Great review! I really appreciate how thoroughly you test LuckyBot food printer extruder. LuckyBot food extruder makes it easy to 3D print food in amazing shapes!
Hi, So i have one of these. I also have lots of additive experience. I've gotten pretty close to a complete print but its all still on the melty side. My chocolate is tempered, and printing around the 29-33 range. But I'm not getting results anywhere close to you. Do you have any hints or tips and tricks as to why your stuff looks so good. Its better than anyone else ive seen.
Hi. I used recommended Callebaut chocolate. The printing results are affected, which chocolate you use. Also the room temperature is important. The chocolate can't cool down fast enough, when you have too high temp. If chocolate preheats too long, it can cause clogs. If you have chosen too high temp for printing, put your tube back to freezer and start again with lower temps. It takes time to get the good results, but it's possible.
Hi, I haven't used it for a long time so I don't remember exactly, but Start gcode was different. Info and instructions how to use it are available at Luckybot website.
Do you just use a normal slicer program such as cura? I just got one of these and am trying to figure out the initial setup and cannot find anything past the installation.
I have one of this, but it is failing to extrude...the extrusion axis moves in the right direction, but it is still failing to extrude..it seems when the plunger hits the tube cover, it stops extruding ....please I need help Also I dont know how the preheating works..Thank You
I can't say exactly the temps, because they depend on many things. First the environment temp can't be too high. Preheat time, when I took it from fridge is about 30min. Nozzle temp I used 1°C higher than sidewall temp. Temps depend what chocolate you use. You have too try different temps to get good results. When chocolate is too hot just remove it and put it back into fridge and let it cool down and then try again. Even same brand chocolate temps are different. I used same brand but temps were also different, when I used white and dark chocolate. It took me time to get good results.
@@Flipmeister I didn't remember exactly, but I think it was 35 preheat and printing nozzle 33 and sidewall 32. The white chocolate wanted degree less. Be sure your nozzle is clean and don't have burnt chocolate inside.
Max print size with ender 3 is 200x200x160mm. One tube is 60ml, so it limits the print size and it also depends on what you print. I haven't tried to change tubes middle print, but I think it's possible.
3d printing is not currently meant to make the chocolates for a high volume chocolatier shop lol. That's a given. But developing the technology is important.
Stupid idea. Pressure bolt should be next to the screen to do not waste heigh of device. You can developer your own way to connect this attachment another way much upper
I'm sold, looks cool for a spare printer.
Simply perfect work！
I have designed a little robot. I customize the text and print them as gifts for differemt occasions. Now...
Candy robot time!
Have you tried more liquid ingredients but viscous? I am actually looking for an extruder that I can use liquid latex in
Great review! I really appreciate how thoroughly you test LuckyBot food printer extruder. LuckyBot food extruder makes it easy to 3D print food in amazing shapes!
I need one of them Love that ❤️
Hi, So i have one of these. I also have lots of additive experience. I've gotten pretty close to a complete print but its all still on the melty side. My chocolate is tempered, and printing around the 29-33 range. But I'm not getting results anywhere close to you. Do you have any hints or tips and tricks as to why your stuff looks so good. Its better than anyone else ive seen.
Hi. I used recommended Callebaut chocolate. The printing results are affected, which chocolate you use. Also the room temperature is important. The chocolate can't cool down fast enough, when you have too high temp. If chocolate preheats too long, it can cause clogs. If you have chosen too high temp for printing, put your tube back to freezer and start again with lower temps. It takes time to get the good results, but it's possible.
How did it go for you? Apparently, this is a common experience.
how fast is it done?! What's time capacity please
How much do you have left of usable space on Z with that setup?
With that setup about 80mm and if you use extension plate about 140mm.
With that setup about 80mm and if you use extension plate about 140mm.
Can you temper the chocolate with it?
Hey, do you use any special G codes for the food designs?
Hi, I haven't used it for a long time so I don't remember exactly, but Start gcode was different. Info and instructions how to use it are available at Luckybot website.
Do you just use a normal slicer program such as cura? I just got one of these and am trying to figure out the initial setup and cannot find anything past the installation.
I used Cura and you can get instruction from LuckyBot website.
What were your setting? Did you make your own custom cura profile?
I used LuckyBot settings and changed some settings like speed and layers. Temperature settings depends what chocolate you use and environment temp.
I have one of this, but it is failing to extrude...the extrusion axis moves in the right direction, but it is still failing to extrude..it seems when the plunger hits the tube cover, it stops extruding ....please I need help
Also I dont know how the preheating works..Thank You
You need to preheat about 30 min. You can see how to do it at: www.wiibooxluckybot.com/pages/preheat
Da pra resinar pins com essa maquina
Yummy
I like the Heart shape, thought you were going to make it like a box with a lid and put goodies in it. I have ordered 1 and waiting for arrival.
Nice!
I also bought the Luckybot extruder but results aren’t that great.
Can you share your preheating time, preheating temp, printing temp etcetera.
I can't say exactly the temps, because they depend on many things. First the environment temp can't be too high. Preheat time, when I took it from fridge is about 30min. Nozzle temp I used 1°C higher than sidewall temp. Temps depend what chocolate you use. You have too try different temps to get good results. When chocolate is too hot just remove it and put it back into fridge and let it cool down and then try again. Even same brand chocolate temps are different. I used same brand but temps were also different, when I used white and dark chocolate. It took me time to get good results.
Thanks,
I use callebaut chocolate dark and white
Which temp setting to you use for that
Preheating and printing
@@Flipmeister I didn't remember exactly, but I think it was 35 preheat and printing nozzle 33 and sidewall 32. The white chocolate wanted degree less. Be sure your nozzle is clean and don't have burnt chocolate inside.
@@3DPrintsBuilds so much thanks
How many times consume for printing a print and maximum size of print can we make through this printer Thnq
Max print size with ender 3 is 200x200x160mm. One tube is 60ml, so it limits the print size and it also depends on what you print. I haven't tried to change tubes middle print, but I think it's possible.
Is that an ender 3 v2
Yes
Oi da pra resina pins com resina
Set low fill to make a child cry 🤣
can you make a vid about utility tool also I love your vids keep up the amazing vids
also can you make a vid about blaster/guns
Thanks! I will keep it in mind.
But will it Benchy?
I haven't tried it, but you can't to bridging with it. So I think it's not possible.
Ich bin in die Suche so ein Druckerei kann ich finden
Have you tried printing cookie dough or batter?
No I haven't.
chocolate moulds are quicker and use less chocolate
3d printing is not currently meant to make the chocolates for a high volume chocolatier shop lol. That's a given. But developing the technology is important.
Stupid idea. Pressure bolt should be next to the screen to do not waste heigh of device. You can developer your own way to connect this attachment another way much upper
Not really. Pushing chocolate through tubes drastically increases the likelihood of clogs.
the music is actually AIDs.
it's not 2012 there are more modern library music.