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Food Equipment News Friday, February 8, 2019 4 6 Executive Officer Jon D. Hall invented the world's first automatic rotary glass- washer, Glastender has since grown to become a full-line bar equipment manu- facturer with over 200 employees. "I am really proud of what my father has accomplished," stated Todd Hall, President of Glastender. "Many of my father's designs were industry firsts and some of his ideas have gone on to become industry standards. When we see other manufacturers copying our ideas, that's how we know the true impact we have had on the industry." No stranger to innovation, Jon invented the world's first ice dispenser while working with his father, William Hall, as an ice machine distributor. Jon combined an ice machine with an auger system and obtained his first patent. In 1969, when Jon invented the world's first automatic glasswasher, he called it a "Glastender," which later became the name for his new company focusing on bar equipment. Jon released another industry first in 1970, when he combined one of his glasswashers with an ice bin and sink section to create the pass-through cock- tail station. A pass-through cocktail sta- tion combines nearly all of the cocktail lifecycle steps into one station, but it also gets cocktail servers involved in drink production, which doubles a bartender's output. Not long after selling his first pass- Glastender (Cont'd. from p. 1) through cocktail station, Jon developed a line of stainless steel underbar, which has since grown to become the largest and most flexible line of underbar equipment in the industry. "My father tends to think outside the box," stated Todd Hall. "Many of the fea- tures associated with our underbar were new to the market and have since been copied by others. For example, our sim- ple, yet beautiful modular bar die design, which we released in 1990, has since gone on to become an industry standard." Not content with only stainless steel fabrication, Glastender expanded into bar refrigeration in 1985 and has since increased its bar refrigeration offerings enough to become the largest and most flexible line of bar refrigeration in the industry as well. Glastender's last major foray into the bar equipment industry came in 1995 when it started manufacturing beer line chillers and providing complete remote draft beer systems. However, Glastender does not only produce bar equipment. It has many food service products, includ- ing wall-hung hand sinks, ice cream freezers, undercounter coolers, wall- mount coolers, a countertop merchandis- er and a lettuce crisper, to name a few. With its release of Modular Beverage Stations and a line of kitchen fabrication products at the 2019 NAFEM show, Glastender is poised for continued growth and success. Visit Glastender at booth #1669. on: uncompromised quality, innovative and bold choices, proved and measurable efficiency and reliability. There is no room for error in profes- sional foodservice. Unox knows this, and provides ovens and services that are designed to meet the most ambitious quality and business challenges. Present in 110 countries and the No. 1 producer for the number of professional ovens sold worldwide each year, Unox operates in the restaurant, patisserie and bakery sectors, and every day it serves professionals throughout the world. Making decisions without making mistakes is a big part of your work. Your job is to apply these decisions in the kitchen, first hand. Every day you face new challenges, always raising the bar of excellence. Unox is at your side, helping you to take on these challenges. Investing in innovation for Unox Unox (Cont'd. from p. 1) means seeing everyday challenges in a whole new light: from giving value to every single gesture to the simplification of the entire production process. For you, this means maximum performance, free- dom, ease of use and savings. "Contributing to the quality, effi- ciency and simplification of our cus- tomers' cooking processes" is the mis- sion of Unox, with technology that is not an end in itself. It is an invention to serve simplification. Simplification that serves your business. Unox's 25-plus years of research lead to cooking solutions that excel in all areas and guarantee the repeatability of the desired result for any load conditions. Unox provides simple and elegant solutions to the complex problems of the professional food service industry, along with intuitive and reliable technology that has become the benchmark for industry operators. Visit Unox at booth #4167. grew up enjoying its Concord Grape and Cream Malaga wines at their Sabbath and holiday tables. Eugene (Yonah) Herzog took over Royal Wine and the Kedem brand was born. It wasn't long before Kedem – intrinsically associated from then on with Royal Wine Corp. – was transformed into the world's leading producer, distributor and importer of award-winning kosher products. Now in its 70th year of operation, Kedem has become synonymous with the highest standards in wines, spirits and foods – not just in the kosher community but across the world. And even as the brand's ever-evolving portfolio continues to break ground in innovative new cate- gories, Kedem grape juice still stands as the industry's leading grape juice brand and benchmark for quality and tradition. Gabriel Geller, Vice President of Public Relations for Royal Wine Corp., attributes today's proliferation of fine wines that happen to be kosher to the Herzog family's 200-year winemaking legacy. "The family traveled the world to find and produce the first-ever qual- ity kosher wines from Israel and France. Their longtime vision and commitment to excellence opened kosher consumers' eyes to world-class bottling from Bordeaux, Burgundy and beyond." Today Royal sources its wines from more than 15 regions and countries. But according to Eugene's son David Herzog, the company's Chairman of the Board, Kedem (Cont'd. from p. 1) "We're not in the wine business, but in the simcha (joy) business. The Kedem team prides itself in providing the wines that people share with their families and friends over the most joyous moments of life: holidays, bar/bat mitzvahs, engage- ments, birthdays, anniversaries, wed- dings, etc." In 1985, the Herzog family launched Baron Herzog Wine Cellars (now called Herzog Wine Cellars) in California and began producing award- winning Cabernet Sauvignon, Chardonnay and Chenin Blanc from grapes harvested in the best vineyards of Sonoma and Napa. Their many wines include the Herzog Special Reserve Alexander Valley and the Special Edition Chalk Hill Warnecke Vineyard. Herzog Wine Cellars settled in a brand new, state-of-the art facility in Oxnard, California, in 2005. But the Kedem family of products also goes way beyond juices, wines and spirits. The company's specialty food division, Kayco, imports and distributes thousands of gourmet items from hun- dreds of trusted brands from around the globe – among them Gefen, Glicks, Yehuda, Beetology, Tuscanini Foods, Heaven and Hearth, Absolutely Gluten Free and dozens more. These products are widely available in America's major grocery stores. Says Geller, "There is absolutely no doubt that Kedem will keep innovat- ing and bring the best wines, spirits, and food – which happen to be kosher – to our tables for the next 70 years and beyond." grocers as well as mainstream grocers around the country, typically in the sec- tion of the store that's designated for kosher products. The company special- izes in the production of glatt kosher meats, a special certification that desig- nates that the meats were produced from animals that were not just slaughtered in accordance with kosher law but then examined after harvest to ensure that their lungs were clear of adhesions, scar tissue formed by some kind of chest infection or inflammation in the lungs. The glatt kosher certification is an extra level of protection ensuring that the meat came from a healthy animal and is fit for human consumption, according to Seth Leavitt, A&H's Chief Executive Officer. "Kosher is better for the body; safer for the soul," he said. "There are people who believe kosher foods are better for you. I am in that group of people who believe that. There are many reasons." A&H products are made in a pro- cessing plant that's inspected by the U.S. Department of Agriculture as well as by three kosher inspectors. While the USDA inspectors come and go in the plant, the three kosher inspectors are on-site full-time to ensure that the meat is being processed according to kosher law. "They are inspecting everything to make sure that all the ingredients that go into the food are kosher," Leavitt said. "It's much more rigorous." There are aspects of kosher certifi- cation that may be helpful for those who don't practice kosher dietary restrictions because their religious faith requires it, according to Leavitt. "If you're trying to avoid dairy – I can't mix meat and dairy together, so there's no chance you're going to get dairy in the product," he said. "There's no chance of shellfish contamination. Shellfish are not kosher." Beef hindquarters are also not kosher, so the meat that's used in A&H Hot Dogs comes exclusively from the forequarters. The hot dogs, like the company's other deli products, are made in a small batch produc- tion line that has been extensively modern- ized since the company was founded in Abeles & Heymann (Cont'd. from p. 1) 1954 by Oscar Abeles and his nephew Leopold Heymann, who opened their small factory in the Bronx. They operated there until 1997, when Leavitt, and his partner, David Flamholz, purchased the business. Leavitt had a background in sales, and Flamholz was an attorney, but they wanted to run a company and carry on a tradition of producing quality products. "It was a match made in heaven," Leavitt said. "We were two young guys willing to learn the busi- ness, and Lee was willing to stay on for a couple of years and teach us how to manu- facture hot dogs." Flamholz has since left the business after selling his interest seven years ago to Yechiam, a renowned Israeli producer of glatt kosher meat and poultry prod- ucts under the Hod Golan brand name. "They provided a tremendous assist in the form of technology," Leavitt said. "They were light years ahead of where we were, even though we had a modern plant." Since that time, Yechiam has exported its Hod Golan poultry products to the U.S., while A&H remains in its business of producing and selling deli meats made from beef, achieving dou- ble-digit growth in 2018 after doubling its output with a new vacuum packaging machine and making other improve- ments to enhance productivity. "Even though we were already in a nice facto- ry, we've been buying new machinery every year and improving the equipment we have," Leavitt said. A&H's product line includes cured, uncured, reduced-fat and reduced-sodium options as well as hot dogs flavored with jalapeno and Bourbon Hot Dogs made with real bourbon. Deli meats include salami, kishka, corned beef and pastrami. In addition to its robust sales, the company sends regular care packages to Jewish student centers at college cam- puses around the country. "We know that food brings people in," Leavitt said. "We've been in business for a long time, and we plan on staying in business for a long time.... We try and participate. We try and get involved sponsoring things. I know that's where the future is. These are my future customers." For more information, visit www .abeles-heymann.com.