In cryolithographic parallel 3D printing, individual 2D layers of alternative meat are printed in multiple areas on a moving platform. 2D layers are stacked in a freeze inducing liquid using a robotic arm, creating a 3D steak.
Printing ten stacked layers with a traditional 3D printer takes 10X the amount of time as printing ten individual layers in different locations and then stacking them.
Separating the extruder from the printer allows us to create a high volume extruder compared to today's syringe printing.
Alternative meat does not bind to itself the way chocolate or dough does, limiting the height of the finished product. Food safe material and freeze inducing liquid bind each layer, allowing for unlimited height,
3D printers are expensive because they require X, Y and Z movement. By breaking the device into each action, the overall 3D printer cost is reduced.
Traditional 3D printers cannot make contact with the previously printed layer. Printing one layer at a time allows us to create a texture through intentional contact with the previously printed line.
Stacking directly into a freeze inducing liquid controls the formation of ice crystals reducing the damage done by post printing freezing.