欢迎访问2026上海国际食品加工机械展—2026中国（上海）酒店食品加工机械展览会

The 2026 Catering Equipment Exhibition -2026 China International Catering Equipment Exhibition - National Famous Hotel Catering Equipment Exhibition will be held from March 31 to April 2, 2026 at the Shanghai International Expo Center (SNIEC). This exhibition is hosted by Shangbohua International Exhibition Co., Ltd. and is currently one of the largest catering equipment and technology events in China, covering the entire industry chain, with a high degree of internationalization and a strong density of professional buyers. According to the Annual Development Report of China's Catering Industry (2025), the market size of commercial kitchen equipment in China has reached 89.2 billion yuan by 2025, with a stable compound annual growth rate of 11.3%. Among them, the demand for intelligent, energy-saving, and modular equipment procurement has grown by more than 25% for three consecutive years. Behind this data is the structural transformation of the catering industry from "experience driven" to "system driven", and exhibitions are the key interface for this transformation.

1、 Positioning Upgrade: From Equipment Exhibition to Catering Industry Technology Hub

Unlike traditional single category exhibitions, the catering equipment exhibition in 2026 has achieved a functional leap. The organizer, Shanghai Bohua International Exhibition Co., Ltd., has defined the exhibition as a "technology hub for the catering industry", covering seven major areas: commercial refrigeration, intelligent cooking, central kitchen integrated systems, green disinfection, food processing machinery, smart restaurant SaaS platform, and supply chain management solutions. It is worth noting that this year's "Low Carbon Kitchen Certification Exhibition Area" was established for the first time, and the "Commercial Kitchen Carbon Efficiency Evaluation Guidelines (Trial)" were jointly released by the China Hotel Association and the China Refrigeration Society, providing on-site equipment energy efficiency testing services. This measure is not a conceptual packaging, but a response to the mandatory requirements of the "Technical Specification for Greenhouse Gas Accounting in the Catering Service Industry" issued by the Ministry of Ecology and Environment in 2025. Exhibitors need to submit third-party testing reports before they can enter this area, forcing upstream manufacturers to accelerate technological iteration. This organizational logic, which is guided by policy compliance and supported by standard construction, makes the exhibition truly a barometer of industrial evolution rather than a showcase.

2、 Spatial Narrative: Decoding the Industrial Adaptability of the Shanghai New International Expo Center

The location of the New International Expo Center is not accidental. The venue is located in the Huamu area of Pudong, adjacent to the Shanghai Science and Technology Museum and Century Park. It intersects with Line 7/14/18 of the subway, but its core value lies in the deep integration of physical space and industrial logic. The E area of the exhibition hall is equipped with a "central kitchen full chain simulation cabin", covering an area of 1200 square meters, which fully replicates the intelligent factory flow line that processes 30000 meals per day: from the raw material cold chain unloading area, AI sorting line, multi temperature layer cooking unit, to automatic boxing and AGV distribution, all of which use detachable industrial grade modules. This "exhibition application integration" design allows the audience to test the collaborative efficiency of the equipment under real working conditions. More importantly, the SNIEC underground logistics channel is directly connected to the Hunan Highway freight trunk line, supporting the "loading of heavy equipment after the exhibition", significantly reducing the time cost for exhibitors to test and customers to deliver. As a leading city in the integration of the Yangtze River Delta, Shanghai has a port airport high-speed rail multimodal transport system, which also provides equipment bonded display and fast customs clearance channels for external exhibitors. By 2025, 37 German and Japanese companies have completed the entry registration of exhibits through this channel.

3、 Qualitative change in buyer structure: professional procurement decision-making chain deeply sinking

The number of registered professional visitors for this exhibition is expected to exceed 92000, with 38.6% holding the position of purchasing director or above at the headquarters of chain catering groups, an increase of 11.2 percentage points from 2024. Of particular note is the rise of purchasing power in county-level markets: procurement teams from county-level catering clusters such as Kunshan in Jiangsu, Yiwu in Zhejiang, and Shouguang in Shandong have an average single order value of 2.37 million yuan, focusing on cost-effective equipment such as semi-automatic stir fry machines and energy-saving steaming and baking machines. This reveals a long underestimated trend - China's modernization of catering is undergoing a "dual track penetration": first tier cities are tackling unmanned kitchens, while county-level markets are achieving cost reduction and efficiency improvement through "human-machine collaboration". Shangbohua International Exhibition Co., Ltd. has launched the "County Procurement Empowerment Plan" in collaboration with UnionPay Business to provide equipment installment payment guarantees, and organized 20 "County Kitchen Renovation Case Lectures" to transform practical models such as Fujian Shaxian Snack Central Kitchen and Chongqing Small Noodle Standardization Production Line into replicable technology packages. This precise grasp of the granularity of terminal demand far exceeds the conventional logic of exhibition investment.

4、 Technological penetration: from parameter listing to scenario verification

Exhibitors are no longer satisfied with displaying parameter tables. At the "Intelligent Cooking Laboratory" in Hall W3, 12 leading manufacturers have opened real-time data interfaces: visitors can access the gas consumption curve, pot temperature fluctuation range, and oil fume purification efficiency decay rate of a certain brand of intelligent frying stove under continuous 8-hour operation. This transparent verification mechanism originates from the "exhibitor technology commitment system" implemented by Shangbo Hua since 2023- all devices claiming to have AI recognition, automatic feeding, energy optimization and other functions must provide scenario based testing reports issued by third-party testing agencies on site. According to the pilot data in 2025, this mechanism has reduced the complaint rate of exhibitors for false advertising by 76%, and shortened the average decision-making cycle for audience equipment selection by 4.8 days. The essence of technological penetration is to upgrade exhibitions from information gathering centers to trust building venues, which is precisely the scarce infrastructure in current catering equipment procurement.

5、 Ecological Extension: Exhibition is not the end point, but the starting point of service

The core competitiveness of Shangbohua International Exhibition Co., Ltd. lies in embedding exhibitions into the customer's entire lifecycle service chain. Exhibitors can synchronously access its "Bohua Exhibition Cloud" platform to obtain dynamic monitoring of regional competitors for 3 months before the exhibition, real-time buyer profile analysis during the exhibition, and automated tools for cultivating leads for 6 months after the exhibition. More importantly, relying on the global network of its parent company Informa Markets, the company launched the "Asia Pacific Catering Technology Matchmaking Season" after the exhibition closed, and directed the intended orders reached at the exhibition to subsequent exhibitions such as FHA in Singapore and THAIFEX in Thailand, forming a cross-border business closed loop. According to data from 2025, the average unit price of external orders converted through this path reached 1.86 million yuan, which is 3.2 times the direct transaction volume of a single exhibition. This three-dimensional integrated model of "exhibition service chain" not only provides exposure for enterprises, but also a deterministic entry point for sustainable growth.

6、 Industry responsibility: dual wheel drive of standard co construction and talent incubation

The exhibition takes the initiative to assume the role of an industry infrastructure builder. In 2026, the Chinese Culinary Association will jointly release the "Job Competency Standards for Catering Equipment Operators", which will include equipment maintenance, fault prediction, and energy management in the professional competency matrix for the first time. The first national "Commercial Kitchen Engineer Skills Competition" will be held at the same time as the exhibition. There are no theoretical exams in the competition, and all simulations are based on real faults: such as locating and repairing an abnormal main pump pressure in a commercial dishwasher within 30 minutes, and providing energy consumption optimization suggestions. The winner will be awarded a vocational skill level certificate recognized by the Ministry of Family and Social Security of China. This move directly targets the pain point of the industry - according to a sample survey by the China Hotel Association, 73.5% of medium-sized and above catering enterprises have equipment maintenance response lag problems, which are rooted in a shortage ofualified technical talents. The exhibition has surpassed its commercial platform attributes and become an institutional support for the healthy development of the industry.

7、 Action logic: Why it is necessary to participate in this exhibition in 2026

When the catering industry faces the triple squeeze of an average annual increase of 9.7% in labor costs, sustained high rental pressure, and exponential increase in consumer demand for product stability, equipment procurement is no longer a cost item, but a strategic investment. The 2026 Catering Equipment Exhibition provides a validated "technology standard service" combination solution: here, you can verify equipment efficiency with real data, calibrate procurement direction with policy guidance, and amplify the value of a single exhibition with a cross regional resource network. What Shangbohua International Exhibition Co., Ltd. has built is not a static exhibition, but a dynamically evolving industrial operating system. For equipment manufacturers, this is a crucial step towards the commercialization and efficiency of technology; For catering groups, this is a key pivot for restructuring kitchen productivity; For county-level entrepreneurs, this is a direct channel to bridge the technological gap. On March 31, 2026, at the Shanghai New International Expo Center, choosing to participate means choosing to enter the main channel of China's modernization process in the catering industry.

2026上餐饮设备展——2026中国国际餐饮设备展——全国有名酒店餐饮设备展览会，将于2026年3月31日至4月2日在上新国际博览中心（SNIEC）举行。本届展会由上博华国际展览有限公司主办，是目前国内覆盖全产业链、国际化程度高、专业买家密度强的餐饮设备与技术盛会之一。据《中国餐饮业年度发展报告（2025）》显示，2025年我国商用厨房设备市场规模已达892亿元，年复合增长率稳定在11.3%，其中智能化、节能化、模块化设备采购需求增速连续三年超25%。这一数据背后，是餐饮行业从“经验驱动”向“系统驱动”的结构性转型，而展会正是这一转型的关键接口。

定位升级：从设备展到餐饮产业技术中枢

不同于传统单一品类展销会，2026上餐饮设备展已实现功能跃迁。主办方上博华国际展览有限公司将展会明确定义为“餐饮产业技术中枢”，涵盖商用制冷、智能烹饪、中央厨房集成系统、绿色洗消、食品加工机械、智慧餐厅SaaS平台及供应链管理解决方案七大板块。值得关注的是，本届首次设立“低碳厨房认证展区”，联合中国饭店协会、中国制冷学会共同发布《商用厨房碳效评估指南（试行）》，现场提供设备能效实测服务。该举措并非概念包装，而是响应生态环境部2025年发布的《餐饮服务业温室气体核算技术规范》强制性要求。展商需提交第三方检测报告方可入驻该专区，倒逼上游制造商加速技术迭代。这种以政策合规为牵引、以标准建设为支点的组织逻辑，使展会真正成为产业进化的风向标而非橱窗。

空间叙事：上新国际博览中心的产业适配性解码

选址上新国际博览中心绝非偶然。该场馆位于浦东花木板块，毗邻上科技馆与世纪公园，地铁7/14/18号线三线交汇，但其核心价值在于物理空间与产业逻辑的深度咬合。展馆E区专设“中央厨房全链路模拟舱”，占地1200平方米，完整复刻日处理3万份餐食的智能工厂动线：从原料冷链卸货区、AI分拣线、多温层熟制机组，到自动装盒与AGV配送，全部采用可拆卸工业级模块。这种“展用一体”设计，使观众得以在真实工况下测试设备协同效率。更关键的是，SNIEC地下物流通道直连沪南公路货运干线，支持重型设备“展后即装车”，大幅降低展商试机与客户交付的时间成本。上作为长三角一体化龙头城市，其港口—机场—高铁多式联运体系，亦为外展商提供设备保税展示与快速清关通道，2025年已有37家德国、日本企业通过该通道完成展品入境备案。

买家结构质变：专业采购决策链深度下沉

本届展会注册专业观众预计突破9.2万人次，其中连锁餐饮集团总部采购总监及以上职务占比达38.6%，较2024年提升11.2个百分点。尤为显著的是，县域市场采购力量崛起：来自江苏昆山、浙江义乌、山东寿光等县域餐饮集群的采购团平均单次下单额达237万元，聚焦于半自动化炒菜机、节能型蒸烤一体机等高性价比设备。这揭示出一个被长期低估的趋势——中国餐饮现代化正经历“双轨渗透”：一线城市攻坚无人厨房，县域市场则以“人机协同”实现降本增效。上博华国际展览有限公司为此推出“县域采购赋能计划”，联合银联商务提供设备分期付款担保，并组织20场“县域厨房改造案例巡讲”，将福建沙县小吃中央厨房、重庆小面标准化产线等实战模型转化为可复制的技术包。这种对终端需求颗粒度的精准把握，远超常规展会招商逻辑。

技术穿透力：从参数罗列到场景验证

展商不再满足于参数表陈列。在W3馆的“智能烹饪实验室”，12家头部厂商开放实时数据接口：参观者可调取某品牌智能炒灶在连续8小时运行下的燃气消耗曲线、锅体温度波动区间及油烟净化效率衰减率。这种透明化验证机制，源于上博华自2023年起推行的“展商技术承诺制”——所有宣称具备AI识别、自动投料、能耗优化等功能的设备，必须在现场提供第三方检测机构出具的场景化测试报告。2025年试点数据显示，该机制使展商虚假宣传投诉率下降76%，而观众设备选型决策周期平均缩短4.8天。技术穿透力的本质，是将展会从信息集散地升级为信任构建场域，这恰是当前餐饮设备采购中稀缺的基础设施。

生态延展：展会不是终点，而是服务起点

上博华国际展览有限公司的核心竞争力，在于将展会嵌入客户全生命周期服务链条。参展企业可同步接入其“博华会展云”平台，获取展前3个月的区域竞品动态监测、展中实时买家画像分析、展后6个月的线索培育自动化工具。更关键的是，公司依托母公司Informa Markets全球网络，在展会闭幕后启动“亚太餐饮技术对接季”，将上展达成的意向订单，定向推送至新加坡FHA、泰国THAIFEX等后续展会，形成跨境业务闭环。2025年数据显示，通过该路径转化的外订单平均客单价达186万元，是单场展会直接成交额的3.2倍。这种“展-服-链”三维一体模式，使企业获得的不仅是曝光，更是可持续增长的确定性入口。

行业责任：标准共建与人才孵化双轮驱动

展会主动承担起行业基础设施建设者的角色。2026年将联合中国烹饪协会发布《餐饮设备操作员岗位能力标准》，首次将设备维护、故障预判、能源管理纳入职业能力矩阵，并在展会同期举办全国首届“商用厨房工程师技能大赛”。赛事不设理论考试，全部采用真实故障模拟：如在30分钟内定位并修复一台商用洗碗机的主泵压力异常，输出能耗优化建议。优胜者将获颁国家人社部认可的职业技能等级证书。此举直指行业痛点——据中国饭店协会抽样调查，73.5%的中型以上餐饮企业存在设备维保响应滞后问题，根源在于合格技术人才缺口达21.4万人。展会由此超越商业平台属性，成为产业健康发展的制度性支撑。

行动逻辑：为何2026年必须参与这场展会

当餐饮行业面临人工成本年均上涨9.7%、租金压力持续高位、消费者对出品稳定性要求指数级提升的三重挤压，设备采购已不再是成本项，而是战略投资。2026上餐饮设备展提供的，是一套经过验证的“技术-标准-服务”组合方案：在这里，你能用真实数据验证设备效能，用政策导向校准采购方向，用跨区域资源网络放大单次参展价值。上博华国际展览有限公司所构建的，不是一个静态的展会，而是一个动态演进的产业操作系统。对于设备制造商，这是技术商业化高效的临门一脚；对于餐饮集团，这是重构厨房生产力的关键支点；对于县域创业者，这是跨越技术鸿沟的直达通道。2026年3月31日，上新国际博览中心，选择参与，即是选择进入中国餐饮现代化进程的主航道。

顺应现代餐饮行业高效化、智能化的发展趋势，商用热厨设备正朝着多功能集成、节能省耗、操作便捷的方向革新。更精准的控温技术、更广泛的场景适配、更省心的运维体验，成为热厨设备的核心研发方向。

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拥有全烤、蒸烤、全蒸三种蒸烤模式

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盘架计时功能：针对多产品烹饪设定单独的盘架时间，给每个盘架设置名称，提前设置成菜单，使烹饪方便快捷。

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始于 1935 年的全球商用油炸设备 Frymaster，近百年深耕餐饮后厨需求，以 “节能增效、耐用省心” 为核心，成为全球连锁餐饮与高端后厨的之选。依托慧而特集团强大技术支撑，其产品兼具创新科技与实用设计，更以远超行业标准的能效表现，助力商家降低运营成本、提升盈利空间。

214 型号：中大型后厨的 “节能产能王”

双缸全槽设计搭配 SMART4U™智能温控技术，±1℃精准控温，批量炸制也能保持口感均匀。独有 Oil Attendant™自动补油系统 + FootPrint PRO 过滤系统，省 40% 油料、降 10% 能耗，还能延长油液寿命，大幅削减运营成本。全不锈钢机身 + 开放式锅体，清洁无死角，适配连锁餐饮、宴会后厨等高频出餐场景。

114 型号：小空间的 “灵活多面手”

220V 单相电适配，机身紧凑（337mm×337mm×762mm）却藏 25L 大容量，完美解决小后厨空间难题。开口式设计 + 排油安全开关，清洁排油一键搞定，新手也能轻松操作。精准恒温器搭配直立带状加热管，受热均匀不夹生，无论是小吃店还是初创餐饮，都能稳定输出高品质油炸美食。

从节能科技到安全设计，从批量产能到灵活适配，Frymaster 214/114 以百年品质背书，覆盖不同规模餐饮需求。解锁专属后厨油炸解决方案，让高效盈利触手可及！

山东广厨厨业有限公司成立于1999年，工厂占地面积12000平方米，是一家现代化，标准化，专业化，规模化的综合性商用厨具不锈钢拉伸制造企业。

为了满足苛刻和复杂的市场需求，20多年来广厨一直专注于不锈钢深拉伸部件的生产，为商厨公司提供可靠的保障。

经过20多年的生产沉淀，积累了大量的研究设计经验，可开模定做各式复杂产品。CNC数控机床，铣床，磨床，车床，机加工设备齐全，300到5000吨液压机，满足各式产品拉伸需求。2000多套拉伸模具，基本涵盖80%的商用厨具拉伸产品。

公司引进意大利salvgnini折弯中心，日本AMADA激光切割机，数控转塔冲床等多台国际设备，实现了产品精美度向世界水平看齐。

公司相继通过了ISO9001-2015标准质量管理体系认证，ISO14001-2015标准环境管理体系认证，ISO45001-2015标准职业健康安全管理体系认证，欧盟标准‘CE’认证。

我们可为商用厨具生产厂家提供西餐组合炉拉伸系列，中餐炉灶拉伸系列，电磁灶拉伸系列，大锅灶拉伸系列，蒸饭车/宴会保温餐车拉伸系列，白钢拉伸系列，水池系列等拉伸配套解决方案。

山东广厨厨业有限公司早已成为业界的翘楚，并将继续引领厨房制造行业的未来。

2001年，上强安餐饮设备有限公司成立，披萨一站式服务系统供应商，历经25年的发展，为众多大型连锁披萨餐厅、披萨创业者提供专业服务，公司业务包括厨房规划、披萨店专业设备、专业披萨店器具等，我们的优势源于我们的专业与专注。

独特的烤炉设计，烤制速度更快:

①搭载高速鼓风电机，能短时间提供大量热风。

②导风盒内部独特的设计，使热量能快速均匀地传递到炉腔。

紧凑不锈钢机身设计，可层叠放置，适应高密度厨房布局。

小尺寸桌上型变频链式烤炉：

采用精工设计的紧凑机身（1225x354x774mm），结合可层叠放置结构，提高空间利用率，适应高密度厨房布局。

上下无极变换风速：

搭载双高速独立变频风机，支持上层与下层喷射热气流风速的精准调控。链速快可达35秒，与双驱风控系统组合高效适配多样化食材烤制需求，提升烹饪效率与品质。

快捷菜单式设计：

搭载高清触控显示屏，内置40个预设电子菜单，支持用户自定义菜单编辑与快捷调用，操作直观便捷，提升厨房工作效率，满足个性化烹饪需求。

1、触摸屏面板控制，美观大方，便于操作。

2、快捷键储存记忆功能，定时定温。

3、自带滤油系统，不用加滤油车。

4、上提式电热管，便于清洁锅体。

5、适用于炸制薯条、鸡块、鸡米花等食物。

ATOSA蒸烤箱拥有10大内置模式和3大自定义模式，10大内置模式包括10种烹饪方式（解冻、蒸、烤、蒸烤、烘焙、宴会模式、分层计时等）。3大自定义模式包括时间烹饪、中芯探针烹饪和温差烹饪。ATOSA蒸烤箱系统内置多个大师级烹饪菜谱，共计多可存储1000个菜谱，可供不同需求的客户直接选用。蒸烤箱的手动烹饪模式下可设置多15段烹饪步骤，运行过程中可随时调整修改。

ATOSA蒸烤箱配置双向门把手设计，采用二级开门方式，确保操作安全，避免开门瞬间蒸汽热量对操作人员的潜在风险和提升操作体验感。

内箱配置意大利原装进口风机，风速从30%到，共8档可调节，转速1000-2600rpm，针对不同食材烹饪实现更加精细化操作和匹配。在烹饪小型食材及烘焙产品时选择小风扇柔性风，确保食材造型完整性，不被轻易吹翻。而高档风量可保证出品菜品（例如烤鸭、脆皮五花肉等）外表的酥皮及脆皮。

ATOSA蒸烤箱的箱体内部配置2个温度探头，精准探测箱内实时温度，工作温度在30-260℃范围内，精准至1℃可调节。

ATOSA蒸烤箱可满足不同烹饪场景后所需的清洁模式，底部双药水盒设计，可分别储存3L清洗剂和除垢剂，箱体另配伸缩手持水枪，可对隐藏的顽固污渍进行清洗。烤箱具备自动清洗及定时清洗功能，极大提高烤箱清洁效率，降低人工保养成本。

ATOSA蒸烤箱具有多重安全保护功能，可确保操作人员的使用安全。当烤箱发生故障，烤箱及时终止工作并且报警反馈故障代码至工厂售后人员处，提高售后便捷性，降低维修成本。

浙江金佰特机械有限公司是电炸锅、电扒炉等产品专业生产加工的公司，拥有完整、科学的质量管理体系。浙江金佰特机械有限公司的诚信、实力和产品质量获得业界的认可。欢迎各界朋友莅临参观、指导和业务洽谈。

搭载高清触控大屏，实现多参数同屏显示与操作，一点一划即可精准调控，更贴近智能终端体验，上手更轻松，设有锁屏与防误触功能，更安全可靠。采用5000W大功率电磁加热系统，高效节能。坚固不锈钢机身搭配高质微晶玻璃面板，耐用易清洁。全系含电磁炉、扒炉、炒锅等，采用模块化设计，可灵活适配桌面与餐车等多场景，自由组合烹饪动线，满足多样化煮食、供餐需求。