Baricuda Extruder for 3D Printing Sugar and Chocolate
by jmil, published
Introducing the Baricuda Extruder for 3D Printing Sugar and Chocolate
Derived from the venerable MakerBot MK2 Frostruder, this air-pressure driven extruder ("baric") is a Universal extruder because it adds a Degree Amplifier (yep... temperature) to let you extrude anything.
The Source Code and Files are Hosted on Github: http://www.github.com/jmil/BariCUDA
We used this to precisely extruder sugar templates for engineering vascular tissues for regenerative medicine research. See the details here: http://www.youtube.com/watch?v=9VHFlwJQIkE
You can use it for: 1) Molten Sugar Extrusion 2) Molten Chocolate Extrusion 3) Molten PLA and ABS and other experimental plastics Extrusion 3) Molten <insert your favorite thing here> Extrusion -- This is a Universal Extruder! Any thermoplastic material can be extruded.
You are only limited by your motherboard and the number of MOSFETs you have (for control of pneumatics just like the Frostruder).
Operation is IDENTICAL to the Frostruder, you just need to add a heating element and thermistor for temperature measurement.
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UPDATE 2: HOW-TO ASSEMBLE Visual instructions posted on my flickr: http://www.flickr.com/photos/19255751@N00/sets/72157631469935204/
UPDATE: My Z-idler files are now posted at the request of bill20r3.
NOTE: Sugar and Chocolate precision extrusion should be controlled NOT by precision of air pressure (which is hard) but instead by precision of temperature (which is easy). Temperature controls viscosity which controls extrusion rate at a given temperature.
The temperature to use depends on the material properties of your extrudate (read: the sugar). But you want around 100