I Love 3DFP!!!!

Why a new 3d food printer?

It has been almost 4 years since the release of my last 3d food printer PINYA3. A lot has happened since then and an update felt obvious. But needed?

PINYA3 design criteria were:

  • Easy to clean
  • Kitchen compatible: print on a dish, small footprint
  • Fixed printing area

At the last minute, a fourth one slip in. Fast to build. Because I had a limited amount of time to build it while at Pier9.

Overall PINYA3 has been working hard since then, and despite the every-now-and-then hiccups, could not be happier with it. It enabled a lot of experimentation, with a fraction of the issues I used to have with the previous version. With this 3d food printer I have experimented with:

  • Up to 4 extruders printing at the same time
  • Air extrusion
  • Coaxial extrusion
  • Powder/liquid extrusion

My opinion is that:

the next step on 3d food printing is seamless multitool integration.

With that in mind here are the goals for my new 3d food printer:

  • Easy to use
  • Automatic multitool
  • Clean access to printing area
  • Easy to clean

Fun fact PINYA4 has been design on paper way before PINYA3 was build.

PINYA4 first draft

There are two main “specs” of my new 3d food printer that need a bit more of explanation.

“Easy to use”. Goal for PINYA4 is that more people (than myself) have access to it, and more importantly, FUN USING IT! Basically a low cost/access to the 3d food printer and easy to use tools (software and hardware).

I think i can tackle the first one, making a build-your-own-3d-food-printer-workshop and trying to keep price “within-sense”. The second one I feel is a bit more challenging due too the lack of 3d food printing design resources, specially for multitool printing. But one thing at the time.

First prototype of PINYA4 (already on the works) is dedicated to learn some of the new technical challenges including, welding, CNC, rotary delta, … Hopefully sooner than later first iteration will be up and running so we can start PINYA4’s potential.

If you made it all the way here, it means you are truly interested in 3d food printing, if you are in New York consider joining one of our workshop, for the rest of the world join our Patreon page for online classes!

3d food printing conference 2019

2019 was not going to be an exception…The 3d food printing conference 2019 is back! This is always exciting.

  • Something new will change the game?
  • Talks
  • Networking
  • Live demos!

One of the very few opportunities to have a 3d food printing immersion with professionals in the field.

3D Food Printing Conference 2019 takes place on June 27, 2019, as part of a two-day agri-food event that also includes dedicated conferences to healthy nutrition, smart farming and vertical farming. The conference will focus on topics such as 3D food printing, materials, textures, laser cooking, molecular gastronomy, food research, insect cultivation, protein alternatives and more.

These are the confirmed speakers:

Roisin Burke, Senior Lecturer in Culi nary Science, Dublin Institute of Technology, Ireland, on ‘Note by Note cooking (Molecular Gastronomy) and 3D Food Printing’

Jonathan Blutinger, PhD Candidate, Columbia University, Creative Machines Lab, USA, on “Laser cooking: re-imagining the culinary experience”

With a bit of luck will get to see each other there!~

3d food printing workshop in NYC

Hi, everyone. This is Luis. 3DigitalCooks is back with a new 3d food printing workshop.


We have put together a 101 workshop on 3d food printing that we will be holding regularly in New York City. We feel is the right time to start sharing all our knowledge and experience on 3d food printing! But most important… this workshop is a taste of our own dream

a 3d food printing school

But let’s not go so far just yet.

This 101 workshop will introduce our attendees to 3d food printing in a creative, fun and hands on way. Understanding how 3d food printing is a new tool in the kitchen, the same way a blender is, BUT with tremendous potential specially in creativity.

So what is the content of this workshop some of you may ask.

Here it is the outline:

** INTRO **
** DESIGN **
** PASTES **
** FUN **

Having fun is the key for this 3d food printing workshop and this is important because we believe is the right approach to learn about 3d food printing. With that in mind, along the workshop we will start form scratch understanding the importance of 3d food printing, what it is and how it works. We will take some time to explain about the key aspects of it, design, food and techniques but at the same time having a hands on experience with printing pastes and powders techniques.

We are organizing the workshop through this MEETUP group,

Sign up: HERE
Location: Long Island City in NYC
Duration: ~2hours
Cost: 50$

If you want to know more please contact us through INSTAGRAM

Looking forward to have fun together and sharing my passion/obsession on 3d food printing with y’all!

3d printed colorful hummus

3d food printing conference 2018

And here it is again! The 3d food printing conference is coming back for the 4th year. Excited to see that and event exist to learn and summit the turns around on 3d food printing.

This year the event will happen the 28 of June at Villa Flora, Venlo The Netherlands.

The conference will be part of the 2nd edition of the global Agri-Food Innovation Event.

The event will include 4 conferences and a 2-day expo.
Day 1, June 27 – Healthy Nutrition Conference and Vertical Farming Conference
Day 2, June 28 – 3D Food Printing Conference and Smart Farming Conference

A great event to learn more about:

  • Technologies for 3D Food Printing
  • Ingredients for 3D Food Printing
  • Patent issues
  • Legal issues
  • Regulatory issues
  • Investment opportunities

Already confirmed as spearker Kjeld Van Bommel and Eshchar Ben Shitrit. More to come!

Curious about what happened in the past visit their archive. Want to stay updated on the 3d food printing conference news, subscrive to their social media channels.

I hope this year we would be there learning and sharing our passon on 3d food printing.

3d chocolate printer by Evan Weinstein

It is truly inspiring every single time I found someone, with the willingness to learn and the tenacity to work on 3d food printing. In this case Evan Weinstein decided to work in the holy grail of 3DFP problems. Printing Chocolate.

Greatest part is that he is sharing a lot of his work! Specially the how to’s and the evolution of his project. Very little people those that so we eternally appreciate his effort.

VISIT HIS WEBSITE for more info. There you will find interesting videos. Like how he milled his nozzle:

Or his first iteration design review.

Looking forward to next year Maker Faire to see what he surprises us with 🙂


EVAN YOU ROCK! Your 3d chocolate printer is fun 🙂

Rocking Candy

Rocking candy is a new way to have fun  looking for new ways to use my printer to make fun stuff. Did I say fun twice? FUN FUN FUN.

The whole idea behind the rocking candy arrived after some random brainstorming for candy designs. I was looking about cool stuff that I would like to play with, flavor, shape, color… those are pretty obvious. But then I thought about fun. About playing with the candy, and from there (and rocking chairs) came the idea to mix both to create a set of candies where each one would rock with its own personality… of course after a gentle push.

The journey (a week) was mostly focused on improving and practicing the whole idea of making-candy-process. Ideation, design, printing, cleaning, iteration…

The results, that you see in the video are from the first design. There was no iteration in the CAD file itself. All the work happened at the printer level. Not the most fun stuff, but really important to streamline and learn to make future projects easier. I have learned to sieve with a siever (avoiding sifters), the need for good cleaning tools, and how gentle things need to be!! A LOT!

Overall a good fun project as a to dust off my printing skills, and share during my Science Sandbox fellowship.

More coming soon 🙂

Rocking candy is fun, 3d food printing for life.

New Fellowship on 3d food printing design

2017 is not waiting for anyone! March is already here and I am starting a new Fellowship…. How exciting! It’s funny because before this one I have only been part of one previous fellowship as an AiR at Pier9. So when I got the chance to enroll in a new one I did not hesitate even for a second!

I am joining the first cohort for the Science Sandbox fellowship @NewLab. And of course…my topic could not be anything else than 3d food printing related!!! hands up if you are feeling me on this one!!!! But what topic I will be working on???

I am gonna take the next 3 months to do research on 3d food printing design.

3d food printing design should be as as using a spoon or reading from a menu.

That is the whooole scope. For sure not an easy one, but any exploration towards that goal will give already good insights.

I will be mainly focus on talking to a lot of people and explore tangible and virtual design tools. Of course all the design tests will be actually printed. What links with my second goal. GET TO PRINT A LOT WITH MY NEW ZCORP! I expect to improve the way I sieve the powder, how to clean the prints but specially making for reliable prints and understanding the limits.

During this week#0, I looked into better ways to sieve the powder. First I wanted to buy a machine for it, later I wanted and ultrasonic sifter. Eventually I bought a couple of flour sifters, and tested them (cheap approach). It does the job. It’s better than the ring sifter, but it is a tough and long process, at least 15 minutes for 4 inches. Happy with it so far. Will need more tests!!!

Week#1 coming next!


Moving to New Lab

March, 2017 already. Time flies, faster than we would like but, well, that one thing its the same for all of us. This time our weekly adventure is moving the ZCorp printer, again. To New Lab!

I have been recently accepted as a Fellow there, so I get to have more space for my experiments. Thanks a lot to TK from the Thai Bird for helping me out and my wife to!

Moving a 100 kilos machine it has some challenges, specially when there is no elevator involved. But lessons learned from the first time.

  • Tag and sort all the screws
  • Disassemble E-V-E-R-Y-T-H-I-N-G (specially the piston walls)
  • Take your time

Luckily everything went well and the printer has already a new home. Time to start working on some new projects! Any suggestions?

Visiting the CIA

Great, awesome, lets get for it. As much as I wanted, we needed to be respecful with the PR team at the CIA, so no videos but, AWESOME PICTURES instead of our visit at the CIA (culinary institute of america).

First and foremost thanks again and again to Liam McCleod, for opening to us the doors of the CIA. Liam is the 3d printing lab director and also manager for consulting client relationships at the CIA. With a culinary and food science background. Liam is the type of incredible people that we love to meet in our 3d food printing adventures.

First stop and the most obvious was the 3d printing lab.

Founded after the CIA dean got to meet the sugar wizards from The Sugar Lab at a culinary show.

Obviously got impressed and needed to bring this amazing tech to his school.

The lab has two main 3d food printer. A ChefJet and a ChefJet pro, with their main difference being th Pro being capable of printing with colors and with a larger printing volume.

Man I love this printers, with all their stainless steel and binder tubes that makes them look sweet.

Liam explained that the interest of the CIA on 3d food printing has been helping to set a standard around a technology with a few very very references and also looking for ways on how it can be used to explore customized foods with proper nutrition balance.

They also have a 3d printer from 3d systems and a haptic mouse, that I was happy to try for first time!

Liam got to explain us more about the testing methodologies that they are following at the lab towards yielding different powder mixtures both sweet and savory. And most important trying to understand through a data the results behind each mix towards.

I could recognize the wasabi powder mix that we ALMOST got to try a year ago at the Culinary Visit that we did. Jason we missed that one.

Following with our visit we got to tour around the incredible CIA facilities, from wing to win we went from yeasty to chocolate aromas. The whole school is gorgeous. Walking through it made me want to go back to school. It has this old school well preserved vibe that makes it really hard not to WOOOW every 5 seconds. At some point I felt like I was the Xavier Institute from the xmen. Truly amazing.

Within the campus there are several restaurants, local American cuisine, Italian, French, but my choice for the day was Apple pie bakery. My roommate a graduated student from the CIA told me to go there and enjoy. Oh boy I did. Pretzel with mac and cheese, carrot ginger soup, jalapeno muffin, blueberry muffin, and a danish some of the treats that I got.
Remarkable location and scenic views around the campus.

Its was an amazing visit that I hope to repeat in the future!