I’ve been attempting to push through a custom dough – and when the pressure builds, I have great luck extruding it. However, yesterday, the new sturdy syringes that I grabbed from Structur3d appear to be deforming and herniating.
That material was custom tuned to make extrusion more predictable than most “doughs” – it is actually closer to a cracker material – no yeast or leavening, doesn’t spring/expand, at least noticeably, and maintains the same threadwidth after being deposited. Steady heat over time hardens it without causing to leap, spring, rise, or whatever the correct baking term is for expanding when heated.
I’m trying to sort out what the next step should be – between adjusting the dough softness (softer than silicone, as far as I can tell – but am attempting to gauge if it hardens under compression in a way that makes it behave differently than silicone), the M92 E1000 setting (for UM2, thus UM2 not + series), ambient temperature (again, no rise in the dough, so am hoping that no additional contributors to pressure are happening at room temperature), or other factors.
Here are photos of the syringe.
Here’s my current drop-in Start.gcode style header:
`G28 ; home all axes G1 Z5 F5000 ; lift nozzle T1 M302 ;Allow cold extrusion M92 E10000 ;Increases extruder steps (required to turn Discov3ry) M500 ;Store new temporary M92 settings M501 ;Set temporary parameters to current M92 settings G21 ; set units to millimeters G90 ; use absolute coordinates M82 ; use absolute distances for extrusion G28 X0 Y0 ;move X/Y to endstops G1 Z30 F1800.00 ;move the platform down 30mm G1 X110 Y110 ;move X/Y to centre M107 ;start with the fan off G92 E0 ;zero the extruded length G10 G0 F7200.000000 X53.023 Y37.752 Z0.400 ;TYPE:SKIRT G11`
Could really use some help and advice!