US20160076807A1

US20160076807A1 - Personal Beverage Processing Apparatus

Info

Publication number: US20160076807A1
Application number: US14/857,583
Authority: US
Inventors: Brent Thomas McMahon
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-09-17
Filing date: 2015-09-17
Publication date: 2016-03-17

Abstract

A personal beverage processing apparatus for processing alcoholic and non-alcoholic beverages includes an outer shell defining a generally airtight interior area, spaced apart environment access openings. A plurality of environmental modules are situated in the interior area of the outer shell, Each environmental module includes a vessel for receiving a liquid, at least one environmental sensor configured to detect an environmental condition, a module fan, and pressure sensitive vent. A control apparatus is in operative communication with the plurality of environmental modules, the environmental control apparatus including a cooling assembly configured to generate cooled air and a plurality of controllers, a respective controller being in communication with each environmental module to receive sensory data and to actuate the cooling assembly, respective exhaust baffles, and respective module fans based on the received data so as to maintain the respective environmental module in a user-determined environmental condition.

Description

REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of provisional patent application U.S. Ser. No. 62/051,335 filed Sep. 17, 2014 titled Personal Beverage Processing Apparatus and which is incorporated herein in its entirety by reference.

BACKGROUND OF THE INVENTION

The present invention relates generally to equipment capable of achieving, isolating and simultaneously maintaining, multi temperature environments and more specifically environments required by breweries, wineries, distilleries and others drink manufacturers relating to blending, fermenting, ageing, filtration, maturation, conditioning, storage, packaging, serving etc. of alcoholic and non alcoholic beverages and drinks reminiscent of commercially produced beverages processed at home.
Pre-manufactured brewing kits such as Coopers or Brewer's Best and Mr. Beer are commonly used to make alcoholic and non-alcoholic beverages and drinks. A kit is prepared following manufacturer's instructions and transferred into vessels for additional processing. Common ones used are made of ceramic with open or closed lids; some have spouts some don't; vessels of plastic with open or closed lids and optional spouts. Various types of similar metallic or glass composition vessels, various size and designs, pressure rated and non pressure rated. Some use air locks made of various material, siphon system to transfer product. Most are not insulated and have no means of additional temperature support so processing occurs at room temp with little variation. Some modify various old refrigerators or freezers striving for temperature control with limited success. Most end up at room temperature with runaway fermentations dependent on yeast strain and temperature, (Ref Coopers) and lack secondary or other temperature sensitive processes, thus limiting the range of products due to an inability to process products at required temperature specifications and thus creating unwanted flavors and nuances.

Typical Equipment

With alcoholic beverages one, two, or more fermentations at various temperatures are suggested over a predetermined time to achieve the creation and blending of ingredients. Either environmental movement of beverages is currently required or changes in environmental temperature to achieve processes. The common brewing kit is 5 gals, which reflects the weight of an approximately 60 lbs container. This end user prefers not to have to lift and move that, a few times and to process larger volumes of beverage, thus the weight of approximately 60 lbs would increase to approx 165 lbs. (It's approx equal times to make 5 as to make 15 gallons.) The weight of beverage makes movement to other environments difficult in either size. Access is needed to multiple temperature environments and is dependent on beverage being created, the number of environments varies.
Example: some beer yeast is suggested to start at 100° F. for 8 to 10 hours; then requires temperature of approx 61° F., for 4 to 5 days; then 50° F. for another 7 to 8 days; then 40° F. for 1 to 2 days; then packaging temp or held at drinking temperature of 34° to 40° F. (Temperatures stated are examples only) So dependent on product requirements the number of environments required fluctuates. In this example five environments are required. Couple these requirements to an end user, using a mish mash collection of equipment; inability to control environment; inability to produce multi variable environments simultaneously; lacking the equipment leads to methodology mistakes, even if they know, they lack the equipment to process formulations correctly. This void results in unsatisfactory alcoholic or non-alcoholic beverages and drinks.
Users commonly experience a lack of proper equipment to facilitate multi-environment functionality and, hence, ther poor results. With the inability to control each environment to formulation requirements, the control of yeast or blending process is lost. Lack of control leads to creation of undesired properties in the beverage, they experience the inability to process most beverages. The inability to easily maintain environmental conditions required for beverage. Inability to process products requiring low temperature, inability for multi temperature environments, inability to hold maturation environments. Inability to complete final filtration environment, inability to create conditioning environments, inability for packaging environments, inability for serving environments. The inability to create required environmental components to accommodate various beverage formulations. Current personal equipment that is used to process Alcoholic and Non Alcoholic beverages all lend themselves to similar problems, leaving the end user perplexed and unsatisfied.
It is understood that current equipment cannot create proper environments for blending or fermentation and is inadequate to produce various high quality Alcoholic and None Alcoholic beverages and drinks. Use of plastic pails, glass carboys, metal, or other vessels or methods of containment then placement of beverage in room temperature environment or separate temperature rooms, cold cellar, ice bath, refrigerator or freezer are current methods. It is hard to move beverages, risk spillage, limit processing amounts, space requirements of support equipment and inability to create and hold multi environments. It is understood that attaining and maintaining formulation environment is critical for the success of any beverage. Personal equipment that is available today is incapable of multi-environment methodology and support functions. It is inadequate for production of quality alcoholic and non alcoholic beverages and drinks because the user cannot achieve or maintain formulation environments to 1) ferment various beverages, 2) condition beverages, 3) blend beverages, 4) cold filter beverages, 5) age beverages, 6) serve temperature for beverages, 7) establish a packaging environment. Without the ability to create environments required by formulation, the end products often have poor flavor, prevalent flavors are offensive, have an undesirable odor, are too sweet, are cloudy, have no carbonation, offer a weak blend of ingredients, are not emulsified, or have digestive side effects. Inadequate packaging and storage result in additional spoilage. Known equipment for creating processing environments is found currently in commercial facilities.
It is understandable that these methods are inadequate due to the temperature and time requirements and related specific gravity of an average fermentation of alcoholic beverages. As diligent as an end user is, they cannot achieve high quality results without processes taking place in required environments inclusive of atmospheres. To produce high quality alcoholic or non-alcoholic beverages and drinks, the ability to intermix with additional processing techniques such as maturation, ageing, conditioning, cold filtration, CO2 adjustment and additional processes required are unattainable for most personal users.
The use of certain prior art products such as Apparatus For Brewing Beer: Toshiba Corp., JPH10313848 (A), 1998 Dec. 2, along with Home Brew Fermenter System And Apparatus; Coopers Brewery Limited, WO2010/130012 A1, 2010 Nov. 18, and their associated prior art do address some improvement; however, these type of systems do not address major processes that have to be done in different environments in order to produce a variety of quality products. The prior art also does not address the issue of product production flow or outside packaging. To cook or blend a formulation as per instructions in a single vessel and to be able to condition said formulation as per requirements in same said vessel and then serve does not produce quality alcoholic and non alcoholic beverages and drinks. Limitations to the range of temperature within the environment and lack of atmospheric applications without additional ability for processing stages as to maturation, conditioning, packaging or bottling experiences shortfalls as previously mentioned. The basic design of one such apparatus exemplifies the problem with lack of process environmental control. The beverage or drink goes into aggressive yeast fermentation causing excessive foam which is contained by inner sleeve extending itself upwards containing the foam produced by the rapid conversion of sugars at high temperatures. This is, in most instances, responsible for producing off flavored additional byproducts and, in general, very poor quality results also lacking multi environmental and atmospheric control.
Addressing processing problems and protocol Brewing Alcoholic Beverages and Apparatus Therefor: Ward, John R, Canadian Patent 1196589 (A), 1985 Nov. 12, while resolving problems of prior art the apparatus itself created insurmountable problems for the personal user. They needed to be well trained in the art of brewing with a commercial type full mashing or similar blending apparatus. These apparatuses are dependent on beverage production with their support equipment and would require commercial facilities. Commercial in nature, it will require similar power supplies, water supplies, drainage control and produces volumes on a mini/micro scale or larger. This level of resources far exceeds personal consumption requirements and legalities, and can cost in the millions to set up. The end users requirements, to process personal volumes, are met with the present invention.
The use of prior art apparatuses for making Alcoholic or Non-Alcoholic beverages and drinks for personal use are traditional. The 5 gallon ceramic or glass vessel, also comprised of various sizes and materials, is filled with Alcoholic or Non Alcoholic beverages or drink and set into environment for processing. Any required environmental change is usually achieved by movement of the product into new environment. At 5 gallons, the weight of the alcoholic or non-alcoholic beverages or drink is approx 55 lbs and dependent on vessel design, its height, radius and weight this will vary. Movement of beverages is awkward, time consuming and can require multi environments being created dependent on process. The current file of home brew fermenter systems by Coopers Brewery Limited, WO2010/130012A1, still exhibits an inability to achieve and maintain all required environments for complete processing. Single vessel processing environments have limitations leading to poor production quality, poor production volume, and poor production varieties. This results in off flavors and lacks final conditioning/carbonization and results in high spoilage of product.
The ability of the prior art to process beer, wine, alcoholic beverages, non alcoholic beverages and drinks is most certainly limited if not impossible for users to attain anticipated results. The end user is frustrated with a lack of results and soon loses interest in processing his own beverages. The void in home processing apparatuses leaves the individual unable to produce quality beverages and will tend to purchase such beverages from commercial suppliers. A Personal Beverage Processing Apparatus that overcomes the numerous problems associated with prior art systems, room temperature environments, easy effective multi environmental control, all beverage processing environments pertinent to formulation requirements or additional processing can be created, this gives end user proper control. Environmental control over time equation is critical to process outcome, allowing proper processes to occur results in blending and absorption of ingredients, creating smoothness, clarity and flavor.
Numerous problems are created with the lack of environmental control being applied to the required formulation. Rapid fermentation from lack of temperature control causes spoilage, off flavors, off byproducts, and alternative chemical mixtures. Blending and conditioning of ingredients is also critical in combination with temp and time normally not achievable by end users in home applications. With the introduction of environments for the end users, their range of Alcoholic or Non Alcoholic beverages and drinks can be expanded to include beer, wine, alcohol, juice drinks, syrup drinks, carbonated water drinks for total family requirements.

SUMMARY OF THE INVENTION

A personal beverage processing apparatus for processing alcoholic and non-alcoholic beverages according to the present invention includes an outer shell having bottom, top, and side walls arranged to define a generally airtight interior area, the top wall defining a plurality of spaced apart environment access openings. A plurality of environmental modules are situated in the interior area of the outer shell, each environmental module defining a module access opening in communication with a respective environment access opening of the outer shell. Each environmental modules includes a vessel configured to receive a liquid, at least one environmental sensor configured to detect an environmental condition relative to a respective vessel, a module fan, and pressure sensitive exhaust baffle.
An environmental control apparatus is situated in the outer shell adjacent to and in operative communication with the plurality of environmental modules, the environmental control apparatus including a cooling assembly configured to generate cooled air and a plurality of controllers, a respective controller being in communication with each environmental module and configured to receive data from the at least one environmental sensor and to selectively actuate the cooling assembly, respective exhaust baffles, and respective module fans based on the received data so as to maintain the respective environmental module in a user-determined environmental condition.
Therefore, a general object of this invention is to provide a personal beverage processing apparatus for efficiently processing primary fermentation requirements.
Another object of this invention is to provide a personal beverage processing apparatus, as aforesaid, for efficiently processing drink blending requirements.
Still another object of this invention is to provide a personal beverage processing apparatus, as aforesaid, having a plurality of isolated processing environments.
Yet another object of this invention is to provide a personal beverage processing apparatus, as aforesaid, that uses a controlled air environmental medium.
A further object of this invention is to provide a personal beverage processing apparatus, as aforesaid, that is capable of efficiently maintaining all required environments automatically.
Further objects of this invention include the ability to create 1) primary fermentation environments required for alcohol including blended beverages or drinks, 2) secondary fermentation environment for alcoholic beverages or drinks as required, 3) multiple environments simultaneously for processing various beverages, 3) blended product environment requirements for flavoring and carbonating water, 4) filtration environment required for alcoholic and non alcoholic beverages or drinks, 5) carbonation of finished product, 6) packaging environment required for alcoholic and non alcoholic beverages or drinks, 7) serving environment required for alcoholic and non alcoholic beverages or drinks Ability to create, 8) follow formulation without chemistry knowledge and create successful beverages and drinks.
Other objects and advantages of the present invention will become apparent from the following description taken in connection with the accompanying drawings, wherein is set forth by way of illustration and example, embodiments of this invention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of a personal beverage processing apparatus according to a preferred embodiment of the present invention;

FIG. 2 is an exploded view of the apparatus as in FIG. 1;

FIG. 3 is a rear view of the apparatus as in FIG. 1;

FIG. 4 a is an end view of the apparatus as in FIG. 4 a;

FIG. 4 b is another perspective view from an end angle of the apparatus as in FIG. 4 a;

FIG. 5 a is an end view of the apparatus as in FIG. 1;

FIG. 5 b is a sectional view taken along line 5 b-5 b of FIG. 5 a;

FIG. 6 a is a side view of the outer shell;

FIG. 6 b is a perspective view of the outer shell;

FIG. 7 is an isolated view on an enlarged scale of a wheel as in FIG. 1;

FIG. 8 is an isolated view on an enlarged scale of a module fan as in FIG. 2;

FIG. 9 is an isolated view on an enlarged scale of a cooling coil as in FIG. 2;

FIG. 10 is an isolated view on an enlarged scale of an environmental module as in FIG. 2; and

FIG. 11 is an isolated view on an enlarged scale of the condenser as in FIG. 2.

DESCRIPTION OF THE PREFERRED EMBODIMENT

A personal beverage processing apparatus according to a preferred embodiment of the present invention will now be described with reference to FIGS. 1 to 9 of the accompanying drawings. The personal beverage processing apparatus 1 includes an outer shell 10, a plurality of environmental modules 20, and a control apparatus 30.
The outer shell 10 is constructed of a rigid material such as metal or a rigid plastic of sufficient gauge capable of supporting estimated weight dependent on number of the beverages at approximately 175 lbs per beverage. Other materials are possible, such as wood, fiber glass, metal or any combination of these or any other composite or synthetic material. The outer shell 10 includes a bottom wall, a top wall 16, and side walls 11 that together define an airtight interior area. The top wall 16 defines a plurality of spaced apart environment openings 12. The outer shell 10 is lined with closed cell insulation combined with vapor barrier and thin material layers to achieve a thermal break and may be taped air tight. Respective sealing collars 13 may be included for selectively closing the environmental openings 12. A rear wall may define an air intake vent 15.
Castor wheels 14 or the like capable of supporting that weight are coupled to respective corners of the bottom wall of the outer shell 10 for supporting the outer shell 10 on a floor surface, the castor wheels 14 being configured such that the outer shell 10 is mobile and can be rolled to a desired location within a house or building.
One or more (and preferably a plurality) of individual environmental modules 20 may be situated in the interior area of the outer shell 10. The number of environments is dependent on the personal beverage processing apparatus model. The personal beverage processing apparatus allows end user to complete processes required by formulation so that end users will be able to create high quality beverages and drinks. Each environment module 20 includes a perimeter housing having a smaller dimension than that of the outer shell 10.
Each individual environmental module 20 may also be referred to as an inner compartment and includes a vessel 21 capable of containing a liquid, such as an alcoholic or non-alcoholic beverage. The environmental modules 20 are the units in which the specific beverages go through multiple phases of preparation, often times over the course of days or even weeks. Each environmental module 20 defines a module access opening 25 in communication with a respective access opening 12 of the outer shell 10.
Each environmental module 20 may be separated and thermally shielded from an adjacent environmental module 20 by an insulated divider 24, the divider being constructed such that the temperature of one environmental module 20 is not influenced by the temperature of an adjacent module. Each module 20 may also include an insulated outer covering. A thermal wall break is comprised of high R value rigid insulation/vapor barrier, sandwiched over and covered with thin cloth high R value material. In some structures, insulation is applied on metal to protect and increase thermal properties of adjoined materials. Each environmental module 20 may be independently controlled as will be described below.
In an embodiment, each environmental module 20 includes at least one environmental sensor 27. The sensor 27 may be a temperature sensor, an air pressure sensor, or a sensor that detects another environmental condition. It is understood that the sensors may be a package of refrigeration sensors configured to maintain a closed environment at a selected or predetermined temperature and environmental condition. In an embodiment, a plurality of environmental sensors 27 may be associated with each environmental module 20. The sensors 27 are in data communication with a control apparatus 30 as will be described in more detail later. While each environmental module 20 is independent of any other environmental module 20, all of the modules may be in communication with a common cooling assembly 31 as described below that controls the temperature of individual modules.
Each environmental module 20 may also include a module fan 23 configured to generate air flow. In addition, each environmental module 20 may include pressure sensitive exhaust baffle 22 configured to selectively exhaust air pressure when actuated. Operation of the module fan 23 and exhaust baffle 22 is under the control of a respective controller 40 as described below and may be in electrical communication via wires.
An environmental control apparatus 30 is also situated in the interior area of the outer shell 10. The control apparatus 30 is preferably positioned adjacent the one or more environmental modules 20. The control apparatus 30 is in operative communication with the environmental modules 20 and configured to actuate them in various ways. In an embodiment, the control apparatus 30 may include a controller 40 associated with each environmental module 20. The environmental sensors 27 included with each environmental module 20 are in data communication with respective controllers 40 so as to communicate environmental conditions to a respective controller 40. In another embodiment, a single controller 40 may be configured to operate more than one or all of the environmental modules. Specifically, a respective controller 40 is configured to actuate a respective exhaust baffle 22 and respective module fan 23.
User input controls 15, such as a keypad, keyboard, touch screen, or the like may be included on one side of the outer shell 10 to enable a user to enter specific control data for operation of each environmental module 20. Using the input controls, a user may identify a particular environmental module and specify a temperature. In one embodiment, a user may be able to specify an amount of time as well. For example, to process an “ale” beverage in an environmental module identified as “28-1”, the process may proceed as follows:

- Primary environment set input control 15 to 71F for #28-1 (where 28-1 identifies a particular environmental module 20)
- Secondary environment set input control 15 to 61F for #28-1
- Process Ale in ageing environment; when ready set input control 15 to 47F for #28-1
- Process Ale in cold break/filter environment; when ready set input control 15 to 33F for #28-1
- Process Ale in serving environment; when ready set input control 15 to 36 #28-1
  It is understood that similar examples could be given of processing other beverage types in other environmental modules identified as 28-2, 28-3, 28-4, and so on.

The control apparatus 30 may also include a cooling assembly 31 that is configured to generate cooled air and to deliver it to respective environmental modules 20. In an embodiment, the cooling assembly 31 may include a condenser 32 in operative communication with respective environmental modules 20 and is configured to generate cool or even refrigerant enhanced cold air. The condenser 32 may be electrically connected to an external electrical power source or, in another embodiment, to a battery power source positioned in the outer shell 10. The cooling assembly 31 may also include a cooling coil 33 containing food-grade coolant and a cooling fan 34 configured to selectively communicate the cooled air to respective environmental modules 20. The cooling assembly 31 is common to and in use with the plurality of environmental modules 20 combined into the outer shell 10. The cooling coil 33 may be connected to the condenser 32 by lines for gas, power, and sensor control. As sensory data is received by a respective controller 40, the controller having been programmed or set by the user input controls 15, the controller 40 actuates the cooling assembly 31, respective module fans 23, to regulate the temperature and environment of a respective environmental module 20.
In use, a home user may transfer alcoholic or non-alcoholic beverages or drinks into selected vessels 21 of respective environmental modules, which may be identified as 28-1, 28-2, and so on for processing. The user may then enter the desired processing temperature requirements and time using the input controls 15 and the processing may be initiated. Even lengthy, multi-phase, and complicated processing can be achieved using the present apparatus without changing the placement of the alcoholic or non-alcoholic beverages or drink. Controlling the environment in combination with support equipment allows end users to complete any process required to make high quality beverages or drinks with the personal beverage processing apparatus 1 for all their family consumption, all within the comfort of their home.
In one embodiment, a method of manufacturing the personal beverage processing apparatus is disclosed. A multi-step, assembly line, manufacturing of preassembled components that are installed into preassembled, insulated/air sealed shells 10 and 20, that seal together and are protected with a preassembled lid, that is sealed air and liquid tight. The personal beverage processing apparatus 1 encompasses a correct number of environments required for the alcoholic or non-alcoholic beverages or drinks being processed by the end user.
The method of manufacture starts with metal outside shell 10, being made in sheet metal shop, the bottom, sides and ends assembled and locked together with Pittsburg Locks. At this point casters 14 are installed on all corners. The base has cut outs in the metal, to allow for cooling air for the condenser 32. Then the base is insulated with rigid high R value insulation/vapor barrier, along with added fabric thermal material fit together on inner walls of 10 and sealed with heat sensitive metal tape and other spray/sealant, making it water and air tight.
Next the cooler along with condenser 32, being pre assembled on stand are placed into outer shell 10 at end with pre cuts made. These units are pre charged with refrigerant and pre-wired for power 115V to the cooler, its defrost heater and clock, also power to the condenser 32 and its controller. All power is standard household supply that is split off to different components via their controllers. The power splitter is mounted inside, with all wires running from there to the components and the controllers.
Next the preassembled each environment module 20 is installed. To make these environments, the outside walls of the inner environment module 20 are created in a sheet metal shop, with the sides, ends and base all joined then sealed water/air tight using combination of tape and spray/tube sealant. The metal seams are sealed along with the insulation giving it a double layer seal. The metal dividers are placed and secured with sealant/metal tape then filled with combination insulation to achieve the high R value thermal breaks required. The face of each module 20 is then insulated and sealed along with the end closes to cooler. The back of each module 20 and other end are not insulated with so a thermal loss of environment is created.
The face of each module 20 is cut at proper placement for the fans 23 and pressure vents 22 centered in environment then installed threw the insulation and metal, sealed water and air tight. The power supply is carried by wire independently from its controller 40, getting environmental data from sensor 27 in each environment, and control and power wires running from power to sensor to controller via splitters as required.
The metal lid/top wall 16 is the last to install. This is put into position after the common area is thermally sealed on top with and sealed air/water tight. Then environmental openings 12 have to be sealed and insulated to perimeter of inner individual environments that they are centered in. The number of environments 20 will control capabilities and volume of alcoholic or non-alcoholic beverages or drinks produced. Once all the environment modules 30 are sealed off the lid is sealed air/liquid tight to the outer shell 10 and the environmental openings. With the layers of thermal barriers allowing for the retention of environments at required range and separation of environments with thermal barriers, the personal beverage processing apparatus 1 can be highly effective in minimal space.
Accordingly, the personal beverage processing apparatus is capable of controlling any process, such as blending of ingredients, fermentation of ingredients creating alcohol, maturation of ingredients, cold filtration of ingredients, conditioning of ingredients, storage of ingredients, packaging of ingredients. The personal beverage processing apparatus offers total environmental control.
It is understood that while certain forms of this invention have been illustrated and described, it is not limited thereto except insofar as such limitations are included in the following claims and allowable functional equivalents thereof.

Claims

1. A personal beverage processing apparatus, comprising:

an outer shell having bottom, top, and side walls arranged to define a generally airtight interior area, said top wall defining a plurality of spaced apart environment access openings;

a plurality of environmental modules situated in said interior area of said outer shell, each environmental module defining a module access opening in communication with a respective environment access opening of said outer shell;

wherein each environmental module includes:

a vessel configured to receive a liquid;

at least one environmental sensor configured to detect one of air pressure or temperature associated with a respective vessel, respectively;

a pressure sensitive exhaust baffle;

a module fan;

an environmental control apparatus situated in said outer shell adjacent to and in operative communication with said plurality of environmental modules, said environmental control apparatus including:

a cooling assembly configured to generate cooled air;

a plurality of controllers, a respective controller being in communication with each environmental module and configured to receive data from said at least one environmental sensor and to selectively actuate said cooling assembly, respective exhaust baffles, and respective module fans based on said received data so as to maintain said respective environmental module in a user-determined environmental condition.

2. The personal beverage processing apparatus as in claim 1, wherein said cooling assembly includes:

a condenser in operative communication with respective environmental modules and configured to generate cool air;

a cooling coil and cooling fan in electrical communication with said plurality of controllers and configured to selectively communicate said cooled air to respective environmental modules when actuated by respective controllers.

3. The personal beverage processing apparatus as in claim 1, wherein said outer shell includes an insulated and airtight construction.

4. The personal beverage processing apparatus as in claim 1, wherein said environmental sensor is one of a pressure sensor or a temperature sensor.

5. The personal beverage processing apparatus as in claim 1, wherein each environmental module is thermally shielded from an adjacent environmental module by a thermal divider.

6. The personal beverage processing apparatus as in claim 1, further comprising an input control situated on an outer surface of said outer shell and that is in data communication with said plurality of controllers, said input control configured to receive instructions from a user to be implemented by respective controllers associated with respective environmental modules.

7. The personal beverage processing apparatus as in claim 6, wherein a respective controller is selectively programmed via said input control to actuate a time and temperature process of a respective environmental module different than a time and temperature process of any other respective controller and associated environmental module.

8. The personal beverage processing apparatus as in claim 6, wherein said plurality of controllers are selectively programmed via said input control to operate respective environmental modules independently and simultaneously.

9. The personal beverage processing apparatus as in claim 1, wherein each environmental module includes an insulated covering that enhances a consistent temperature therein.

10. The personal beverage processing apparatus as in claim 1, comprising a plurality of wheels coupled to a bottom wall of said outer shell so that the outer shell is supported and mobile.