बांस की सीखें कैसे बनाई जाती हैं?

1. Harvest & Selection

• Harvest straight, mature bamboo poles (avoid young/rotten, knotty bamboo)
• Cut to 2–3m lengths, remove branches, leaves, and root base
• Transport to factory, sort by diameter/thickness for consistent output

2. Cutting & Splitting

• Sawing: Cut poles into 30–50cm short sections (standard billets)
• Splitting: Use multi-blade splitting machines to split billets into long, thin vertical strips (removes outer green skin and inner pith)
• Knot removal & slicing: Trim knots, slice strips to exact width (2.5–5mm diameter for standard skewers)

3. Forming (Shaping into Round Sticks)

• Feed strips into a round stick forming machine (planer/roller)
• Shaves strips into perfectly round, uniform bamboo sticks (skewer blanks) of target diameter (2.5mm, 3mm, 4mm, 5mm common)

4. Drying & Carbonization (Critical for Quality)

• Drying: Air-dry or kiln-dry blanks to 8–12% moisture content (prevents cracking, mold, warping)
• • Darkens bamboo to a light tan/golden color
  • Kills bacteria/fungi, removes sugars/resins, reduces splitting, improves durabilityCarbonization (optional but standard): Steam blanks at 120–150°C for 1–2 hours

5. Cutting to Length

• Cut dried/carbonized blanks to standard lengths: 15cm (6in), 20cm (8in), 25cm (10in), 30cm (12in) – custom lengths available

6. Polishing

• Run skewers through a polishing machine with abrasive belts/wheels
• Removes splinters, burrs, rough edges → smooth, splinter-free surface (safe for handling/food)

7. Sharpening Tips

• Feed one end into an automatic tip-sharpening machine
• Creates a sharp, tapered point (easy to pierce meat/veggies) or rounded tip (for fruit/kids)

8. Quality Control & Sorting

• Inspect for cracks, knots, uneven diameter, splinters
• Reject defective sticks; grade remaining by size/quality

9. Packaging

• Bundle skewers (100, 200, 500 per pack)
• Seal in plastic bags/boxes, label with length/diameter, ready for shipping

Key Notes

• Most production is fully automated for consistency and speed
• No chemicals added (natural/eco-friendly) – carbonization is just steam heat
• Thicker skewers (4–5mm) for heavy meats; thinner (2.5–3mm) for veggies/fruit