It’s so fluffy! But if you must print unattended*, get you a spaghetti detector cam! Your printer will stop printing within seconds to a couple minutes of something going terribly wrong.
*This still doesn’t make unattended printing safe, just slightly less wasteful.
100% agree with adding a coating agent after printing, but if you’re looking to minimize small holes and fissures, consistent line width is super important. High speeds can make thinner lines than when it slows down at starts/stops and corners.
Printing PETG slower than PLA is already a common recommendation, but unless your printer supports input shaping and linear (or pressure) advance, I’d go as slow as you can bear. As a perk, if 245 is the optimal temp for your usual speed, going slower will make 240 work better.
This is tough to diagnose without seeing how it was sliced. Could you take a screenshot of the model in your slicer, using the view that shows what it looks like after being sliced?
Cloud architect here— I’m sure someone’s probably already brought it up, but I’m curious if any cloud native services have been considered to take the place of what I’m sure are wildly expensive server machines. E.g. serve frontends from cloudfront, host the read-side API on Lambda@Edge so you can aggressively and regionally cache API responses, anything other than an SQL for the database — model it in DynamoDB for dirt cheap wicked speed, or Neptune for a graph database that’s more expensive but more featureful. Drop sync jobs for federated connections into SQS, have a lambda process that too, and it will scale as horizontally as you need to clear the queue in reasonable time.
It’s not quite as simple to develop and deploy as docker containers you can throw anywhere, but the massive scale you can achieve with that for fractions of the cost of servers or fargate with that much RAM is pretty great.
Or maybe you already tried/modeled this and discovered it’s terrible for you use case, in which case ignore me ;-)
About a decade ago at a job in Philly, we’d hunt down the spOt Burger cart (that’s how they capitalized it). Tiny little trailer/cart only big enough for one person to stand in, and this guy would park it somewhere new around center city/university city area every day. My memory is a little hazy so I might have some details wrong, but every day he’d grind a blend of ribeye and filet fresh to make the burgers in his cart, cooked around a medium, and served them on a brioche bun with pickled red cabbage and some other fixings. He got the fat content just perfect with the steak blend, and the toppings were unexpected but incredible together.
I haven’t been back in awhile but I heard he was opening a brick and mortar restaurant because his cart was so successful. Hope it’s true!