Brad Gotts knows exactly how the FPE plant in Stratford is running, right down to a part, without ever needing to leave his desk at headquarters in Troy, Mich.
Dan Taylor, the plant's operation manager, can tap in to the same data from home in case there's a problem.
Honda, one of the company's customers, has the same "real time, any time" access online if it needs to track parts.
"We would never have been able to launch at the speed and rate and effectiveness that we did without the ability to measure those issues and be able to connect that (real-time) data," Gotts, the president and chief operating officer, said during a tour of the renovated 130,000-square-foot plant, the former home of Manchester Plastics in south Stratford.
Florida Products Engineering picked Stratford to debut its system that tracks all facets of production and inventory and makes it available instantly online -- password protected, of course.
"That's probably the best part of what our operating system provides me -- the data. We need to make strong decisions, good decisions based on the information that we have and it gives me real time in my hand," Taylor said.
Gotts said the systems allows FPE to ensure quality, accuracy and instant feedback to customers.
"Those are things that are very expensive, and we've seen good companies in this area go out of business because they can't compete. So this is one of the ways we will compete here against areas in which we said we couldn't compete against in Canada before," he said.
FPE announced in fall 2010 it was coming to Stratford and began making improvements and installing equipment including 300-to 1,500-ton presses at the Griffith Rd. facility. Just as production was reaching full stride the twin disaster earthquake and tsunami hit Japan March 11. Output was forced to slow and out of respect FPE put off an official launch.
"We're now starting to see the volumes come back," Gotts said.
A casual opening was held earlier this month. A ribbon-cutting ceremony was followed by a catered meal for salaried and production staff. Mayor Dan Mathieson, economic development director Larry Appel and The Beacon Herald were invited to tour the operation.
"You can't manage what you can't measure," an impressed Mathieson said.
Appel asked the company to include a brief about how it uses technology as part of the city's pitch for the Intelligent Communities Forum smart city in 2012.
Gotts said the plant is open to other manufactures to learn about the system as long as they're not competitors.
The goal is to have the system in FPE's six other North American facilities in the next 18 months.
The Stratford plant makes injection-moulded plastic parts for major automakers.
Gotts called them value-added assemblies.
"We have the ability, either within this facility or through our other facilities to mould, paint, chrome plate, assemble all those components for our customers," Gotts said.
An RT grill for Chrysler is one example. The grey plastic trim piece is sent next to the company's chrome-plating plant in Cleveland. FPE can also add mesh grating and an emblem to deliver it as a complete assembly to the automaker.
"Our real ability to grow the value of our company is being able to offer our customers more value-added than just moulding," Gotts said.
The company expects to have about 50 production staff in Stratford by year's end, plus eight salaried staff.
"We're going to be going to a multi-shift," Gotts said.
The plant's human resources department will take applications.
The company is already eyeing expansion.
"The beautiful part that this facility gave us is we have the ability to put up to 3,000-ton-plus presses here because of how this facility was built," he said.
2011年10月13日星期四
2011年10月12日星期三
Acrylic eyes for little Zain is a blessing says mother
Rola Al Dalo discovered just two days after giving birth to her daughter why her baby never opened her eyes.
"She would keep them closed all the time and I couldn't understand why," said Ms Al Dalo, from the Palestinian Territories.
It was not until little Zain finally opened her eyelids that her mother realised her daughter had been born without visible eyes.
Zain has microphthalmia, a rare genetic birth defect where a child is born with underdeveloped eyeballs.
Now 20 months old, she has undergone 13 procedures in Gaza and Jerusalem, nine of which were surgeries.
Zain was fitted with plastic eyes in the Palestinian Territories, but there were no facilities available to develop eyes that looked real.
During summer last year, Ms Al Dalo contacted the Palestine Children's Relief Fund (PCRF), and Zain was one of five children chosen to have treatment in the UAE.
Last week, mother and daughter made their way to Dubai. And yesterday, just before World Sight Day today, Zain was at Moorfields Eye Hospital being fitted for acrylic eyes.
"The plastic eyes that she was fitted with [in the Palestinian Territories] were too small," said Dr Andrea Sciscio, Zain's doctor and a consultant oculoplastic surgeon at Moorfields. "So we needed to take a mould of her eye sockets to ensure that her new pair of eyes are an appropriate size."
Lana Suleiman also made the trip from the territories for treatment. After the little girl was born, her mother, Iman Suleiman, looked into her eyes and noticed something curious.
"One eye was green and the other was blue," Ms Suleiman said. "They just didn't look natural."
After consulting a doctor in Gaza, she was told Lana had glaucoma, which was triggered by high blood pressure, and had low vision.
This year Lana, 2, received a corneal transplant. The surgery improved the vision in her right eye and there were plans to repeat the procedure on her left.
But a complication occurred.
"A virus erupted in her right eye and the infection was progressing so quickly that the doctors could not handle it," Ms Suleiman said. "Suddenly our priority shifted from treating the left eye to saving her right."
Within weeks, Lana lost all colour, pigmentation and vision in her right eye. Ms Suleiman appealed to the PCRF for assistance. The decision was made to place an opaque contact lens painted to resemble a natural eye on Lana's right eye.
Yesterday, doctors made moulds of Zain's sockets and the surface of Lana's eye.
"The process is cold and unpleasant but not painful," said Dr Paul Geelen, an ocularist at the hospital. "The paste for the impression is applied with a syringe. This usually frightens the children, which is why we used a quick anaesthetic."
Both prosthetics must be replaced as the girls age. The doctors will provide the girls with a series of lenses and acrylics that can be used as they grow.
Despite their vision problems, the girls remain playful and in good spirits.
After waking from the anaesthesia, Lana quietly lay on her mother's lap. Zain smiled and waved goodbye to the doctors.
"It truly is a blessing," Ms Suleiman said. "All I want is to see my daughter happy and healthy, and everything else will fall into place."
"She would keep them closed all the time and I couldn't understand why," said Ms Al Dalo, from the Palestinian Territories.
It was not until little Zain finally opened her eyelids that her mother realised her daughter had been born without visible eyes.
Zain has microphthalmia, a rare genetic birth defect where a child is born with underdeveloped eyeballs.
Now 20 months old, she has undergone 13 procedures in Gaza and Jerusalem, nine of which were surgeries.
Zain was fitted with plastic eyes in the Palestinian Territories, but there were no facilities available to develop eyes that looked real.
During summer last year, Ms Al Dalo contacted the Palestine Children's Relief Fund (PCRF), and Zain was one of five children chosen to have treatment in the UAE.
Last week, mother and daughter made their way to Dubai. And yesterday, just before World Sight Day today, Zain was at Moorfields Eye Hospital being fitted for acrylic eyes.
"The plastic eyes that she was fitted with [in the Palestinian Territories] were too small," said Dr Andrea Sciscio, Zain's doctor and a consultant oculoplastic surgeon at Moorfields. "So we needed to take a mould of her eye sockets to ensure that her new pair of eyes are an appropriate size."
Lana Suleiman also made the trip from the territories for treatment. After the little girl was born, her mother, Iman Suleiman, looked into her eyes and noticed something curious.
"One eye was green and the other was blue," Ms Suleiman said. "They just didn't look natural."
After consulting a doctor in Gaza, she was told Lana had glaucoma, which was triggered by high blood pressure, and had low vision.
This year Lana, 2, received a corneal transplant. The surgery improved the vision in her right eye and there were plans to repeat the procedure on her left.
But a complication occurred.
"A virus erupted in her right eye and the infection was progressing so quickly that the doctors could not handle it," Ms Suleiman said. "Suddenly our priority shifted from treating the left eye to saving her right."
Within weeks, Lana lost all colour, pigmentation and vision in her right eye. Ms Suleiman appealed to the PCRF for assistance. The decision was made to place an opaque contact lens painted to resemble a natural eye on Lana's right eye.
Yesterday, doctors made moulds of Zain's sockets and the surface of Lana's eye.
"The process is cold and unpleasant but not painful," said Dr Paul Geelen, an ocularist at the hospital. "The paste for the impression is applied with a syringe. This usually frightens the children, which is why we used a quick anaesthetic."
Both prosthetics must be replaced as the girls age. The doctors will provide the girls with a series of lenses and acrylics that can be used as they grow.
Despite their vision problems, the girls remain playful and in good spirits.
After waking from the anaesthesia, Lana quietly lay on her mother's lap. Zain smiled and waved goodbye to the doctors.
"It truly is a blessing," Ms Suleiman said. "All I want is to see my daughter happy and healthy, and everything else will fall into place."
2011年10月11日星期二
1.6 turbo at home in Citroën C5
Road testing the first-generation C5 almost ten years ago is an experience firmly etched in my memory bank.
Be sure that has nothing to do with its dull 'jelly mould' design or its plastic deluxe interior that would put an older-generation Japanese car to shame. The C5 started appealing to me when I thought to myself: “I'm sure I just went over a huge speed hump, but I didn't feel anything.”
Long story short, after tackling that fat speed nanny many times over at a gradually increasing velocity, I found myself tackling it at speeds that would probably have sent any other vehicle flying onto the pavement. And all this with nothing more than a gentle thud.
I instantly counted myself as a fan of Citroën's Hydractive suspension, which provides nothing short of a 'magic carpet' ride and great handling to boot. That's why I was disappointed to find this piece of hydraulic suspension wizardry missing from the entry-level version of this very latest C5, the 155 THP.
Despite this, I can't say I'm disappointed by the modern C5. The styling, for starters, is leaps and bounds ahead. While perhaps a bit too mainstream for Citroën traditionalists, even resembling a BMW from some angles, it's a great fusion of sporty and elegant vibes and that continues in the cabin.
The dash design is certainly distinctive, the cherry on top being that fixed-hub steering wheel that allows the fitment of a larger airbag, and the material quality is nothing to be sniffed at. Those front seats are both supportive and cushy too. I would have expected more rear legroom from a car in this class though, although it's by no means cramped.
The 155 THP model extends the reach of Citroën's C5 to those shopping around the R300 000 bracket (the only other models, 2.0 and 3.0 diesels, approach the R400K mark). It's fitted with a 1.6-litre turbopetrol engine, credited with 115kW at 6000rpm and 240Nm at 1400rpm.
Given the much lower price, this engine is actually the perfect match for the C5. It's not overly thirsty, with its average consumption claimed at 7.7 litres per 100km, and it's a reasonably good performer. Sure, it's not a performance car by any stretch of the imagination, but it's as rapid as you'd expect from a large sedan at this end of the market and it delivers its urge smoothly enough through its six-speed automatic gearbox.
Chuck it into some bends and the C5 corners rather neatly, but the steering feels absolutely numb - it's just too light and offers virtually nothing in the way of feedback.
On the grander scale of things, one could hardly compare this car to sportier offerings from BMW and Audi but as an alternative to the likes of Hyundai's Sonata, VW's Passat and Honda's Accord, the Citroën is a stylish and refined alternative.
Be sure that has nothing to do with its dull 'jelly mould' design or its plastic deluxe interior that would put an older-generation Japanese car to shame. The C5 started appealing to me when I thought to myself: “I'm sure I just went over a huge speed hump, but I didn't feel anything.”
Long story short, after tackling that fat speed nanny many times over at a gradually increasing velocity, I found myself tackling it at speeds that would probably have sent any other vehicle flying onto the pavement. And all this with nothing more than a gentle thud.
I instantly counted myself as a fan of Citroën's Hydractive suspension, which provides nothing short of a 'magic carpet' ride and great handling to boot. That's why I was disappointed to find this piece of hydraulic suspension wizardry missing from the entry-level version of this very latest C5, the 155 THP.
Despite this, I can't say I'm disappointed by the modern C5. The styling, for starters, is leaps and bounds ahead. While perhaps a bit too mainstream for Citroën traditionalists, even resembling a BMW from some angles, it's a great fusion of sporty and elegant vibes and that continues in the cabin.
The dash design is certainly distinctive, the cherry on top being that fixed-hub steering wheel that allows the fitment of a larger airbag, and the material quality is nothing to be sniffed at. Those front seats are both supportive and cushy too. I would have expected more rear legroom from a car in this class though, although it's by no means cramped.
The 155 THP model extends the reach of Citroën's C5 to those shopping around the R300 000 bracket (the only other models, 2.0 and 3.0 diesels, approach the R400K mark). It's fitted with a 1.6-litre turbopetrol engine, credited with 115kW at 6000rpm and 240Nm at 1400rpm.
Given the much lower price, this engine is actually the perfect match for the C5. It's not overly thirsty, with its average consumption claimed at 7.7 litres per 100km, and it's a reasonably good performer. Sure, it's not a performance car by any stretch of the imagination, but it's as rapid as you'd expect from a large sedan at this end of the market and it delivers its urge smoothly enough through its six-speed automatic gearbox.
Chuck it into some bends and the C5 corners rather neatly, but the steering feels absolutely numb - it's just too light and offers virtually nothing in the way of feedback.
On the grander scale of things, one could hardly compare this car to sportier offerings from BMW and Audi but as an alternative to the likes of Hyundai's Sonata, VW's Passat and Honda's Accord, the Citroën is a stylish and refined alternative.
2011年10月10日星期一
Blood, bone and a lot of rot
After listening to the world's top chefs at Sydney's Crave festival, Janne Apelgren reflects on 12 lessons she won't forget.
1. The most important tool in the kitchen is the mortar and pestle. Forget the immersion circulator, Thermomix and Pacojet, the prehistoric grinder is the one chefs keep coming back to. Neil Perry said hand-pounding pesto was the only way to go, while Ben Shewry ground roasted seaweed between two beach stones.
2.Use more salt. Real chefs throw it in by the handful. Amateurs, they say, often underseason. David Lebovitz, blogger, Parisian and former pastry chef at pioneering Californian restaurant Chez Panisse, uses and loves it in desserts (think salted caramel). He travels with his own to avoid having to use processed granulated salt.
3. Diets are actually bad for you. New York author-chef Gabrielle Hamilton railed against people who obsessed over everything they ate, saying it was a vicious cycle. Relaxing about what you ate, sometimes enjoying what you shouldn't, was better for you. It was a view echoed by several chefs, including world-renowned Mexican cuisine expert Diana Kennedy, who admitted she had always had high cholesterol but still indulged in fatty meat. She's 87.
4. Blood, bones and butter are three hot ingredients. Gabrielle Hamilton was spot-on-trend in the title of her memoir, the wonderful Blood, Bones and Butter. Perhaps it's the chefs' way of proving the difference between us and them. After all, Andrew McConnell admitted as he poured a plastic bladder of blood into a dish he described as a blood custard, most people found it a bit confronting, so he thinks its safer to call it boudin noir in the restaurant. Magnus Nilsson's hors d'oeuvre of roe in a dried pigs' blood crust delivered crunch followed by a primally familiar slightly metallic taste. Bone marrow was another lauded ingredient, so too butter, which Hamilton loves to compound. Tip equal parts butter and your ingredient of choice into a food processor and blend, use it on toast, on meats, in dishes, and freeze for later, she suggests. Wrinkly oil-cured kalamata olives, or anchovies, or garlic with parsley and shallots all make great compound butter, Hamilton says.
5. Pickle power is on the rise. From sauerkraut to kimchi, (''kissing cousins'', according to American-Korean chef David Chang), the pungent and pickled are popping up everywhere to punch up flavour and texture.
6. Pioneer skills are in, so drag out the Mrs Beeton. Living by the local, seasonal mantra, Swedish chef Magnus Nilsson admitted his seven-person team spent 50 per cent of their working hours sourcing produce, stored food in soil and straw to stretch it across the year, and only ever bought meat in the form of a whole, live beast. Gabrielle Hamilton pointed out chefs were using ''pioneer skills'' more and more, making jam, preserving, conserving, cellaring and storing, even cooking in earth.
7. There's a burning desire for fire. More cooks are using it and loving it. Francis Mallmann, of Argentina, grilled oranges stuck with rosemary and sprinkled with sugar, Magnus Nilsson stuck a whole bone on coals, and sawed it open for the marrow as he does in the dining room of his remote restaurant. Mallmann urged cooks not to toss and turn meat on a grill, but to leave it be. His love of fire is part of a broader philosophy: ''All of us have to spend more time outside, children have to spend half the day outside, to learn the language of the wind, the clouds and smoke. It will make them better adults.''
8. Octopus and crab are the go-to seafoods. Ben Shewry said he and David Chang agreed crab is ''one of the most amazingly beautiful products we have to work with in Australia''. Shewry dispatches them humanely by lowering their body temperature to about 2 degrees, then spiking them behind the ''head'' with a knife. Los Angeles chef Jon Shook (Animal restaurant) rhapsodised about our baby octopus.
9. I do not want to be a chef. Ben Shewry described the first years of his career, working 100 hours a week, his fingers bleeding under the nails from scrubbing dishes. Gabrielle Hamilton, of New York's Prune restaurant, said, ''The biggest mistake people make is saying, 'I want to be a chef because I love to cook.' You should not go into a restaurant for that reason. You do it because you have a strange work ethic, you love to put systems in place, you like to create order from chaos.''
10. The future of food is rotten. David Chang (Momofuku in New York and, soon, in Sydney) says managing microbes will be the next food frontier. Mould, fermentation and bacteria have the potential to transform what we eat, in a good way, from aged steak to locally made soy. He's working with two Harvard microbiologists to understand microbes better.
11. Marinades are bad. The charismatic Frances Mallmann, Argentinian king of the barbecue, opened his session declaring, ''I hate marinades''. His objection was that they change the taste of the primary ingredients. He prefers to add other flavours at the table, such as sauce, ''so the flavours have a little fight inside the mouth''. To explain further, he used pumpkin soup as an example. ''After three mouthfuls soup is boring, but if you then have a crunchy galette … mmmm.''
12. Bloody Mary for entree. At my next dinner party (or breakfast, or brunch) I'm serving guests Bloody Marys as an entree. Gabrielle Hamilton has nearly a dozen on her brunch list. She serves them with skewers dangling off the side, perhaps pickles (turnips, brussels sprouts, beans) or smoked peppers, or olives, or anchovies. You may even get a beef jerky swizzle stick. The ''Danish'' comes with aquavit, the ''Mariner'' with clam juice, ingredients dance from wasabi to horseradish to beef stock. They're best chased with a small beer.
1. The most important tool in the kitchen is the mortar and pestle. Forget the immersion circulator, Thermomix and Pacojet, the prehistoric grinder is the one chefs keep coming back to. Neil Perry said hand-pounding pesto was the only way to go, while Ben Shewry ground roasted seaweed between two beach stones.
2.Use more salt. Real chefs throw it in by the handful. Amateurs, they say, often underseason. David Lebovitz, blogger, Parisian and former pastry chef at pioneering Californian restaurant Chez Panisse, uses and loves it in desserts (think salted caramel). He travels with his own to avoid having to use processed granulated salt.
3. Diets are actually bad for you. New York author-chef Gabrielle Hamilton railed against people who obsessed over everything they ate, saying it was a vicious cycle. Relaxing about what you ate, sometimes enjoying what you shouldn't, was better for you. It was a view echoed by several chefs, including world-renowned Mexican cuisine expert Diana Kennedy, who admitted she had always had high cholesterol but still indulged in fatty meat. She's 87.
4. Blood, bones and butter are three hot ingredients. Gabrielle Hamilton was spot-on-trend in the title of her memoir, the wonderful Blood, Bones and Butter. Perhaps it's the chefs' way of proving the difference between us and them. After all, Andrew McConnell admitted as he poured a plastic bladder of blood into a dish he described as a blood custard, most people found it a bit confronting, so he thinks its safer to call it boudin noir in the restaurant. Magnus Nilsson's hors d'oeuvre of roe in a dried pigs' blood crust delivered crunch followed by a primally familiar slightly metallic taste. Bone marrow was another lauded ingredient, so too butter, which Hamilton loves to compound. Tip equal parts butter and your ingredient of choice into a food processor and blend, use it on toast, on meats, in dishes, and freeze for later, she suggests. Wrinkly oil-cured kalamata olives, or anchovies, or garlic with parsley and shallots all make great compound butter, Hamilton says.
5. Pickle power is on the rise. From sauerkraut to kimchi, (''kissing cousins'', according to American-Korean chef David Chang), the pungent and pickled are popping up everywhere to punch up flavour and texture.
6. Pioneer skills are in, so drag out the Mrs Beeton. Living by the local, seasonal mantra, Swedish chef Magnus Nilsson admitted his seven-person team spent 50 per cent of their working hours sourcing produce, stored food in soil and straw to stretch it across the year, and only ever bought meat in the form of a whole, live beast. Gabrielle Hamilton pointed out chefs were using ''pioneer skills'' more and more, making jam, preserving, conserving, cellaring and storing, even cooking in earth.
7. There's a burning desire for fire. More cooks are using it and loving it. Francis Mallmann, of Argentina, grilled oranges stuck with rosemary and sprinkled with sugar, Magnus Nilsson stuck a whole bone on coals, and sawed it open for the marrow as he does in the dining room of his remote restaurant. Mallmann urged cooks not to toss and turn meat on a grill, but to leave it be. His love of fire is part of a broader philosophy: ''All of us have to spend more time outside, children have to spend half the day outside, to learn the language of the wind, the clouds and smoke. It will make them better adults.''
8. Octopus and crab are the go-to seafoods. Ben Shewry said he and David Chang agreed crab is ''one of the most amazingly beautiful products we have to work with in Australia''. Shewry dispatches them humanely by lowering their body temperature to about 2 degrees, then spiking them behind the ''head'' with a knife. Los Angeles chef Jon Shook (Animal restaurant) rhapsodised about our baby octopus.
9. I do not want to be a chef. Ben Shewry described the first years of his career, working 100 hours a week, his fingers bleeding under the nails from scrubbing dishes. Gabrielle Hamilton, of New York's Prune restaurant, said, ''The biggest mistake people make is saying, 'I want to be a chef because I love to cook.' You should not go into a restaurant for that reason. You do it because you have a strange work ethic, you love to put systems in place, you like to create order from chaos.''
10. The future of food is rotten. David Chang (Momofuku in New York and, soon, in Sydney) says managing microbes will be the next food frontier. Mould, fermentation and bacteria have the potential to transform what we eat, in a good way, from aged steak to locally made soy. He's working with two Harvard microbiologists to understand microbes better.
11. Marinades are bad. The charismatic Frances Mallmann, Argentinian king of the barbecue, opened his session declaring, ''I hate marinades''. His objection was that they change the taste of the primary ingredients. He prefers to add other flavours at the table, such as sauce, ''so the flavours have a little fight inside the mouth''. To explain further, he used pumpkin soup as an example. ''After three mouthfuls soup is boring, but if you then have a crunchy galette … mmmm.''
12. Bloody Mary for entree. At my next dinner party (or breakfast, or brunch) I'm serving guests Bloody Marys as an entree. Gabrielle Hamilton has nearly a dozen on her brunch list. She serves them with skewers dangling off the side, perhaps pickles (turnips, brussels sprouts, beans) or smoked peppers, or olives, or anchovies. You may even get a beef jerky swizzle stick. The ''Danish'' comes with aquavit, the ''Mariner'' with clam juice, ingredients dance from wasabi to horseradish to beef stock. They're best chased with a small beer.
2011年10月9日星期日
Plastic Injection Moulding & Plastic Moulding Tool Makers
The Plasticom Group are a leading Plastic Injection Moulding company specialising in Plastic Moulding and Injection Moulding offering a broad range of services to the Plastic Industry.
With our experienced plastic moulding team of designers, tool makers & injection moulding engineers we can take your idea from something as simple as a sketch and plan a project to deliver a finalised working product.
During our plastic injection moulding process, our designers utilise the latest 3D Solid Modelling CAD systems to create a conceptual design, produce a working prototype, manufacture a production injection moulding tool, mould the plastic parts on one of our many plastic injection moulding machines and finally finish the product in our assembly and packaging department
Enabling the Plasticom Group to carry out your plastic moulding requirements we employ the very best mould tool makers to make us one of the best Injection Moulding Companies!
Plasticom Ltd was formed in 1993 by Edwin and Sonia Simmonds to service the plastic industry with a streamlined plastic injection moulding solution. In 1994 the company purchased the whole share capital of D.G. Mortimer & Co Ltd (formed 1960) and Ashford Mouldings Ltd (Formed 1971). In 2001 Plasticom started a new company Dover Packaging & Assembly Ltd. Adding this company to the group has allowed us to offer a complete plastic injection moulding solution from start to finish comprising of highly experienced mould makers & tool makers. Plasticom is certified to ISO:9001 and is now the holding company. With continued investment in new machinery and technology, along with an ongoing staff training programme Plasticom is now at the market forefront as one of the leading injection moulding companies.
With our experienced plastic moulding team of designers, tool makers & injection moulding engineers we can take your idea from something as simple as a sketch and plan a project to deliver a finalised working product.
During our plastic injection moulding process, our designers utilise the latest 3D Solid Modelling CAD systems to create a conceptual design, produce a working prototype, manufacture a production injection moulding tool, mould the plastic parts on one of our many plastic injection moulding machines and finally finish the product in our assembly and packaging department
Enabling the Plasticom Group to carry out your plastic moulding requirements we employ the very best mould tool makers to make us one of the best Injection Moulding Companies!
Plasticom Ltd was formed in 1993 by Edwin and Sonia Simmonds to service the plastic industry with a streamlined plastic injection moulding solution. In 1994 the company purchased the whole share capital of D.G. Mortimer & Co Ltd (formed 1960) and Ashford Mouldings Ltd (Formed 1971). In 2001 Plasticom started a new company Dover Packaging & Assembly Ltd. Adding this company to the group has allowed us to offer a complete plastic injection moulding solution from start to finish comprising of highly experienced mould makers & tool makers. Plasticom is certified to ISO:9001 and is now the holding company. With continued investment in new machinery and technology, along with an ongoing staff training programme Plasticom is now at the market forefront as one of the leading injection moulding companies.
2011年10月8日星期六
Pmold Industrial(HongKong) Limited
Pmolds company established in 1998 in Shenzhen of Guangdong, China.We specialize in different kinds of high-quality plastic mold and related injection molding services, always provide the most cost effective way of design & manufacturing to meet customer’s individual requirements. Pmolds is an excellent plastic mould supplier in the line, we clearly understand what lead time, quality and price mean to our customers.
Our company focus on manufacturing plastic mould, plastic injection and assembly. Our aim at producing moulds with precision, complexity, various size and longer service life. Pmolds engineers are experienced in working with technical requirements of American & Germany customers. Our customers have the benefits of speaking directly to our Project Manager in English fluently.
Pmolds has established a complete follow-up service system to ensure quality service to our customers. We hope to be accepted & satisfied by customers through our continuously mature marketing network and improved after service.
Building precision plastic injection molds for our global customers continues to be PMold's core business. Employing over 100 skillful engineers and workers, PMold delivers over 400 top quality molds a year to many of the world's best companies. The ability to produce mold at the highest international standard, strong engineering and design capability, fluent English communication skill, aggressive lead times, competitive pricing and business integrity continues to be the success factor of PMold.
Our company focus on manufacturing plastic mould, plastic injection and assembly. Our aim at producing moulds with precision, complexity, various size and longer service life. Pmolds engineers are experienced in working with technical requirements of American & Germany customers. Our customers have the benefits of speaking directly to our Project Manager in English fluently.
Pmolds has established a complete follow-up service system to ensure quality service to our customers. We hope to be accepted & satisfied by customers through our continuously mature marketing network and improved after service.
Building precision plastic injection molds for our global customers continues to be PMold's core business. Employing over 100 skillful engineers and workers, PMold delivers over 400 top quality molds a year to many of the world's best companies. The ability to produce mold at the highest international standard, strong engineering and design capability, fluent English communication skill, aggressive lead times, competitive pricing and business integrity continues to be the success factor of PMold.
2011年10月7日星期五
Tufted duck and chicken liver parfait, red wine poached quinces
To prepare the parfait, preheat the oven to 150°C. Fry the shallots in 50g butter with seasoning until transparent. Add the garlic, thyme, brandy and crushed coriander seeds, melt the remainder of the butter and add to the shallots. Leave to cool slightly.
Blend the duck and chicken livers until puréed. While blending add the cooled shallot and melted butter mix, season and blend to emulsify. Pour the mixture into a terrine mould, place in a bain-marie, and cover. Cook the parfait in the preheated oven for 45 minutes. Cool over ice. Once chilled, blend the parfait until silky smooth and leave to set in the fridge for 1 hour before serving.
To make the red wine jelly, mix all the ingredients together in a small saucepan, bring to the boil and simmer for 1 minute. Pour the mixture into a small square plastic container and leave to set - do not move until completely set.
For the red wine poached quinces, preheat a water bath to 75°C. Peel and core the quinces, cut into ½ cm thick wedges and season with salt and pepper. Vacuum the crushed juniper, quince wedges, red wine and sugar. Cook in the water bath for 30 minutes, or until tender but not too soft. Cool over ice.
To serve, scoop a quenelle of parfait on to a slice of toasted baguette, and place on the plate. Garnish the plate with dollops of the jelly, slices of red wine quinces and pickled walnut pieces, then finish with a few micro leaves and rapeseed oil. Serve immediately.
Blend the duck and chicken livers until puréed. While blending add the cooled shallot and melted butter mix, season and blend to emulsify. Pour the mixture into a terrine mould, place in a bain-marie, and cover. Cook the parfait in the preheated oven for 45 minutes. Cool over ice. Once chilled, blend the parfait until silky smooth and leave to set in the fridge for 1 hour before serving.
To make the red wine jelly, mix all the ingredients together in a small saucepan, bring to the boil and simmer for 1 minute. Pour the mixture into a small square plastic container and leave to set - do not move until completely set.
For the red wine poached quinces, preheat a water bath to 75°C. Peel and core the quinces, cut into ½ cm thick wedges and season with salt and pepper. Vacuum the crushed juniper, quince wedges, red wine and sugar. Cook in the water bath for 30 minutes, or until tender but not too soft. Cool over ice.
To serve, scoop a quenelle of parfait on to a slice of toasted baguette, and place on the plate. Garnish the plate with dollops of the jelly, slices of red wine quinces and pickled walnut pieces, then finish with a few micro leaves and rapeseed oil. Serve immediately.
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