A professional who sets up and operates such equipment as continuous roaster, cracker and fanner, dryer, and grinder, to process cocoa beans to make chocolate liquor. Respnsibilities include:

• Turns gas valves and electric switches to start and heat roaster.
• Sets thermostat and rheostat to control temperature of roaster and speed of rotation.
• Starts conveyor to transfer specified type and amount of beans from storage to roaster.
• Examines sample of beans for color, tastes beans for flavor, and crumbles beans to determine moisture content.
• Adjusts temperature and speed of roaster in accordance with findings.
• Starts cracking and fanning machine to break and remove husks from roasted cocoa beans.
• Observes nibs (cracked roasted cocoa beans) and shells to evaluate husking process, and adjusts machine accordingly.
• Opens slide gate on fanner to convey nibs scheduled for dutch processing.
• Starts agitator to mix beans in treating tank for specified time.
• Opens tank gate to release beans for conveying to dryer.
• Starts gas-fired dryer, sets rheostat, and feels beans for dryness.
• Starts conveyor to move dried beans to roaster for roasting or to grinding machine.
• Turns valve to pump chocolate liquor to storage tanks.
• Patrols area to observe coordination of machine and equipment to ensure orderly flow of material at specified rates.