Some random guy: Hey everybody, my prints don't stick to my bed, what should I do? People: what bed surface are you using? The guy: Oh sorry, I had a typo, I meant BRED.
Jelly: Made with fruit juice that's been strained. No seeds. Jam: Made with mashed fruit. May have seeds. Preserves: Whole fruit or large pieces of fruit. Fruit spreads: 100% fruit with no added sugar.
I love that the XChange system has allowed you to quickly try out new things like this. I think a stepper motor with an integrated lead screw could really simplify this design.
I noticed that the plunger seal was rotating as well. Wouldn't that cause some problems down the line? Maybe something that keeps the rod from rotating should be added.
It did cause quite a lot of under extrusion at first. I made the printed part inside the rubber stopper thicker to increase the friction and it solved the problem for everything except the peanut butter. I considered a guide at the top to prevent rotation, but it would need to sit at the highest part of the leadscrew when the syringe was full, adding at least 150mm of height. I think at this stage I'm happy to live with the compromise of it not being perfectly accurate for really viscous pastes.
@@TeachingTech A rotational ball-socket joint just before the rubber stopper could fix this easily. Really just acts as a bearing, but has no lateral loading so shouldn't be an issue.
The Idea that sprung to mind was using your rig for printing iceing models for cake decorations and one off Birthday Themes. Like the content and it.s great to listen to a fellow Aussie. John in Adelaide
Great video Michael! I use paste extruders for my research. One method I've used was to set steps/mm of the acme screw as per normal (~400 steps/mm, nema 23, no gearbox) set the filament size to the internal diameter of the syringe, and nozzle size to the internal diameter of the syringe nozzle. Thereafter the parameters I need to adjust would be the flow rate and line widths. I extrude mostly viscous fluids but what I've found helps is to use straight lines instead of curves when printing, especially if building layers, because curves tend to collapse towards the inner radius. Coasting may also help to combat the "lag" between the motor's action and the extrusion of the paste. Depending on what you're extruding, part cooling or hot air may help with building layers. Currently instead of using stepper motors, I rely on pneumatics to pump the pastes out of a syringe due to the high viscosity. I don't get the advantage of finer control and retractions, but it allows me to pump really viscous fluids without having the budget for an auger system.
I've been thinking about something like this to decorate cookies. My sister owns a bakery, and spends so much time on cookie decorations. Being able to plug them in, and have the printer do the work would be awesome.
There is a company printing houses on site with a giant 3d-printer. It's basically a pasteextruder for concrete extruding a special concrete they invented in order to match the required viscosity for printing ^^
Heat the extruder to 45c for the peanut butter. This is gonna be so cool for practicing medical 3d prints, such as starting with an ear, then a nose, then a entire spare backup replacement dermis to never be on backorder during medical emergencies. Could also try it with tiny amounts of experimental cement compositions, then scale up the concept.
Brilliant! I'm sure someone's already suggested it, but instead of a heated bed, you need a (Peltier effect?) refrigerated bed to harden your squidged substances.
Nice! I'm thinking it might be worth adding some light heating (60c-80c) on the outside of the syringe with some wrap-around heating element. Nowhere near enough to melt the presumably nylon syringe, yet allow things like peanut butter, and even chocolate to flow properly. As per normal FDM, a cooling fan will also help set the shape in place and allow walls to be formed. Go for it! EDIT- apparently chocolate melts at only around 30c, so even easier.
@@TeachingTech Interesting thing is, I do some computer support for a chocolatier in my city and they just had a bonafide chocolate 3D printer installed last year. Maybe you should get one of those for a test drive. Won't just be the kids wanting a taste of that I bet.
Idk about in Australia but in the US jelly and jam are both things we have, but they a distinct and different. Jelly is made with fruit juice and jam is made with whole fruit.
if you put your first layer 1cm too high and increase the flow rate (like x4) depending on the viscosity of the paste you get automatic perfect sinwave (even on bread). i did it with ketchup for an ad it works perfect
I think the reason that you could not extrude jam would be the lumps of fruit in it. The strawberry was not going through end of the syringe. Try mixing a little peanut oil with your peanut butter to make it a little more liquid. You can get it from Coles or Woolworths. If peanut oil is not handy, use canola oil.
One improvement id suggest is using thrust bearings instead of deep grove bearings. The thrust bearings are made for radial load when this setup is almost all axial load, which thrust bearings are for. Also the plunger rotating that has already been mentioned. Edit: thrust bearings in conjunction with brass bushings to hold the threaded rod.
If you add an AC powered silicone bed you can get the bed to 250C fairly quickly. You will need an AC relay, but it totally works. I have one on my Ender 3.
I have one on a few of my printers but they have thermal fuses to limit reaching anywhere near that temp. Not sure I would want to remove that safety feature.
This video was shocking (with ideas) as well as humorous. I love it! 3D printing royal icing (for gingerbread houses or frosted sugar cookies) would set up better, and harden sufficiently to be able to build a vase-type structure. In addition, making formed chocolates or chocolate designs, as working time with chocolate should be enough. Great ideas, Thank you!
Not my invention, as I said it the video people have been doing this for almost 10 years. I am happy to make a small contribution to the available designs.
Printing with Royal Icing could be fun. It would be thin enough to flow while printing and then would harden as it dries. Fun designs for cookies and the such
you could to use it in a dual extruder setup, a normal nozzle and a paste one to print support in a reusable material (like play dough or clay), and maybe attach the extruder and the siringe at the frame of the printer to reduce the weight and use a tube to guide the paste
We use peanut butter and jelly to mean peanut butter and in reality jam, jelly or preserve. Looked up the XChange system looked like good option for having multiple different nozzles setup but it cost as much as an Ender 3 so would be cheaper to just add another to the fleet.
Migth be too crazy but what about an epoxy printer, here are my thougths: Using one of those double srynge and a mixer tip cuould keep the 2 components away till the extrusion time You will have to use the min layer time setting in the slicer an set it to the time it takes for the epoxy to reach the jelly state were its kinda solid an will bond reallly well to the next layer Quick curing resin will be the best? An heated chamber could be beneficial as the epoxy cures faster with the temperature Also UV resin migth be even better if you manage to iluminate the laid down resin while keeping the ligth out of the srynge. Again this will be probably too crazy but i had this idea some time ago and didnt really have the time to experimet hope you find it interesting. Sorry for my english not my first language.
Try putting a small cardboard/tape border about 2 inches tall around the print bed, turn off heating, and put some grained/powdered dry ice on the print bed away from the prints. It should fill the border with cold gas and help the nutella stay a little stiffer, or even put some inside a void in the print. Other options would be printing onto a flat block of dry ice.
I think a lot of your crazy retraction settings is flexing of the extruder as well as bubbles. You also don't have anything to keep the screw from spinning, so your E-steps will depend on how fast the screw spins.
You said that maybe a larger stepper motor would help in printing a material with more viscosity. Maybe oiling the syring will help in printing something sticky like peanut butter.
I think you will find royal icing to be best for printing something like the vase. It has consistency similar to Nutella but hardens fast and taste good. Plus its easy to make!
could use chocolate and a heated extruder. Put a pipe near the end of the extruder to blow cold air (kind of like what you see on jigsaws to blow sawdust) to cool the chocolate as it extrudes. This might produce stronger prints than the nutella
Use all natural PB, no shortening or sugar etc. just ground up peanuts. It will have a higher oil content and flow better. Chocolate would be interesting, heat it to get it liquid and cool it to harden.
Great video, and awesome design! The stuff you done with it makes me think you watched the video I linked you last time, but the comments make me think differently. RCLifeOn done a very similar video some time ago, he didnt make the paste extruder, but he used one to print Nutella, pancakes, and a peanut butter and jelly sandwich.
I tried cooking scrambled eggs on an Ender 3 for new years. It finally did cook but only when i poured the egg directly onto the glass bed. Any pot/pan, even a small folding aluminium camping pan proved to be too much of a heatsink.
I think the problem with the design is that the shaft could spin the rubber bit as you can see 14:40. If the shaft's rotation is fixed there should be less difference. If it slips enough and the gear and shaft rotate at the same speed, there would be no extrusion
Impressive design, and to get it working first time is also a testament to your printing skill. With the Nutella: maybe heat it up before loading the syringe, to get rid of the air bubbles, then cool it in the fridge. Wipe settings may help with those surface blobs. I think the only issues with the printing are the viscosity of the materials, and those can likely be solved by varying the temperature and. in the case of peanut butter, maybe some additional peanut oil. Next Year, a 3d printed Easter Egg?
the biggest problem I see with this is there's nothing to constrain the plunger from spinning. You can see in some of the videos that it's spinning sometimes and not spinning other times. As soon as it starts spinning it won't be extruding anymore. This is going to lead to really frustrating inconsistencies with extrusion.
In the first print it was a big problem. You'll notice it doesn't happen again until the peanut butter, as I thickened the part inside the rubber stopper to increase the friction. Ideally, however, a guide to prevent rotation as you say would be most effective.
@@TeachingTech To summarize, an enclosed (air conditioned?) printer with Peltier cooled bed would produce tasty youtube content. I think that the chocolate would cool down too quickly so I'd think about building a "Bowden extruder analog" for pastes, to keep the chocolate out of the cold enclosure.
Instead of tricking the printer with a resistor into thinking it was actually hot, I think it'd be better to just disable that check in the start script: M302 sets the cold extrude protection in the firmware. Played around with this a while ago. Quickly gave up though, for lack of skill on my part. I choose the same syringe extruder you used as a base and just mounted it with an adapter plate to my ender 3. all that worked fine and it was the most intricate project and modification I had done to the printer or anything really at that point. I however never could make it actually work. The gears kept pushing themselves up instead of pressing the plunger down. (The polymer clay I was testing with was WAY too firm, looking back.) And there was nothing holding the gears down, like the bracket you added on top. That was the obvious flaw in the extruder design I chose, but I lacked the skill to fix it. And then life got in the way and the thing got shelved. This video might make me return to it though.
I was thinking the same thing! If you can get your syringe to hold the proper temperature, you could print tempered chocolate sculptures. A custom hot end with a bore that matches the plunger, fitted with heating elements and thermocouples could be a fun project for a hobby machinist.
@@nefariousyawn they make elements like this for plastic injection molding. I am sure it wouldnt be too hard. I would worry about the Syringe getting too hot before the melting point though. Not sure what those would be.
This was an amazing video. I couldn't stop laughing at the sad mess of a nutella vase drooping under its own weight as you analytically discussed the pros and cons of 3d printing nutella.
The build surface was actually in the freezer before that print but it made little difference after the first layer. A cold room would really help, maybe with the Nutella microwaved a little warmer first to help it flow.
Try adding a heater with a food safe range 20-70 Degree Celsius. I assume that you won't need more then 70 because 60 already starts to cook things. Technically it's about 40, but that takes very long for most stuff. But at around 60 some things start to change rather quickly. So that's probably the higher end you are going to realistically use unless you want to extrude fully cooked pancakes or eggs. But at about 35-45 the peanut butter should be almost liquid. Any hotter and jam might caramelize.
You should mix up gelatin (the unflavored kind) with some hot water; Less water than you normally would to make a paste. heat your bed, and print in the gelatin. the heat would cause the initial layer to set quicker. once the moisture evaporates, the resulting part would be solid; It would shrink up a bit, but that may be mixed to the right viscosity for extrusion and could result in interesting prints.
@@MrGerhardGrobler I'm actually I'm the supermarket right now while we are having this conversation and, yeah, a lot of the ones with fruit bits are called "spread" or "preserves." The ones that say "jelly" are all super-refined and look like dark gelatin/Jell-o. The ones that say "jam" are kind of in-between... like a cloudy jelly that might have fruit seeds in it.
@@emmettturner9452 Michael is using Cottee's Strawberry Jam. Forty per cent fruit and most of the rest is sugar. In Australia "preserves" and "conserves" are jam in a jar that is 50% of the size of the jam-jar priced at 50% more than the jam.
Interesting. What about using ‘ice magic’ that goes hard when cooled ? You can heat the fluid to keep it viscous for extruding, and may be cooled by the fan once extruded
AWESOME! The PB&J: TOO MUCH!:) I laughed hardily! Use case? Abstract culinary art. Anyhow, keep up the great content, thx... P.S. Try spinach paste, then bake.
We also call jam, jam. Jelly is simply the juice of a fruit along with pectin as a thickener. We just happen to use the word jelly to describe all sorts of jarred fruit whether it be jelly, jam or preserves. For the other Yanks in the crowd who don't know what we're talking about, Aussies (pronounced Ozzies) call Jello-O, jelly and hence the confusion. It's certainly more fun convincing Americans to eat a spoon full of Vegemite than it is introducing Aussies to PB&J.
Love this idea! I've been waiting for someone to make an edible filament for a while. I figure since PLA is derived from corn, why not make a corn syrup based filament that you can print your own hard candies?
I believe the only problem with printing the candies is the temp needed to set up the candy along with the reservoir to hold the pre-heated liquid I'd guess it could be done with a modified hot end, because the hard tack temp for the candy to set up is 160C. It could be an awful mess, but fun to try!
Wouldn't a better option be more like a Bowden tube, with a remote syringe or pump and just a nozzle for the print head? Would allow for bigger/beefier parts and take weight off the moving bits.
Nice. and actually practical. I think you need EXTRA COOLING when printing nutella. Room temp is a little high. I recon temps in Aussie is much higher than here in South Africa. Nutella cept in the fridge is much stiffer than in the cubbord. Next challange cooling down below freezing point...
Maybe retitle this to "PB&J, a review". ;) Seriously though, thanks for experimenting and developing things for your videos. I don't have the patience to figure this stuff out myself anymore, but still love to see others making progress.
Bread adhesion, the next big conundrum for 3d printing
maybe hairspray would help 😂
@@stevenbrown7413 Toast may be better
gluestick is still fine lol or painters tape
Update to the latest version of Cura and you can use "loaf mode".
@@LostCloudx4 - Are you fessing up to eating glue as a kid? :-D
Some random guy: Hey everybody, my prints don't stick to my bed, what should I do?
People: what bed surface are you using?
The guy: Oh sorry, I had a typo, I meant BRED.
Jelly: Made with fruit juice that's been strained. No seeds.
Jam: Made with mashed fruit. May have seeds.
Preserves: Whole fruit or large pieces of fruit.
Fruit spreads: 100% fruit with no added sugar.
Thanks for the clarification.
You learn something new everyday.
@@TeachingTech And, of course, in Canada, the whole thing's flip-flopped.
Straight from the best cooking show "Good Eats"
Jelly is clear
Jam is not
Preserves have chunks &
Marmalades always have peels
@@Your_Friend_Corey Wut? No.
Maybe try cake frosting. Its a bit stiffer. Good job, cool project.
I love that the XChange system has allowed you to quickly try out new things like this. I think a stepper motor with an integrated lead screw could really simplify this design.
I noticed that the plunger seal was rotating as well. Wouldn't that cause some problems down the line? Maybe something that keeps the rod from rotating should be added.
Yeah, some sort of grub screw setup to keep the rod in line with the extruder
I thought about this too! Maybe just a captured bushing between the plunger head and grub screw. ?? Awesome design tho!
yes. it can cause underextrusion I guess.
It did cause quite a lot of under extrusion at first. I made the printed part inside the rubber stopper thicker to increase the friction and it solved the problem for everything except the peanut butter. I considered a guide at the top to prevent rotation, but it would need to sit at the highest part of the leadscrew when the syringe was full, adding at least 150mm of height. I think at this stage I'm happy to live with the compromise of it not being perfectly accurate for really viscous pastes.
@@TeachingTech A rotational ball-socket joint just before the rubber stopper could fix this easily. Really just acts as a bearing, but has no lateral loading so shouldn't be an issue.
Never though I see nutella measured with a digital vernier.
The Idea that sprung to mind was using your rig for printing iceing models for cake decorations and one off Birthday Themes.
Like the content and it.s great to listen to a fellow Aussie.
John in Adelaide
Great video Michael! I use paste extruders for my research. One method I've used was to set steps/mm of the acme screw as per normal (~400 steps/mm, nema 23, no gearbox) set the filament size to the internal diameter of the syringe, and nozzle size to the internal diameter of the syringe nozzle. Thereafter the parameters I need to adjust would be the flow rate and line widths.
I extrude mostly viscous fluids but what I've found helps is to use straight lines instead of curves when printing, especially if building layers, because curves tend to collapse towards the inner radius. Coasting may also help to combat the "lag" between the motor's action and the extrusion of the paste.
Depending on what you're extruding, part cooling or hot air may help with building layers.
Currently instead of using stepper motors, I rely on pneumatics to pump the pastes out of a syringe due to the high viscosity. I don't get the advantage of finer control and retractions, but it allows me to pump really viscous fluids without having the budget for an auger system.
Dude! i need one of those quick changes!! OMG that's an incredible build, much respect!
should've printed vegemite
I was given a vegemite sandwich once, by a man in Brussels, he was 6’4” and full of muscles.
@@JoeStoffa did he speak your language?
@@JoeStoffa Did he come from land Down Under?
Aussie prints Vegemite: 0.10mm layer height
American prints Vegemite: 3.40mm layer height
It was discussed, don't worry. Too thick.
I've been thinking about something like this to decorate cookies. My sister owns a bakery, and spends so much time on cookie decorations. Being able to plug them in, and have the printer do the work would be awesome.
That would be very viable.
going to want a belted build surface, and a vision system for locating the part.
I reale liked this new funny/light hearted approach of this video!! Awesome work!
There is a company printing houses on site with a giant 3d-printer. It's basically a pasteextruder for concrete extruding a special concrete they invented in order to match the required viscosity for printing ^^
Set the fan to - 5°c so the Nutella can harden after printed. Very cool video, thanks for sharing your brilliant ideas!
Senna would be proud of the engineering involved :) Super cool build, keep it up!
Very nice to see an informal and light-hearted vid. Love the videos!
Heat the extruder to 45c for the peanut butter.
This is gonna be so cool for practicing medical 3d prints, such as starting with an ear, then a nose, then a entire spare backup replacement dermis to never be on backorder during medical emergencies. Could also try it with tiny amounts of experimental cement compositions, then scale up the concept.
I don't have active heating in this design, but a microwave could be used before hand to get it up to temp.
That look when he said "And, yes, I still ate it anyway" 14:48
cool project. i can appreciate all the work that took to make! you should try the smaller diameter nozzle though
Brilliant! I'm sure someone's already suggested it, but instead of a heated bed, you need a (Peltier effect?) refrigerated bed to harden your squidged substances.
Nice! I'm thinking it might be worth adding some light heating (60c-80c) on the outside of the syringe with some wrap-around heating element. Nowhere near enough to melt the presumably nylon syringe, yet allow things like peanut butter, and even chocolate to flow properly. As per normal FDM, a cooling fan will also help set the shape in place and allow walls to be formed. Go for it! EDIT- apparently chocolate melts at only around 30c, so even easier.
12:40 I can just imagine you calling your daughter into the room: "Here, hold this up and lick it. It's going on TH-cam" 😂
Daughter: shrugs
Encouraging her to do it on camera is true, but this is one project where the kids were regularly in checking on progress.
@@TeachingTech Interesting thing is, I do some computer support for a chocolatier in my city and they just had a bonafide chocolate 3D printer installed last year.
Maybe you should get one of those for a test drive. Won't just be the kids wanting a taste of that I bet.
You could use it with chocolate. Have something inside the syringe that keeps it melting. Air will take care of the rest.
Could make bootleg copies of caramilk chocolate bars with a dual extruder version.
Idk about in Australia but in the US jelly and jam are both things we have, but they a distinct and different. Jelly is made with fruit juice and jam is made with whole fruit.
Kid: let me remove your support material.
Dad: Please dont swallow everything again 😋
Rofl - brilliant one!!!
Pure and delicious genius. Please keep delighting us with fun and creative experiences like that
11:49 - I believe they call that "prairie dogging it" or "turtling"
Excellent work, maybe you can put a heater element around the syringe to allow solid milk chocolate to melt and then re solidify when it hits the bed?
I did consider a low power heater in the early stages. Maybe printed from a high temp plastic and clipping onto the front of the syringe.
if you put your first layer 1cm too high and increase the flow rate (like x4) depending on the viscosity of the paste you get automatic perfect sinwave (even on bread). i did it with ketchup for an ad it works perfect
I think the reason that you could not extrude jam would be the lumps of fruit in it. The strawberry was not going through end of the syringe.
Try mixing a little peanut oil with your peanut butter to make it a little more liquid. You can get it from Coles or Woolworths. If peanut oil is not handy, use canola oil.
One improvement id suggest is using thrust bearings instead of deep grove bearings. The thrust bearings are made for radial load when this setup is almost all axial load, which thrust bearings are for. Also the plunger rotating that has already been mentioned.
Edit: thrust bearings in conjunction with brass bushings to hold the threaded rod.
If you add an AC powered silicone bed you can get the bed to 250C fairly quickly. You will need an AC relay, but it totally works. I have one on my Ender 3.
I have one on a few of my printers but they have thermal fuses to limit reaching anywhere near that temp. Not sure I would want to remove that safety feature.
This video was shocking (with ideas) as well as humorous. I love it! 3D printing royal icing (for gingerbread houses or frosted sugar cookies) would set up better, and harden sufficiently to be able to build a vase-type structure. In addition, making formed chocolates or chocolate designs, as working time with chocolate should be enough. Great ideas, Thank you!
This is going to be really messy, but thanks for providing an easy way to use ceramics and pastes. I will definitely give it a go.
Not my invention, as I said it the video people have been doing this for almost 10 years. I am happy to make a small contribution to the available designs.
Printing with Royal Icing could be fun. It would be thin enough to flow while printing and then would harden as it dries. Fun designs for cookies and the such
you could to use it in a dual extruder setup, a normal nozzle and a paste one to print support in a reusable material (like play dough or clay), and maybe attach the extruder and the siringe at the frame of the printer to reduce the weight and use a tube to guide the paste
We use peanut butter and jelly to mean peanut butter and in reality jam, jelly or preserve. Looked up the XChange system looked like good option for having multiple different nozzles setup but it cost as much as an Ender 3 so would be cheaper to just add another to the fleet.
WARNING:- 3D printing with Nutella can be injurious to your waistline.
Good one Michael, thanks.
Migth be too crazy but what about an epoxy printer, here are my thougths:
Using one of those double srynge and a mixer tip cuould keep the 2 components away till the extrusion time
You will have to use the min layer time setting in the slicer an set it to the time it takes for the epoxy to reach the jelly state were its kinda solid an will bond reallly well to the next layer
Quick curing resin will be the best?
An heated chamber could be beneficial as the epoxy cures faster with the temperature
Also UV resin migth be even better if you manage to iluminate the laid down resin while keeping the ligth out of the srynge.
Again this will be probably too crazy but i had this idea some time ago and didnt really have the time to experimet hope you find it interesting.
Sorry for my english not my first language.
You are amazing! Students must love your class.
Dear Michael, I am so happy you've managed to achieve the perfect first layer: Nutella ❤️❤️❤️
Try putting a small cardboard/tape border about 2 inches tall around the print bed, turn off heating, and put some grained/powdered dry ice on the print bed away from the prints. It should fill the border with cold gas and help the nutella stay a little stiffer, or even put some inside a void in the print.
Other options would be printing onto a flat block of dry ice.
I think a lot of your crazy retraction settings is flexing of the extruder as well as bubbles. You also don't have anything to keep the screw from spinning, so your E-steps will depend on how fast the screw spins.
Awesome project. I really enjoyed seeing this unique printing experience experimented with!
You said that maybe a larger stepper motor would help in printing a material with more viscosity. Maybe oiling the syring will help in printing something sticky like peanut butter.
I think using meringue would work well for stacking layers. Stick a lemon tart on your build plate and turn it into a lemon meringue pie lol.
I think you will find royal icing to be best for printing something like the vase. It has consistency similar to Nutella but hardens fast and taste good. Plus its easy to make!
I would like to see what could be done using plaster of Paris as an extrusion material. Great video, Michael!
Would glue stick or hair spray on the bread help with the peanut butter adhesion? 🤔
Brilliant! I'm loving your videos more and more each time. Keep up the great work!!
could use chocolate and a heated extruder. Put a pipe near the end of the extruder to blow cold air (kind of like what you see on jigsaws to blow sawdust) to cool the chocolate as it extrudes. This might produce stronger prints than the nutella
Use all natural PB, no shortening or sugar etc. just ground up peanuts. It will have a higher oil content and flow better.
Chocolate would be interesting, heat it to get it liquid and cool it to harden.
I'd like to see you glaze a cake with this.
Great video, and awesome design! The stuff you done with it makes me think you watched the video I linked you last time, but the comments make me think differently. RCLifeOn done a very similar video some time ago, he didnt make the paste extruder, but he used one to print Nutella, pancakes, and a peanut butter and jelly sandwich.
It's so cool to see how far our italian Nutella has come!
I tried cooking scrambled eggs on an Ender 3 for new years. It finally did cook but only when i poured the egg directly onto the glass bed. Any pot/pan, even a small folding aluminium camping pan proved to be too much of a heatsink.
Well done sir! We are pushing the limits & it’s great to see what’s possible.
I think the problem with the design is that the shaft could spin the rubber bit as you can see 14:40.
If the shaft's rotation is fixed there should be less difference.
If it slips enough and the gear and shaft rotate at the same speed, there would be no extrusion
Impressive design, and to get it working first time is also a testament to your printing skill.
With the Nutella: maybe heat it up before loading the syringe, to get rid of the air bubbles, then cool it in the fridge. Wipe settings may help with those surface blobs. I think the only issues with the printing are the viscosity of the materials, and those can likely be solved by varying the temperature and. in the case of peanut butter, maybe some additional peanut oil.
Next Year, a 3d printed Easter Egg?
the biggest problem I see with this is there's nothing to constrain the plunger from spinning. You can see in some of the videos that it's spinning sometimes and not spinning other times. As soon as it starts spinning it won't be extruding anymore. This is going to lead to really frustrating inconsistencies with extrusion.
In the first print it was a big problem. You'll notice it doesn't happen again until the peanut butter, as I thickened the part inside the rubber stopper to increase the friction. Ideally, however, a guide to prevent rotation as you say would be most effective.
Nice UI on your ender 3 screen, I installed that firmware on my ender 2 a week ago :)
Also, try adding insulation to the syringe, load some warm melted dark chocolate and print that onto a frozen bed preferably in a cold room.
Hmm.. This could be an ingenious way to use a Peltier cooler...
I think peltiers under the bed could be effective to keep it quite cool.
@@TeachingTech To summarize, an enclosed (air conditioned?) printer with Peltier cooled bed would produce tasty youtube content.
I think that the chocolate would cool down too quickly so I'd think about building a "Bowden extruder analog" for pastes, to keep the chocolate out of the cold enclosure.
FINALLY!
The PERFECT Nutella sandwich!
This is the best 3D printing video ever
Jam and jelly are two distinct things. Jam needs the fruit purée in it, whereas jelly can just be fruit juice with pectin.
I would like to see chocolate. You would have to heat the whole syringe and add a part cooling fan though.
Haven't started the video yet but I'm just going to come right out with this: You should've gone with Vegemite, mate. ;)
I considered it but figured it was too thick.
Instead of tricking the printer with a resistor into thinking it was actually hot, I think it'd be better to just disable that check in the start script: M302 sets the cold extrude protection in the firmware.
Played around with this a while ago. Quickly gave up though, for lack of skill on my part. I choose the same syringe extruder you used as a base and just mounted it with an adapter plate to my ender 3. all that worked fine and it was the most intricate project and modification I had done to the printer or anything really at that point. I however never could make it actually work. The gears kept pushing themselves up instead of pressing the plunger down. (The polymer clay I was testing with was WAY too firm, looking back.) And there was nothing holding the gears down, like the bracket you added on top. That was the obvious flaw in the extruder design I chose, but I lacked the skill to fix it. And then life got in the way and the thing got shelved. This video might make me return to it though.
I bet you could get some decent prints with a smaller heated sirynge, a cooling fan, and chocolate!
I was thinking the same thing! If you can get your syringe to hold the proper temperature, you could print tempered chocolate sculptures. A custom hot end with a bore that matches the plunger, fitted with heating elements and thermocouples could be a fun project for a hobby machinist.
@@nefariousyawn they make elements like this for plastic injection molding. I am sure it wouldnt be too hard. I would worry about the Syringe getting too hot before the melting point though. Not sure what those would be.
This was an amazing video. I couldn't stop laughing at the sad mess of a nutella vase drooping under its own weight as you analytically discussed the pros and cons of 3d printing nutella.
Now you need to make a coldbed specifically for nutella :)
yeah he probably could use a big ass peltier element
@@robertmurgea556 Good idea
Eating Tech ... just saying
As always love your work :)
Try the Nutella vase on a frozen bed and if possible, print in a cold room. I think the it'll be less runny.
The build surface was actually in the freezer before that print but it made little difference after the first layer. A cold room would really help, maybe with the Nutella microwaved a little warmer first to help it flow.
Now finally I can print a piece of toast out of Nutella for myself and then spread some yummy Nutella on it!
Lol. I laughed out loud when your kid was licking the paper. Fun video. 👍
Try adding a heater with a food safe range 20-70 Degree Celsius.
I assume that you won't need more then 70 because 60 already starts to cook things. Technically it's about 40, but that takes very long for most stuff. But at around 60 some things start to change rather quickly. So that's probably the higher end you are going to realistically use unless you want to extrude fully cooked pancakes or eggs.
But at about 35-45 the peanut butter should be almost liquid. Any hotter and jam might caramelize.
I think toasting the bread before pri ting on it might make it Stick better. Since the bread wouldn't squish out of the way
You should mix up gelatin (the unflavored kind) with some hot water; Less water than you normally would to make a paste. heat your bed, and print in the gelatin. the heat would cause the initial layer to set quicker. once the moisture evaporates, the resulting part would be solid; It would shrink up a bit, but that may be mixed to the right viscosity for extrusion and could result in interesting prints.
Try your extruder with cake icing... I bet it would hold its shape well... with the smaller nozzle you could actually make things to put on a cake!
I agree that would be a very practical use for a cake decorator.
I'm so glad your Aussie as I can actually get that syringe!
dude your video cuts are so trippy it makes my brain ache
Outstanding :) - I'm really eager to try this with my kids - this is no short than awesome!
There's actually a difference between jelly and jam.
Jelly is generally made from juice.
Jam is made with the fruit pulp and seeds.
We call jelly with fruit "Jam" in the US.
As a non-english speaker, I always have funny thoughts about jamming, thinking about a mess with jelly lol
In Spaceballs - The Movie. They JAMMED the radar, and that looked like regular jam to me. Well for a South African anyways.
@@MrGerhardGrobler I'm actually I'm the supermarket right now while we are having this conversation and, yeah, a lot of the ones with fruit bits are called "spread" or "preserves." The ones that say "jelly" are all super-refined and look like dark gelatin/Jell-o. The ones that say "jam" are kind of in-between... like a cloudy jelly that might have fruit seeds in it.
Smucker's brand has preserves, jam, and jelly... I see Strawberry Preserves, Strawberry Jam, and Strawberry Jelly. They definitely distinguish them!
@@emmettturner9452 Michael is using Cottee's Strawberry Jam. Forty per cent fruit and most of the rest is sugar. In Australia "preserves" and "conserves" are jam in a jar that is 50% of the size of the jam-jar priced at 50% more than the jam.
Interesting. What about using ‘ice magic’ that goes hard when cooled ? You can heat the fluid to keep it viscous for extruding, and may be cooled by the fan once extruded
I think it would need to be a colder fan than room temp. Maybe air blowing over a peltier. Ice magic still take a bit to harden on frozen ice cream.
Great video Michael my grandchildren love this idea
Nice design. the only problem I can see is relying on the rubber plunger to prevent the lead screw from rotating and leading to under extrusion?
The logical next step for my design is a keyed sleeve on top to prevent the rotation, I agree.
@@TeachingTech cool will be interesting to see
AWESOME! The PB&J: TOO MUCH!:) I laughed hardily! Use case? Abstract culinary art. Anyhow, keep up the great content, thx... P.S. Try spinach paste, then bake.
Hilarious! (and the tips for designing the extruder were of practical use 👍).
We also call jam, jam. Jelly is simply the juice of a fruit along with pectin as a thickener. We just happen to use the word jelly to describe all sorts of jarred fruit whether it be jelly, jam or preserves. For the other Yanks in the crowd who don't know what we're talking about, Aussies (pronounced Ozzies) call Jello-O, jelly and hence the confusion. It's certainly more fun convincing Americans to eat a spoon full of Vegemite than it is introducing Aussies to PB&J.
Love this idea! I've been waiting for someone to make an edible filament for a while. I figure since PLA is derived from corn, why not make a corn syrup based filament that you can print your own hard candies?
I believe the only problem with printing the candies is the temp needed to set up the candy along with the reservoir to hold the pre-heated liquid I'd guess it could be done with a modified hot end, because the hard tack temp for the candy to set up is 160C. It could be an awful mess, but fun to try!
I would think a chilled bed and enclosure would be good for things like chocolate and cake frosting.
"What did you do today?"
"Measure Nutella with a micrometer."
Wouldn't a better option be more like a Bowden tube, with a remote syringe or pump and just a nozzle for the print head? Would allow for bigger/beefier parts and take weight off the moving bits.
Nice. and actually practical. I think you need EXTRA COOLING when printing nutella. Room temp is a little high. I recon temps in Aussie is much higher than here in South Africa. Nutella cept in the fridge is much stiffer than in the cubbord.
Next challange cooling down below freezing point...
Maybe retitle this to "PB&J, a review". ;) Seriously though, thanks for experimenting and developing things for your videos. I don't have the patience to figure this stuff out myself anymore, but still love to see others making progress.
YYYEEEESSS!!! Been waiting for this video for awhile!!
Great for ceramics or possibly UV and thermoset resins..ahh chocolate!
It would be cool to use the paste extruder to apply solder paste on a pcb for intricate home designs
I need one as well..