Chocolate 3D printer – chocolate stays too liquid and…
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Chocolate 3D printer – chocolate stays too liquid and doesn’t cool fast enough. Looking for advice
Hi everyone,
I’ve been working on building a **3D printer for chocolate**, and I’ve reached a point where the printer itself works, but I’m having a major problem with the chocolate.
The main issue is that the chocolate is **too liquid after leaving the nozzle and doesn’t cool/solidify quickly enough**. Because of this, the printed layers don’t hold their shape very well and the chocolate tends to spread or deform.
I’m currently using 68**% dark chocolate** and printing at around the temperature where it is fluid enough to extrude.
The printer uses a **syringe-based extrusion system**, with a large nozzle (around **2 mm**) and a geared stepper motor to provide enough force to push the chocolate.
My room temperature is also quite high, around **30°C**, which obviously doesn’t help with cooling.
I’m wondering what would be the best way to solve this:
* Should I use a different type/percentage of chocolate?
* Is there a way to modify the chocolate so it has a higher melting point or becomes thicker while still being printable?
* Should I cool the nozzle or the printed layer?
* Would active cooling with a fan be enough?
* What printing temperature and layer height would you recommend?
* Is tempering important for 3D printing, or is it mainly for the final texture/appearance?
* Are there specific chocolate formulations that work much better for 3D printing?
I’m mainly trying to get **clean layers that keep their shape immediately after extrusion**.
Any advice from people who have worked with chocolate 3D printing would be greatly appreciated!
Thanks!
#technology #3d #3dprinting
source
Hi everyone,
I’ve been working on building a **3D printer for chocolate**, and I’ve reached a point where the printer itself works, but I’m having a major problem with the chocolate.
The main issue is that the chocolate is **too liquid after leaving the nozzle and doesn’t cool/solidify quickly enough**. Because of this, the printed layers don’t hold their shape very well and the chocolate tends to spread or deform.
I’m currently using 68**% dark chocolate** and printing at around the temperature where it is fluid enough to extrude.
The printer uses a **syringe-based extrusion system**, with a large nozzle (around **2 mm**) and a geared stepper motor to provide enough force to push the chocolate.
My room temperature is also quite high, around **30°C**, which obviously doesn’t help with cooling.
I’m wondering what would be the best way to solve this:
* Should I use a different type/percentage of chocolate?
* Is there a way to modify the chocolate so it has a higher melting point or becomes thicker while still being printable?
* Should I cool the nozzle or the printed layer?
* Would active cooling with a fan be enough?
* What printing temperature and layer height would you recommend?
* Is tempering important for 3D printing, or is it mainly for the final texture/appearance?
* Are there specific chocolate formulations that work much better for 3D printing?
I’m mainly trying to get **clean layers that keep their shape immediately after extrusion**.
Any advice from people who have worked with chocolate 3D printing would be greatly appreciated!
Thanks!
#technology #3d #3dprinting
source
| 4,000 mlx | |
| 9 | |
| 0 |