Individual Training

Individual Training: Coffee Knowledge

Course description:
We are happy to create a training program tailored to your needs. Choose your training topics related to coffee, roasting, sensory analysis, quality control, and operator training, and we will develop a customized training concept just for you. We fully accommodate your preferences. To select your training topics, you can refer to our course catalog or suggest your own desired topics. We can also address specific training requests such as energy-efficient roasting profiles, oily beans, acrylamide optimization, and more. Don’t hesitate to contact us!

Target Audience:
Depending on the topic

Logistics:
Price: Upon request
Location: Depending on the content, the training can take place at PROBAT in Emmerich or at your site.
Maximum participants: 5
Duration: Dependent on the training content
Date by arrangement

Assessment:
Possible by arrangement

From green coffee to roasted coffee

Course description:
In this training, participants will gain a comprehensive understanding of the coffee supply chain. We'll cover the history of coffee farming and consumption, and how it has spread worldwide. We'll also explore common myths about coffee and answer questions like: Where is coffee grown and in what quantities? Why is roasting so important? How does roasting affect the taste of coffee? What does the term "coffee wave movement" mean? During the session, we'll examine different types of coffee through a tasting session called "cupping," and there will be a brief demonstration of coffee roasting on a sample roaster.

Target Audience:
All interested employees

Logistics:
Price: €1570 net for up to 5 of your employees when conducted at Probat in Emmerich.
Price for sessions held elsewhere is available upon request.
Duration: approximately 7 hours
Date by arrangement

Assessment:
Optional multiple-choice test

Basic knowledge of green coffee

Course description:
In this training, participants will gain an understanding of the various origins and qualities of green coffee. The entire value chain from seed to cup will be explored, covering cultivation, harvesting, processing, drying, storage, and shipping. Key criteria for classifying green coffee will be taught, enabling participants to visually evaluate and categorize its quality.

Participants will learn to recognize fundamental differences between different types and qualities of green coffee. They will develop a theoretical understanding of the green coffee value chain and deepen their knowledge through practical tasting exercises to assess differences in varieties, growing regions, and processing methods.

Target Audience:
Participants who have little to no prior knowledge of green coffee.

Logistics:
Price: €1570 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 7 hours
Date by arrangement

Assessment:
Optional multiple-choice test

Intensive course on green coffee

Course description:
This course builds upon the course "Basic knowledge of green coffee" and prepares participants for more advanced tasks in the field. It provides deeper insights into botany, agronomy, processing, transportation, storage, decaffeination, trade, certifications, and quality differentials. Participants receive hands-on training in classifying and sorting defects in green coffee, as well as conducting cuppings for objective quality assessment.

Participants in this training will learn to identify the key differences between various types and qualities of green coffee. Through practical exercises, they will gain expertise in evaluating varieties, cultivars, processing methods, decaffeination techniques, and quality attributes.

Target Audience:
Product developers, green coffee buyers, roaster operators and quality assurance/control staff

Logistics:
Price: €3140 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 14 hours
Date by arrangement

Assessment:
Optional multiple-choice test and practical exam

Fundamentals of Sensory Evaluation

Course description:
In the Fundamentals of Sensory Evaluation course, participants learn the fundamentals of sensory evaluation of food. They discover how we perceive taste and how this knowledge can be applied to assess the natural characteristics of coffee. The training helps participants determine if they can identify basic taste profiles and recognize them in a coffee tasting.

Target Audience:
Participants who have little to no prior knowledge in the sensory evaluation of coffee.

Logistics:
Price: €1570 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 7 hours
Date by arrangement

Assessment:
Optional multiple-choice test and practical exam

Sensory Advanced

Course description:
The advanced sensory course builds upon the "Fundamentals of Sensory Evaluation" course and is designed for individuals with some initial cupping experience who wish to deepen their sensory skills and knowledge. This course covers a variety of topics including the physiology of taste and aroma, various sensory analyses, conducting objective cuppings, different coffee attributes, application of the SCA Flavor Wheel and WCR Sensory Lexicon, and fundamentals of forming a sensory panel.

Participants will learn to identify concentration differences in basic taste profiles and recognize the characteristic sensory attributes of a coffee profile.

Target Audience:
Participants who have already gained an introduction to coffee tasting and wish to deepen their knowledge.

Logistics:
Price: €3140 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 14 hours
Date by arrangement

Assessment:
Optional multiple-choice test and practical exam

Roasting Basics

Course description:
In this training, participants will be introduced to the theoretical foundations of roasting. This includes understanding the roasting process and the physical and chemical changes that occur during roasting. Additionally, factors influencing the process, such as the moisture and temperature of the green coffee beans, and their impact on the final product, will be explained. Through sample roasting demonstrations, the roasting process will be practically demonstrated, and differences in roast level and duration will be evaluated sensorially through cupping sessions.

Participants will gain a fundamental understanding of the roasting process and the key steps and parameters that can influence the outcome. Through practical demonstrations of roasting and tasting different roasts, they will learn how roasting affects the final product.

Target Audience:
Participants with little or no experience in coffee roasting.

Logistics:
Price: €1570 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 7 hours
Date by arrangement

Assessment:
Optional multiple-choice test

Roasting Advanced

Course description:
The Roasting  Advanced course builds upon the Roasting Basics course. It is specifically designed for individuals with some initial experience in roasting who wish to deepen their understanding of the relationships between roast profile, color, and sensory characteristics. Participants will receive a comprehensive introduction to the physical and chemical changes, as well as the fundamentals of heat transfer during the roasting process. They will also be introduced to sample roasting and provided with important safety guidelines and precautions in the roastery. Various coffee types will be roasted, and their behavior in the roaster along with their sensory attributes will be compared.

Through this course, participants will gain a thorough understanding of the roasting process flow and the key steps and parameters that can influence the outcome. In practical roasting experiments, they will learn how to influence the final product through targeted actions.

Target Audience:
Participants with some initial roasting experience who wish to delve deeper into the topics of roast profile development and factors influencing the roasting process.

Logistics:
Price: €3140 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 14 hours
Date by arrangement

Assessment:
Optional multiple-choice test and practical exam

Intensive Roasting Course

Course description:
This course builds upon the Roasting Advanced course. Key topics include controlling the roasting process and color matching within defined time frames, using and configuring roast profile software, chemical reactions during roasting, gas development throughout the roasting process, visual identification of roast defects, coffee blending and quality control. Participants will roast according to specified time guidelines, visually assess roast colors, identify common roast defects through cupping and learn to distinguish minor and major differences in roast profiles to simulate production quality controls.

Target Audience:
Participants with significant roasting experience who wish to delve deeper into the topics of roast profile development and factors influencing the roasting process.

Locistics:
Price: €4710 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 21 hours
Date by arrangement

Assessment:
Optional multiple-choice test and practical exam

Theory of Coffee Grinding

Course description:
In this training, participants will learn the fundamentals of grinding whole roasted coffee beans. The course covers the structure of a grinder, including various process steps such as pre-breaking, fine grinding, super fine grinding, and turbo mixing or compacting. It also explains influencing factors such as temperature, humidity, roast level, and power, as well as goals like grind size and compaction. Additionally, the training addresses the physical changes that occur during the grinding process.
Practical exercises include different methods for determining grind size and demonstrate how grind size affects extraction.

By the end of the training, participants will have developed a basic understanding of the structure of a roller mill and the key process steps and parameters that can influence grinding results. They will have learned various methods for determining grind size and understand their advantages and disadvantages.

Target Audience:
Participants with little or no experience in coffee grinding, or those who wish to deepen their foundational knowledge.

Logistics:
Price: €1570 net for up to 5 of your employees for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Duration: approximately 7 hours
Date by arrangement

Assessment:
Optional multiple-choice test

 

SCA Coffee Skills Program

Introduction to coffee (SCA Coffee Skills Program)

Course description:
This course is aimed at those who are new to the coffee industry or wish to deepen their knowledge about coffee. Participants will learn everything about the journey of coffee from its origins in Ethiopia to its current status as a significant commodity cherished worldwide. From cultivation to roasting, preparation, and tasting, this course provides a comprehensive overview of the entire coffee supply chain. A highlight of this half-day course is the "coffee cupping," where participants will get to explore the various flavors of coffee.

Target Audience:
The training introduces new or existing employees to the world of coffee, including its cultural and economic significance.

Logistics:
Price: €225 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 5 participants
Duration: approximately 4 hours
SCA CSP Points: 10
Prerequisites: None

Assessment:
The course ends with a theoretical online exam consisting of 20 questions, requiring a minimum score of 60% to pass. If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Green Coffee - Foundation (SCA Coffee Skills Program)

Course description:
This course provides fundamental knowledge about green coffee. Participants learn about the entire specialty coffee supply chain, starting from cultivation to the cup. This includes aspects such as cultivation, harvesting, processing, drying, shipping, storage, and delivery. Additionally, the course covers basics of sorting, trade and portfolio management.

Target Audience:
Individuals who have little or no prior knowledge of green coffee.

Logistics:
Price: €475 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 5 participants
Duration: approximately 7 hours
SCA CSP Points: 5
Prerequisites: None; SCA Introduction to Coffee recommended

Assessment:
The course ends with a theoretical online exam consisting of 20 questions, requiring a minimum score of 60% to pass.  If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Green Coffee - Intermediate (SCA Coffee Skills Program)

Course description:
This course builds on the SCA Green Coffee Foundation course and prepares participants for more complex tasks in the field of green coffee. It offers a comprehensive insight into topics such as botany, agronomy, seasonality, processing, resting periods, shipping, storage, decaffeination, markets, certifications, transactions, and quality differentiation. Additionally, participants will receive an introduction to classification and the identification of defects and positive attributes related to green coffee contracts.

Target Audience:
This course is designed for product developers, green coffee buyers, roaster operators, and quality assurance and control personnel who wish to deepen their knowledge in the field of green coffee. Participants should already be familiar with the foundations of the SCA Green Coffee Foundation course, as these basics will not be covered.

Logistics:
Price: €925 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 5 participants
Duration: approximately 14 hours
SCA CSP Points: 5
Prerequisites: None; SCA Introduction to Coffee and Sensory Foundation recommended

Assessment:
The course ends with a practical exam, requiring 70% of the total points to pass, and a theoretical online exam with 45 questions, of which 70% must be answered correctly. If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Sensory Skills - Foundation (SCA Coffee Skills Program)

Course description:
The Sensory Skills - Foundation course offers a practical and interactive introduction to the basics of sensory evaluation. It covers how we perceive taste and how this knowledge can be used to assess the natural characteristics of coffee. Additionally, the course provides insights into identifying specialty coffees and offers an overview of how these insights can be applied in everyday business practices.

Target Audience:
Participants with little or no prior knowledge or experience in coffee tasting.

Logistics:
Price: €475 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 5 participants
Duration: approximately 7 hours
SCA CSP Points: 5
Prerequisites: None; SCA Introduction to Coffee recommended

Assessment:
The course ends with a theoretical online exam consisting of 25 questions, requiring a minimum score of 60% to pass.  If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Sensory Skills - Intermediate (SCA Coffee Skills Program)

Course description:
The Sensory Skills Intermediate course builds upon the foundations laid in the Sensory Skills Foundation course and is specifically designed for individuals with experience in cupping. It allows participants to deepen their sensory skills and expand their knowledge in related fields. The course covers a diverse range of topics including the physiology of taste and aroma, various types of sensory analysis tests, the practical execution of cupping sessions, the identification of different coffee attributes, and the application of the SCA Flavor Wheel and WCR Sensory Lexicon. Additionally, it includes setting up a sensory analysis panel and conducting a session.

Target Audience:
Participants should have some initial experience in coffee tasting. Knowledge from the SCA Sensory Skills Foundation course is assumed.

Logistics:
Price: €925 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 5 participants
Duration: approximately 14 hours
SCA CSP Points: 10
Prerequisites: None; SCA Introduction to Coffee, Sensory Skills Foundation and Green Coffee Foundation recommended

Assessment:
The course ends with a practical exam, requiring 70% of the total points to pass, and a theoretical online exam with 35 questions, of which 70% must be answered correctly.  If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Sensory Skills - Professional (SCA Coffee Skills Program)

Course description:
The Sensory Skills Professional course builds on the Sensory Skills Intermediate course and prepares participants for leadership roles in the sensory evaluation of coffee and related products. In this interactive course, participants will learn to adhere to industry coffee and sensory standards. They will understand how to implement sensory evaluation in a coffee business, acquire the necessary skills to identify and assess the qualities of specialty green coffee, and learn how to accurately capture and describe the attributes of coffee beverages. Participants will practice conducting repeatable and methodical sensory measurements of coffee and interpreting these results.
Participants' knowledge will be assessed through a written exam, while their skills will be tested in a practical exam based on various tasks performed throughout the course.

Target Audience:
Individuals who already have experience in coffee tasting.

Logistics:
Price: €1285 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 5 participants
Duration: approximately 21 hours
SCA CSP Points:  25
Prerequisites: SCA Sensory Skills Intermediate (completed at least 3 months prior); SCA Roasting Intermediate and Green Coffee Intermediate are strongly recommended.

Assessment:
The course ends with a practical exam, where achieving 80% of the total points is required, and a theoretical online exam consisting of 40 questions, with a minimum of 80% correct answers needed to pass.  If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Roasting - Foundation (SCA Coffee Skills Program)

Course description:
The Roasting Foundation course provides participants with fundamental knowledge about the coffee roasting process. Participants will learn about the physical changes that occur during roasting and how the sensory characteristics of coffee can be influenced by different roast levels, from light to dark. Additionally, the course covers the basic structure and operation of coffee roasting machines, regular maintenance and important aspects of fire safety.

Target Audience:
This course is designed for individuals with little to no experience in coffee roasting.

Logistics:
Price: €475 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 5 participants
Duration: approximately 7 hours
SCA CSP Points: 5
Prerequisites: None; SCA Introduction to Coffee recommended

Assessment:
The course ends with a theoretical online exam consisting of 20 questions. A minimum of 60% correct answers is required to pass. If the exam is not passed, it can be retaken once. If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Roasting - Intermediate (SCA Coffee Skills Report)

Course description:
The course builds on the Roasting Foundation course and is aimed at individuals with initial roasting experience who wish to deepen their understanding of the relationship between roast profile, color, and sensory impressions. Participants will gain comprehensive insights into the physical and chemical changes, as well as the fundamentals of heat transfer during the roasting process. Additionally, the training includes an introduction to sample roasting and provides practical guidance on hazard prevention in the roasting environment.

Target Audience:
The course is designed for individuals with initial roasting experience who want to delve deeper into roast profile development and the factors influencing the roasting process. Knowledge from the SCA Roasting Foundation course is assumed and will not be repeated.

Logistics:
Price: €1285 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 4 participants
Duration: approximately 21 hours
SCA CSP Points: 10
Prerequisites: None; SCA Roasting Foundation and Introduction to coffee recommended

Assessment:
The course ends with a practical exam, requiring 70% of the total points to pass, and a theoretical online exam with 35 questions, of which 70% must be answered correctly. If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

Roasting - Professional (SCA Coffee Skills Program)

Course description:
The Roasting Professional course builds upon the fundamentals taught in the Roasting Intermediate course. Participants will learn advanced techniques for developing coffee profiles and analyzing flavors. The course covers topics such as precise control of roasting times and colors, utilization of roast profiling software, understanding chemical changes during roasting (including molecules involved in browning reactions, gas formation impacting color and taste), identifying roast defects, blending, and quality control to meet customer needs. The course includes both a written and practical exam. The written exam assesses participants' theoretical knowledge. The practical component evaluates skills such as roasting under specified conditions, visually assessing roast color, identifying defects through cupping, and distinguishing between roast profiles to simulate quality checks.

Target Audience:
Designed for participants with solid roasting experience seeking to deepen their understanding of roast profile development and factors influencing the roasting process.

Logistics:
Price: €2190 net per person for sessions held at Probat in Emmerich. Price for sessions held elsewhere is available upon request.
Plus €50 SCA Learner Course Enrollment Fee, invoiced separately by SCA.
Maximum of 2 participants
Duration: approximately 21 hours
SCA CSP Points: 25
Prerequisites: Participants must have completed the SCA Roasting Intermediate course (minimum 3 months experience). Participation in SCA Sensory Intermediate and Green Coffee Intermediate courses is highly recommended.

Assessment:
The course ends with a practical exam, where achieving 80% of the total points is required, and a theoretical online exam consisting of 30 questions, with a minimum of 80% correct answers needed to pass.  If the exam is not passed, it can be retaken once. Upon successful completion of the exam, an official SCA certificate will be issued corresponding to the module and level completed.

 

Process training for plant

Process Flow of the Entire System - Webinar or Classroom

Course description:
In this training, participants will receive an overview of the entire process flow and the machinery required for transforming green coffee into roasted coffee.

The training will be conducted either as a webinar or in a classroom setting, with presentations and equipment images used for better illustration. Additionally, the training includes a practical plant tour conducted by PAK.

The goal of the training is to familiarize employees with the entire process flow of the plant and the function of the individual equipment components.

Target Audience:
All interested employees

Logistics:
Price on request
Maximum number of participants: 15
Duration: Between 3 and 8 hours, depending on plant size (PROBAT plant required)
Online Access: Required for webinar participation
Date by arrangement

Assessment:
No assessment planned

Basic Functions of the Equipment Components

Course description:
In this course, participants will gain an overview of the entire process flow and the machinery required for transforming green coffee into roasted coffee. They will be introduced to the overall plant operations and the function of the individual equipment components.

This training complements the theoretical process training G-AW with practical insights and applications.

Target Audience:
All interested employees

Logistics:
Price on request
Maximum number of participants: 15
Duration: Between 2 and 4 hours, depending on plant- and group size (PROBAT plant required)
Date by arrangement

Assessment:
No assessment planned

 

Operator training

Operator Training for Roasters - Customized Training

Course description:
In this course, participants receive a comprehensive introduction to operating the roaster. This can be done either through a simulation or on an existing roaster system that is fully available for the duration of the training. The course covers the theoretical foundations of roaster control via the control station.
Participants will learn about the various components of the roaster and their functionalities, prepare the roasting process by logging into the system, and understand how to start up and shut down the roaster. They will become familiar with the process diagram, which explains the structure and functionality of the roaster, and learn how to select different operating modes such as roasting, maintenance, and thermal cleaning. Additional topics include basic machine settings, recipe management and switching, as well as using the batch log. The course also covers fundamental process techniques, including alarm management, optimizing machine settings for production, and parameter adjustments. Participants will also learn to define quality control points and use reflex automation. Furthermore, they will gain skills in analyzing roaster performance based on roasting data history and understanding basic procedures for handling malfunctions and managing issues with roaster control systems.

 

Target Audience:
Roaster operators, product developers

Logistics:
Price on request
Maximum number of participants: 5
Duration: 14 hours
Prerequisites: A simulation or a fully accessible roaster system is required; availability must be confirmed in advance.

Assessment:
No assessment planned

Operator Training for Roasters - Recipe Development/Optimization - Customized Training

Course description:
In this training, participants will learn the fundamentals of recipe development using a roasting system. Trainers, participants, and customer product managers will work together to create 1 to 2 roasting recipes based on the customer's specifications. The produced samples will be evaluated sensorically, and adjustments will be made to the roasting profile to achieve the desired cup profile. Participants will be trained to independently set and optimize roasting parameters to achieve the targeted cup profile.

Target Audience:
Roaster operators, product developers

Logistics:
Price on request
Maximum number of participants: 5
Duration: By arrangement, but at least 14 hours
Prerequisites: Roaster and coffee quantities must be provided for the trials; availability to be confirmed in advance

Assessment:
No assessment planned

Operator Training for PROBAT Plant Control

Course description:
In this course, participants will learn how to operate the PROBAT plant visualization and the Data Management System (DMS).
Topics covered:

  • Overview of Plant Visualization: Functional elements, malfunctions and alarm notifications, sections, and operating modes
  • Overview of the Data Management System (DMS): Processes and workflows, overview of process data for roasted coffee and ground coffee, configuration of displays in the DMS

  • Application Examples and Workflows: Selecting and processing inventory and orders, monitoring ongoing processes, performing weighings, analyzing malfunctions and alarms, evaluating and documenting completed orders

Target Audience:
The course is aimed at operators of the plant visualization and DMS system.

Logistics:
Price on request
Maximum number of participants: 5
Duration depends on system and group size
Date by arrangement
Training can be conducted on an active system or, if necessary, in a test environment; please contact us.
Prerequisite: Knowledge of the PROBAT plant control system

Assessment:
No assessment planned

Operator Training for PROBAT Plant Control - Administrator Level

Course description:
In this training, participants will be trained as administrators of the plant visualization and Data Management System (DMS).
The following topics will be covered:

  • Management of user groups and permissions (WinCC/DMS)
  • PC client administration
  • Start-up of the server-client system
  • ERP integration
  • Troubleshooting in WinCC/DMS
  • IT requirements

Training objectives:
Participants will learn how to perform detailed configurations at the admin level. This enables them to customize workstations for various requirements.

Target Audience:
Automation Technicians, IT Administrators

Logistics:
Price on request
Maximum number of participants: 5
Duration depends on system and group size
Date by arrangement
Training can be conducted, if necessary, in a test environment; please contact us.

Assessment:
No assessment planned

 

Special training service

Operator and Maintenance Training for Coffee Mills

Course description:
In this training, participants acquire fundamental technical knowledge for the operation, maintenance, and servicing of roller mills. They will learn the safe handling of protective devices during maintenance and servicing activities, and gain insights into the structure of the roller mill as well as the essential process steps and parameters that influence the grinding results.
Upon completion of the training, participants will be able to independently perform preventive maintenance and servicing measures in accordance with PROBAT requirements. With the acquired knowledge, they will be equipped to carry out their tasks safely and efficiently and to identify potential hazards independently.

Target Audience:
Mill operators, maintenance and servicing personnel

Logistics:
Price on request
Maximum number of participants: 5
Duration: approximately 7 hours
The training will be conducted at the customer's own mills.

Assessment:
No assessment planned

Roaster - Functional Safety Inspection Plan (Safety Check)

Course description:
In this course, participants receive practical guidance on conducting the safety inspection for the PROBAT roasting system. The training is conducted together with the safety inspection of the roasting system and requires the functionality of the Safety Check mode.
The training covers the following topics: prerequisites for conducting the functional safety inspection, instruction on the control function of the "Safety Check Mode" of the roaster, and performing the inspection according to PROBAT specifications in collaboration with the roaster commissioning technician.

Upon completion of the training, participants will be able to independently conduct a functional safety inspection of the roasting system in accordance with PROBAT guidelines.

Target Audience:
Maintenance and repair personnel, roaster operators

Logistics:
Price on request
Maximum number of participants: 3
Duration: approximately 40 hours (depending on the size of the roasting system and the status of commissioning)
Date by arrangement
Conducted on the customer’s own roasting systems with Safety Check Mode.

Assessment:
No assessment planned

Roaster - Maintenance and Servicing

Course description:
In this training, participants will learn the technical fundamentals for the maintenance and upkeep of the customer's roasters, as well as for the overhaul operations. Participants will receive comprehensive instruction on the safe handling of protective devices during maintenance and repair tasks.

Upon completion of the training, participants will be able to independently perform preventive maintenance and servicing measures in accordance with PROBAT requirements. With the acquired knowledge, they will be equipped to carry out their tasks safely and efficiently and to identify potential hazards independently.

Target Audience:
Maintenance and repair personnel, roaster operators

Logistics:
Price upon request
Maximum number of participants: 5
Duration: 4 - 8 hours (depending on roaster size)
Date by arrangement

Assessment:
No assessment planned

Plant Components - Maintenance and Servicing

Course description:
In this training, participants gain in-depth knowledge about the maintenance and servicing of customer-owned equipment components, particularly roasters and mills, as well as overhaul operations. They receive comprehensive instruction on the safe handling of safety devices during maintenance and servicing tasks.

The training provides the necessary theoretical understanding to independently carry out preventive maintenance and servicing measures in accordance with PROBAT requirements. Upon completion, participants will be equipped to perform their tasks safely and effectively and to identify and address potential hazards on their own.

Target Audience:
Maintenance and repair personnel, plant operators

Logistics:
Price upon request
Maximum number of participants: 5
Duration: 8 - 16 hours (depending on the size of the system)
Date by arrangement

Assessment:
No assessment planned


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