eight degrees 18 hours later, and back up to 25 degrees again the following morning. Te 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. Te 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. “Te 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.”
Smooth and successful Tis 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,
The EsmachLab has transformed how Patryk Nowakowski works
just makes the adjustments itself. It’s very intelligent
Patryk Nowakowski, Fabrico Pizzalab
general manager of Esmach. “Tat means having a space-saving, fast and easy-to- manage system with standardized processes that even novice operators can use. Te 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. “Tere 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. ■
BRAND WATCH
The machine
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
1980s
In the 1980s the company rebranded from Esperia Macchine to Esmach to support its international expansion and promote its industrial bread-making lines
1990s
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
esmach.com Aliworld 77
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