Automation index
How much of a Lathe operator’s job can AI already do?
A CNC run and a pass come earlier. Setting up, measuring and not scrapping the part do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Lathe operator
26%
AI can already do 26% of this job.
#214 / 633
View rankingLathe operator
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Read the drawing, tolerances and the route card.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 40% | +6.4 |
Set up, clamp, pick the tool and the origin.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
Turn, face, thread and finish the part.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 28% | +5 |
Measure, tweak offsets and not scrap the batch.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Lathe care, swarf and safety.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Grades, times and liability for the dimension.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 14% | +2.2 |
| Total | 100% | 26% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- turn parts
- set up the lathe
- measure dimensions
- cut threads
- adjust offsets
- read mechanical drawings
- avoid scrap
- pick tools
Sources for this job· O*NET 51-4034.00· ESCO/ISCO 7223
IS WORK OVER?
Pork butcher
21%
#409 / 633
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511