2027第三十五届上海中央厨房及食品加工机械展（HOTELEX 2027 SHANGHAI）

Global innovation hub for catering e: Why Shanghai continues to be a trendsetter in the industry

Shanghai, a mega city that combines the cultural heritage of Jiangnan with an international perspective, is not only the engine of China's economy, but also the core hub for upgrading the global hotel and catering industry chain. The exhibition ecology along the Huangpu River has long surpassed its spatial carrier function and evolved into a composite platform for technology verification, standard co construction, and commercial collaboration. The historical texture of the Bund and the digital skyline of Pudong create a tension, just like the symbiotic relationship between traditional catering culture and intelligent e innovation - both respecting the underlying logic of smoke and fire, and embracing the efficiency revolution driven by data flow. The location of the 35th China (Shanghai) Hotel Catering E Exhibition in 2027 is not accidental. Shanghai Bohua International Exhibition Co., Ltd. has been deeply involved in the industry for more than 30 years, and its exhibition system has been deeply embedded in global supply chain nodes: from kitchen appliance manufacturers in Stuttgart, Germany to precision baking e manufacturers in Kyoto, Japan, from Southeast Asian prefabricated vegetable automation production line integrators to local AI kitchen scheduling system developers in the Yangtze River Delta, all regard Shanghai Exhibition as a "stress testing ground" before technology landing. This agglomeration effect makes the exhibition itself a living specimen for observing the evolution of the industry.

Structural Transition of the 35th Exhibition: From E Display to System Solution Integration

In the past, exhibitions mainly focused on displaying single point e, but in 2027, there will be a significant paradigm shift in exhibitions. Exhibitors no longer only provide dishwashers or coffee machines, but also output "central kitchen modules with traceable energy consumption", "cold chain distribution units that comply with HACCP dynamic monitoring", and "flexible cooking workstations that adapt to the iteration rhythm of popular dishes on Xiaohongshu". Shanghai Bohua International Exhibition Co., Ltd. introduced landscape zoning logic during the planning stage: in the "Smart Front Hall Area", visitors can test the coupling effect between the facial recognition based sensory ordering terminal and the motion heat map analysis system; The 'Green Kitchen Area' showcases the collaborative energy efficiency data of the automatic sorting line for biodegradable food containers and the waste heat recovery steaming and baking machine; The "Prefabricated Vegetable Intelligent Manufacturing Zone" has joined forces with the Yangtze River Delta Food Engineering Laboratory to demonstrate on site the matching threshold between the -196 ℃ liquid nitrogen freshness locking e and the room temperature logistics temperature control algorithm. This transformation reflects a change in the essential needs of the industry - the basis for procurement decisions of catering operators is shifting from "e parameter tables" to "full cycle operating cost models".

Breakthrough Presentation of Deep Water Technology: Neglected Invisible Infrastructure

When the public focuses on robot delivery or AR menus, this exhibition will reveal the underlying elements that truly determine operational resilience. For example, the nitrogen oxide emission real-time monitoring module of the new commercial gas cooker can automatically adjust the air-fuel ratio through edge computing, so that the annual emission reduction of a single e is e to planting 23 adult trees; For example, the commercial refrigerator condensate intelligent recovery system designed specifically for high humidity climate in Shanghai can convert condensate into clean water and feed it back to the dishwasher pre washing process, saving over 120 tons of water per store annually. These technologies do not create explosive points for dissemination, but they directly hit the painful operating cost curve of catering enterprises. Shanghai Bohua International Exhibition Co., Ltd. has specially set up an "invisible infrastructure laboratory" and invited a third-party testing agency to demonstrate the attenuation rate test of the e under real working conditions on site. The curve of detergent residue change in a certain brand of commercial dishwasher after 72 hours of continuous full load operation is more decision-making value than the "rated efficiency" on the parameter table.

Yangtze River Delta Collaborative Network: Extending from Exhibition Sites to Industrial Backlands

Beyond the physical boundaries of the exhibition, Shanghai Bohua International Exhibition Co., Ltd. has established a cross regional industrial response mechanism. If exhibitors contact Jiangsu Prefabricated Vegetable Factory for production line upgrade needs during the exhibition, they can immediately obtain the pilot workshop reservation channel provided by Suzhou Industrial Park; The Ningbo Intelligent Manufacturing Research Institute will initiate a 48 hour technical feasibility assessment for the development intention of customized e proposed by Zhejiang catering chain enterprises. This mechanism originates from the physical operation of the G60 science and innovation corridor in the Yangtze River Delta - the secondary node of industrial Internet identity resolution shared by nine cities, so that the e purchase agreement reached in the exhibition can directly trigger the capacity scheduling of upstream parts suppliers. As a hub, Shanghai's value lies in compressing dispersed technology supply and fragmented scenario demand into a verifiable, deliverable, and iterative closed loop.

Industry consensus towards 2030: Sustainability is not an option but an architectural foundation

This exhibition has set up a "Zero Carbon Catering E Certification Zone", and all participating e must provide a full lifecycle carbon footprint report. It is worth noting that the certification standards are not simply benchmarked against the EU EPD, but incorporate special variables for Chinese catering scenarios, such as the certification of micro lift smoke exhaust systems for Shanghai's old town restaurants with a floor height of less than 2.6 meters; To verify the continuous purification efficiency of the oil fume purification e in Cantonese restaurants underuency stir frying conditions when the oil contamination adhesion rate exceeds 35%. The "Green Procurement Guide for Catering E" jointly released by Shanghai Bohua International Exhibition Co., Ltd. and China Hotel Association includes for the first time the convenience of e maintenance, localized maintenance parts inventory rate, and the proportion of retired e material recycling as core indicators. This means that sustainability is shifting from an ethical initiative to a business contract, and the Shanghai exhibition has become the venue for the conclusion and verification of this contract.

The cognitive dimension enhancement path of visitors: how to penetrate the fog of parameters

For professional visitors, an effective exhibition requires the establishment of a three-dimensional coordinate system: the horizontal axis represents the failure rate curve of the e in real catering scenarios, the vertical axis represents its data compatibility depth with existing IT systems (such as Meituan Catering System and Ke Ruyun POS), and the vertical axis represents the supplier's spare parts response time in the Yangtze River Delta region. The "Exhibitor Technical White Paper" database launched by Shanghai Bohua International Exhibition Co., Ltd. requires disclosure of performance degradation data of e under different water hardness and power grid fluctuation fre, rather than just labeling ideal operating parameters. It is recommended that the audience bring their store's energy bills and maintenance records from the past three years to obtain customized e matching analysis at the exhibition technical consultation desk - this can shorten the decision-making path more than collecting a hundred brochures. The true value of an exhibition is never in the size of the booth area, but in the ability to translate abstract technical language into measurable operational improvement results.

全球餐饮装备创新策源地：上海为何持续成为行业风向标

上海，这座融合江南文脉与国际视野的超大型城市，不仅是中国经济的引擎，更是全球酒店与餐饮产业链升级的核心枢纽。黄浦江畔的会展生态早已超越空间载体功能，演化为技术验证、标准共建与商业协同的复合型平台。外滩的历史肌理与浦东的数字天际线形成张力，恰如传统餐饮文化与智能装备革新的共生关系——既需尊重烟火气的底层逻辑，又必须拥抱数据流驱动的效率革命。2027年第三十五届中国（上海）酒店餐饮设备展览会选址于此，绝非偶然。上海博华国际展览有限公司深耕行业三十余年，其构建的展会体系已深度嵌入全球供应链节点：从德国斯图加特的厨电制造商到日本京都的精工烘焙设备商，从东南亚预制菜自动化产线集成商到长三角本土的AI后厨调度系统开发者，均将上海展视为技术落地前的“压力测试场”。这种集聚效应，使展会本身成为观察产业演进的活体标本。

第三十五届展的结构性跃迁：从设备陈列到系统解决方案集成

过往展会多以单点设备展示为主，而2027年展会将呈现显著的范式转移。展商不再仅提供洗碗机或咖啡机，而是输出“能耗可追溯的中央厨房模块”“符合HACCP动态监测的冷链配送单元”“适配小红书爆款菜品迭代节奏的柔性烹饪工作站”。上海博华国际展览有限公司在规划阶段即引入场景化分区逻辑：在“智慧前厅区”，观众可实测基于人脸识别的无感点餐终端与动线热力图分析系统的耦合效果；“绿色后厨区”则集中展示生物降解餐盒自动分拣线与余热回收蒸烤一体机的协同能效数据；“预制菜智造区”更联合长三角食品工程实验室，现场演示-196℃液氮锁鲜设备与常温物流温控算法的匹配阈值。这种转变折射出行业本质需求的变化——餐饮经营者采购决策依据，正从“设备参数表”转向“全周期运营成本模型”。

技术深水区的突破性呈现：被忽略的隐形基础设施

当公众聚焦于机器人送餐或AR菜单时，本届展会将揭示真正决定运营韧性的底层要素。例如，新型商用燃气灶具的氮氧化物排放实时监测模块，已能通过边缘计算自动调节空燃比，使单台设备年减排量相当于种植23棵成年乔木；再如，专为上海高湿度气候设计的商用冰箱冷凝水智能回收系统，可将冷凝水转化为清洁用水反哺洗碗机预洗环节，单店年节水逾120吨。这些技术不制造传播爆点，却直击餐饮企业痛的运营成本曲线。上海博华国际展览有限公司特别设置“隐形基建实验室”，邀请第三方检测机构现场演示设备在真实工况下的衰减率测试——某品牌商用洗碗机在连续72小时满负荷运行后，洗涤剂残留量变化曲线，比参数表上的“额定效率”更具决策价值。

长三角协同网络：从展会现场延伸至产业腹地

展会物理边界之外，上海博华国际展览有限公司已构建跨区域产业响应机制。参展商若在展会期间接洽到江苏预制菜工厂的产线升级需求，可即时获得苏州工业园区提供的中试车间预约通道；对浙江餐饮连锁企业提出的定制化设备开发意向，宁波智能制造研究院将启动48小时技术可行性评估。这种机制源于长三角G60科创走廊的实体化运作——九城市共享的工业互联网标识解析二级节点，使展会达成的设备采购协议可直接触发上游零部件供应商的产能调度。上海作为枢纽，其价值正在于将分散的技术供给与碎片化的场景需求，压缩进可验证、可交付、可迭代的闭环。

面向2030的行业共识：可持续不是选项而是架构基底

本届展会设立“零碳餐饮装备认证专区”，所有参展设备须提供全生命周期碳足迹报告。值得注意的是，认证标准并非简单对标欧盟EPD，而是纳入中国餐饮场景特殊变量：如针对上海老城厢餐厅层高不足2.6米的限制，认证微型升降式排烟系统；针对粤菜餐厅高频次爆炒工况，验证油烟净化设备在油污附着率超35%时的持续净化效能。上海博华国际展览有限公司联合中国饭店协会发布的《餐饮装备绿色采购指南》，首次将设备维护便捷性、本地化维修配件库存率、退役设备材料再生比例纳入核心指标。这意味着，可持续性正从道德倡议转变为可量化的商业契约，而上海展已成为这一契约的缔结与验证场所。

观展者的认知升维路径：如何穿透参数迷雾

对专业观众而言，有效观展需建立三维坐标系：横轴是设备在真实餐饮场景中的故障率曲线，纵轴是其与现有IT系统（如美团餐饮系统、客如云POS）的数据兼容深度，纵深轴则是供应商在长三角区域的备件响应时效。上海博华国际展览有限公司推出的“展商技术白皮书”数据库，强制要求披露设备在不同水质硬度、电网波动频次下的性能衰减数据，而非仅标注理想工况参数。建议观众携带本店近三年的能源账单与维修记录，在展会技术咨询台获取定制化设备匹配度分析——这比收集百张宣传册更能缩短决策路径。真正的展会价值，从来不在展台面积大小，而在能否将抽象技术语言，翻译成可计算的运营改善结果。

上海国际酒店及餐饮业博览会（HOTELEX）核心板块——上海国际餐饮设备及供应链展览会，将在上海虹桥国家会展中心重磅启幕。本届展会规模实现全面扩容，总面积达40万平方米，汇聚超3000家优质展商，预计吸引逾30万行业专业观众到场。

展会以“场景”为核心、以“需求”为导向，打造“全场景覆盖、全链路赋能”的专业交流与商贸对接平台，通过精准衔接设备供给与终端需求，实现B端餐饮企业降本增效与C端消费体验升级的双向价值飞跃，助力餐饮设备产业高质量发展。

本届展会不仅在规模上创下新高，更在内容与模式上实现四大突破性创新，引领餐饮设备行业迭代升级：

板块创新

新增炒菜机器人专属板块

首次将智能炒菜机器人作为独立特色板块，集中展示六轴机械臂烹饪、数字菜谱、AI温控等核心技术，助力中餐标准化与出海布局，填补行业细分展示空白。

技术创新

新品首发迭代升级

展商集中发布重磅新品，如上海强安450℃高温披萨链炉（90秒快速出品）、美得彼三热源快速烤箱（数秒完成烹饪）、金城制冷定制化美学展示柜，将技术创新与场景需求深度结合。

论坛创新

新增商厨冷链专属论坛

首次举办商厨冷链设备行业高质量发展论坛，聚焦“双碳”战略下冷链设备节能、智能管控等痛点，推动技术与商业应用深度融合。

模式创新

打通to B到to C全链路

打破传统展会“只面向B端”的局限，打造“B端采购+C端体验”双向场景，让消费者近距离感受智能餐饮设备的便捷性，同时助力展商精准捕捉C端需求，实现“生产-采购-消费”闭环。

本届餐饮设备展打破传统综合展示模式，聚焦细分领域深耕细作，特设五大特色板块，实现“精准定位、专业对接”，覆盖餐饮设备全产业链，满足不同场景、不同规模餐饮企业的采购与升级需求

餐饮设备综合

全品聚合，全域适配

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汇聚全球品牌，覆盖全品类设备，适配各类餐饮场景：紧密围绕餐饮行业智能化、节能化、定制化趋势，英联斯特JUSTA、高达HOBART、瑞仙Rational、美得彼Middleby、伊莱克斯商用Electrolux Professional、沃珞世 UNOX、韩焙 BRESSOI、高比Kolb、慧而特Welbilt、英联斯特JUSTA、迈科MEIKO、温特豪德 Winterhalter、创绿、美厨、西科盛世通、金佰特、华菱西厨、越好、名厨、GGM、裕富宝、酒总HECMAC、斯科茨曼Scotsman、星崎HOSHIZAKI、宏泰、三瑞特SANTA、金城KINGDOM、滨特尔、特博尔TurboAir、Rightway Asia、海尔Haier、海信Hisense、冰川松洋……行业企业集中展示涵盖烹饪设备、清洗消毒设备、水处理设备、制冷设备、厨房环保设备、中央厨房配套设备及冷链物流等全品类产品，满足从连锁餐饮到中小门店的多元化采购需求。

中央厨房及食品加工机械板块

数智升级，降本提效

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覆盖全流程设备，赋能团餐、预制菜企业智能化转型：围绕央厨“智能化、自动化、绿色化”趋势，汇聚乐鹰、翔鹰、燕诚、天烨、九诚、康得利、创谱、汉普、云椒……的食品加工机械、冷链装备、环保包装、数字化管理系统企业，覆盖从食材预处理、加工、包装到冷链储运的全流程，为餐饮企业提供降本增效的一站式解决方案。

炒菜机器人板块

智烹破局，助力出海

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本届创新核心，破解标准化痛点，推动中餐全球化：作为本届核心亮点，该板块聚焦智能烹饪与AI供应链，汇聚发现者、熙香、添可、御膳、鹏满、拓邦、黑菠萝、源络、智好味、长膳智能、西顿、味域……创新力量，将展示适配中餐出海与连锁复制的智能化厨电产品，破解标准化难题。

制冷设备板块

低碳智控，聚焦新局

主打节能智能，联动头部企业，抢占预制菜、新茶饮冷链风口：聚焦预制菜与新茶饮冷链风口，斯科茨曼Scotsman、星崎HOSHIZAKI、宏泰、三瑞特SANTA、金城KINGDOM、滨特尔、夏之雪、博瑞蓝、星星制冷、特博尔TurboAir、Rightway Asia、凯利、海尔Haier、松下、大上、意厨、创历、久景、正钰、海信Hisense、银都、浪拓、雪村、罗特、辰佳、科睿、好雪尔、凯美……头部企业，共同展示低碳节能与智能温控的前沿成果。

烤箱洗碗机板块

场景深耕，效率革新

聚焦后厨高频设备，以智能升级提升运营效能：针对后厨高频设备，英联斯特JUSTA、高达HOBART、瑞仙Rational、美得彼Middleby、伊莱克斯商用Electrolux Professional、沃珞世 UNOX、韩焙 BRESSOI、高比Kolb、慧而特Welbilt、极效Nopein、强安、迈科MEIKO、温特豪德 Winterhalter……主流品牌，将展示具备精准控温、节水除菌特性的商用烤箱与洗碗机，直接提升运营效能。

制冷设备已超越单纯的储存功能，进化成为保障食材品质、优化空间利用及传达品牌形象的关键环节。变频节能、精准分区温控、开放式展示与美学设计成为主要创新方向。

作为展会的“思想高地”，五大专业论坛将贯穿展期，从不同维度为餐饮设备行业把脉定向、凝聚共识，推动产业协同发展：

聚焦央厨与供应链

数智赋能，生态共建

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第25届中央厨房建设与发展高峰论坛以“数智赋能供应链·集约引领新央厨”为主题，聚焦央厨规划设计、数智化运营、智能装备、冷链保鲜与预制食品全链条管控，汇聚与企业，共探技术创新、标准落地与高效协同路径，助力中央厨房产业提质增效、高质量发展，诚邀您莅临分享、共话行业未来。

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第5届央厨供应链创新发展大会暨餐饮供应链生态共建沙龙以“智慧食代链动未来”为主题，旨在系统探讨央厨供应链在智能化升级、精益化运营、柔性化管理等方面的新实践与未来趋势，推动产业高质量发展。来自央厨、团餐、连锁餐饮、食品工业、农业及科技服务领域的行业、专家学者与技术服务商将齐聚一堂，通过政策宣贯、模式解析、案例分享、技术交流四大板块，为现场观众呈现一场覆盖“产、学、研、用”全链条的思想盛宴。

聚焦全球化与机器人

智链全球，生态共荣

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第二届中餐全球化发展论坛暨全球智能餐食机器人与出海新锐品牌发布大会以“智链全球，味通世界”为主题，聚焦中国模式+中国智能全球化输出，特邀请欧美日等海外餐饮天团亲临分享，炒菜机器人代表及智能终端海外实战案例拆解，国内连锁品牌海外布局集中招商发布，数字菜谱应用如何变革世界中餐格局，资本与AI正在如何撼动餐饮内核等精彩内容和发展方向。

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第二届（上海）2026中国智慧餐厨炒菜机器人生态大会主题定在"AI驱动·生态共荣|构建中餐供应链'智能+数字'新模型”，聚焦”算法还原锅气”的炒菜机器人技术突破，以及如何搭建行业标准和协同模型并让“云菜谱“落地，让“技术赋能+双链融合“成为破解行业难题的关键路径。

聚焦冷链专项

绿色节能，精准适配

商厨冷链设备行业高质量发展论坛针对高端酒店与连锁品牌对冷链设备节能效率、智能管控及空间适配性的更高要求，论坛直面老旧设备能耗高、智能监控缺失等痛点。在“双碳”战略下，探讨如何平衡能效标准与多温区存储、食品安全追溯等专属需求，推动冷链技术创新与商业应用的深度融合。

本届展会深度贴合当下餐饮行业智能化、绿色化、全球化三大核心趋势，实现“趋势引领、价值落地”，全方位助力餐饮设备行业高质量发展：

智能化趋势

聚焦AI、物联网技术应用，从炒菜机器人的全自动烹饪，到冷链设备的智能监控，再到商用烤箱的精准控温，全方位呈现后厨智能化升级方案，破解人力成本高、运营效率低等痛点，部分智能设备可帮助餐企降低20%人力成本。

绿色化趋势

响应“双碳”战略与绿色餐饮发展需求，集中展示节能、环保、低碳设备，如美得彼一键节能炸炉、青岛宏泰良正节能烘焙设备，同时借鉴绿色餐饮街区治理经验，推动后厨油烟、能耗的精细化管控，实现经济效益与环保效益双赢。

全球化趋势

搭建中餐出海资源对接桥梁，通过论坛拆解智能餐食机器人海外实战案例，推动中餐从“单兵出海”升级为“产业链协同出海”，助力中华美食文化走向世界，同时引入全球优质品牌，实现双向赋能。

本届展会打破传统To B展会的壁垒，创新构建“To B商贸对接+To C场景体验”双轨模式，实现全链路价值释放，推动餐饮设备产业生态升级：

to B端：精准商贸配对

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联动海南省酒店与餐饮行业协会、赣州市烹饪餐饮饭店行业协会、深圳饭店业协会、沈阳市住宿业协会、上海琴莱文化传媒有限公司、湖南省旅游饭店协会、澳門廚具協會、深圳市烹饪协会等多家机构，打造“食饮优选对接会-餐饮设备专场”，特邀渠道买家与展商开展一对一洽谈，助力双方实现产品优选、渠道优化与深度合作。

to C端：场景化体验升级

智能烹饪体验、烘焙体验等让消费者直观感受炒菜机器人、智能烤箱等设备的便捷性；同时，展商推出的定制化展示柜（如金城制冷为AMAM伦敦小狗面包打造的开放式展示柜），将产品陈列与品牌体验结合，实现“设备展示-消费体验-需求反馈”的闭环，助力展商精准捕捉C端市场需求，推动产品迭代升级，契合商用厨具全产业链一体化服务的新趋势。

作为餐饮设备行业的风向标，HOTELEX上海国际餐饮设备及供应链展览会以清晰的板块定位、前沿的创新亮点、深度的趋势融合，打通to B到to C全链路，不仅为展商提供品牌曝光、资源整合的核心机会，也为采购商与消费者带来全新体验，助力餐饮设备行业向智能化、绿色化、全球化高质量发展，书写行业创新发展新篇章。