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Choc Edge
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4.7 Printing Parameters
The type of chocolate has a critical effect on the quality of printing. You are free to use any type
of chocolate for printing but the printing parameters may need to be slightly adjusted. Choc Edge
uses Callebaut
Belgian Dark Chocolate and the parameters below are for printing different models
using a 0.8mm nozzle.
When printing
2D (flat/shallow)models
, the
p i te s
temperature should be adjusted to 30-32°C
and room temperature set at 19-22°C.
2D (flat/shallow)
Chocolate
Dark chocolate
CALLEBAUT
Room temperature (°C)
19-22
Printing temperature (°C)
30-32
Filling ratio
0%-10% approx.
Save your G-code to your device: It can be re-opened in ChocDraw and printed
Содержание Choc Creator V2.0 Plus
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