A1 Mini extrusion issues after blob of death - now damaged a brand new build plate

Has anyone experienced something similar with their A1 Mini?

I’ve only had my A1 Mini for a few months and, up until recently, it was absolutely fantastic. Print quality was great and I had very few issues.

A little while ago I had a blob of death form around the hotend/nozzle. I carefully cleaned everything up and after that I actually managed to get several successful prints, so I thought I’d gotten away with it.

Since then though, the printer has become very inconsistent. Some prints work, some don’t, and now I’m having an issue where the printer starts a print but little or no filament is actually being extruded.

The worst part is that the printer just carries on printing as if everything is normal. Because no filament is being laid down in some areas, the nozzle ends up dragging across the build plate and has scratched/melted away part of the surface pattern on a build plate that was literally brand new.

In the video I’ve attached, you can see the filament not extruding properly while the print continues. You can also hear a clicking noise in the background whenever this happens, which sounds like it’s coming from the extruder trying to push filament through.

Before the blob of death, this printer was rock solid. Now I’m wondering if the blob damaged something in the hotend, nozzle, extruder, or filament path that’s causing these extrusion issues.

Has anyone had similar symptoms after a blob incident? If so, what ended up being the cause?

I’ve opened a support ticket with Bambu, but I’d be interested to hear if anyone in the community has dealt with this before.

u/Odd_Fall9253 — 7 days ago
▲ 26 r/chinesecooking+1 crossposts

Lanzhou Lamian noodles help

Hi all!

I’m trying to make Lanzhou lamian noodles from scratch, but my dough has very little strength or elasticity. It stretches poorly and doesn’t seem to develop the extensibility needed for hand-pulled noodles.

I refrigerated the dough overnight hoping the elasticity would improve, but it still isn’t great.

I’ve uploaded a YouTube video showing my kneading process and the current condition of the dough. I’d appreciate any feedback on what might be going wrong and how I can improve the dough’s strength and elasticity.

Link to video is here: https://youtube.com/shorts/1pg49XPAkQM?is=PXBTlWHUWmXWqUNN

Recipe:

-500g of blue twin spoons special dumpling wheat flour

-300ml water (60% hydration)

-5g sodium carbonate diluted in 12ml warm water (I baked bicarbonate of soda at 130 degrees celsius for 1 hour)

-4 g salt

Thanks in advance for any advice!

u/Odd_Fall9253 — 13 days ago