Operating Vacuum Pans: Managing the vacuum pan equipment to boil clarified juice/syrup received from evaporators.
Crystallization (Boiling): Ensuring the syrup is boiled and concentrated until it crystallizes into "massecuite" (a thick mixture of sugar crystals and molasses).
Process Monitoring: Maintaining specific vacuum levels (often 25-26" of mercury), temperatures, and pressures to ensure proper crystal formation.
Valve Operations: Operating intake valves to fill the pan, steam valves for heating, and discharge valves (strike valves) to drop the finished massecuite into crystallizers.
Quality Control: Periodically checking samples to examine crystal size, color, and density.
Cleaning: Cleaning the pan with steam to maintain hygiene.
