DRAFT CONTENT – general guidance written for v1; to be reviewed and adapted with the factory's real data before publishing.
On an automatic ice cream line, the stick is a small cost item that can cause expensive stoppages. A stick that is slightly too thick, warped or splintered can jam the inserter magazine or enter the product at an angle. These are the points buyers usually check.
1. Match the stick size to your mould and inserter
Confirm length, width and thickness against your machine supplier's specification, and ask the stick supplier for their tolerance on each dimension. Tight, consistent tolerances matter more than the nominal size.
2. Straightness and warp
Warped sticks are a common cause of feeding problems. Ask how straightness is checked and what the acceptance limit is.
3. Moisture content
Wood that is too wet can warp, grow mould in storage or change size; wood that is over-dried can become brittle. Ask for the target moisture range and how it is measured, and store sticks in a dry place after delivery.
4. Edge profile and surface
Round or bevelled edges usually slide more smoothly through feeders and feel better in the mouth. A smooth, polished surface reduces splinters and dust.
5. Sorting and defects
Ask what defects are removed during sorting (knots, cracks, discolouration, burrs) and the acceptable defect rate per lot.
6. Packing orientation
Sticks bundled neatly and in the same direction are faster to load into magazines. Check bundle count and carton size against your loading process.
7. Run a line trial
Before a large order, test sticks on your own line at normal speed and record jams per thousand sticks. This is the most reliable check of all.
Next step: contact our sales team with your machine model and stick size.