Standardized sizes and types of food packaging and food products dimensions, mixtures, and processes for franchise usages including fresh or frozen grocery, restaurant, or vending

Claimed is the invention of new standardized cubicle configurations, dimensions, of food products and combinations, and stacking arrangements, consisting of the following;

• (a) Standardized equally divisible increments of ½″, ¾″, 1,″,2″, 4″, 6″, 8″, 12″, 24″, and 48″, food content sizes for length, height, or width for use in conjunction with the Standardized Cubicle Food and Goods Packaging System defined in the provisional patent application 61/102,474, and shown in this application as FIG. 1, item 1.
• (b) Standardized equally divisible increments of meat and cheese cuts and loaf molds sizes for use in conjunction with the Standardized Cubicle Food and Goods Packaging System defined in the provisional patent application 61/102,474, and shown in this application as FIG. 2.
• (c) Submarine perforated fold over and standard sandwich multiple recipe varieties or types of lunch meats or cheeses in each side of one or each compartment in various widths, lengths, and package thicknesses as shown in FIG. 2, all items, and FIG. 1, all items except 3 and 19.
• (d) Fold over type double compartment meat and/or cheese packaging shown as all items in FIG. 1, all items except for 15, 16, and 17 in FIG. 2, all items in FIG. 3, item 6 in FIG. 4, and all items in FIG. 5.
• (e) Dual compartment packaging for two different varieties of sandwich cheeses, one type in each side as shown in FIG. 1, items 1, 2, and 18, FIG. 2, items 1, 2, 3, 4, and 20.
• (f) Dual compartment packaging for two different varieties of lunch meats, one type in each side as shown in FIG. 1, items 1, 2, and 18, FIG. 2, items 1, 2, 3, 4, and 20.
• (g) Dual compartment fold over type packaging for bread loaf or submarine sandwich size meats and cheeses, single variety in each compartment, two types of cheese or two types of meat or one each, cheese or meat as shown in FIG. 1, items 1, 2, and 18, and FIG. 2, items 1, 2, 3, 4, and 20.
• (h) Submarine sandwich lengths meats and cheeses in fold over type packaging as shown in FIG. 1, items 1, 2, and 18.
• (i) Double compartment separable shown in FIG. 1, items 1, 2, 3, 15, and 19, FIG. 2, items 2 and 10, FIG. 3, items 1, 2, and 13, FIG. 5, items 1, 2, and 3, fold over re-sealable bacon or sliced meat packaging.
• (j) New shorter length single or double fold-over 8″ sliced plastic packaged bacon as shown in FIG. 5.
• (k) 4″ and 6″ Cubicle Standardized Hot Dogs and corresponding buns in various configurations as shown in FIG. 1, item 19, FIG. 4, items 5 and 6.
• (l) High Sided Hot Dog Bun with Hot Dog or Sausage, ⅞″ to 1 ⅛″ in Diameter, Open Top Single Piece as shown in FIG. 6.
• (m) Corresponding the number of meat or cheese slices or hotdogs and sausages per package with the number of submarine, hot dog, or sausage, buns contained in 4, 8, or 12, count packages as shown in FIG. 1, item 1, 2, 3, 18, and 19, FIG. 2, items 1, 3, and 4, FIG. 4, items 5 and 6, FIG. 6, all items, also 4″ and 6″ submarine sandwiches and corresponding buns not shown.
• (n) 2″ by 8″ size sliced meats or cheeses for submarine sandwiches in both individual packages and dual compartment packages as shown in FIG. 1, item 1.
• (o) Cubicle Standardized Sizes of refrigerated meat and cheeses, and breads and baked goods, presently produced and surrounding packaging for meats and cheeses and standardized bread loaves although these sizes are close already as shown in FIG. 2, baked goods not shown.
• (p) 3 ⅞″ by 3 ⅞″ by 8″, 12″, 16″, or 18″, Size Bread Loaf without raised top, not shown.
• (q) Coordinated number of slices in a bread loaf with the number of slices in a lunch meat or cheese package multiplied by 2 (not shown).
• (r) Machinery processed all baked goods including increased or decreased thickness pre-sliced breads and buns in excess of ½″ thick to 1″ thick and lengths, widths, and heights, size adjustments to conform to standardized cubicle packaging dimensions as partially shown in FIGS. 1 through 27.
• (s) Rectangular shaped skinless hotdogs and small sausages in conjunction with FIG. 4, item 5.
• (t) Rectangular shaped large skinless sausages and brats as shown in FIG. 4, item 6.
• (u) Standardized cubicle hotdog and sausage lengths of 3 ⅞″, 5 ⅞″, and 7 ⅞″, as shown in FIG. 4.
• (v) Hotdog and sausage sizes from 3″ to 5″ in length as a new reduced portion size for consumer dietary calorie reduction or child and young adult size portion as shown in FIG. 4.
• (w) Standardized cubicle skinless hotdogs and sausages in various widths and heights, square and rectangular configurations, including 3/4″×1″, 1″×1 ½″, ¾″×¾″, 1″×1″, 1 ¼″×1 ¼″, and 1 ½ ″×1 1/2″, width×height, as shown in FIG. 4.
• (x) Standardized cubicle rectangular skinless hotdogs and sausages, ¾″ to 1 ¼″ wide by ⅞″ to 15/8″ high as shown in FIG. 4.
• (y) Standardized cubicle round skinless hotdogs and sausages, 1″ to 15/8″ in diameter as shown in FIG. 4.
• (z) Standardized cubicle round skinless hotdogs and sausages, ⅞″ to 15/8″ in diameter as shown in FIG. 4.
• (aa) Standardized width bacon, meats, and cheeses, in 6″ and 8″ widths as shown in FIG. 5.
• (bb) Oversized hotdog bun, leaving a vacant air space cavity for the addition of condiments between the hotdog and the bun, as shown in FIG. 6 items 1 through 16 for the purpose of accommodating a large volume of condiments such as;
• chili, onions, relish, ketchup, mustard, cheese, etc. Also available in 3 sizes as shown in FIG. 6, items 9, 10, and 13. In addition, all sizes shown will be interchangeable with all other products shown on the page.
• (cc) Rectangular shaped hotdog and sausage buns with rounded edges as shown FIG. 6, all items.
• (dd) Squared off ends rectangular hotdog buns with rounded edges as shown in FIG. 6.
• (ee) Squared hotdog and sausage buns with rounded edges as shown in FIG. 6.
• (ff) Rectangular hotdog and sausage buns for use in conjunction with high standing meat configurations as shown in FIG. 6.
• (gg) Rectangular hotdog and sausage buns for use in conjunction with flat and rectangular meat configurations as shown in FIG. 6.
• (hh) Square and rectangular open top single piece hotdog and sausage buns as shown in FIG. 6.
• (ii) Square and rectangular opening top two halves hotdog and sausage buns as shown in FIG. 6.
• (jj) Hotdog buns to accommodate new length 5 ⅞″ and 7 ⅞″ long standardized cubicle hotdogs and sausages as shown in FIG. 6.
• (kk) The usage of existing sizes of hotdogs and sausages with these new hotdog buns with condiment or garnishment space as shown in FIG. 6, items 9, 10, and 13.
• (ll) A high three sided open face hotdog buns as shown in FIG. 6, items 3, 4, 7, 8, 11, 12, and 29.
• (mm) A double angle high sided hotdog bun for accommodating large amounts of chili or sauerkraut as shown in FIG. 6, item 28.
• (nn) Submarine sandwich double length meat products with perforated fold over or tear apart line as shown in FIG. 1, item 14.
• (oo) Opening Top/Opened Ended Two Halves Hot Dog Bun as shown in FIG. 6, item 25.
• (pp) Round or Standardized Cubicle Square Configurations of Custom Baked or Deep Fried Sandwiches, Calzones, Pizzas, or Stuffed Interior Donut Types, in 4″ or 6″ diameters with or without ingredient mixtures described in FIG. 7, items 12, 13, and 14, and shown in FIGS. 7, items 5, 6, and 7.

Claimed is the invention of food manufacturing processes and consumer convenience to mass produced machine manufactured food product mixtures consisting of the following;

• (a) Round, Square, or Rectangular, Condiment Center Mechanically Stuffed or Hollow Core Filled Standard Hot Dog, Large Hot Dog, Brat, or Sausage, Meat with Sealed Ends or Unsealed, Condiments including Oil or Vinegar Preserved also Heat Processed Evaporative Volume Reduced Ingredients including;
• White or Yellow Cheese, Onions, Pickle, Ketchup, Mustard, Garlic, Relish, Peppers, Sauerkraut, and Spices, as shown in FIG. 1, item 23, also shown in rectangular squared versions in FIG. 4, items 18 and 19, FIG. 6, items 1 through 8, 11, and 12. Also the concept of increased widths and heights of ¼″ to ½″ associated with these stuffed products coinciding with increased bun size and the usage of these increased size meat products with the shown condiment extra space buns shown in FIG. 6 as dotted line in all items except items 16, 17, and 26.
• (b) Sausage Rolls for 1″ to 1 ½″ Straight Round Sausages or Brats in 4″, 6″, or 8″, Lengths with or without vacant condiment as shown in FIG. 6, items 1 and 19, and flavoring mixtures listed in claim 3, item d.
• (c) Condiment added Hot Dog or Sausage Meat Grinding Mixtures Mechanically Formed Meat Products with or without White or Yellow Cheese, Onions, Slivered Pickle, Ketchup, Mustard, Brown Mustard, Slivered Garlic, Relish, Peppers, Sauerkraut, and Beer.
• (d) Condiment added Hog Dog or Sausage Bun Dough Mixtures of Flour, Corn Meal, Flour/Corn Meal, or Whole Wheat, Combination Hot Dog Buns, Baked or Deep Fried Dough with or without garlic and/or onion slivers and brown mustard added and beer (not shown)
• (e) Condiment injected hotdogs, brats, and sausages, as show in FIG. 1, items 22 and 23.
• (f) Meat heat singeing for the purpose of meat shrinkage and hardening for easy consumer pieces separation as shown in FIG. 4, item 14.
• (g) All machinery associated with the bacon related meat singeing processes and all products shown in this patent application (not shown).
• (h) Hot Dogs and Sausages with garnishes and condiments interior mixtures as shown in FIG. 7, items, 2, 8, 9, and 10.
• (i) Batter Coated or Uncoated Garnishes and Condiments Interior Mixtures for Hot Dogs and Sausages on or off a Stick as shown in FIG. 7, items 1 and 2.
• (j) Flour and Corn Meal Coated Hot Dogs and Sausages with or without Garnish and Condiment Mixtures as shown in FIG. 7, item 11.
• (k) Garnishes and Condiments used for Interior and Exterior Food Product Mixtures as described for all figures.
• (l) Exterior Breaded Double Meat Sandwiches as described for FIG. 7, items 5 and 7.
• (m) Ingredient Mixing Configurations including Strips, Cubes, Round Balls, and Small Particles, including Small Cube Meats, Cheeses, and Vegetative as described for all figures.
• (n) Multiple Strips of Vegetative Materials included in Ingredient Mixtures of Meat Products associated with hot dogs and sausages as shown in FIG. 7, item 8.
• (o) Multiple Square Cubes of Meat or Vegetative Matter included in Ingredient Mixtures associated with hot dogs and sausages as shown in FIG. 7, item 9.
• (p) Multiple Round Particles, Large or Small, of All White and Yellow Cheese Varieties as shown in FIG. 7, item 10.
• (q) Batter Dipped Coated Hot Dogs and Sausages, with or without a stick, Mixtures including Corn Meal or Flour Mixtures, or a combination of both, French fried or backed, with or without particle mixtures of vegetative or meat strips and/or cheese particles as shown in FIG. 7, item 11, and items 8, 9, and 10.
• (r) Exterior Part of an Interior Filled Donut Type Sandwich or Calzone with or without interior or exterior mixtures containing condiment and garnishes and/or coated filleted and organically cemented meat mixtures of fish or fowl or ground beef or pork with flour mixture coating of flour or corn meal, or a combination of both, as described in FIG. 7, item 5, and FIG. 7, items 12, 13, and 14, or FIG. 7, items 8, 9, and 10.
• (s) Exterior Portion of a Dish-less Deep Dish Type Pizza or Pork Sausage Meat Filled Sandwich with a crust of flour or corn meal, or a combination of both, with or without condiment and garnishes mixtures, as described in FIG. 7, item 6, and FIG. 7, items 12, 13, and 14, or FIG. 7, items 8, 9, and 10.
• (t) Two Halves of a Coated Exterior Meat Sandwich, fish or fowl, fillets or organically cemented chunk or ground beef or pork meat patties with coating mixtures, Flour or Flour and Corn Meal Coatings with or without condiments and garnishes as described in FIG. 7, item 7, and FIG. 7, items 12, 13, and 14, or FIG. 7, items 8, 9, and 10.
• (u) Interior Ingredients including as shown in FIG. 7, item 15, and FIG. 7, items 8, 9, 10, 12, 13, and 14.
• (v) Interior Ingredients including or all varieties of single or double slices of white or yellow cheeses and/or items as shown in FIG. 7, item 17, and FIG. 7, items 8, 9, 10, 12, 13, and 14.
• (w) If the patent is not grantable on the intellectual properties contained in this patent application, I would like to establish through this filing the right to a priority date with regards to a trademark application.