Cone Sleeves

Chicken Cone Sleeves

Serving fried chicken in a cone is a street-food format that works because it frees a hand and looks generous for the portion size. It also puts hot oil directly against the packaging.

That is a materially different specification from an ice cream sleeve, even though the shape is similar.

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Cut to your own product, not a stock size
Board, print and finish confirmed in writing
Delivered across the UK on national carriers

Short enquiry

Quote for This Product

Tell us the quantity and any date you are working to. We reply with the board, print and finish, plus the minimum order quantity and lead time.

Design Your Own

Design Your Custom Chicken Cone Sleeves

Pick a colour, put your name on it, and see how the idea reads before you ask anyone for a price. It is a sketch rather than a manufacturing proof — the real shape is cut from the product you already serve.

Sleeve colour

Name on the pack

Finish

Show a repeating pattern

Leave two or three centimetres of wafer showing. Customers read a visible cone as freshly made, and the sleeve still catches the first drips.

Carry this into the full designer

The full page adds the size, board, print and quantity, then sends the whole specification over in one go. Nothing is committed to at any point.

Hot Oil, Not Cold Melt

Fried food arrives at temperature and continues to release oil into the packaging for several minutes. A board specified for ice cream goes translucent quickly under it.

A grease-resistant liner or coating is not optional here. It is the difference between a sleeve that looks fine at the end of service and one the customer is holding by their fingertips.

If a cone is not the right shape for your portion, chip and fried food packaging in other formats covers scoops and cartons.

What Street-Food Traders Ask for on These

Grease-resistant board as standard rather than an upgrade.
A deeper wrap, because savoury cones are usually filled higher than ice cream.
A closed or reinforced point, since small pieces work their way down.
A finish that stays gripped when hands are oily.
Print that still reads under bright festival lighting.

Specification

Board	Grease-resistant lined or coated board
Depth	Deeper than an ice cream wrap, set from your portion
Point	Reinforced or closed to hold small pieces
Print	Full colour or spot; matt finish grips better than gloss
Portion sizing	Set from the weight you serve, not a nominal volume

Grease-resistant grades are confirmed against your fryer temperature and holding time on the quote.

Ordering, Artwork and Delivery

Getting a Quote

Send us two or three of the cones you use, or the top diameter and slant height. We reply with a written specification, the minimum order quantity and the lead time for your job.

Artwork

We supply a die template cut to your cone before design work starts. Full file requirements are set out in our artwork guidelines.

Turnaround

Lead times depend on the print method, run length and press schedule, so we confirm yours on the quote rather than publishing a single figure.

Delivery in the UK

Orders are dispatched on national carriers to any UK address. Seedelivery information for how dates are given.

Custom Chicken Cone Sleeves: Common Questions

Can we use our ice cream cone sleeves for chicken?

The shape often works but the board rarely does. Untreated stock soaks through within minutes of hot chicken going in, so the sensible route is the same die in a grease-resistant board.

How do you stop small pieces falling through the point?

A reinforced or closed point on the die. It is worth specifying explicitly, since a sleeve designed to wrap a solid cone assumes there is a cone in there holding everything up.

What board do you recommend for fried chicken?

A grease-resistant lined or coated board, specified against your fryer temperature and how long portions are held before they are eaten. We confirm the grade on the quote.

How do we stop small pieces falling out?

A reinforced or closed point on the die. A sleeve designed to wrap a solid cone assumes something is holding the contents up, which loose pieces are not.

Can we use the same die as our ice cream cones?

The shape often works. The board rarely does, because untreated stock soaks through within minutes of hot chicken going in.

How deep should the wrap be?

Deeper than an ice cream sleeve, because savoury cones are filled higher. Measure a made-up portion rather than working from the empty cone.

Will the sleeve stay gripped with oily hands?

A matt finish grips considerably better than gloss when hands are greasy, which is why it is the usual specification for fried food.

Do these work at festivals and markets?

They are mostly bought for exactly that, because a cone leaves the customer a free hand. Outdoor trading argues for a laminated finish as well.

Can we print full colour on a grease-resistant board?

Yes. The grease resistance is a lining on the inner face, so the printable outer surface behaves like any other coated board.

How do we size for a portion by weight?

Weigh a typical serving on your own scales and send us the figure. Portion descriptions vary far too much between kitchens to size from.

Prefer to Talk It Through?

Sizing questions are usually quicker on the phone, especially if you have the product in front of you.

+44 7458 651107 info@conesleeves.co.uk