Addington Engineers is proud to introduce their new website launched in February 2011, designed by Zine Design.

Addington Engineers provides solutions to engineering problems across a wide range of industries. Through continual improvement Addington Engineers has developed an experienced and skilled team who can supply a single source service to our customers.

The website offers information on the diverse range of services we offer our client's. To demonstrate our success we have included a testimonial section which outlines some of the diverse projects undertaken.

Pressing the Flesh

Addington Engineers were given the job of working out how to build a machine that would transfer the pro­duction of Escalope Parmiggiano, oth­erwise known as the chicken parmo snack food delicacy invented and pio­neered on Teesside, from a kitchen table concern into industrial scale.

Up till recently the savoury bite was made by battering the chicken meat flat with a rolling pin by hand, time consuming and tortuous. Nobody had the necessary machin­ery to deliver the parmo in industrial amounts. Previous attempts at press­es were a recipe for disaster chicken breasts fall apart and become inedi­ble if beaten too vigorously.

The problem solvers from Catterick-based Addington's came up with a tasty solution for Country Valley Foods of Darlington, producers of a wide range of top quality meat products for the food trade.

They adapted a pie pastry press, commissioned by previous clients for Country Valley Foods, which gently compresses the poultry cuts to the required thickness without reducing its consistency.

Addington's managing director Craig Vine remarked: "Chris Moyles revealed its delights to Radio One listeners. All of a sudden everybody was crazy for chicken parmos. Food suppliers like Country Valley were getting calls asking where clients could get their hands on them.

"The problem was that bashing the chicken breasts flat by hand is labour intensive and slow. It takes roughly 45 seconds to batter one flat. There's no way this could ever meet the growing demand. It had way outstripped supplies.

"Just one of our machines presses 600/hr with one operator in charge. The meat is of a perfect thickness and consistency and a perfect oval shape. All Country Valley have to do is coat them, freeze them and package them."

FOOD TRADE REVIEW FEBRUARY 2011