A professional who controls water-jacketed kettles or automatic equipment that tempers chocolate preparatory to molding or coating operations. Respnsibilities include:

• Starts pumps to transfer specified quantity of chocolate from storage tanks or dumps block chocolate into tempering kettles.
• Observes thermometer and turns valves to admit water or steam into jacket of kettle and to alternately heat and cool chocolate, according to temperature time chart specifications.
• Starts agitators and scrapers to mix chocolate in tank.
• Tests viscosity of chocolate with viscosimeter, and adds cocoa butter and lecithin as required.
• Pumps chocolate from tempering kettle through water-cooled column when using automatic tempering equipment.
• Sets thermometer dial to regulate temperature of chocolate to achieve specified temper.