Quality made in the lab
Quality made in the lab
The EsmachLab range of kitchen equipment has transformed chef Patryk Nowakowski’s operations at Fabrico Pizzalab – so much so that he has launched a training school in Poland to share its use. Chris Evans finds out more.
EsmachLab is transforming the world of professional baking. Its high-tech, AIenhanced equipment ensures consistently perfect artisan pizzas, breads and other baked goods every time. At the Fabrico Pizzalab restaurant in Turek, Poland, EsmachLab has introduced an SPI AI spiral mixer, a GL AI liquid yeast processor, an EF-P modular electric oven and a Climother® proofer cabinet. “The EsmachLab has completely transformed the way I work,” says Patryk Nowakowski, owner of Fabrico Pizzalab. “Most pizzerias and bakeries don’t use sourdough for their bread, but I can, thanks to this equipment. It’s normally hard to work with, but with the Esmach equipment I can set the temperatures, times, and even recipes at the touch of a button. And the final products are perfect, with a distinctive crunch and taste.”
Each piece of equipment works in harmony with the others. The Esmach spiral mixer kneads perfectly because its bowl and spiralarm speeds are precisely balanced. The result is a homogenous, soft and distinguished dough. Throughout the process, operators can monitor the rheological properties of the mixtures, their timings and final temperature. “I can make any amount of dough in this mixer, whether it’s 2kg or 40kg, and the quality and consistency will always be the same,” says Nowakowski. “The kneading process is very relaxed, not stressed and quick like with some machines. So, the process is controlled and the final dough is just right.”
Sharing expertise with the next generation of bakers
Craftsmanship supported by intelligent technology
The machine just makes the adjustments itself. It’s very intelligent
Keep it natural
The liquid yeast generator prepares and stores natural yeast using only water and flour, giving the final dough an incredibly fragrant lightness. Impressively, the machine automatically renews the yeast as it is used. “This generator isabsolutely vital when baking with sourdough. It has a very distinct microbiology that requires specific temperatures, timings and humidity – all of which can be managed in the Esmach generator,” says Nowakowski.
He can also set the proofer to adjust its temperature at different times of the day. “I could set it at 8:00am for 25 degrees, then at eight degrees 18 hours later, and back up to 25 degrees again the following morning. The machine just makes the adjustments itself. It’s very intelligent.” When the leavening has reached the right point, the chefs can cut and shape the dough by hand, then transfer it to Esmach’s patented Climother® system, which manages the natural-yeast baking process and even offers a long-storage mode. Finally, it’s into the electric oven.
The EF-P modular electric oven easily heats up to 520 degrees Fahrenheit, which is ideal for pizza Napoletana, one of Fabrico Pizzalab’s signature dishes. Humidity is easily adjusted on the oven’s digital display. “The whole process is easy to learn, with standardized procedures, touchscreen technology and customized recipes,” says Nowakowski. “My pizzaiolo (pizza chef) hadn’t used them before, but he quickly picked it up.”
Advanced technology, artisan results
Smooth and successful
This ease of use, along with stability with the equipment and consistent food quality, is so important to Nowakowski and his team “to do it during the day” that they work 12-14-hour days ensure it all runs smoothly. “EsmachLab was born from the idea that we could give commercial activities in the HoReCa sector the same advantages that Esmach has brought
to the world of bakeries,” says Paolo Pescatori, general manager of Esmach. “That means having a space-saving, fast and easy-tomanage system with standardized processes that even novice operators can use. The equipment doesn’t take up much space, so you can increase profitability per square meter.”
Nowakowski has been so impressed with the equipment that he launched a school called Arte Bianca Lab, where he trains other chefs and owners of restaurants, bakeries and pizzerias in Poland how to use the EsmachLab. “At the school, we also have a Spiral Mixer AI SPI 45 and thanks to its artificial intelligence you can set the desired recipes automatically and what ingredients are required (salt, yeast, water etc). It then does everything for you. It’s incredible,” enthuses Nowakowski. “There are about 10 recipes built in already, for things like pizza, bread and croissants.”
EsmachLab can support everything from small bakeries to large restaurants, helping them produce quality pizza, bread, cakes and focaccia during the day. Nowakowski is now experimenting with Esmach’s rotor ovens, which as well as being ideal for gourmet pizzas, can excel at burger buns and gluten-free products. For this context, Esmach is proud to introduce the new EvaLab, specifically developed for the gluten-free sector and equipped with advanced AI technology.
50
+
For more than 50 years Esmach has served the bakery sector with top-quality mixers, moulders, dividers, leavening proofers, retarder proofers and ovens
for bakeries, pastry shops
and pizzerias
1980
s
In the 1980s the company rebranded from Esperia Macchine to Esmach to support its international expansion and promote its industrial bread-making lines
1990
s
In the early 1990s, Bongard chose Esmach as a partner to expand the presence of its ovens in Italy, forging a cross-distribution agreement that cemented a strong bond between the two companies
How does Esmach turn expertise into everyday results?
By combining decades of baking knowledge with intelligent technologies that make artisan production more accessible and repeatable.
