Product Overview
Compostable Wooden Spork is a hybrid dining utensil combining scooping and piercing functions in a single wood-based design, widely used for salad bowls, rice dishes, takeaway meals, airline catering, and ready-to-eat food packaging.
Technical Specifications
|
Parameter |
Specification |
|
Material |
Birch Wood, Beech Wood, Poplar Wood |
|
Manufacturing Process |
Die Cutting, Tine Milling & Compression Forming |
|
Length |
140–170 mm |
|
Thickness |
1.2–2.0 mm |
|
Tine Quantity |
3–4 Tines |
|
Moisture Content |
6–8% |
|
Compostability |
Industrial & Home Compostable |
|
Food Contact Compliance |
FDA / LFGB Available |
Key Features
8–12 mm Formed Bowl Depth: The bowl section is compression-formed to a depth of 8–12 mm, providing greater sauce and grain retention than flat wooden forks.
3-Tine Load Distribution Design: A 3-tine configuration leaves more material around the bowl perimeter, reducing tine-root cracking compared with narrow multi-tine designs.
CNC-Machined Tine Spacing: Tine gaps are controlled within production tolerances to improve penetration of salad leaves, fruit pieces, and rice dishes without excessive fiber tearing.
One-Piece Veneer Stamping: The entire spork is stamped from a single hardwood veneer sheet, eliminating bonded joints and laminated sections that can separate during use.
Dual-Side Fine Polishing: Both bowl surfaces and tine edges are polished using 180–400 grit finishing, reducing raised fibers around food-contact areas.
Manufacturing & Quality Contro
Veneer Grain Orientation Control
Wood grain direction is aligned with the utensil length to improve resistance to tine breakage and handle splitting.
Moisture Conditioning
Wood veneers are stabilized at 6–8% moisture content before machining and forming operations.
Tine Geometry Inspection
Fork tine length, spacing, and alignment are verified throughout production to ensure functional consistency.
Bowl Forming Verification
Depth and profile of the formed bowl section are monitored to maintain uniform scooping performance.
Functional Use Testing
Production samples are tested with rice, salad, and mixed-food applications to evaluate both piercing and scooping performance.
Batch Identification System
Raw material lots, production dates, and inspection records are maintained for shipment traceability.
Optional Configurations
|
Option |
Available Choices |
|
Wood Species |
Birch, Beech, Poplar |
|
Spork Length |
140 mm, 160 mm, 170 mm |
|
Tine Design |
3-Tine, 4-Tine |
|
Bowl Profile |
Standard, Deep Bowl |
|
Surface Finish |
Standard Polish, Fine Polish |
|
Packaging |
Bulk Carton, Paper Sleeve, Individual Wrap |
|
Branding |
Laser Engraving, Printed Sleeve |
|
Kit Assembly |
Spork Only, Cutlery Set |
FAQ
Q: Why use a spork instead of separate forks and spoons?
A: A single utensil reduces packaging volume, lowers unit count in meal kits, and simplifies takeaway service operations.
Q: What foods are best suited for a wooden spork?
A: It is commonly used for grain bowls, salads, noodle dishes, fruit cups, rice meals, and mixed-ingredient takeaway foods.
Q: Does the fork section weaken the spoon area?
A: The transition zone is designed with additional material retention to help distribute loads between the bowl and tine sections.
Q: Can tine shape be customized?
A: Yes. Tine quantity, spacing, length, and tip profile can be adjusted according to application requirements.
Q: Is the spork suitable for pre-packed meal kits?
A: Yes. It is frequently specified for airline catering, takeaway packaging, school meals, and food delivery programs where space efficiency is important.
