Chocolate3 Choc mate 2, User Manual

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Page 42
5.8. Print
We generally recommend starting with finis-
hed files that have already been loaded onto
the printer. Otherwise, it is difficult to diagnose
errors between the print file, chocolate and
printer settings, especially at the beginning.
We also recommend starting with chocolate
sticks to reduce the possible sources of error.
In the further course, you can also use your
own files created via choc OS.
We only recommend using self-tempered
chocolate if you have sufficient experience
in chocolate processing. This must be tem-
pered, liquid and filled without lumps or air
bubbles. The temperatures must be adjus-
ted accordingly depending on the variety
and brand.
We can only provide limited support for mi-
sprints with self-tempered chocolate.
Checklist before starting a
printing process
Ů
Homing carried out
Ů
Buildplate with foil inserted
Ů
Chocolate inserted and sufficiently melted
Ů
Sufficiently pre-dosed
Ů
Temperatures set correctly
Ů
Nozzle diameter corresponds to print file
Ů
Ambient temperature approx. 19 °C
The essential ingredient of chocolate or cou-
verture is the fat cocoa butter. Cocoa butter
forms different crystal structures during crys-
tallisation. Only one of them is stable and pro-
duces a satisfactory result. Therefore, cho-
colate must always be used tempered or
pre-crystallised! We strongly recommend
making a sample. The sample should start
to crystallise after approx. 20 seconds.
As the crystal structures in tempered choco-
late changes over time, the consistency or vi-
scosity also changes. This change can have
a negative impact on the printing result. We
therefore recommend that the cartridges are
always used up completely and as quickly as
possible.
The process can be counteracted with limits
by increasing the temperature. As a guide,
you can use about 0.1 °C per hour.
The consistency should be kept the same
throughout the printing process to obtain
consistent results.
Advice on the optimum consistency for pro-
cessing can be found at:
https://choc-mate.de/***
Please refer to the appropriate technical li-
terature for information on tempering cho-
colate.
In general, we recommend a slightly firmer
consistency for 2.5D prints and a slightly more
fluid consistency for printing just one layer
.