The e-XP range incorporates several new technologies, including Free-zone Induction, Auto-refill Pasta Cookers and OptiOil FryersHP.

The former is designed to deliver the flexibility and precision required in high-pressure kitchens., with four distinct cooking zones, each set to different power or temperature levels, operators can prepare multiple dishes simultaneously without being restricted to fixed cooking positions.

Throughout the event, renowned chefs will be on stand to demonstrate the equipment’s real-world capabilities. This includes two-Michelin-starred chef Rafael Cagali, chef-patron of London’s acclaimed Da Terra, and Tom Booton, who became the youngest head chef in The Dorchester Grill’s history.

Ricardo Rossato, head of food sales at Electrolux Professional UK & Ireland, said: “We are thrilled to be returning to HRC this year.

“It is always a fantastic opportunity to demonstrate how our latest innovations can genuinely support caterers in overcoming the everyday challenges of working in professional kitchens. From improving efficiency to enhancing consistency, events like HRC allow us to showcase how we are reshaping life in the kitchen.

“We are particularly excited to present our new e-XP range for the first time in the UK. This launch marks an important milestone for us, and collaborating with the exceptionally talented Rafael Cagali and Tom Booton makes the occasion even more special.

“Their live demonstrations will highlight how these pioneering applications perform under real-world pressures, illustrating exactly how our technology can elevate both workflow and creativity in modern professional kitchens.”