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Food Batchmakers

It's a bright outlook for

This career will grow rapidly in the next few years.

Learn more about what they do.

Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Includes candy makers and cheese makers.

Related: Bakers Food & Tobacco Roasting, Baking, & Drying Machine Operators & Tenders Food Cooking Machine Operators & Tenders Mixing & Blending Machine Setters, Operators, & Tenders Separating, Filtering, Clarifying, Precipitating, & Still Machine Setters, Operators, & Tenders

Industries: Manufacturing

Summary
Details

Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
Clean and sterilize vats and factory processing areas.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
Turn valve controls to start equipment and to adjust operation to maintain product quality.
Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
Give directions to other workers who are assisting in the batchmaking process.
Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
Inspect vats after cleaning to ensure that fermentable residue has been removed.
Operate refining machines to reduce the particle size of cooked batches.
Inspect and pack the final product.
Place products on carts or conveyors to transfer them to the next stage of processing.
Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
Cool food product batches on slabs or in water-cooled kettles.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients to achieve desired qualities, such as firmness or texture.
Formulate or modify recipes for specific kinds of food products.
Inspect and pack the final product.
Clean and sterilize vats and factory processing areas.
Select and measure or weigh ingredients, using English or metric measures and balance scales.
Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.

Operations Analysis
- Figuring out what a product or service needs to be able to do.
Operations Monitoring
- Watching gauges, dials, or display screens to make sure a machine is working.
Management of Material Resources
- Managing equipment and materials.
Active Listening
- Listening to others, not interrupting, and asking good questions.
Learning Strategies
- Using the best training or teaching strategies for learning new things.
Mathematics
- Using math to solve problems.
Coordination
- Changing what is done based on other people's actions.
Equipment Maintenance
- Planning and doing the basic maintenance on equipment.
Troubleshooting
- Figuring out what is causing equipment, machines, wiring, or computer programs to not work.
Systems Evaluation
- Measuring how well a system is working and how to improve it.
Speaking
- Talking to others.
Technology Design
- Making equipment and technology useful for customers.
Installation
- Installing equipment, machines, wiring, or computer programs.
Reading Comprehension
- Reading work-related information.
Active Learning
- Figuring out how to use new ideas or things.
Instructing
- Teaching people how to do something.
Writing
- Writing things for co-workers or customers.
Monitoring
- Keeping track of how well people and/or groups are doing in order to make improvements.
Complex Problem Solving
- Noticing a problem and figuring out the best way to solve it.
Service Orientation
- Looking for ways to help people.
Science
- Using scientific rules and strategies to solve problems.
Quality Control Analysis
- Testing how well a product or service works.
Systems Analysis
- Figuring out how a system should work and how changes in the future will affect it.
Time Management
- Managing your time and the time of other people.
Operation and Control
- Using equipment or systems.
Critical Thinking
- Thinking about the pros and cons of different ways to solve a problem.
Negotiation
- Bringing people together to solve differences.
Repairing
- Repairing machines or systems using the right tools.
Judgment and Decision Making
- Thinking about the pros and cons of different options and picking the best one.
Management of Personnel Resources
- Selecting and managing the best workers for a job.
Management of Financial Resources
- Making spending decisions and keeping track of what is spent.
Social Perceptiveness
- Understanding people's reactions.
Equipment Selection
- Deciding what kind of tools and equipment are needed to do a job.
Programming
- Writing computer programs.
Persuasion
- Talking people into changing their minds or their behavior.

Speed of Closure
- Quickly knowing what you are looking at.
Flexibility of Closure
- Seeing hidden patterns.
Arm-Hand Steadiness
- Keeping your arm or hand steady.
Rate Control
- Changing when and how fast you move based on how something else is moving.
Memorization
- Remembering words, numbers, pictures, or steps.
Selective Attention
- Paying attention to something without being distracted.
Static Strength
- Lifting, pushing, pulling, or carrying.
Manual Dexterity
- Holding or moving items with your hands.
Reaction Time
- Quickly moving your hand, finger, or foot based on a sound, light, picture or other command.
Problem Sensitivity
- Noticing when problems happen.
Deductive Reasoning
- Using rules to solve problems.
Visualization
- Imagining how something will look after it is moved around or changed.
Hearing Sensitivity
- Telling the difference between sounds.
Oral Expression
- Communicating by speaking.
Extent Flexibility
- Bending, stretching, twisting, or reaching with your body, arms, and/or legs.
Gross Body Coordination
- Moving your arms, legs, and mid-section together while your whole body is moving.
Near Vision
- Seeing details up close.
Written Expression
- Communicating by writing.
Speech Recognition
- Recognizing spoken words.
Auditory Attention
- Paying attention to one sound while there are other distracting sounds.
Time Sharing
- Doing two or more things at the same time.
Multilimb Coordination
- Using your arms and/or legs together while sitting, standing, or lying down.
Spatial Orientation
- Knowing where things are around you.
Wrist-Finger Speed
- Making fast, simple, repeated movements of your fingers, hands, and wrists.
Depth Perception
- Deciding which thing is closer or farther away from you, or deciding how far away it is from you.
Far Vision
- Seeing details that are far away.
Oral Comprehension
- Listening and understanding what people say.
Dynamic Strength
- Exercising for a long time without your muscles getting tired.
Inductive Reasoning
- Making general rules or coming up with answers from lots of detailed information.
Information Ordering
- Ordering or arranging things.
Number Facility
- Adding, subtracting, multiplying, or dividing.
Peripheral Vision
- Seeing something to your side when your are looking ahead.
Trunk Strength
- Using your lower back and stomach.
Stamina
- Exercising for a long time without getting out of breath.
Dynamic Flexibility
- Quickly and repeatedly bending, stretching, twisting, or reaching out with your body, arms, and/or legs.
Gross Body Equilibrium
- Keeping your balance or staying upright.
Glare Sensitivity
- Seeing something even if there is a glare or very bright light.
Speech Clarity
- Speaking clearly.
Response Orientation
- Quickly deciding if you should move your hand, foot, or other body part.
Explosive Strength
- Jumping, sprinting, or throwing something.
Fluency of Ideas
- Coming up with lots of ideas.
Category Flexibility
- Grouping things in different ways.
Perceptual Speed
- Quickly comparing groups of letters, numbers, pictures, or other things.
Originality
- Creating new and original ideas.
Mathematical Reasoning
- Choosing the right type of math to solve a problem.
Finger Dexterity
- Putting together small parts with your fingers.
Control Precision
- Quickly changing the controls of a machine, car, truck or boat.
Speed of Limb Movement
- Quickly moving your arms and legs.
Visual Color Discrimination
- Noticing the difference between colors, including shades and brightness.
Night Vision
- Seeing at night or under low light.
Sound Localization
- Noticing the direction that a sound came from.
Written Comprehension
- Reading and understanding what is written.

Physics
- Knowledge and prediction of physical principles, laws, their interrelationships, and applications to understanding fluid, material, and atmospheric dynamics, and mechanical, electrical, atomic and sub-atomic structures and processes.
Chemistry
- Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
Biology
- Knowledge of plant and animal organisms, their tissues, cells, functions, interdependencies, and interactions with each other and the environment.
Sociology and Anthropology
- Knowledge of group behavior and dynamics, societal trends and influences, human migrations, ethnicity, cultures, and their history and origins.
Education and Training
- Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
English Language
- Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
History and Archeology
- Knowledge of historical events and their causes, indicators, and effects on civilizations and cultures.
Philosophy and Theology
- Knowledge of different philosophical systems and religions. This includes their basic principles, values, ethics, ways of thinking, customs, practices, and their impact on human culture.
Transportation
- Knowledge of principles and methods for moving people or goods by air, rail, sea, or road, including the relative costs and benefits.
Administrative
- Knowledge of administrative and office procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and workplace terminology.
Economics and Accounting
- Knowledge of economic and accounting principles and practices, the financial markets, banking, and the analysis and reporting of financial data.
Engineering and Technology
- Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
Psychology
- Knowledge of human behavior and performance; individual differences in ability, personality, and interests; learning and motivation; psychological research methods; and the assessment and treatment of behavioral and affective disorders.
Law and Government
- Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules, and the democratic political process.
Telecommunications
- Knowledge of transmission, broadcasting, switching, control, and operation of telecommunications systems.
Communications and Media
- Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media.
Mechanical
- Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
Medicine and Dentistry
- Knowledge of the information and techniques needed to diagnose and treat human injuries, diseases, and deformities. This includes symptoms, treatment alternatives, drug properties and interactions, and preventive health-care measures.
Therapy and Counseling
- Knowledge of principles, methods, and procedures for diagnosis, treatment, and rehabilitation of physical and mental dysfunctions, and for career counseling and guidance.
Fine Arts
- Knowledge of the theory and techniques required to compose, produce, and perform works of music, dance, visual arts, drama, and sculpture.
Geography
- Knowledge of principles and methods for describing the features of land, sea, and air masses, including their physical characteristics, locations, interrelationships, and distribution of plant, animal, and human life.
Foreign Language
- Knowledge of the structure and content of a foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
Public Safety and Security
- Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Administration and Management
- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Sales and Marketing
- Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Customer and Personal Service
- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Personnel and Human Resources
- Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Production and Processing
- Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Food Production
- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Computers and Electronics
- Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
Design
- Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models.
Building and Construction
- Knowledge of materials, methods, and the tools involved in the construction or repair of houses, buildings, or other structures such as highways and roads.
Mathematics
- Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Education

High school diploma or equivalent

Work Experience

No work experience

Training

1 to 12 months on-the-job training

Education and Training Opportunities

Washington Annual Salary

45040/yr

Washington Hourly Wage

21.65/hr

Currently Employed

6,230

Yearly Projected Openings

1060

Realistic: People interested in this work like activities that include practical, hands-on problems and solutions. They do well at jobs that need:

Attention to Detail
Dependability
Cautiousness

Cheese making machine
Commercial use broilers
Commercial use deep fryers
Commercial use dough machines
Commercial use food warmers
Commercial use high pressure steamers
Commercial use jacketed tilting kettle
Commercial use microwave ovens
Commercial use mixers
Commercial use ranges
Commercial use rolling pins
Commercial use scales
Cooling machine
Cream separator
Cutting machinery
Dehydrating machinery
Domestic kitchen or food thermometers
Filling machinery
Food sterilizing machine
Forming machine
Homogenizers
Ice cream machines
Lifts
Manual meat tenderizer
Metering or injection or proportioning pumps
Milling machinery
Packaging vacuum
Pushcarts
Slicing machinery
Sorting machinery
Torque wrenches

Enterprise resource planning ERP software
Inventory management software
Office suite software

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