SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Boil a continuous pan 
SAQA US ID UNIT STANDARD TITLE
114285  Boil a continuous pan 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A learner who has achieved this unit standard will be competent in:
  • Boiling a continuous pan to achieve required crystal size and molasses exhaustion. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    To enter a learning programme for this unit standard or to be assessed against this unit standard, the learner is assumed to have:
  • Literacy and communications NQF 1
  • Numeracy NQF 1
  • Basic understanding of sugar processing
  • Basic knowledge of quality assurance systems
  • An understanding of general safety in the workplace at NQF 1 or equivalent 

  • UNIT STANDARD RANGE 
    The learner is expected to perform the specific outcomes as reflected in this unit standard without direct supervision, but with access to standard operating procedures. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of a continuous pan. 
    OUTCOME NOTES 
  • Explaining the basic principles of continuous evaporative crystallisation
  • Identifying and explaining the purpose of the various equipment associated with the operation of a continuous pan 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Understanding of:
  • Basic principles of continuous evaporative crystallisation of sugar

    Reasons for:
  • Steaming-out the pan and raising vacuum
  • Ensuring good circulation
  • Commencing liquor feed into the individual cells according to the preset/desired brix profile

    Consequences of not:
  • Adhering to standard operating procedures
  • Monitoring the crystal growth in each cell and taking appropriate action
  • Lowering the brix profile along the pan before shutting down 

  • SPECIFIC OUTCOME 2 
    Start a continuous pan. 
    OUTCOME NOTES 
  • Steaming-out the pan and raising vacuum
  • Charge the pan with seed if empty
  • Introducing steam to the calandria and commencing boiling
  • Ensuring good circulation 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Understanding of:
  • Basic principles of continuous evaporative crystallisation of sugar

    Reasons for:
  • Steaming-out the pan and raising vacuum
  • Ensuring good circulation
  • Commencing liquor feed into the individual cells according to the preset/desired brix profile

    Consequences of not:
  • Adhering to standard operating procedures
  • Monitoring the crystal growth in each cell and taking appropriate action
  • Lowering the brix profile along the pan before shutting down 

  • SPECIFIC OUTCOME 3 
    Boil a continuous pan. 
    OUTCOME NOTES 
  • Introducing seed into cell 1
  • Commencing liquor feed into the individual cells according to the preset/desired brix profile
  • Monitoring the crystal growth in each cell and taking appropriate action using the Digital Control System (DCS) 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Understanding of:
  • Basic principles of continuous evaporative crystallisation of sugar

    Reasons for:
  • Steaming-out the pan and raising vacuum
  • Ensuring good circulation
  • Commencing liquor feed into the individual cells according to the preset/desired brix profile

    Consequences of not:
  • Adhering to standard operating procedures
  • Monitoring the crystal growth in each cell and taking appropriate action
  • Lowering the brix profile along the pan before shutting down 

  • SPECIFIC OUTCOME 4 
    Stop a continuous pan. 
    OUTCOME NOTES 
  • Lowering the brix profile along the pan
  • Adhering to standard operating procedures 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Understanding of:
  • Basic principles of continuous evaporative crystallisation of sugar

    Reasons for:
  • Steaming-out the pan and raising vacuum
  • Ensuring good circulation
  • Commencing liquor feed into the individual cells according to the preset/desired brix profile

    Consequences of not:
  • Adhering to standard operating procedures
  • Monitoring the crystal growth in each cell and taking appropriate action
  • Lowering the brix profile along the pan before shutting down 


  • UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    An individual wishing to be assessed against this unit standard may apply to an assessor accredited by SETASA.

    Any training provider offering learning that will enable achievement of this unit standard must be registered and accredited by SETASA.

    Moderation of assessment will be done by SETASA in its ETQA capacity at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • Basic principles of in physics and chemistry as applied to continuous sugar crystallisation
  • Basic knowledge of pan floor layout & operations
  • Standard operating procedures regarding pan operation
  • Basic knowledge of pan design and ancillary equipment
  • Basic safety requirements relating to pan operation 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team to ensure effective pan boiling. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities to ensure effective pan boiling. 

    UNIT STANDARD CCFO COLLECTING 
    Collecting, analysing and critically evaluating information for controlling process variables. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate with others to ensure effective pan boiling. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems regarding the effect of syrup quality on pan boiling and of pan boiling on other processes/operations. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Values:

    All learners should demonstrate:
  • An application of company ethics, values as well as general safety and customer care principles
  • An awareness of expectations and obligations of basic worker/management relationships 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  48400   National Certificate: Sugar Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. RCL Foods-Sugar & Milling (MP) 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.