A professional who tends machine and equipment that deposit tempered chocolate into molds to form bars, blocks, and assorted figures. Respnsibilities include:

• Opens valves to draw chocolate from tempering kettle or automatic tempering equipment into water-jacketed depositor of molding machine.
• Observes thermometer and turns valves to admit and circulate water in jacket to maintain specified temperature of chocolate in depositor.
• Adjusts piston stroke of depositor that forces measured amounts of chocolate into conveyorized molds, using handtools.
• Turns handwheel to adjust speed of conveyor.
• Starts machine.
• Weighs filled molds to ensure that weight of chocolate casts meet specifications.
• Observes thermometer and turns thermostat and valve to control temperature in cooling tunnel.
• Observes action of machine to ensure that molds do not jam.
• May temper chocolate.