The four-day industry event brings together guests from all over the world, providing a wonderful and diverse feast to build a high- platform for efficient communication, cooperation, and trend insight for the catering industry in the Yangtze River Delta region and even the entire restaurant industry. Yancheng Intelligent, with multiple independently developed intelligent food machinery and e, made a heavyweight appearance and successfully completed this exhibition, creating high- and efficient solutions for food and catering processing with professionalism and innovation.
为期四天的行业盛会，汇聚八方宾客，以一场精彩纷呈的盛宴，为长三角地区乃至全店餐饮行业搭建起高效对接、交流合作、洞察趋势的优质平台。燕诚智能携多款自主研发的智能化食品机械设备重磅登场，圆满完成了本次展会，用专业和创新为食品餐饮加工打造提质增效解决方案。
燕诚智能自成立以来，深耕食品机械设备领域研发与制造，打造数千例海内外食品加工项目，产品覆盖净菜加工、肉类加工、米饭加工、热调卤制品等全系列自动化设备，为各领域餐饮食品生产需求提供设备、设计一站式整体解决方案。曾与众多餐饮品牌、高校、团餐、央厨、航食、供应链企业等进行深度项目合作，起草制定《中央厨房建设要求》、《自动米饭生产线》、《自动净菜加工生产线》等多项国家标准、行业标准。
（董事长赵荣艳女士在展会现场与客商洽谈）
（董事长赵荣艳女士为客商讲解设备优势）
开展期间，燕诚智能展位人气高涨，实机设备现场试机，吸引众多海内外宾客驻足参观，对设备功能及出品效果赞不绝口。专业人员现场为宾客一对一讲解答疑，为意向客户分析项目需求，提供定制化设备方案。
Integration: Collaborative Evolution of HOTELEX and Central Kitchen E Exhibition
Shanghai Bohua International Exhibition Co., Ltd. officially announced that in March 2027, HOTELEX Shanghai Hotel and Catering Industry Expo will adopt a "dual exhibition linkage" model for the first time, deeply embedded in the central kitchen processing e theme section, and independently upgraded to the "China March Central Kitchen Processing E Exhibition". This decision is not a simple expansion, but an active response to the structural transformation of the industry. In recent years, the standardization of group meals, industrialization of pre made dishes, and intensification of chain catering supply chains have accelerated, and the central kitchen has risen from an extended link in the kitchen to a core hub of the food manufacturing system. E re are no longer limited to single machine performance comparison, but are shifting towards systematic evaluation of whole line integration capabilities, digital interface compatibility, food safety traceability, and low-carbon operational efficiency. As a professional platform deeply rooted in the industry for 32 years, HOTELEX's technological accumulation, buyer resources, and scenario based exhibition logic precisely constitute the underlying infrastructure supporting the in-depth development of this niche field.
Why Shanghai? The symbiotic logic between a city and an exhibition
The industrial geographical significance of choosing Shanghai as the venue for this exhibition. Shanghai is not only a national hub for imported food and a benchmark for high-end catering consumption, but also gathers nearly 40% of central kitchen demonstration enterprises, over 60% of food engineering research and development institutions, and a complete intelligent e industry chain. The high-end manufacturing cluster in the Lingang New Area, the industrial software ecosystem in the Songjiang G60 Science and Technology Innovation Corridor, and the technological breakthroughs in food microbiological rapid inspection and AI visual recognition in Pudong Zhangjiang jointly constitute a realistic experimental field for e innovation. The exhibition is located at the National Convention and Exhibition Center (Shanghai), relying on its super large column free exhibition hall and high load-bearing ground design, which can truly simulate the logistics flow and e integration scene of a 10000 ton central kitchen - far beyond the capacity of ordinary exhibition halls. What the audience sees here is not isolated exhibits, but a complete solution that can be verified, dismantled, and replicated.
Beyond the Exhibition Stand: Building a Three Dimensional Knowledge Graph of "E Process Standards"
This exhibition will break the traditional exhibition logic and establish three core functional areas: process validation workshop, standard interpretation center, and production line diagnostic laboratory. At the process validation workshop, exhibitors must provide real raw materials and complete the full process demonstration from raw material pretreatment, hot processing, cooling and packaging to cold chain docking on site. Visitors can collect real-time temperature control curves, energy consumption data, and foreign object detection reports; The Standard Interpretation Center, in collaboration with the China Cuisine Association, China Food Safety Information and , and other organizations, has released the "Technical Guidelines for Acceptance of Central Kitchen Complete E (2027 Trial Edition)", which focuses on standardizing e material compliance, CIP cleaning coverage verification methods, and data interface protocols; The production line diagnostic laboratory is open for reservation to the purchaser, and the food engineering team will conduct free mapping and analysis of the existing production line bottlenecks, and output e upgrade path diagrams. This approach of transforming exhibitions into technical decision support systems significantly enhances the decision-making certainty of professional audiences.
Technical depth: four major evolutionary directions that directly address industry pain points
Modular production line reconstruction capability: In response to theuency switching re of SKUs, the new generation of e emphasizes "mechanical interface standardization+electrical protocol open source", achieving rapid reorganization of cutting lines and hot processing sections in 15 minutes;
Refined process control: Infrared spectroscopy online component analyzer and microwave dielectric constant real-time monitoring module have started to move from the laboratory to the production line, enabling closed-loop control of key parameters such as pickling uniformity and cooking center temperature;
Human machine collaborative safety paradigm: The collision prevention system integrating LiDAR and 3D vision can recognize the dynamic boundary between the reflective strip of chef's clothing and the stainless steel tray, with a false stop rate of less than 0.002%;
Full lifecycle carbon management: Participating e must be labeled with the comprehensive carbon footprint of the unit's production capacity (including manufacturing, transportation, operation, and recycling stages), and provide verifiable indicators such as waste heat recovery rate and water recycling rate.
The underlying logic of procurement decision-making is being rewritten
In the past, the procurement of central kitchen e relied on supplier case endorsements and on-site testing; Nowadays, the decision-making basis is shifting towards triple validation: process adaptability validation (whether it matches the raw material characteristics and product matrix of the enterprise), organizational adaptability validation (whether it reduces the dependence on skilled technicians), and strategic adaptability validation (whether it reserves hardware redundancy and protocol expansion slots for future access to MES/SCM systems). Shanghai Bohua International Exhibition Co., Ltd. has set up a "production line sand table deduction area" and invited visitors to bring their own production line layout and product BOM table. Exhibitors' engineers will conduct on-site modeling to simulate the daily production capacity fluctuation curve, personnel configuration changes, and investment recovery cycle sensitivity analysis under different e combinations. The ability to transform abstract parameters into concrete operational results is reshaping the purchasing mindset of the industry.
Upgrading from exhibitions to industrial infrastructure
This release marks that HOTELEX has surpassed its single exhibition function and is evolving into a public technology service platform for upgrading the central kitchen industry. The "Central Kitchen E Selection Database" launched synchronously during the exhibition will include the physical interface dimensions, PLC communication protocol documents, CIP cleaning parameter templates, and third-party testing report numbers of all exhibited e, and open structured to registered purchasers. More importantly, the platform will establish a knowledge graph of e fault codes and maintenance plans, bridging the data silos between manufacturers, service providers, and end-users. When the CAN bus error code of a chopper is input into the system, not only does it display a fault tree, but it can also be associated with the maintenance records and spare parts inventory status of the same type of e in the East China region for the past three similar faults. This infrastructure level service capability is the fundamental source of sustainable value for exhibitions.
上海博华国际展览有限公司正式宣布，2027年3月，HOTELEX上海酒店及餐饮业博览会将首次以“双展联动”模式，深度嵌入中央厨房加工设备主题板块，并独立升级为「中国3月中央厨房加工设备展览会」。这一决策并非简单扩容，而是对产业结构性变革的主动响应。近年来，团餐标准化、预制菜工业化、连锁餐饮供应链集约化加速演进，中央厨房已从后厨延伸环节跃升为食品制造体系的核心枢纽。设备需求不再停留于单机性能比拼，而转向整线集成能力、数字接口兼容性、食品安全可追溯性及低碳运行效率的系统性评估。HOTELEX作为深耕行业32年的专业平台，其技术积淀、买家资源与场景化布展逻辑，恰好构成支撑该细分领域纵深发展的底层基础设施。
选择上海作为该展举办地，具有的产业地理学意义。上海不仅是全国大进口食品集散地和高端餐饮消费风向标，更集聚了全国近40%的中央厨房示范企业、60%以上的食品工程研发机构及完整的智能装备产业链。临港新片区的高端制造集群、松江G60科创走廊的工业软件生态、以及浦东张江在食品微生物快检与AI视觉识别领域的技术突破，共同构成设备创新的现实试验场。展会选址国家会展中心（上海），依托其超大无柱展厅与高承载地面设计，可真实模拟万吨级中央厨房的物流动线与设备联调场景——这远非普通展馆所能承载。观众在此看到的不是孤立展品，而是可被验证、可被拆解、可被复制的完整解决方案。
本届展会将打破传统展陈逻辑，设立三大核心功能区：工艺验证工坊、标准解读中心与产线诊断实验室。在工艺验证工坊，参展商须提供真实原料，在现场完成从原料预处理、热加工、冷却分装到冷链对接的全流程演示，观众可实时采集温控曲线、能耗数据与异物检测报告；标准解读中心联合中国烹饪协会、中食安信及等机构，发布《中央厨房成套设备验收技术指南（2027试行版）》，重点规范设备材质合规性、CIP清洗覆盖率验证方法及数据接口协议；产线诊断实验室则面向采购方开放预约，由食品工程师团队对其现有产线瓶颈进行免费测绘分析，输出设备升级路径图。这种将展会转化为技术决策支持系统的做法，显著提升了专业观众的决策确定性。
模块化产线重构能力：应对SKU高频切换需求，新一代设备强调“机械接口标准化+电气协议开源化”，实现切配线与热加工段的15分钟快速重组；
过程控制精细化：红外光谱在线成分分析仪、微波介电常数实时监测模块开始从实验室走向产线，使腌制均匀度、熟制中心温度等关键参数实现闭环调控；
人机协同安全范式：激光雷达与3D视觉融合的防碰撞系统，已能识别厨师服反光条与不锈钢托盘的动态边界，误停率低于0.002%；
全生命周期碳管理：参展设备需标注单位产能的综合碳足迹（含制造、运输、运行、回收阶段），并提供余热回收率、水循环利用率等可验证指标。
过去采购中央厨房设备，依赖供应商案例背书与现场试机；如今，决策依据正转向三重验证：工艺适配性验证（是否匹配本企业原料特性与产品矩阵）、组织适配性验证（是否降低对熟练技工的依赖度）、战略适配性验证（是否预留未来接入MES/SCM系统的硬件冗余与协议扩展槽）。上海博华国际展览有限公司通过设置“产线沙盘推演区”，邀请观众携带自身产线布局图与产品BOM表，由展商工程师现场建模，模拟不同设备组合下的日均产能波动曲线、人员配置变化及投资回收周期敏感性分析。这种将抽象参数转化为具象运营结果的能力，正在重塑行业采购心智模型。
本次发布标志着HOTELEX已超越单一展会功能，正演化为中央厨房产业升级的公共技术服务平台。展会期间同步启动的“央厨设备选型数据库”，将收录所有参展设备的物理接口尺寸、PLC通讯协议文档、CIP清洗参数模板及第三方检测报告编号，向注册采购方开放结构化查询。更关键的是，平台将建立设备故障代码与维修方案的知识图谱，打通制造商、服务商与终端用户的数据孤岛。当一台斩拌机的CAN总线报错代码被输入系统，不仅显示故障树，还能关联到同型号设备在华东地区近三次同类故障的维修记录与备件库存状态。这种基础设施级的服务能力，才是展会可持续价值的根本来源。
2026年第34届上海国际酒店用品及餐饮博览会
展会日期：2026年3月30日-4月2日
展馆地址：上海国家会展中心
主办单位：上海博华国际展览有限公司
博华联展：
上海酒店用品及餐饮业展：2027年3月30日-4月2日（上海国家会展中心）
成都酒店用品及餐饮业展：2026年7月2日-4日（成都世纪城新国际会展中心）
郑州酒店用品及餐饮业展：2026年8月8-10日（郑州国际会展中心）
深圳酒店用品及餐饮业展：2026年10月13-15日（深圳国际会展中心）
FHC环球食品展：2026年11月10-12日（上海新国际博览中心）
展会介绍：
HOTELEX上海展达成了突破性的成绩！现场HOTELEX实际展出400,000+ ㎡展出面积，集聚3000+ 优质展商，4天展期吸引了共计29,4530名专业观众到场，
较疫情前增长超93%！现场举办20+ 场精彩赛事及论坛活动。HOTELEX上海展所有的努力和结果获得了观众、展商以及合作伙伴的！
观众增长！增长！增长！
上海展的到访观众中，观展目的多种多样。其中，寻找新供应商87.13%，寻找代理授权商79.42%，寻找新产品85.25%，收集市场资讯92.12%，
巩固合作关系77%。超过78.54%的观众来自于酒店餐饮终端企业，商超零售渠道的观众比例上升到7.43%。
展品范围：
餐饮食材及食品：肉类、水产海鲜、禽类食品、冷冻食品、蔬菜菌类、罐头食品、速食食品、预制菜、速食菜肴、其他食材等
餐饮设备及厨房用品：中央厨房、厨房设备、厨房食品机械、制冷类设备、餐厨清洁设备、厨房用品用具、
厨房通风环保设备、包装机械设备、取餐柜、消毒柜、其他设备等
调味及原辅料：调味料、火锅底料、配料、调味品标准化定制
餐饮设备综合、桌面用品、火锅食材、连锁加盟、食品与饮料、咖啡与茶、烘焙及冰淇淋、葡萄酒与烈酒、客房电器及用品、
酒店布草及纺织品、餐厅设计装饰、酒店IT与安防设备、康体健身与休闲娱乐、酒店清洁、酒店家具、空间设计与装饰选材 餐饮设备综合、
桌面用品、火锅食材、连锁加盟、食品与饮料、咖啡与茶、烘焙及冰淇淋、葡萄酒与烈酒、客房电器及用品、酒店布草及纺织品、餐厅设计装饰、
酒店IT与安防设备、康体健身与休闲娱乐、酒店清洁、酒店家具、空间设计与装饰选材
展会招商火热进行中，如有意参展，还望您尽快联系我们。
提前预订即可享受光地主通道或标准双开位置！
上海食材加工设备展 , 中国食材加工设备展 , 亚洲大型食材加工设备展 , 上海国际食材加工设备博览会 , 中国国际食材加工设备博览会
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是国内领先的商贸展会,会议活动和B2B在线贸易采购平台的主办机构, 是于伦敦股票交易所上市的博闻集团(UBM plc) 在中国的中外合作企业，由上海华展国际展览有限公司和博闻亚洲有限公司在1998年联合组建而成。公司旗下展会涉及家具系列展35万平方米；医药、健康系列展22万平方米，食品加工、包装及食品系列展50万平方米；酒店、商业空间、游艇系列展20万平方米，其在各地的区域展包括广东中山古镇灯博会，北京，成都，广州酒店和食品展，共涉及6...
