Necessary educational subjects for the shaper of sausages. Sausage molder: a profession for all time

Molding, according to the dictionary definition, is the process of shaping a finished product. At final product there must be certain indicators of strength, properties and ergonomics. In other words, the object after molding must be ready for use, or for a finer final processing.

The molding process is a complex and responsible stage of production. Only qualified workers - molders should follow it.

The essence of the work of the molder

In general, there are 40 specializations of moulders in the industry. Each of these specialists works on a specific product. There are molders of reinforced concrete products, there are molders of parts and toys made of plastic or metals, there are even molders of sausage products at meat processing plants.

In a word, moulders are indispensable workers in any production. At the same time, the work of a moulder is almost always labor-intensive and requires care, even if the production is 100% automated.

Ultimately, a molder is a specialist worker who molds products according to certain patterns.

As a rule, each product that is produced by the casting method has internal cavities. The molding specialist must ensure that there are no overflows or underflows, and that the final product has the specified strength characteristics. Also, the responsibilities of the molder include:

adjustment of working equipment;

detection of defects in products and culling;

keeping records on the number of products produced;

loading of raw materials / unloading finished product.

For example, the molding process reinforced concrete structures produced in two stages:

preparation of the form for use (cleaning, lubrication, assembly of the form);

installation of a welded structure, pouring and compaction of concrete.

In the process, the molder monitors the temperature indicators, the rate of solidification of the product, and checks its strength.

Similarly, in all other industries: the main task of the molder is to monitor technological process and consistently follow all operations.

Requirements for the knowledge and skills of the molder

When working as a moulder, every qualified employee should know a few fundamental things:

properties of the material from which molding is made;

reading drawings of the finished product, the ability to draw sketches yourself, if we are talking not about mass production, but about the manufacture of individual products;

characteristics and features of the equipment on which he has to work;

rules of safety and labor protection in the workplace.

Working conditions for moulders are almost always the same regardless of the enterprise: many manual labor, frequent movement around the shop. Almost the entire shift when working as a moulder takes place on his feet.

To successfully work in this specialty, the candidate must have good endurance, the absence of contraindications for health and disability. Personal qualities moulders:

accuracy;

discipline;

developed spatial thinking;

good memory and attention.

Where to learn to be a moulder, education

As for education, there are many colleges and technical schools in Russia that train such specialists in specialized areas. Moulders for the food industry are trained culinary colleges(dough moulders, sausage moulders). Concrete molders are trained in training centers building direction.

Also possible option professional retraining specializing in molding. In this case, it is necessary to have an average special education of a similar profile, undergo theoretical training and pass a qualifying exam.

Moulder vacancies in the labor market, average salary

Needless to say, the work of molders is paid differently. Again, it all depends on the specialization and area of ​​work. As a rule, wages are in shifts.

Judging by the vacancies of molders on ad sites, molding specialists are most in demand building materials(Reinforced concrete structures, cinder blocks, bricks, decor products, etc.). In second place are catering establishments and food production.

On average, the salary of a moulder is formed from several factors:

experience in production;

qualifying category;

the number of shifts worked and products produced.

At the same time, for example, when working on machine molding, the salary ranges from 30 to 55 thousand rubles. At enterprises for the production of building materials - from 25 to 49 thousand rubles. Much lower in catering establishments - around 25 thousand rubles.

Pros and cons of molding

The profession of a molder belongs to the category of workers, therefore positive and negative sides hers are quite typical for any working specialty. Pros:

stable wage, decent salary (depending on specialization and experience, of course);

official employment, benefits and additional payments for harmful production;

opportunity career development subject to the necessary qualifications and self-training.

Disadvantages of the profession:

physically hard work requiring endurance;

high responsibility for the result;

risk of accidents and injuries;

often harmful to health.

A sausage molder is a worker who performs work on sausage molding by filling the casing with minced meat on vacuum syringes and automatic machines in compliance with the required filling density and consumption rates of the casing and minced meat.

Depending on the category, the sausage molder can perform simple or more complex work:

• Unwinding, rewinding twine into balls, preparing tags and cutting pieces of twine threads for knitting sausages.
• Performing individual operations in the process of molding sausages by the injection method under the guidance of a highly qualified sausage molder. Putting the shell on the tarsal for stuffing with minced meat. Looping smoked meats.
• Shaping sausages by filling the shell with minced meat on syringes by injection and on automatic machines under the guidance of a highly qualified sausage molder. Tying loaves or rings of sausages to give shape, the required packing density and the length of the loaf in accordance with the knitting methods, product marks and consumption rates established for each type of sausage products. Twisting the casing with minced meat for sausages, wieners and certain types sausage products. Pricking (striking) of long loaves in order to remove air. Hanging sausages and smoked meats on sticks and hanging them on frames or in car smokers. Cooking Hungarian lard. Selection of raw materials, their delivery for processing. Cleaning and trimming of layers of bacon, giving a certain shape, rubbing bacon with pepper, transfer to smoking. Looping, hanging on sticks, frames and laying in containers.
• Installation and change of pins. Regulation according to the indications of instrumentation of pressure and vacuum on vacuum syringes. Production of rolls, balykov and necks.
• Shaping sausages by filling the casing with minced meat on vacuum syringes and automatic machines in compliance with the required filling density and casing consumption rates. Complete manufacturing stuffed sausages, smoked meats and piece products (shaped ham, boiled pork, carbonate, etc.).
• Inspection of raw materials, trimming of fringes, processing with spices, removal of bone and cartilage. Cutting bacon into layers and grinding it in size depending on the type of product, preparing tongues, pork, veal, beef, eggs, butter, etc. Shaping the sausage, putting on the casing. Tight rolling and knitting. Laying in a form, transfer to cooking and further processing. Compliance with the standards for the output of finished products.

1. The sausage molder of the 3rd category belongs to the category of workers.

2. A person with an education and work experience of at least 2 years is accepted for the position of a sausage molder of the 3rd category.

3. A sausage molder of the 3rd category is hired and dismissed by the director of the organization on the proposal of the head of production (section, workshop).

4. The shaper of sausages of the 3rd category must know:

a) special (professional) knowledge of the position:

Rules for the selection of raw materials, their delivery for processing;

Specifications for sausage products;

b) general knowledge of the employee of the organization:

Rules and norms of labor protection, safety measures, industrial sanitation and fire protection,

Rules for the use of personal protective equipment;

Requirements for the quality of work (services) performed, for the rational organization of labor in the workplace;

Types of marriage and ways to prevent and eliminate it;

Production alarm.

5. In its activities, the molder of sausage products of the 3rd category is guided by:

RF legislation,

the charter of the organization,

Orders and instructions of the director of the organization,

By this job description,

Rules of internal work schedule organizations,

6. The sausage molder of the 3rd category reports directly to a worker with a higher qualification, the head of production (section, workshop) and the director of the organization.

7. During the absence of a sausage molder of the 3rd category (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of the head of production (section, workshop) in the prescribed manner, which acquires the appropriate rights, duties and is responsible for the performance of the duties assigned to him.

II. Job Responsibilities

The duties of a sausage molder of the 3rd category are:

a) Special (professional) duties:

Shaping sausages by filling the shell with minced meat on syringes by injection and on automatic machines under the guidance of a highly qualified sausage molder.

Tying loaves or rings of sausages to give shape, the required packing density and the length of the loaf in accordance with the knitting methods, product marks and consumption rates established for each type of sausage products.

Twisting the casing with minced meat for sausages, sausages and certain types of sausages.

Pricking (striking) of long loaves in order to remove air.

Hanging sausages and smoked meats on sticks and hanging them on frames or in car smokers.

Cooking Hungarian lard.

Selection of raw materials, their delivery for processing.

Cleaning and trimming of layers of bacon, giving a certain shape, rubbing bacon with pepper, transfer to smoking.

Looping, hanging on sticks, frames and laying in containers.

b) General duties of an employee of the organization:

Compliance with the Internal Labor Regulations and other local regulations of the organization,

Internal rules and norms of labor protection, safety, industrial sanitation and fire protection.

Execution within employment contract orders of employees to which it is repaired in accordance with this instruction.

Performing work on the acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, fixtures, tools, as well as keeping them in good condition;

Maintaining established technical documentation

The purpose of molding is to shape and protect against external influences. Forming can be mechanized (using syringes) or manual (in the manufacture of stuffed sausages).
According to the current standards, each type and grade of sausage products is produced in a specific casing. This is necessary for external distinction and is of technological importance. So, for products that are further smoked and dried, shells are used that are not too large in diameter and have satisfactory vapor and gas permeability. Products that can be eaten with a shell (sausages) are produced in a very thin edible shell. Stuffed products are molded in wide shells by hand. In other cases, for the same type and grade of products, you can use different casings (within the standard). Before filling, all intestinal membranes are soaked in vats, washed with running water, their integrity and strength are checked.
Syringes are intermittent and continuous action; according to the principle of displacing minced meat, they are divided into piston, gear, eccentric-blade, screw and screw. Batch syringes with a piston displacer can be mechanically, pneumatically or hydraulically driven. The most widely used hydraulic syringes. They are simple in design, reliable in operation and widely used in small industries with a wide range.
The shells are put on the nozzles of the syringes and filled. The pins are metal tubes with a conical extension at the end attached to the nozzle of the syringe, their diameter corresponds to the diameter of the shell (from 16 to 60 mm or more).
Minced meat is molded at different pressures depending on the type of sausages: sausages and sausages under pressure 4 * 10v5-5 * 10v5 Pa, boiled sausages - 5 * 10v5-6 * 10v5 Pa, semi-smoked - 6 * 10v5-8 * 10v5 Pa, smoked - up to 13*10v5 Pa. Boiled sausages are injected with the lowest density, since excessive density leads to a rupture of the casing during the cooking of loaves due to expansion of the contents of the casing. Smoked sausages, on the contrary, are injected with the highest density, since the volume of loaves is greatly reduced as a result of subsequent drying of the products. When loading minced meat into a syringe, you need to ensure that its packing is dense, without air gaps.

Job Description. Unwinding, rewinding twine into balls, preparing tags and cutting pieces of twine threads for knitting sausages.

Must know: varieties of twine and thread; sizes of pieces of twine, threads and rules for preparing threads depending on the type of sausages.

§ 106. Sausage molder of the 2nd category

Job Description. Performing individual operations in the process of molding sausage products by the injection method under the guidance of a highly qualified sausage molder. Putting on the shell natsevku for stuffing with minced meat. Looping smoked meats.

Must know: types and sizes of casings and the procedure for their application for manufactured sausage products; rules for looping smoked meats.

§ 107. Sausage molder of the 3rd category

Job Description. Shaping sausage products by filling the shell with minced meat on syringes using the injection method and on automatic machines under the guidance of a sausage molder of a higher qualification consumption rates. Twisting the shell with minced meat for sausages, sausages and certain types of sausages. Pricking (shtrikovka) long loaves in order to remove air. Hanging sausages and smoked meats on sticks and hanging them on frames or in car smokers. Preparation of Hungarian fat. Selection of raw materials, its delivery for processing. Cleaning and trimming of layers of bacon, giving a certain shape, rubbing bacon with pepper, transfer to smoking. Looping, hanging on sticks, frames and laying in containers.

Must know: rules for the selection of raw materials, their delivery for processing; specifications for sausages.

§ 108. Sausage molder of the 4th category

Job Description. Shaping sausage products by filling the shell with minced meat on vacuum syringes and automatic machines in compliance with the required filling density and consumption rates of the shell and minced meat. Installation and change of lanterns. Regulation according to the indications of control and measuring instruments of pressure and vacuum on vacuum syringes. Production of rolls, balykov and necks.

Must know: device and rules of operation of serviced machines, vacuum syringes; requirements for the quality and density of filling the shell with minced meat, depending on the size of the shell and the variety of sausage products; consumption rates of the shell and minced meat.

§ 109. Sausage molder of the 5th category

Job Description. Shaping sausages by filling the casing with minced meat on vacuum syringes and automatic machines in compliance with the required filling density and casing consumption rates. Full production of stuffed sausages, smoked meats and piece products (shaped ham, boiled pork, carbonate, etc.). Inspection of raw materials, trimming of fringes, processing with spices, removal of bone and cartilage. Cutting bacon into layers and grinding it to size depending on the type of product, preparing tongues, pork, veal, beef, eggs, butter, etc. Shaping the sausage, putting on the casing. Tight rolling and knitting. Laying in a form, transfer to cooking and further processing. Compliance with the norms for the output of finished products.

Must know: qualitative features and types of raw materials used; rules for the selection of semi-finished products for stuffing (forming) puff and other sausages, smoked meats and piece products; specifications for sausage products and norms for the output of sausage products.