Difference between revisions of "Fab @ Home"
From Fab Lab Bcn WIKI
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===Materials=== | ===Materials=== | ||
| − | Here | + | Here are the instructions to use the Fab@Home for food printing. |
Possible Material: | Possible Material: | ||
Latest revision as of 10:38, 28 April 2016
Contents
the seo services Machine
Materials
Here are the instructions to use the Fab@Home for food printing.
Possible Material:
Agar (commonly known as gelatin powder)
- melting point: > 90°C
- freezing point: < 40°C
Chocolate
- melting point: > 50°C
- freezing point: < 17°C
Cheese
Wasabi
Corn Flour
Setting up
- Melted the edible materials for later use
- 5 cables of the printer should be connected between the snap hub and each of the motors
- 1 USB cable is connected from the snap hub to the control computer
- Check the movements of X, Y, Z, Bay 1 and Bay 2, if some of them doesn't run, it may be the problem of :
- Bay, the screw inside the gear is loose
- XYZ axis, the belt is loose
- X axis, a small screw near the motor is loose
Software
File Format:
- Material file: .xml
- Image file: .stl or .amf
- FAB file: .fab
Step:
- Open .stl file in FabStudio v2.0.1,
- Click on the object to activate the property
- Edit the actual size and printing position
- Choose the material
- Save as .fab
Parameters of the printing can be changed directly in the files of .fab or .xml:
- pathSpeed
- pathWidth
- pushOut
- suckBack
- suckBackDelay
- sliceHeight (only available in .xml)
