Will “Enrober” be Replaced By Robots? 🤔

91% Chance of Automation

“Enrober” will probably be replaced by robots.

This job is ranked #548 out of #702. A higher ranking (i.e., a lower number) means the job is less likely to be replaced.

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Job Description

Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.

Job Details

The SOC (Standard Occupational Classification) code is 51-3091.00
The Mean Annual Wage in the U.S. is $ 30,970.00
The Mean Hourly Wage is $ 14.00
Currently, there are 20,080 people on this job

☝️ Information based on the reference occupation “Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders”.

Also Known As…

Tasks for “Enrober”

Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
Signal coworkers to synchronize flow of materials.
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
Weigh or measure products, using scale hoppers or scale conveyors.
Clean equipment with steam, hot water, and hoses.
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
Push racks or carts to transfer products to storage, cooling stations, or the next stage of processing.
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
Open valves, gates, or chutes or use shovels to load or remove products from ovens or other equipment.
Observe temperature, humidity, pressure gauges, and product samples and adjust controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.
Test products for moisture content, using moisture meters.
Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
Take product samples during or after processing for laboratory analyses.
Read work orders to determine quantities and types of products to be baked, dried, or roasted.
Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
Dump sugar dust from collectors into melting tanks and add water to reclaim sugar lost during processing.

Related Technology & Tools

Melting tanks
Humidity sensors
Curing equipment
Conveyor bakers
Dough pumps
Solid drum coffee roasters
Remote thermometers
Fluidized bed dryers
Automatic hopper scales
Material moving carts
Hot air blowers
Heat exchanger systems
Rack loaders
Machine temperature controls
Impingement ovens
Hearth ovens
Handheld dataloggers
Conveyor dryers
Cooling machine pans
Tangential coffee roasters
Photospectrometers
Conveyor turntables
Equipment temperature gauges
Rack barns
Dissolved oxygen sensors
Humidification systems
Forced-air food dryers
Char kilns
Kiln driers
Flood handling scoops
Oil furnaces
Baking equipment
Food handling shovels
Moisture meters
Food drying equipment
Vacuum food drying equipment
Box barns
Scale conveyors
Heat exchanger conversion kits
Perforated drum coffee roasters
Roasting equipment
Food storage bins
Equipment pressure gauges
Gas furnaces
Tobacco boxes
Tobacco hanging racks
Centrifugal coffee roasters

Email software
Data entry software
Microsoft Excel