My working experience in a chemical plant (1)

from July 21 to October 217, I have worked in a chemical plant for more than seven years. Laughter teacher said that seven years is a lifetime, and it's time to take a good look at my work experience in this past life.

I graduated in July 21 and joined Guangxi Jinyuan Biochemical Company directly. I obtained the certificate of assistant engineer in July 211 and the certificate of intermediate engineer in May 217. During more than seven years in the company, I have gained a wide training platform from a grass-roots employee, to the head of alcohol fermentation section and then to the production dispatcher of the company, from management section to workshop production, from process control to energy saving and emission reduction, and participated in technical improvement and project follow-up. With the support and help of company leaders and colleagues, my learning ability, communication and coordination ability, professional and technical level, management level and personal comprehensive quality have been greatly improved. Now I will make a review and summary from the work experience.

from July p>21 to June 211, I mainly participated in the company's pre-job training and safety training, and studied various rules and regulations and production process in the workshop. This is the homework that every new employee must complete. In the past year's study and work, I have gained a lot: first, I have understood and conscientiously implemented various systems of the company, especially the knowledge and systems related to safety. In chemical plants, I should always remember to put safety first. Secondly, in the production process of the learning workshop, I realized that my knowledge was poor, and a lot of theoretical knowledge I learned at school was not used or forgotten, so I took the opportunity to catch up with relevant theoretical knowledge. Thirdly, through the contact and communication with operators, we can basically understand their ideas and ways of doing things, which lays the foundation for future management.

from July, 211 to March, 212, I was responsible for the company's production statistics and part-time attendance of the company's workshop staff. During the attendance period, by recording employee fingerprints and collecting basic information of employees, I got in touch with and understood most employees in the workshop and established a certain sense of trust with them. By taking charge of the company's statistical data, I can get in touch with and be familiar with the company's energy consumption, unit consumption and the production situation of each workshop. Although this work is not arduous, it is very important, because through those statistical data, I can know the production situation of each workshop. If it is abnormal, I often can see it at a glance. If it is abnormal, I should feedback it to the workshop in time so as to find out the reasons and adjust it in time to ensure the normal operation of the workshop. At the same time, through statistical data, we can judge whether the production cost is reasonable or not, which is of great significance for making correct production guidance, and it also lays a solid foundation for my future work. During this period, I was also responsible for the statistics and strict examination of the key process indicators in the crushing, fermentation and distillation sections of the alcohol workshop. At the end of the month, I evaluated and ranked the process indicators of each shift, and combined with the corresponding reward and punishment system, so that employees did not dare to neglect their work and operated carefully, which greatly improved the compliance rate of production indicators in each section, improved product quality and reduced unit consumption.

from April 212 to June 213, due to the need of production, my work ability was outstanding. The company leaders transferred me to the fermentation section of the alcohol workshop as the section chief, responsible for the production of the fermentation section, and assisted the deputy director of the workshop to manage the production of the workshop and solve the outstanding problems such as high unit consumption and easy contamination of bacteria in alcohol production. New post, new requirements, in order to master the process control points as soon as possible, I seriously studied the theory of alcohol production, and at the same time, combined with the actual production, I asked the leaders in time if I didn't understand, and often worked overtime in the workshop. In less than a month, I was familiar with and mastered the influence of various indicators on yeast growth and reproduction. During my tenure as the fermentation section chief of the alcohol workshop, I earnestly implemented and implemented various systems and production indicators of the fermentation section, and strictly managed and required the operators of the fermentation section to strive to achieve the production indicators and ensure the smooth production of the workshop. At the same time, during my work, I carefully studied the alcohol fermentation process, and studied the influence of the changes of various indicators on the alcohol fermentation process, such as the fermentation temperature, the PH of mash and the brix. Through research, I found that some process parameters are not optimal now, and a little adjustment is more conducive to alcohol fermentation, and some indicators are not static. We should make corresponding adjustments according to specific fermentation conditions and requirements, so as to get better results and reduce production. These studies finally published a paper "Research on Control of Alcohol Fermentation Process" in the journal Science Breeding.

In the early stage of being the fermentation section chief, the operators made some mistakes due to their improper management, which resulted in the fermentation being infected with bacteria and some losses in production. After punishing the corresponding personnel, I also deeply reflected, made timely corrections, and strictly demanded and supervised the key points. By reasonably controlling various process indicators, the growth and reproduction environment of yeast was improved, and at the same time, the production management was strengthened, so as to prevent leakage and strengthen the management of sanitation and disinfection, thereby reducing the production cost. After a week or two of hard work, the production has returned to normal, and the outstanding problems of high unit consumption and easy contamination of bacteria have been solved. Looking back now, the mistakes I made were really naive, but I also gained a lot of valuable experience. Perhaps this is the price of growth. In fact, as long as we master the theory and grasp the key points, the accident of alcohol fermentation bacteria will basically not happen.

Life events can't be made clear in one or two articles. The more you answer, the more you feel, and when you write down your feelings, you will have more feelings. Writing can make people think more. Let's stop here this time.