The trajection mixer from hs-tumbler GmbH is an innovative mixing system that operates without rotating mixing or kneading tools. The entire, hermetically sealed container is precisely moved along a two-dimensional path. Conventional mixers, on the other hand, use mechanically engaging tools.

The movement is created by superimposing two orthogonal harmonic oscillations, which generate complex Lissajous curves. Frequency ratio and phase shift enable individual adaptation to the mixing material.

Acceleration forces, shear forces at the container walls, and impact events after free-flight phases.

These result from the superposition of two oscillations and form the trajectory. They enable customized movement patterns, e.g. kneading or tumbling-like, optimized for different products.

It completely dispenses with rotating mixing tools. The mixing effect is achieved solely through the movement of the entire container.

Via x(t) = Aₓ sin(ωₓt) and y(t) = Aᵧ sin(ωᵧt + φ), where amplitudes, angular frequencies, and phase position define the trajectory.

Maximum velocities follow Vmax = A·ω, accelerations amax = A·ω², with values up to 18 g typical and up to 50 g in large installations.

A very thin layer directly at the container wall, where the oscillating movement creates strong shear forces for micro-mixing.

Force per area between product and wall that drives flow; must exceed the yield stress for viscoplastic media.

The mixing material detaches from the wall, flies freely, and then hits back onto the wall with sometimes over 100 g impact force.

100% filling leads to no shearing. Low fill levels increase free-flight and impact phases and thus energy input.

With highly viscous dough, a coherent mass forms that is viscoelastically dampened during collisions.

Standard 65 mm (high performance), for research down to 20 mm (gentle processes for sensitive media).

Foams, meat products, baked goods (especially shortcrust pastries), creams, emulsions, pastes, and vegan products.

Battery slurry, ceramic powder, refractory materials, pharmaceutical and cosmetic products are also suitable.

Multidirectional kneading action is suitable for elastic doughs equivalent to bread or strong pasta doughs. For shortcrust-like consistencies, the process is ideal.

Newtonian liquids flow independently of shear, viscoplastic media require sufficient wall shear stress.

Yes, if it is well steaked, evenly, in a few seconds.

Ideal for high product variety with batch sizes down to 1 with rapid container changes in seconds and minimized cleaning effort.

• Mixing times in seconds
• Easy cleaning
• Dishwasher-safe, fast container changes
• Gentle and homogeneous mixing quality
• Flexibility also for small batches
• 60-90% less energy consumption

60-90% lower energy consumption due to the absence of heavy mixing elements.

Change in under 10 seconds, cleaning effort reduced by up to 95%.

Yes, more homogeneous mixing, less product heating, e.g. salt reduction, taste improvement.

ROI between 0.5 and 2.5 years, high savings in operation and maintenance.

Approx. 84% lower CO₂ footprint, dramatic reduction in water and chemical consumption, no cooling required due to low energy input.

Cost-effective exchangeable containers enable parallel processes and significant throughput increase with high product variety.

Speed, frequency ratio, phase position, mixing duration, fill level, device-dependent also temperature (thermo variants).

Experience and empiricism so far, future with AI-based process optimization based on sensor data.

Approx. 65 - 75%. Lower fill levels extend mixing time and increase air uptake.

Reduce frequency and amplitude to avoid excessive G-forces and air entry, use process containers with shallow depth.

Yes, with PLC control and Industry 4.0 integration.

Temperature, acceleration, power, pressure, acoustics, and real-time data logging.

From laboratory devices (5L) to large industrial plants (17 - 250L+).

Geometric similarity is maintained, e.g. constant amplitude-diameter ratio, power scales with diameter^2.5.

Yes, with jacket heating and possibility for evacuation without rotating seals.

Up to 7.2 tons per hour, multiple container systems achieve over 100 tons per day in 2-shift operation.

No, not standardized; established parameters are specific energy, shear forces, G-force, Reynolds and power numbers.

Specific energy (kJ/kg), equivalent shear conditions (Pa), G-force, Reynolds number, power number (Np).

High energy absorption reduces the effectively acting G-forces by a factor of 6 or more in some cases.

The Herschel-Bulkley model with yield stress τ₀.

Yes, ideal for small batch sizes and fast product changes with minimal setup times.

No, gentle mixing without mechanical stress due to the absence of mixing elements.

Yes, hermetically sealed container without dead zones, suitable for sterile processes.

Significantly lower than with conventional mixer systems with extended change intervals.

Yes, process development including parameter design is part of the service.

In Quakenbrück, Lower Saxony, Germany.

Yes, live demos and practical tests are possible.

Yes, over 20 systems in operation in Europe and North America.

1. Fill raw materials. 2. Set parameters. 3. Start mixing process (0.25 - 1 min). 4. Discharge.

Adhesion is significantly reduced (85-95%), which reduces cleaning and waste.

It generates slight vibrations; sound level usually less than 80 dB.

Through jacket heating/cooling, product heating is significantly lower than with conventional systems.

Yes, dry bulk materials and powders are also possible.

Fast processing of many small batches for continuous product flow.

International FoodTec Award Gold 2024 and other awards.

Dough kneading uses r=0.957, φ=90° (pretzel-like path); meat-brine uses r=0.8333, φ=0° (figure-eight).

AI analyzes process data, automatically optimizes parameters for energy efficiency and product protection.

No rotational mixing mechanism, mixing through container movement.

Only one static seal needed, no rotating seals, low maintenance and efficient.

Through uniform movement of 100% of the process mass and complex trajectories.

φ=90°: multidirectional kneading; φ=0°: linear forces for targeted processes such as brine.