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Choc Edge
38
Layer height (mm)
0.8
Number of Shells
0
Moving speed while printing
10-22
Moving speed while not printing
10-22
Nozzle diameter (mm)
0.8
Drive gear diameter
1000-1500
Infill pattern
Line
Thread sequence choice
Infill>perimeter>loops
When printing
2.5D models
,
the p i te s
temperature should be set to 30-32°C, and the room
temperature set to 19-22°C.
2.5D
Chocolate
Dark chocolate
CALLEBAUT
Room temperature (°C)
19-22
Printing temperature (°C)
30-32
Filling ratio
15% approx.
Layer height (mm)
0.8
Number of Shells
0
Moving speed while printing
10-22
Moving speed while not printing
10-22
Nozzle diameter (mm)
0.8
Drive gear diameter
1000-1500
Infill pattern
Line
Thread sequence choice
Infill>perimeter>loops
When printing
3D models
(with no filling), the inclination angle cannot be larger than 30 degrees.
The temperature of the chocolate needs to be precisely controlled. The room temperature cannot
be higher than 21°C and the chocolate temperature needs to be adjusted to 30-32°C. If the room
temperature is relatively low, you can increase the chocolate temperature accordingly in order to
prevent chocolate from blocking in the nozzle.
Содержание Choc Creator V2.0 Plus
Страница 1: ...Choc Edge 1 ...
Страница 4: ...Choc Edge 4 1 2 Product Specifications ...
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