search 25 Oct 2019


Eurocryor is sponsor of the first Italian Young Butchers Championship established by Federcarni. The Italian Young Butchers Competition IYBC was born to recognise and reward the talent of meat professionals under 35 years of age, facilitate generational turnover and take the first step to compare and collaborate with foreign Associations too.

The championship gets underway on 27 October 2019 in Piacenza during the event Street Food Technology and develops in different stages that will allow the top two of each group to qualify for the final in March 2021, within the iMeat framework. The participants will be assessed by a jury of five experts from the sector based on different criteria and, for each stage, a special Eurocryor award will be presented. To underline the importance of correct food safety, guarantee of best meat quality, Eurocryor will present the Prize “Food Safety and Technical Skill” to those who have shown to be operating with the highest attention to these factors.

Furthermore, for each appointment, Eurocryor, the Epta brand specialised in refrigerated cabinets for prestige furnishings, will provide a solution to store and display meat. Star of the first appointment is PrimoPiano, proposed with personalisation in Corten and Dynamic system technology. The counter amazes for its aesthetics and original design, with volumes designed to intersect and a special display surface that protrudes to seem almost suspended. A detail designed to bring the Customer closer to the products and guarantee, at the same time, maximum perception of the quality and freshness of the meat from all viewing positions.

The special version presented is equipped with Dynamic System, the exclusive patented technology dedicated to butcher shops that makes it possible to store the articles inside the counter for more days, maintaining the organoleptic and aesthetic characteristics intact, without the need to place them back into the cold room overnight. Dynamic System is able to maintain the humidity at values higher than 90%, without the use of humidifiers, limit the average weight reduction of the meat to just 0.12% compared to the average 3% of a traditional system and offers significant benefits to operators, allowing them to save approximately 1 hour and 30 minutes a day.