I have a hoffman sl9 running in the bambu as I type. Whats some preferred tips and tricks for annealing. Ive heard the obvious temp and time. Do I leave the supports on while its cooking? thanks.

oh yeah, FUCK Reddit.

  • TherustynutOP
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    17 hours ago

    Im impressed. It’s fibron. I’ll order some salt and let it hang out in its naked glory.

    • 300blkFDE
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      11 hours ago

      I don’t use anything other than a dehydrator with a PID. So long as you don’t fluctuate a lot in temp and you allow it to heat slowly to begin with and cool slowly you’ll be fine without salt or sand or anything

  • Bunk
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    19 hours ago

    I’m no expert as I’ve annealed nylon less than half dozen times, but i think the super fine grains of the flour salt powder pack more densely and provide greater resistance to movement than regular table salt. I bought it online super cheaply.

  • Mashedleo
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    19 hours ago

    Wow, 16 hours? I suppose on a lower that might makes sense. I typically do 10 to 12 on a pistol frame. The biggest thing is not allowing it to heat or cool too quickly. I have a 1/2" thick pan in my air fryer that keeps the lower element from heating it from the bottom too quickly. I also start at 70c and go up 10c every 30 minutes until I’m at 100c. Those are just things I’ve tried that work and keep my parts from warping. Also good to moisture condition somewhat before assembly. Your part will be at its most brittle state right after annealing.

  • Bunk
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    2 days ago

    I remove supports after removing it from the printer. I anneal the part in my kitchen oven, with it packed in flour salt in an oven safe baking dish. The flour salt adds a ton of stability to the part during the process and buffers the temp on both the heating up and cooling down phases.

    • TherustynutOP
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      2 days ago

      flower salt not sure of what that is,? I was going too anneal in the air firer, same one for drying PA.

      Edit, is there a need too add moisture into the print afterwards? Im still a bit new to PACF

      ok, did some reading. so can i get away with a dish of regular table salt. then 100c for a whopping 16 hrs? damn.