欢迎访问2026成都国际烹饪机器人展—2026中国（成都）全自动烹饪机器人博览会

Focusing on the New Culinary Hub in Southwest China: How Chengdu Became the New Home of International Culinary E Exhibition

In 2026, the pattern of China's catering e industry will undergo a key shift - Shanghai Bohua International Exhibition Co., Ltd. officially announced that the China (Shanghai) Hotel Cooking E Expo, originally held in Shanghai, will be upgraded to the "2026 Chengdu International Cooking E Exhibition" and will land in Chengdu for the first time. This decision is not simply copied from another location, but based on a systematic analysis of the regional industrial ecology, supply chain depth, and consumption momentum. Chengdu is not only one of the first batch of "international consumption center cities" in China, but also has a high-density cluster of mid to high end catering stores nationwide, a complete network of food processing and cold chain infrastructure in the western region, and the ability to industrialize Sichuan cuisine with a growth rate of over 20% for three consecutive years. From the standardized production line of Pixian Douban Sauce, to the iteration of the intelligent filling system for hot pot ingredients, and to the modular integration solution of the prefabricated central kitchen, Chengdu has formed a closed-loop innovation chain covering "research and development manufacturing application feedback". Placing the exhibition in this real industrial hinterland means that exhibitors will no longer only display e parameters, but face the real challenges of the terminal scene: stainless steel corrosion resistance verification in a high humidity environment, thermal response accuracy of multi-layer steaming and baking e in the continuous operation of Sichuan style Dim sum, decomposition efficiency of intelligent dishwashers on compound oil (butter+pepper oil+capsaicin)... This logic of "holding exhibitions beside production lines" is driving the industry from function oriented to efficiency oriented.

Beyond the exhibition booth: How technological evolution reshapes the underlying architecture of hotel kitchens

This exhibition will focus on presenting three types of structural technology breakthroughs. Firstly, energy system reconstruction. The proportion of traditional gas stoves is rapidly being replaced by electric driven full induction heating platforms. The new electromagnetic stove core has achieved independent temperature control with a precision of ± 1 ℃ in different zones, and with the help of AI power prediction algorithms, the energy consumption of a single stove has been reduced by 37%. Secondly, space intelligent compression. The modular integrated smoke exhaust system compresses the static pressure box, UV photolysis, and activated carbon adsorption unit into a standard cabinet of 800mm × 600mm, which is suitable for the renovation needs of narrow operating rooms in old hotels. Thirdly, the data flow is interconnected. The new generation of cooking e is commonly e with OPC UA protocol interfaces, which can directly interface with reservation data in hotel PMS systems. When the banquet hall confirms to host a 300 person wedding banquet, the intelligent frying pan in the central kitchen automatically retrieves the corresponding recipe's heat curve and synchronously sends ingredient pre release instructions to the cold storage. These changes reveal a trend: kitchen e is evolving from isolated tools to hotel operational nerve endings. Shanghai Bohua International Exhibition Co., Ltd. found in the pre exhibition survey that more than 65% of the chain hotel group's procurement decision-making power has been transferred from the engineering department to the digital operation center, and the core indicator of e selection is no longer "whether it can be used", but "whether it can be embedded in the existing data platform".

From Shanghai to Chengdu: A Migration of Industrial Synergy Paradigm

The relocation of the exhibition to Chengdu is essentially a strategic coupling of the manufacturing advantages of the Yangtze River Delta and the consumption potential of Chengdu Chongqing. Shanghai and its surrounding areas contribute 72% of the country's core compressor production capacity for commercial refrigeration e and 68% of the research and development strength for intelligent dishwasher control systems; And Chengdu has gathered 41% of Sichuan cuisine standardization research institutes and 33% of catering SaaS service provider head nationwide. This exhibition has set up a "Chengdu Chongqing Intelligent Manufacturing Matchmaking Zone" with three vertical channels: the technology transformation channel - the heat conduction simulation model of Shanghai universities can be directly imported into the structural optimization process of a hotpot e factory in Chengdu; The supply chain verification channel - a cast iron furnace head supplier from Wenling, Zhejiang, completed salt spray testing and burst pressure retesting of third-generation stoves from a chain hotpot brand in Chengdu at the exhibition site; Standard Co construction Channel - Led by the Sichuan Catering Association and in collaboration with the market supervision departments of six provinces and one city in East China, the first round of draft negotiations on the "General Rules for Energy Efficiency Grading of Commercial Cooking E" has been launched. This cross regional and cross link deep engagement is dissolving the single dimensional value of traditional exhibitions' "sample ordering", and building a full cycle accelerator for technology research and development, pilot testing, standard setting, and market feedback.

Facing 2026: Why it is necessary to redefine 'professional procurement' at this moment

When the e purchaser is still comparing the firepower value of the stove or the capacity of the dishwasher compartment, they are already building a three-dimensional evaluation system. The first dimension is the adaptability to working conditions: the purchasing director of a five-star hotel revealed that their team is now re suppliers to provide a continuous 72 hour operation report of the e under the conditions of an average humidity of 82% and voltage fluctuations of ± 8% in Chengdu during summer; The second dimension is service penetration rate: examining whether manufacturers have on-site engineers with PLC programming capabilities in the southwest area, rather than just providing telephone repair services; The third dimension is asset lifecycle management: high- suppliers can provide e residual value prediction models and suggest updating nodes based on hotel renovation cycles. Shanghai Bohua International Exhibition Co., Ltd. has launched the "Procurement Capability Certification Program" for this purpose. Exhibitors can complete real working condition simulation tests on site (such as setting production pressure tests for specific dish combinations) and obtain capability assessment reports issued by industry associations. This marks the transformation of the exhibition from an information hub to a professional competence certification platform.

Conclusion: In the midst of fireworks, forging industry becomes a new pivot

In tea houses in Chengdu, the sound of clinking tea bowls and cups intertwined with the laughter of the Dragon Gate Formation; In the same city's smart factory, laser cutting machines are cutting stove panels with millimeter level tolerances. The symbiotic tension between tradition and modernity is precisely the spiritual foundation of this exhibition. The 2026 Chengdu International Culinary E Exhibition refuses to deify technology as cold parameters or simplify culture as symbolic decoration. It invites all participants to confront a fundamental proposition: as cooking e increasingly "understands" the cooking style of Sichuan cuisine, the tenderness and smoothness of Cantonese cuisine, and the chewiness of Northwest cuisine, do we truly understand the physical essence and humanistic logic behind these flavors? Shanghai Bohua International Exhibition Co., Ltd. believes that only by calibrating sensor accuracy in the boiling steam of hot pot and optimizing the trajectory of the robotic arm in the rhythm of dragon hand rolling noodles can technological innovation take root in the real industrial soil. This exhibition is not the end, but the starting point for China's catering e industry to move from "manufacturing following" to "scene definition".

聚焦西南 culinary 新枢纽：成都何以成为国际烹饪设备展新主场

2026年，中国餐饮装备产业格局迎来关键位移——上海博华国际展览有限公司正式宣布，原在上海举办的中国（上海）酒店烹饪设备博览会将升级为“2026成都国际烹饪设备展”，并首次落地成都。这一决策并非简单异地复制，而是基于对区域产业生态、供应链纵深与消费动能的系统性研判。成都不仅是国家首批“国际消费中心城市”之一，更拥有全国密度高的中高端餐饮门店集群、西部完整的食品加工与冷链基础设施网络，以及持续三年保持20%以上增速的川菜工业化输出能力。从郫县豆瓣酱的标准化产线，到火锅底料智能灌装系统的迭代，再到预制菜中央厨房的模块化集成方案，成都已悄然形成覆盖“研发—制造—应用—反馈”的闭环创新链。将展会置于这一真实产业腹地，意味着参展企业不再仅展示设备参数，而是直面终端场景的真实挑战：高湿环境下的不锈钢耐蚀性验证、多层蒸烤设备在川式点心连续作业中的热响应精度、智能洗碗机对复合型油污（牛油+花椒油+辣椒碱）的分解效率……这种“在产线旁办展”的逻辑，正推动行业从功能导向转向效能导向。

超越展台：技术演进如何重塑酒店后厨的底层架构

本届展会将集中呈现三类结构性技术突破。其一，能源系统重构。传统燃气灶具占比正被电能驱动的全感应加热平台快速替代，新型电磁炉芯已实现分区独立控温±1℃精度，配合AI功率预测算法，使单灶能耗降低37%。其二，空间智能压缩。模块化集成排烟系统将静压箱、UV光解、活性炭吸附单元压缩至800mm×600mm标准柜体，适配老旧酒店狭窄操作间改造需求。其三，数据流贯通。新一代烹饪设备普遍搭载OPC UA协议接口，可直接对接酒店PMS系统中的预订数据——当宴会厅确认承接300人婚宴时，中央厨房的智能炒锅自动调取对应菜谱的火候曲线，并同步向冷库发送食材预出库指令。这些变化揭示一个趋势：后厨设备正从孤立工具进化为酒店运营神经末梢。上海博华国际展览有限公司在展前调研中发现，超过65%的连锁酒店集团采购决策权已从工程部转移至数字化运营中心，设备选型的核心指标不再是“能否用”，而是“能否嵌入现有数据”。

从上海到成都：一场关于产业协同范式的迁移

将展会迁址成都，实质是推动长三角制造优势与成渝消费势能的战略耦合。上海及周边地区贡献了全国72%的商用制冷设备核心压缩机产能、68%的智能洗碗机控制系统研发力量；而成都则集聚了全国41%的川菜标准化研究院所、33%的餐饮SaaS服务商总部。本届展会特别设立“成渝智造对接区”，设置三条垂直通道：技术转化通道——上海高校的热传导仿真模型可直接导入成都某火锅设备厂的结构优化流程；供应链验证通道——浙江温岭的铸铁炉头供应商，在展会现场完成对成都某连锁火锅品牌三代炉具的盐雾测试与爆破压力复测；标准共建通道——由四川省餐饮协会牵头，联合华东六省一市市场监管部门，就《商用烹饪设备能效分级通则》展开首轮草案磋商。这种跨区域、跨环节的深度咬合，正在消解传统展会“看样订货”的单维价值，构建起技术研发、中试验证、标准制定、市场反馈的全周期加速器。

面向2026：为什么此刻必须重新定义“专业采购”

当设备采购者仍停留在对比灶具火力值或洗碗机舱容时，者已在构建三维评估体系。第一维度是工况适配度：某五星级酒店采购总监透露，其团队现要求供应商提供设备在成都夏季平均湿度82%、电压波动±8%条件下的连续72小时运行报告；第二维度是服务渗透率：考察厂商是否在西南片区配备具备PLC编程能力的驻场工程师，而非仅提供电话报修；第三维度是资产生命周期管理：优质供应商已能提供设备残值预测模型，结合酒店翻新周期建议更新节点。上海博华国际展览有限公司为此推出“采购能力认证计划”，参展观众可通过现场完成真实工况模拟测试（如设定特定菜品组合的排产压力测试），获取由行业协会签发的能力评估报告。这标志着展会正从信息集散地转型为专业能力认证平台。

结语：在烟火气盛处，锻造产业新支点

成都的茶馆里，盖碗茶盏碰撞声与龙门阵谈笑声交织；而同一座城市的智能工厂内，激光切割机正按毫米级公差裁切灶具面板。这种传统与现代的共生张力，恰是本届展会的精神底色。2026成都国际烹饪设备展拒绝将技术神化为冰冷参数，亦不将文化简化为符号装饰。它邀请所有参与者直面一个根本命题：当烹饪设备越来越“懂”川菜的镬气、粤菜的嫩滑、西北菜的筋道时，我们是否真正理解了这些风味背后的物理本质与人文逻辑？上海博华国际展览有限公司相信，唯有在火锅沸腾的蒸汽里校准传感器精度，在龙抄手擀面的节奏中优化机械臂轨迹，才能让技术创新扎根于真实的产业土壤。这场展会不是终点，而是中国餐饮装备业从“制造跟随”迈向“场景定义”的起点。

2026第十二届成都国际酒店用品及餐饮博览会定档！

2026HOTELEX成都展将于2026年7月2日-4日在成都世纪城新国际会展中心盛大举办。60000㎡展示面积，西南酒店餐饮商机大有可为；900+优质展商，一站式商贸集采交易平台；30+专业活动，深入行业肌理把握趋势风口；100,000+专业观众，汇聚真实市场需求促成交。

2026西南酒店餐饮旗舰大展黄金展位正式开售，扫码立即预定展位，赢在起跑线！

PART-01

专业观众汇聚西南高地

订单不断共塑行业大展

上海博华国际展览有限公司旗下的HOTELEX系列展深耕酒店餐饮业30余年，成都更是HOTELEX由上海走向全国的第一站。

近年来，西南地区酒店与餐饮行业活力持续迸发，川渝两地凭借经济快速增长、消费升级及政策扶持，已成为全国餐饮酒店业的重要增长极。地方政府积极推动文旅融合、夜间经济与特色餐饮发展，为行业注入新动能。消费需求多元化、品质化趋势显著，绿色健康、数字智能、地域文化特色等主题正重塑市场格局。

凭借30多年在酒店餐饮全产业链的丰富资源和专业的办展经验，自2014年以来，HOTELEX成都展已经成功举办十数届，成为西南地区有口皆碑的行业旗舰大展。

在今年举办的2025HOTELEX成都展，聚集了全球700+优质展商，规模达6万㎡，举办30+场精彩活动，吸引40,733名专业观众，较上届增长17.67%，相较2023更是增长42.75%，呈现强劲的持续增长态势。

其中，超过80%以上酒店餐饮行业的专业观众，其中社会型餐饮核心终端端渠道如咖啡馆、快餐小吃店、火锅店、正餐、轻食、私厨等占比达到40%以上，充分展现了展会在酒店餐饮专业领域上的强大号召力。商超零售、电商和进出口商等渠道占比达到10%以上，较往届增长明显，展会商贸平台价值正在向多元化渠道延伸。

数据分析表明，近53%专业观众的观展目的为进行采购与寻找新品，32%专注市场趋势、加盟合作及巩固与供应商伙伴的关系。现场订单频传，商机涌动，不仅促成了供应链高效对接，更点燃了行业创新活力，获得参展商与观众的高度认可，充分彰显了展会的商贸核心价值与行业引领力。

PART-02

专业买家结构更多元

商贸配对服务更高效

为不断提升展会服务体验，促进商贸配对更加高效便捷，HOTELEX成都展持续扩充、优化专业买家结构，打造更加契合个性化需求的商贸配对服务平台，促进现场订单成交。

2025HOTELEX成都展由全联烘焙业公会和上海博华国际展览有限公司主办，世界中餐业联合会、四川省旅游饭店行业协会、成都餐饮企业联合会、四川省清洁服务行业协会、ISSA国际清洁卫生行业协会、四川省第三产业协会、四川省调味品协会、成都市食品工业协会、成都世纪衡越会议展览有限公司、上海伊比逊会展有限公司、莆田市商务局和四川省众扶慈善基金会联合主办。

展会还邀请到了四川省火锅食品供应链发展促进会、重庆市火锅产业协会、重庆美食文化发展研究会、重庆市饮料行业协会、德阳·广汉火锅产业协会、乐山市餐饮行业协会、雅安餐饮烹饪协会、天府新区餐饮美食行业协会、龙泉驿区美食文化促进会、新都区餐饮娱乐协会、温江区餐饮娱乐行业协会、郫都区餐饮协会、新津区餐饮协会、成华区餐饮娱乐协会、彭州市餐饮行业商协会、都江堰市餐饮同业公会、崇州市餐饮业协会、简阳市餐饮行业协会、金堂县餐饮同业公会、大邑县餐饮协会等川渝地区的酒店餐饮、零售、商业协会，组织了超千人规模的专业买家团莅临展会现场，将海量订单带入到展会现场，采购需求更聚焦，现场订单更精准。

为助力展商和专业观众实现快速精准高效的商贸配对，本届展会特别为VIP买家推出“食饮优选对接会”这一专为酒店餐饮行业量身打造的商贸配对活动。

食饮优选对接会特邀展商和渠道买家参与，并安排独立买家专场，以便双方能够通过一对一的会谈，高效地进行渠道优化和产品选择，旨在让客户获得更多的商业机会，为有拓展需求的企业开发更多商贸机会和企业曝光度，从而实现精准且高效的商业交流与合作。

PART-03

20+品类全覆盖

一站式集采更全面

HOTELEX系列展将业内30多年行业资源沉淀导入西南地区，在成都这座美食之都全面呈现，展品类别覆盖酒店餐饮业全产业链，通过一站式的集采、整合服务，成为专业买家的理想集采平台。

2025HOTELEX成都展构建起贯通酒店及餐饮生态的采购殿堂，融合酒店、餐饮、烘焙、连锁加盟、预制菜、智慧商业空间等多种细分业态，覆盖餐饮设备、桌面用品、酒店用品、食品饮料、烘焙轻餐、食品包装、餐饮食材、咖啡与茶、连锁加盟、预制菜、水产肉禽、火锅食材/设备及用品、智慧酒店、酒店加盟、整装定制及工程设计等20多个品类，一展链接酒店及餐饮产业链上下游，为西南地区乃至全店餐饮业提供一站式解决方案，推动行业向高效化、智能化、品质化的全面跃升。 

PART-04

展会效果备受认可

参展各方好评如潮

HOTELEX成都展依托多年积累的行业数据库与智能化营销体系，构建了高效的商贸对接平台。展会拥有海量观众数据，采用科学化营销手段，精准锁定目标买家，叠加展会广泛的度和影响力，每届展会都令参展各方趁兴而来，满意而归，赢得了合作方、参展商和专业观众的高度一致认可。

（上下滑动查看）

PART-05

展会表现形式丰富多样

现场订单与市场洞察兼顾

HOTELEX成都展不仅是一个展示平台，更是品牌曝光、商贸对接、行业学习的机会。展会通过展、赛、会、市集和特色展区等丰富的表现形式，既实现全产业链的覆盖，又聚焦热点潮流品类。在助推商贸配对服务的同时，也有助于各方了解市场动向，把握风向趋势，提前布局，抢占商机。

2025HOTELEX成都展精心策划30+场专业赛事、论坛及商贸活动，涵盖咖啡、饮品、餐饮、酒店四大核心领域，汇聚行业选手、专家与先锋品牌。全方位助力展商提升品牌影响力、拓展精准客户、洞察市场趋势。

2026HOTELEX成都展

部分活动一览

2026世界咖啡师大赛中国区总决赛
世界咖啡烘焙大赛中国区选拔赛-成都分区赛
 世界咖啡拉花艺术大赛中国区选拔赛-成都分区赛
世界潮饮大赛中国区选拔赛-成都分区赛
HOTELEX中国国际中餐烹饪锦标赛-成都赛区
川渝清洁技能大赛
中国石材护理大赛西南地区选拔赛
四川省洗染业技能大赛
第三届川菜高质量发展公益大讲堂
2026西南餐饮产业链增长峰会
2026中国餐饮产业高峰论坛
四川省第四届川渝安全食材论坛
2026成都餐饮行业高质量发展论坛
2026第五届四川省餐饮供应链峰会
2026饭店餐饮创新发展论坛
南粉·北面消费论坛暨小吃快餐创新消费论坛
中店投资AC&投资采购CHPI指数峰会西南站
中店创新力（四川）论坛
LaundryWorld商业洗涤论坛（成都站）
2026西南清洁行业发展大会
2026四川房地产协会物业专委会工作大会
2026年生活垃圾综合治理宣贯大会
……

*具体安排以现场为准。

PART-06

全域媒体矩阵赋能

覆盖千万级受众

展会构建了覆盖线上线下的立体化、全方位传播体系，通过四大垂直门户网站、食饮采购通B2B小程序、140万+粉丝的自媒体矩阵，以及百余家国内外行业媒体的深度合作等，形成强大的内容传播网络。

2025HOTELEX成都展通过全媒体矩阵实现了极高规模的品牌曝光与用户触达，媒体渠道的覆盖广度与量级表现尤为突出。

线上渠道中，搜索引擎及信息流广告累计展现量近7千万次，点击量突破62万次，精准覆盖目标用户群体;自媒体平台粉丝总量达215万+，结合社群运营2.1W+用户形成深度互动，进一步扩大传播声量。

线下通过短信营销121万+次、电话营销22万+次及邮件推送188万+封实现高效直达，配合近200篇媒体稿件的多渠道分发，全面渗透垂直领域。整体来看，媒体触达以“广覆盖、高量级、强精准”为核心优势，为展会影响力提升及潜在客户转化提供了坚实的数据支撑。

PART-07

2026持续精进

黄金展位全面预定中

第十二届成都国际酒店用品及餐饮博览会将于2026年7月2日-4日再度登陆成都世纪城会展中心。

本届展会将进一步升级，深度融合酒店用品、餐饮设备、烘焙食材、连锁加盟、咖啡茶饮、生活方式等全产业链板块，汇聚一二线城市高端资源与三四线市场潜力渠道，打造“垂直深耕+跨界互联”的行业旗舰盛会。

展会将继续依托成都的区位优势与西南消费市场潜力，为品牌方、经销商、专业买家及创业者提供精准对接、趋势洞察与商业拓展机遇，助力川渝乃至全店餐饮行业的高质量发展。

2026HOTELEX成都展将以更广阔的视野、更前沿的业态、更高效的服务，为西南地区酒店餐饮行业注入新动能。诚邀全球展商与专业观众共赴盛会，共拓商机！