parsec
I tried the file you suggected and it didn’t even mark the ss steel at all.
I ran other tests using a 1" square just to save time.I ran it as slow as 10 ipm/100 constant power and still didn’t mark the ss steel at all.
When I downloaded the file you suggested I got a pop-up window saying that the lightburn version you used was 7. something and that the file might not work with my version (1.6.06) This may have something to do with the file not working?
Also,In the file I showed (above) I saw that there were some values changed and or added in the console.Maybe this has something to do with it not even making a ,ark on the ss steel?
I have to change values in the console as I don’t know how to remove them if something goes wrong.
So,I’m completely lost right now.
Thanks for the suggested file.
Tom
For more information, please visit KLS.
I ras 2 tests.One was very short,20 minuets and not a mark on the metal
I ran a second test of the entire file but made the squares smaller to shorten the total time.I ran that only 1 pass as I didn’t see anymarkings onthe metal.
Waiting for connection…
ok
[ORIGIN:China]
[PRODUCER:ORTUR]
[AUTHOR:LEADIFFER]
[MODEL:Ortur Laser Master 3]
[OLF:211]
[OLH:OLM_ESP_PRO_V2.4B]
[OLM:GENERAL]
[DATE:]
[SN:B9C44F7CF509B9ADAB17CF50A45]
[VER:1.1f.:]
[OPT:VNZHS+,63,,3,0]
Target buffer size found
[NEWOPT:ENUMS,RT+,HOME,NOPROBE,TC,SED,UD,CLU,WIFI,FTP,TMC=7,SD,ITG,GT,YRR]
[FIRMWARE:grblHAL]
[NVS STORAGE:*FLASH]
[DRIVER:ESP32-S2]
[DRIVER VERSION:]
[DRIVER OPTIONS:GIT-NOTFOUND]
[BOARD:Ortur Laser Master 3]
[TYPE:OLM3]
[CLUSTER:16]
Cluster size found
[WIFI MAC:70:04:1D:FB:2C:1A]
[IP:192.168.5.1]
[PLUGIN:Power Detecter v1.0]
[PLUGIN:Power Control v1.0]
[PLUGIN:gyroscope sensor v1.0]
[PLUGIN:Trinamic v0.09]
[PLUGIN:SDCARD v1.05]
[PLUGIN:ITG STREAM v1.00]
[PLUGIN:ESP32 WebUI v0.03]
[PLUGIN:GADGET v1.00]
[PLUGIN:YRR v1.00]
ok
Homing
[MSG:25:Info: USB SERIAL STREAM CONNECTED]
Ortur Laser Master 3 Ready!
OLF:211.
OLH:OLM_ESP_PRO_V2.4B.
OLM:GENERAL.
GrblHAL 1.1f [‘$’ or ‘$HELP’ for help]
ok
$$
$0=5.0
$1=100
$2=0
$3=1
$4=7
$5=0
$7=0
$10=
$11=0.050
$12=0.002
$13=0
$14=0
$15=3
$16=1
$17=4
$18=0
$20=1
$21=0
$22=1
$23=7
$24=600.0
$25=800.0
$26=100
$27=1.000
$28=0.100
$29=0.0
$30=.000
$31=0.000
$32=1
$33=.0
$34=0.0
$35=0.0
$36=100.0
$37=0
$39=1
$40=1
$41=0
$42=1
$43=1
$44=3
$45=0
$46=0
$56=1.0
$57=.0
$58=395.0
$59=.0
$60=0
$61=1
$62=0
$63=3
$64=0
$70=31
$73=3
$74=Tenda_0A
$75=
$76=OLM3_AP_2C1A
$77=
$100=100.000
$101=100.000
$102=100.000
$110=.000
$111=.000
$112=600.000
$120=500.000
$121=500.000
$122=200.000
$130=400.000
$131=400.000
$132=100.000
$140=600
$141=
$142=800
$150=16
$151=16
$152=16
$160=0.000
$161=0.000
$162=0.000
$180=.000
$181=.000
$182=600.000
$200=65.0
$201=50.0
$202=60.0
$210=100
$211=100
$212=100
$220=50.0
$221=60.0
$222=60.0
$270=
$271=
$272=
$300=OLM3_STA_2C1A
$301=1
$302=192.168.5.1
$303=192.168.5.1
$304=255.255.255.0
$305=23
$306=80
$307=81
$308=21
$310=OLM3_AP_2C1A
$312=192.168.5.1
$313=192.168.5.1
$314=255.255.255.0
$330=admin
$331=user
$332=255
$339=3
$341=0
$342=30.0
$343=30.0
$344=180.0
$345=200.0
$384=0
$392=5.0
$393=3.0
$600=0
$601=5
$602=0
$603=5.0
$604=6.0
$605=1
$606=1
$607=0
$608=1
$609=1.000
$610=0
$611=0
$612=1
$613=
$614=0
$615=api.ortur.cn
$616=0
$617=0
$622=111
ok
ok
Starting stream
Stream completed in 0:22
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[GC:G0 G54 G17 G20 G90 G94 G49 G98 G50 M5 M9 T0 F550 S20.]
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Stream completed in 0:21
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Are you interested in learning more about how to color stainless steel? Contact us today to secure an expert consultation!
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[GC:G1 G54 G17 G20 G90 G94 G49 G98 G50 M5 M9 T0 F S0.]
Starting stream
Stream completed in 0:04
ALARM:3
Reset while in motion. Grbl cannot guarantee position. Lost steps are likely. Re-homing is highly recommended.
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Ortur Laser Master 3 Ready!
OLF:211.
OLH:OLM_ESP_PRO_V2.4B.
OLM:GENERAL.
GrblHAL 1.1f [‘$’ or ‘$HELP’ for help]
[MSG:‘$H’|‘$X’ to unlock]
error:9
G-code locked out during alarm or jog state.
[MSG:3:Warning: Caution: Unlocked]
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Ortur Laser Master 3 Ready!
OLF:211.
OLH:OLM_ESP_PRO_V2.4B.
OLM:GENERAL.
GrblHAL 1.1f [‘$’ or ‘$HELP’ for help]
[GC:G0 G54 G17 G21 G90 G94 G49 G98 G50 M5 M9 T0 F0 S0.]
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Project loaded in 12 milliseconds
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Job halted
Stream completed in 1:29:20
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ALARM:3
Reset while in motion. Grbl cannot guarantee position. Lost steps are likely. Re-homing is highly recommended.
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Ortur Laser Master 3 Ready!
OLF:211.
OLH:OLM_ESP_PRO_V2.4B.
OLM:GENERAL.
GrblHAL 1.1f [‘$’ or ‘$HELP’ for help]
[MSG:‘$H’|‘$X’ to unlock]
error:9
G-code locked out during alarm or jog state.
[MSG:3:Warning: Caution: Unlocked]
ok
[quote=“parsec, post:13, topic:, full:true”]
What about the thickness of the stainless steel? Try <2mm. I forgot to ask in the previous post.
Why is the module so dirty?
Is there air coming out of the air-assist port? If you need to clean the air pump, check at the end of this link .
I’ve seen some Ortur videos, it looks easy, but I don’t know if any settings are missing, it looks like we’ve checked everything (Myself, on a different machine, don’t get all the colors as they say).
Do you often get these GRBL errors? ( ALARM:3 error:9 )
.
These 2 two squares, at least, should make a dark engrave
_SS_2_squares.lbrn2 (35.2 KB)
[/quote What about the thickness of the stainless steel? Try <2mm. I forgot to ask in the previous post.
Why is the module so dirty?
Is there air coming out of the air-assist port? If you need to clean the air pump, check at the end of this link .
I’ve seen some Ortur videos, it looks easy, but I don’t know if any settings are missing, it looks like we’ve checked everything (Myself, on a different machine, don’t get all the colors as they say).
Do you often get these GRBL errors? ( ALARM:3 error:9 )
.
These 2 two squares, at least, should make a dark engrave
_SS_2_squares.lbrn2 (35.2 KB)]
I am using material that is almost ." thick and that looks like a huge problem.I will find much thinner material.
I believe the moduel got that dirty when I first ran it trying to engave deep enough for a 2" x 4" engraving. I now know that I shouldn’t have done that and have cleaned the lens and everything that was dirty.
I just sent an to Ortur support asking how to clean the air port (s) inside of the moduel.The pump is working fine and I have aiir through the hose but not at the laser tip.
I don’t know anything about the alarms or even how and or where to find them? I assume they show up in the console but when?
I will download the 2 squares you sent and give it a try.
Something that I don’t like is that when you have the material test page open,there is no way to home the machine unless you close out the material test page. I always home the machine before I start a project so this is a problem for me,and maybe others too?
Thank you again,
Tom
Age is just a number, nowadays we don’t get older, we just gain more experience. And we learn from each other. What is the meaning of life?
Back to the point:
Finally we have color.
We are using the laser to heat the stainless steel (so with a lot of thickness and with our weak diode lasers it doesn’t work, the metal dissipates the heat supplied), by varying certain parameters that we more or less control (power, speed, interval), films of colored or colorless oxides are formed on the surface.
It’s normal for the material to deform, we’re creating tensions at various points.
.
In the test do not need to change the power, we are not burning at 100% and after it is not a direct read (let`s say you want a burn with your 45% settings, as you changed to 95% power in Cuts/layers in reality what produced your 45% was (45x95/100=42.5%power), so keep the 100% value).
.
.
Example: You`ll want to fill a shape with the marked color
. And you would get more or less the same color…
With a similar piece of stainless steel I would try again the mm/m file because if we reduce speed the job takes more time
Ortur_LU3_20A_SS_Color_interval_test_mm-m.lbrn (721.5 KB)
Ortur_LU3_20A_SS_Color_interval_test_900mm-m.lbrn2 (366.1 KB)
Ortur_LU3_20A_SS_Color_interval_test_600mm-m.lbrn2 (389.6 KB)
The above files have 3 tests with 2 more power columns each (1 full and 2 split jobs)
.
For me this is more or less an English exercise, I hope I`ve explained well or at least you could understand what I mean to.
thank you again,
I know how to do all of the above you posted,how to change speeds and percentage of power.
What I am asking is how did you know to set the machine at 400mm/min?
On this material test I can see that the “blue” layer is layer 0.02…
But on the very top of the test it says,
Machine:Tha Tool 23 W
Power:100% Speed mm/MIN
I can see on the bottom that the power on layer 2 is at 40%,this I understand but the speed you suggested is 400mm/min and I don’t understand how you came to that result when On the top it says mm/min?
Also,Some time ago you told me to change values
$120=500
$121=500
I changed them back to the original values of:
$120=
$121=
I ran the last 3 tests with the normal values and not the edited values yet I’m getting pretty good results.
Would I get better results if I change those values to the edited values,
$120=500
$121=500
I’m sorry for bothering you with all of these basic questions and I thank you for taking interest in me and my old brain.
Tom
Even if you are a relative newcomer to the foodservice industry, you have heard the term “stainless steel.” But even industry veterans are often undereducated about the finer points of stainless steel and its uses. For such a common material, there is a lot of potential confusion. So let’s get started exploring the finer points of stainless steel and its associated uses.
Stainless steel is not just one thing. It is a term used for a group of iron-based alloys (a metal made by combining two or more metallic elements) that contain a minimum of 10.5% chromium. This combination with chromium is what gives stainless steel its resistance to corrosion. The chromium forms an ultra-thin layer on the steel that is referred to as the “passive layer.” This passive layer is the key to preventing rust and other corrosion.
In addition, the alloy can only have a maximum of 1.2% carbon to be considered stainless. Beyond that, the alloy can contain a number of other elements in varying amounts including nickel, silicon, manganese, titanium, molybdenum, nitrogen, niobium, and others.
Suffice it to say that stainless steel is a combination of metals and other elements. It is the different combinations of these materials that give rise to the different properties of stainless steel.
There is a common misconception that stainless steel is some sort of miracle metal that never rusts. This is simply untrue. Because of its chemical make-up, stainless steel is less likely to rust. But it is possible.
You should also be aware that rust is only one type of corrosion. In a restaurant setting, there are any number of chemicals or other substances that can cause corrosion. A common type of corrosion referred to as “pitting” can occur when a stainless surface is not properly cared for or is exposed to corrosive agents for too long. Pitting is just what it sounds like. It appears as tiny pits on the surface of the steel and, left unchecked, can affect both the look and performance of the steel surface.
However, by choosing the right type of stainless steel for your application and applying basic care and maintenance, you can greatly reduce the likelihood of any type of corrosion.
Gauges of stainless steel are the thing that seems to most confuse people. With a lot of things, we think that a higher number is better. So it is natural for people to believe that a higher gauge of steel is better. Wrong!
The gauge refers to the thickness of the stainless steel. Again, you might think that higher numbers indicate thicker steel. But unlike traditional scales, lower numbers indicate thicker sheets of metal. So a 14 gauge stainless steel is vastly more durable than a 22 gauge steel.
Choosing the proper gauge of steel for your application is extremely important. For example, a lighter gauge steel may be perfectly fine for a small hand sink. But for larger, deeper sinks, a heavier gauge steel will be required.
Similarly, as we discussed in our article on equipment stands, you need to understand how you will be using your tables and stands to make the best choice for the gauge of steel required.
While gauge refers to thickness, the grade of steel is a reference to its components and the properties of the steel that arise from using various components. To begin, there are 3 terms you should be familiar with:
Austenitic Steel is the most commonly used grade of stainless. It is composed of chromium and nickel (though some grades may substitute manganese and nitrogen for most of the nickel content). Austenitic steel is non-magnetic (which may be important to you if you use a flatware retriever). It is considered easy to work with and is found in a wide variety of applications in a commercial kitchen.
Ferritic Steel is a magnetic steel that has a low carbon content. It is not as strong or corrosion resistant as austenitic grade. This is the second most commonly used grade of stainless steel.
Martensitic Steel is much less frequently seen in foodservice, this grade of steel is magnetic and is defined by its low level of nickel and moderate level of carbon.
There is a potential 4th category worth mentioning called Duplex. Duplex stainless steels are a more recent addition to the family of stainless steels. As the name might imply, the duplex grade consists of two phases: austenite and ferrite. Duplex stainless steels have not been extensively used in foodservice to date.
These different grades have been further defined by the Society of Automotive Engineers (SAE). These grading definitions indicate the composition of the steel, its properties and the standards it must follow.
SAE 304 is the most commonly used grade of austenitic steel. It is typically composed of 18% chromium and 8% nickel (with some manganese thrown in for good measure). Because of this composition, you will sometimes see this referred to as 18/8 steel, especially in reference to flatware. It is highly resistant to corrosion, but it is non-magnetic (again, important if you are using a magnetic flatware retriever). SAE 304 is widely used in the foodservice industry for sinks, work tables, coffee urns, stoves, refrigerators, and equipment stands. It is also used in numerous other smallwares such as cooking utensils, pots, pans, and flatware.
SAE 201 is also an austenitic steel similar to 304 but is less expensive. It provides many of the same benefits as the most expensive 304 grade so it has begun to gain wider acceptance in the foodservice industry.
SAE 430 is an austenitic steel that contains no nickel yet is resistant to corrosion because of its relatively higher chromium content. It is most commonly used for goods that are to be used in lower corrosive environments and conditions. You may see it in lower end sinks and tables but is also sometimes used for panels in refrigerators and ovens.
SAE 316 is a ferritic steel that was originally specified for the medical industry. Though infrequently used in foodservice, it is magnetic and highly resistant to corrosion. Its properties make it more expensive than other steel choices and is more difficult to work with for manufacturers. Therefore it is only seen in specialize products, especially those used in highly corrosive applications.
The short answer is no. Galvanized steel is just regular steel that is coated in zinc to prevent corrosion. And as we noted above, stainless steel is the blending of steel with chromium (and other metals) to create a new alloy.
Galvanized steel is weaker than stainless steel. However, it is cheaper and therefore is used in a number of ways in the foodservice industry. For example, you may find refrigerators that are stainless steel on the outside, but only galvanized steel on the inside. While this might be acceptable for some uses, a full stainless steel interior is often preferred for commercial applications as seen in professional foodservice operations.
As we have discussed, stainless steel is resistant to rust and other corrosion due to its chromium layer. It is important to maintain your stainless pieces to avoid any breakdown of this passive layer that could lead to corrosion. Proper cleaning is essential.
If the stainless piece you need to clean came with instructions from the manufacturer, then by all means follow those instructions. But if you have no other guidance, here are a few simple tips for cleaning your stainless steel.
First, be cautious about using abrasive cleansers. The grit in some cleansers can scratch the stainless surface. This can actually make matters worse as it can lead to further breakdown and ultimately more corrosion.
If you are trying to remove fingerprints or smudges to improve the cosmetic appearance of your stainless, try simply wiping with a soft, dry cloth. You can also try simply using water or a damp cloth as well. Just be sure to dry the surface thoroughly.
If you are trying to remove dirt, grease or other contaminates, you can use a mild detergent (like the one that “takes grease out of your way”). A soft cloth, sponge or even paper towel may be effective. And again, be sure to dry the surface.
You can also try a light vinegar and water solution or a baking soda and water solution to help clean surfaces without chemicals. For more stubborn issues, you may need to use a harsher cleaning agent. You might also need to use a different implement like a scrubbing bristle brush or the scrubber side of a sponge. However, it is always best to test any of these solutions out on a small, less visible area of the piece you are trying to clean. Check for scratching or discoloration. Rinse the surface with water after you use any type of cleaner. And, as always, dry the surface when done.
Avoid metal brushes and things like steel wool as they not only have the potential to scratch the surface, but they can also leave behind embedded particles.
As a restaurant or foodservice worker, you will see stainless steel everywhere you look. Understanding the types of stainless steel and their appropriate uses is an important skill as you make purchase decisions. Whether it is a chafer, a sauce cup, a line of flatware or a new piece of equipment like a reach-in refrigerator or a six burner range, stainless steel is found in all aspects of a commercial kitchen.
Have any specific questions about stainless steel? Is there something we didn’t cover that you would like to learn more about? Leave us a comment below and we will try our best to assist!
If you are looking for more details, kindly visit is colored stainless steel safe.