed to the color of a standard batch

Remove the processed food when ready

Record information such as the temperature and processing time of the batch

Move the processed food to a cooling station or to the next stage of processing

Tools and equipment used may include:

OCCUPATIONAL SPECIALTIES

Food Driers and Roasters may specialize in these areas:

523.362-014 DRIER OPERATORS control equipment that dries macaroni and other types of pasta in first, second, and final drying chambers according to specific product requirements and personal knowledge and experience.

523.682-022 MILK AND EGG DRIERS control gas-fired, vacuum-drying equipment to convert egg or milk liquids into powder of a specific moisture content. They also fill containers with a specified amount of powder.

523.585-034 GRAIN ROASTERS tend equipment that roasts whole or milled grain to a specified color or hardness to prepare it for processing into cereal.

523.682-014 COFFEE ROASTERS control gas-fired roasters to remove moisture from coffee beans or blends of coffee beans to prepare them for packaging or grinding.

526.685-026 CORN POPPERS tend rotating cone- or drum-shaped ovens, to pop corn by the dry method or tend a stationary oven to pop corn by the wet method (using oil). After the corn is popped, they remove the unpopped kernels and dump the corn into a container. They may prepare syrup or caramel and coat the popcorn to make popcorn candy.

526.685-054 PRETZEL COOKERS fill the hoppers on an oven with the proper amount of salt, soda, and water and observe as the oven automatically cooks, salts, bakes, and dries pretzels. They adjust the speed of the conveyor moving the pretzels through the process as well as the temperature of the oven to meet color and taste standards.

529.685-174 NUT ROASTERS tend equipment that roasts, blanches, and cleans shelled nuts. They may also mix different types of nuts; sprinkle nuts with salt, garlic, cheese, or other seasonings; and pack nuts into bags or sacks.

In addition to learning about these specialties, you may also find it helpful to explore the following MOIScripts:

WORKING CONDITIONS AND REQUIREMENTS

Food Driers and Roasters usually work independently but under supervision of a supervisor or plant manager. They generally work indoors, in well lighted, well ventilated areas. They are constantly on their feet near the equipment as they monitor and adjust it to control the roasting and drying process. They might experience high heat levels and noise from equipment which makes conversation in normal tones impossible.

Most of these employees work a 5-day, 40-hour week. Large plants operate 2 or 3 shifts which may mean evenings or night shifts. Employers might be limited to closing one day at a time and staggering days off because raw materials may spoil and storage space and processing capacity are limited.

Most Food Driers and Roasters receive work clothing, replacement clothing, and cleaning from their employer. Workers usually have an allowance for work boots.

Food Driers and Roasters may belong to unions and pay periodic dues.

You Should Prefer:

• Activities dealing with things and objects

• Activities of a routine, definite, organized nature

• Activities which involve the use of machines/processes, or methods

You Should Be Able to:

• Rate information using both personal judgment and measurable standards

• Work within precise limits or standards of accuracy

• Repeat activities or tasks according to routine procedure or sequence

• Recognize likenesses/differences in colors and shades

Math Problem You Should Be Able to Solve:

If each roaster can dry 50 kilograms of macaroni and you have a total of 10 roasters, how much macaroni can dry at a time?

Reading Example You Should Be Able to Read and Comprehend:

Should be able to read and comprehend manuals and guidebooks that tell you about the machinery you are working with and how to do your job.

Writing Example You Should Be Able to Produce:

You should be able to write a report explaining any malfunctions that may have occurred with the machinery.

Thinking Skill You Should Be Able to Demonstrate:

You should be able to decide the most efficient way to complete your work so that you waste the least possible time.

EDUCATION AND PREPARATION OPPORTUNITIES

NOTE: On-The-Job Training provided by the employer or a High School Diploma or Equivalent may qualify a person for this occupation.

The following education and preparation opportunities are helpful in preparing for occupations in the MOIScript:

***SCHOOL SUBJECTS***

0700 CAREERS , 0900 COMMUNICATIONS , 1500 FOODS & NUTRITION , 2200 MATH , 3300 TECHNOLOGY

***VOCATIONAL EDUCATION PROGRAMS***

There are no Vocational Education Programs related to this MOIScript

***POSTSECONDARY PROGRAMS***

There are no Postsecondary Programs related to this MOIScript

  Search for a College and/or Instructional Program

 ***APPRENTICESHIP OPPORTUNITIES***

There are no Apprenticeships related to this MOIScript

***MILITARY TRAINING PROGRAMS***

There are no Military Programs related to this MOIScript  

E-Learning Courses and Programs  

OPPORTUNITIES FOR EXPERIENCE AND METHODS OF ENTRY

There are few ways of getting direct experience as a Food Drier and Roaster. Summer or part-time work in food processing plants may offer opportunities to observe this work. Summer work at a granary or farmer's co-op where various grains are dried may also give related experience.

            School-to-Work opportunities include:

informal apprenticeships

mentorships

job shadowing experiences

touring a local Food Drier and Roaster employer

internships

volunteer work with a Food Drier and Roaster employer

community service work with an agency

To gain employment as a Food Drier or Roaster, apply directly to employers. Assistance in locating a job may be available from your high school placement office and from local offices of Michigan Works!. Newspapers in cities and towns near processing plants may list openings in their want ads. In addition, you should access and search the Internet's on-line employment services sites such as:

Michigan Talent Bank ( http://www.michworks.org/mtb/user/MTB_EMPL.EntryMainPage )

Yahoo! Careers ( http://careers.yahoo.com/ )

MONSTER.COM ( http://www.monster.com )

            You should also enter an electronic resume on these on-line services.

EARNINGS AND ADVANCEMENT

Earnings of Food Driers and Roasters vary according to their experience, particular employer or type of employer, extent of unionization, and geographic location.

Nationally, Food Driers and Roasters had median weekly earnings of $407 per week or $10.78 per hour in 2001.  The median hourly earnings of  "all" workers in the U.S. were $14.92 in 2001.

Earnings in Michigan vary widely. Food Driers and Roasters working for small, non-unionized employers may begin at or near federal minimum wage of $5.15 per hour in 2002. Others, working in larger, unionized settings, earn more per week. Those employed by a large cereal manufacturer in Michigan earned from $16.31 to $22.31per hour in mid 2002. New hires and seasonal workers received less. Some workers received a cost-of-living increase.

A majority of Food Driers and Roasters are unionized. Their contracts may provide for shift pay, premium pay for overtime and holidays, and cost- of-living adjustments.

Depending on the employer, Food Driers and Roasters may receive such fringe benefits as paid vacations and holidays; life, health, accident, and disability insurance; sick leave; and retirement plans. These benefits are usually paid for, at least in part, by the employer.

Opportunities for advancement for Food Drier and Roaster are limited. With experience and demonstrated ability, some might be promoted to supervisory positions when openings occur.

EMPLOYMENT AND OUTLOOK

It is estimated that there were about 18,200 Food Driers and Roasters employed nationally in 2000. Employment in this occupation is expected to decline through the year 2010.

Although sales of food processed by these workers are expected to increase substantially, technological improvements will enable workers to produce more in the same amount of time, thus limiting growth in the occupation. Worker turnover is relatively high, so qualified applicants will usually find openings. The industry distribution for Food Driers and Roasters looked like this:

There were approximately 275 Food Driers and Roasters employed in Michigan. Most worked in or near urban areas where most processing plants are located.

Employment of Food Driers and Roasters in Michigan is expected to decline through the year 2008 An average of 10 annual openings is expected due to replacement of those who retire, die or leave the labor force for other reasons. Additional openings will occur as workers change jobs or occupations.  

A growing population will continue to consume an increasing amount of breakfast cereals, snacks, and other food items produced by these workers. However, technological improvements in food processing equipment will offset the demand for more products, resulting in a relatively steady workforce.  

MICHIGAN'S AREA EMPLOYMENT OUTLOOK TO 2008

  EMPLOYMENT                     NUMBER            PERCENT             PROJECTED YEARLY

  REGION                                 EMPLOYED       GROWTH              JOB OPENINGS

  Battle Creek Area                     15                        -27.0                       1

  Benton Harbor Area                 10                         -5.0                         0

  Central Michigan                       5                            0.0                         0

  Detroit MSA                            95                         -19.3                       3

  Grand Rapids Area                   70                          -9.7                        3

  Jackson Area                            70                           0.0                        0

  Kalamazoo Area                      5                           -50.0                        0

  Muskegon Area                        15                         -11.1                        0

  Northwest Lower Peninsula      10                          -14.3                       0

  Thumb Area                             15                          -10.7                       1

  Upper Peninsula                        5                           -30.0                        0

  West Central Michigan              40                         -18.3                        2

MSA designates a Metropolitan Statistical Area  

SOURCES OF ADDITIONAL INFORMATION

Printed Occupational information is available upon written request from the sources below.

SUMMARY PROFILE

The occupation of Food Drier & Roaster can be summarized by the following:

Copyright © 2003 Michigan Department of Career Development