90° Angled AISI 430 Stainless Steel Skewer, 550×11×1.5 mm

This angled skewer is intended for cooking meat, poultry, mushrooms, and vegetables over charcoal. Its 40 cm working section provides room for arranging food in sequence, while the 55 cm overall length keeps the holding area farther from the main heat zone. It suits the familiar way of preparing kebabs on a brazier: ingredients are threaded along the metal blade, positioned above the coals, and turned using the free section.

Profile and confirmed dimensions

The skewer is made from food-grade AISI 430 stainless steel. Its nominal size is 550×11×1.5 mm, where the figures indicate overall length, blade width, and metal thickness. The 90° angled profile creates a defined supporting edge for the threaded pieces. This geometry helps transfer rotation from the skewer to the food, making it easier to control which side faces the heat.

• Overall length: 55 cm.
• Working length: 40 cm.
• Width: 11 mm.
• Thickness: 1.5 mm.
• Profile: 90° angled design.
• Material: food-grade AISI 430 stainless steel.

The difference between the overall and working lengths is 15 cm. This is not an additional area for loading food; it is the free section used to hold, turn, and support the skewer on the sides of the brazier. Keeping all ingredients within the stated 40 cm working area preserves access to that free section and makes the skewer easier to control during cooking.

Checking the fit before selection

The first measurement to consider is the width of the brazier. The skewer should rest securely on both opposing sides, with the food-bearing section positioned above the charcoal. Compare the brazier with the full 55 cm length while remembering that the usable loading area is 40 cm. If the sides have dedicated skewer slots, check whether their shape accepts an 11 mm angled profile. Slot dimensions and support layouts can vary between braziers, so the category name alone does not confirm the fit.

The 1.5 mm thickness identifies this specific version and should be considered when comparing it with visually similar skewers. Use the complete 550×11×1.5 mm format when selecting the item rather than relying on length alone. Arrange ingredients evenly along the working section and leave small spaces between neighboring pieces. This makes each portion easier to turn and gives the heat better access to the side surfaces. Foods requiring substantially different cooking times are better placed on separate skewers.

Preparing food over the coals

Thread each piece through the centre of the working blade without applying sideways force to the pointed end. Place the skewer so that the free section remains outside the main heat zone. Turn it steadily rather than using sudden movements, changing the food’s position relative to the charcoal as cooking progresses. The metal working section becomes hot in use and should not be touched until it has cooled.

• Wash the skewer before its first use and dry it completely.
• After cooking, allow the metal to cool before removing residue with a soft sponge.
• Do not use the skewer as a lever or bend it sideways when sliding food off.
• Wipe the surface dry after washing and keep the item in a dry storage area.

This version is a suitable choice when the required format is a separate metal skewer with a 55 cm overall length, a 40 cm working zone, and a 90° angled profile. Final selection comes down to three practical checks: the width of the brazier, the shape of its skewer supports, and the required metal thickness. The number of skewers can then be chosen separately according to the length of the cooking area and the number of portions prepared at one time.