Attention to detail, aesthetic customisation and dedicated technologies: the advantages of choosing Eurocryor for the Gran Carni butcher’s shop
“Eurocryor technologies are truly one step ahead. And, when I visited the company, the staff pampered me: they took care of everything, down to the tiniest detail, from the aesthetic customisation of the cabinets, with our brand name, to the selection of refrigeration systems most suited to our needs" states Giovanni Astolfi, the owner of Gran Carni, a butcher's shop in Stanghella (PD), who entrusted himself to the advice of Eurocryor specialists for the complete restyling of his shop.
The design comes from the desire to give the shop a new image, whilst enhancing its historical identity. For this reason, Eurocryor proposed several modules of the Bistrot chilled cabinet, with white apron fronts, superstructure details in steel and bespoke designed lighting in the lower part, merged with specific technologies. To enhance the freshness and quality of the beef and the ribs, from all sides, the cuts are presented inside the semi-vertical glazed cabinet Torre with Adaptive System. Particularly useful for the preservation of foods like meat, subject to a natural loss of moisture and therefore of weight, the Adaptive System ensures excellent performance in terms of stability of temperature and moisture within the cabinet, to guarantee best appeal and maximum sales revenue.
The protagonist of the area dedicated to pork, poultry sliced products and the section of cheese is the Bistrot serve over cabinet, with Dynamic System. “We were not aware of this technology, but I appreciated its benefits immediately. Thanks to the Dynamic System by Eurocryor, if a customer comes into the shop at closing time, he will find the cabinet well stocked and can shop in peace. With this technology, it is not necessary to put the meat back into the cold room at night: the added advantage is that it allows me to save time, even in the morning, because I don't have to set up the display again!" concludes the owner.
On a final note, the suggestion to introduce a self-service Bistrot, at the side of the cash desk, is worthy of note. The idea is to encourage impulse buying of complementary products such as culinary preparations, sauces and fresh pasta.
