Skewers

Skewers are specialized serving tools made of natural or synthetic materials, intended for threading and presenting dishes in the form of kebabs. In the food industry, they are essential equipment for grill kitchens, catering, and HoReCa facilities. The standard length of skewers ranges from 10 to 40 cm, with a diameter of 2.5–4 mm, ensuring adequate structural stability when threading foods of different consistencies.

The use of skewers goes beyond traditional grilling – they are employed in molecular gastronomy for creating finger food, in bars for cocktail decoration, and in catering as an elegant tool for presenting canapés. The material determines the working temperature: bamboo withstands up to 200 °C, while stainless steel retains its properties up to 500 °C.

Product typologies in our offer

We distinguish 4 main categories of skewers in our range:

• Standard bamboo skewers – made of hard Asian bamboo, available in lengths of 15, 20, 25, and 30 cm. Puncture resistance is 8–12 N, allowing threading of hard vegetables and meats. The neutral pH of bamboo does not affect the taste of food.
• Decorative skewers with colorful shapes – bamboo picks with plastic decorative elements. Shapes are made of food-grade polypropylene resistant to temperatures up to 120 °C. Intended for presenting cold snacks and finger food.
• Skewers with colorful strings – a version with decorative strings made of natural fibers, available in yellow and red. The string facilitates identification of different types of dishes during serving and enhances presentation aesthetics.
• Double-sided curved skewers – specialized picks with a curved shape and tips on both ends. The ergonomic shape facilitates gripping and handling during serving. The increased contact surface ensures stability of threaded ingredients.

Technical specification

Material parameters: Bamboo used in production has a density of 0.6–0.9 g/cm³ and an elasticity modulus of 20 GPa. The lignin content in the structure is 24–26%, providing natural resistance to bacteria and fungi. Moisture content maintained at 8–12% guarantees dimensional stability during use.

Dimensional tolerances: Skewer diameter is within 3.0 ± 0.2 mm, with length tolerance of ±2 mm. The tip sharpening angle is 15–20°, ensuring easy piercing while minimizing damage to threaded products. The surface polished to Ra 1.6 µm eliminates the risk of scratches.

Functional properties: Puncture force for hard vegetables (carrot, radish) is 6–8 N, while for small meats 4–6 N. Maximum bending load is 25–30 N, allowing safe threading of products weighing up to 50 g per skewer.

Sanitary aspects and safety

Bamboo skewers comply with EU Regulation 1935/2004 on materials in contact with food. Bamboo’s natural antibacterial properties, due to the presence of bamboo-kun, limit microorganism growth on the surface. Recommended storage temperature is 15–25 °C with relative humidity of 45–65%.

During use, avoid repeated piercing in the same spot, which may cause fiber structure cracks. Skewers are intended for single use – reuse increases the risk of microbiological contamination.

Selection criteria and application

The choice of skewer length depends on portion size and presentation method. 15 cm skewers are suitable for canapés and small snacks, 20–25 cm is standard for grilled kebabs, while 30 cm are used for larger meat-and-vegetable compositions. A 3 mm diameter provides adequate stability while maintaining ease of piercing.

For dishes with high acid content (tomatoes, citrus fruits), skewers with increased chemical resistance are recommended. Decorative versions are preferred for presenting cold snacks, while standard skewers with higher thermal resistance are chosen for grilling.