Here are the Concepts we Developed

Plunger Extrusion

The plunger concept for the head is a design where the chocolate would be extruded by adding pressure to a syringe. The compressed chocolate would escape through the hole at the bottom of the syringe and the rate at which it leaves would be controlled by the pressure. The pressure will be determined by how fast the operation needs to be done and if the system X-Y bed can keep up with the flor rate of the chocolate.

Compressed Air Extrusion

The compressed air extruder would operate by having another system of compressed air being inserted into the extruder head. The pressure from the compressed air would create the flow for the chocolate. The pressure will be determined by how fast the operation needs to be done and if the system bed can keep up with the flow rate of the chocolate.

Gear Paddle Extrusion

The gear extruder head would act like a pump. There would be a motor that creates the motion of the two gears and pushes the chocolate through the head. The speed the motor operates at would depend on the speed of the bed.

Extrusion Bed

There were two concepts for the bed which was the delta and the Cartesian beds. The delta would operate in 3 dimensional coordinate system while the Cartesian would operate in a simple X-Y 2 dimensional.

Concepts Currently Being Designed