Choc Edge Choc Creator V2.0 Plus, User Manual

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Choc Edge
41
Printing temperature (°C) 30-32
Filling ratio 0%-20%
Layer height 0.4
Number of Shells 0
Moving speed while printing 4-7
Moving speed while not printing 4-7
Nozzle diameter 0.4
Drive gear diameter 700-800
Infill pattern Line
Thread sequence choice Infill>perimeter>loops
Increase the infill percentage to ensure a successful print of a 3D model using a
0.4mm nozzle .
Chocolate
Dark Chocolate CALLEBAUT
Room temperature (°C) 19-22
Printing temperature (°C) 30-32
Filling ratio 20%-35%
Layer height 0.4
Number of Shells 0
Moving speed while printing 4-10
Moving speed while not printing 4-10
Nozzle diameter 0.4
Drive gear diameter 700-800
Infill pattern Line
Thread sequence choice Infill>perimeter>loops
4.8 Q&A
4.8.1 Fault Correction
a. Dripping: Dripping means that the chocolate is not correctly retracted back
into the syringe between extrusion points. The chocolate will also
d ag . This a e e ause t
he temperature of the chocolate is too
high or there is air inside the syringe. Try emptying and reloading
the syringe. Alternatively, you can increase the retraction = suction.
b.
Air pockets: Air will come out instead of chocolate while printing. Care should be
taken to ensure no air gets into the syringe during loading.
c.
Blocking / Solidifying: Low temperatures or reused chocolate can cause crystallization
which leads to blocking. If you raise the temperature up to 33°C
but blocking still occurs, it is likely due to reused or poorly-made
chocolate.
d.
Part of a model If the printing platform is not level or an uneven substrate is used,
cannot be printed: printing errors may occur.