Electrolux Professional is launching a new rack type dishwasher, which uses only 0.4 liters of water to clean and sanitize an entire rack of dishes. The green&clean model is the first of its kind, thanks to an innovative rinse module, and will enable significant savings and environmental benefits for the industry.
Grand Cuisine, by Electrolux Professional – the first professional cooking system designed for the world’s finest homes – is now being officially introduced in the United States.
Electrolux Professional has launched the Taste the Stress campaign to help champion a leaner, healthier, more sustainable and profitable kitchen.
Electrolux business area Professional Products has established The Research Hub within its R&D, Innovation and Technologies department, seeking to drive innovation through collaboration with the academic world.
The Global Gastronomy Award is presented to an internationally renowned chef who serves as a role model within contemporary gastronomy. Presented by White Guide for the tenth year running – since 2010 in cooperation with Electrolux – this year’s award goes to Dan Barber of Blue Hill, New York.
Electrolux has launched a range of professional refrigerators and freezers that meet stringent new European energy-efficiency requirements long before the rules come into effect.
During 2015, Electrolux sponsors and co-hosts Taste Festivals across Europe, Middle East and Australia. The festivals are a chance for consumers to taste food, cook on the latest appliances and engage directly with some of the best chefs in the world.
Electrolux has entered into a partnership with Worldchefs, the global network of chefs associations also known as WACS.
The Cube by Electrolux will extend its stay atop London’s Royal Festival Hall until 1st January 2013.
At IFA 2012 in Berlin the Electrolux top management has proved that it can think up pioneering ideas and whip up a very tasty meal. In Electrolux show kitchen, parts of the management prepared a three-course dinner live while showcasing new appliances and its plans for the future.
The Cube by Electrolux will be open atop of the Royal Swedish Opera House in Stockholm from June 18, 2012. The most pioneering chefs in Sweden will be brought together to celebrate Electrolux professional expertise.
Electrolux new stick mixer Ultramix/PRO is for anyone who wants cooking on a higher level at home. It brings features such as a triple velouté knife, extra long mixing bar and a special shape of the bell from the professional stick mixer.
The Electrolux Agora Pavilion hosted the official 2012 Film Festival de Cannes Opening Gala Dinner, the Jury Deliberation Lunches and several other culinary gatherings during the festival.
The Cube by Electrolux will open in London atop of London's Royal Festival Hall from 1st June until 30th September 2012.
David Chang, founder of the momofuku restaurants in New York, has participated in an exclusive cooking event in the Swedish Culinary Team's training facilities at Electrolux HQ in Stockholm. The session was part of the launch of the White Guide 2012.
Electrolux front-cooking range Libero Line receives the prestigious Janus de l’Industrie 2011 label.
Electrolux Professional teamed up with chef Terje Ness, Bocuse d’Or winner, to create the restaurant Onda in Oslo, Norway.
The Cube by Electrolux will open in Milan from 19th December 2011 to 26th April 2012. The unique dining concept is a celebration of Electrolux Professional Heritage, bringing together some of the most pioneering chefs in Italy. The chefs, supported daily by Electrolux within their own restaurants, will offer guests a showcase of gastronomic excellence set against the backdrop of the Piazza del Duomo.
Electrolux has presented a survey asking some of the world’s most influential food critics and chefs where to go if you are looking for the next big thing within the culinary world.
In March 2011, Electrolux Professional is launching the XP range, a new and improved range of high-performance modular cooking. The launch is a response to the changing needs of the food-service market.
A hundred chefs, gastronomy writers and food bloggers recently visited a trend seminar in the Swedish Culinary Team's training kitchen at Electrolux HQ in Stockholm. The seminar featured the French chef Alain Passard.
The Cube by Electrolux is a unique temporary dining concept that opened its doors for the first time on April 1st. The Electrolux “Cube” will pop up on a series of landmark sites across Europe over the course of 2011, starting with a placement on top of the Parc du Cinquantenaire in Brussels, Belgium.
Chefs Rasmus Kofoed from Denmark and Tommy Myllymäki from Sweden finished first and second, respectively, in the Bocuse d’Or final, which recently took place in Lyon, France.
Electrolux has launched the new air-o-steam Touchline oven for professional kitchens. The revolutionary oven simplifies cooking, saves money and reduces climate impact.
With the participation of a group of avant-garde Chefs at Electrolux Professional headquarters, the international culinary project Cook it Raw was presented to journalists and food critics on January 22.
Electrolux Professional has developed the Electrolux Waste Management System to take care of organic waste in restaurants, improving hygeine in the kitchen and reducing running costs of restaurants.
A thousand guests walked the red carpet when Roberto Cavalli, the renowned Italian designer recently opened its restaurant-bar-boutique at the Fairmont, one of the most exclusive hotels in Dubai.
Magnus Samuelsson, a Swedish strongman and former World's Strongest Man, is the proud owner of a commercial washer from Electrolux Professional Laundry.
The new Libero Point from Electrolux Professional is a compact and mobile counter that holds up to two Libero Line appliances and a ventilation system.
Electrolux teamed up with Dolce & Gabbana to install a Molteni custom-made cooker for the posh restaurant Dolce & Gabbana Gold in Milan.
One machine can do both the washing and drying in this innovative product from Electrolux Professional. Known as the Wash & Dry, this new machine is a robust, performing and user friendly appliance. It’s being launched primarily to self service laundries and the hospital and hospitality sectors.
When the Macdonald Cardrona Hotel Golf and Country Club was built in 2003, the decision was made to outsource all of the laundry. However, it was soon noticed that the laundry costs were considerably higher than some of the group’s other hotels.