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

Abstract

Fuel and transportation cost saving standardized cubicle and improved consumer meat and cheeses mechanically mass produced convenience food products and food packaging and improved unique ingredient mixtures and processes for improved mature established market startup fair competition and financial products viability. Also new types of package seals, also tear apart and fold over packaging, also new meat, cheese, and baked product, sizes and configurations, also new hotdog and sausage buns in various configurations, also condiment and garnish stuffed and mixed versions, also the same for new filled meat donuts sandwiches, Stromboli's, and exterior meat sandwiches, also bacon shorter length and weight, also bacon singeing process, and products used in retail, grocery, restaurants, and vending sales.

Description

DRAWINGS AND SPECIFICATIONS

FIG. 1 Standardized Cubicle Package Dimensions Double Compartment Fold over or Single Compartment in Various Lengths Vacuum Sealed Plastic Packaging for Meats and Cheeses allows for the opening of one compartment while Retaining Freshness in the Other Compartment. Small and Large Volume Product Sales with Numbers of Slices Corresponding to Numbers of 4 or 8 Count Packages of 6″, 8″, or 12″, Submarine Buns. Also, the Thickness of Slices may be Sliced Thick or Thin in order to coordinate the Number of Slices per Package with the Thickness of the Package

• 1. Double Length Plastic Packaging with Various Closure Seals as shown in Items 5, 6, 7, and 8, in Fold over Double Style as shown or Single Packaging Alternative as shown in Item 4
• 2. Side View of Submarine Sandwich Double Content Length Packaging for Sliced Meats and/or Cheeses in the following Combinations; All Cheese in One Compartment and All Meat in the Other One Type or Two or Three Types of Lunch Meat in One Compartment and Two or Three Types of Cheeses in the Other Compartment. These Submarine Length Packages are also available in Single Packages (Shown in Item 4) instead of Fold over Double Package. The number of slices should be in multiples of four or eight to correspond to 8″ submarine buns sold in 4 or 8 count packages. Packages may also be sold in Standardized Thicknesses for Box Packaging Efficiency
• 3. Side View of Stacked Strips of Sliced Bacon in New Shorter 8″ Length Double Compartment Package. Also in Single Compartment Packaging as shown and described in FIG. 4 Item 4
• 4. Side View of Double Compartment Center Flat Type Sticky Seal Area as shown in Item 1 (Usable in One or Two Compartment Configurations in All Plastic Packaging shown in FIGS. 1 through 5)
• 5. Side View of Double Compartment Center Double 45 Degree Angle Seal Area also shown in FIG. 5 Item 4 (Usable in One or Two Compartment Configurations in All Plastic Packaging shown in FIGS. 1 through 5)
• 6. Side View of Single or Double (Single shown) Compartment Center Double Reverse 45 Degree Angle Interlocking Seal also shown in FIG. 5 Item 5 and FIG. 1 Items 2, 3, and 19 (Usable in One or Two Compartment Configurations in All Plastic Packaging shown in FIGS. 1 through 5)
• 7. Zip Lock Type Closure (Usable in One or Two Compartment Configurations in All Plastic Packaging shown in FIGS. 1 through 5)
• 8. Pull Lift Tab for Opening Package Top to remove Contents (1 or 2 Places Each Side of Double Compartment Package) Typical for Items 5, 6, and 7
• 9. Perforated Separation Line for Double Compartment Packaging or Vacant Space between Two Single Compartment Packages. Single Perforation of Top Only of Double Plastic Sheet or Double Perforation for Double Compartment Tear Apart
• 10. Flat Sticky Seal Strips for Product Freshness, 2 Places, One for Each Package Compartment with Corresponding Sticky Strips directly above Each Side
• 11. 30 or 45 Degree Angle Seal Grove Wall
• 12. Sticky Seal Strip (Bottom Only or Bottom and Top as Needed)
• 13. 30 Degree Angle Compression Sticky or Non-Sticky Seal Strip shown in Closed Position
• 14. Submarine Sandwich Product Perforated Fold over Area
• 15. Freshness Closure Strips as shown and described in Items 4 through 7
• 16. Cut Line for Optional Complete Cut through Meats or Cheeses
• 17. Fold-Over Point for 2 Compartment Packaging with a Thickened Plastic Strip for Seal Area Stiffness and Resistance to Cutting when opening Package with a Knife by Perforating the Top Plastic Wrapper just above Item 17
• 18. Side View of Double Compartment Fold-over Packaging Open Position
• 19. Hot Dogs and/or Sausages Existing Sizes or New Standardized Lengths and Widths Dimensions in Re-sealable Packaging
• 20. Alternative Double Compartment Doubled Over Seal Area in the Event that the Internal Package Seal Area shown in Item 15 is found to be Less Practical
• 21. Standardized Cubicle Cardboard Packaging with Standardized Cubicle Individual Sub-Packaging Units
• 22. Standard or Condiment Center Stuffed Hot Dog Meat with Sealed Ends or Unsealed, Condiments including Vinegar Preserved Onions and/or Pickle, Ketchup, Mustard, Garlic, Relish, Chili, Hot Sauce, Sauerkraut
• 23. Standard or Condiment Center Stuffed Large Hot Dog, Small Cube or Ground Sausage, Meat with Sealed Ends or Unsealed, Condiments including Vinegar Preserved Onions and/or Pickle, Ketchup, Mustard, Chili, Hot Sauce, Garlic, Relish, Sauerkraut

FIG. 2 Meats and Cheese Packaging Clear Vacuum Sealed Plastic Square Fold Over Type for Standardized Cubicle Square Lunch Meats, Sliced Meats, Cheeses, Sausages, Hot Dogs Sliced Squared Chunks of Solid Meat such as Ham, Turkey, Roast Beef, Corned Beef, Veal, Smoked Meats, Barbecued Meats, Smoked Sausage, and Chicken

• 1. Top View of Fold over Double Compartment Packaging with various types of Package Sealing Methods as shown at Items 5, 6, 7, and 8
• 2. Side View of Fold over Double Compartment Packaging with Closure Strap
• 3. Top View of Standardized Cubicle Sized Packaging
• 4. Side View of Sliced Meats or Cheeses in a Double Compartment Packaging
• 5. Side View of Packaging Seal as described in FIG. 1 Item 4
• 6. Side View of Packaging Seal as described in FIG. 1 Item 5
• 7. Side View of Packaging Seal as described in FIG. 1 Item 6
• 8. Side View of Packaging Seal as described in FIG. 1 Item 7
• 9. Pull Tab as shown in Items 5 and 6
• 10. Knife Cut Line Package Fold-over Line Single or Dual Layer Plastic Packaging Perforated One Side as shown in FIG. 2 Items 5 and 6
• 11. Pull Tab for Package Closure Strip
• 12. Closure Strap for Double Compartment Plastic Meat Packing
• 13. Pull Tab for Package Closure Strip
• 14. Meats or Cheeses (Solid Block)
• 15. Front View of Square Cubicle Standardized Clear Plastic Packing for Meats and Cheeses 3 ⅞″×3 ⅞″×¾″, 1″, 1/2″, 2″, 3″, or 4″, Package Thickness and 3/32″, ⅛″, or 5/32″, Thickness of Slices Filling the Package. Package Weights will be approximately the same as Existing Package Weights of 8, 12, 16, 20, or 24, ounces to compete with existing weight packages
• 16. Perforated Tear Strip or Cut Line
• 17. Pull Lift Tab for Package Opening (1 or 2 for Each Compartment of a Single or Double Compartment Package as shown in All Items FIGS. 1 and 2)
• 18. Freshness Closure Strips as shown and described in FIG. 1 Items 4 through 7 and FIG. 2 Items 5 through 8
• 19. Double Pull Tab for Single or Double Packages with Tear Strip or Knife Cut Sticky Seal Area for Pliable Plastic Packaging as shown in FIG. 2 Item 17 and usable in Items 5, 6, 7, and 8, Also usable in all Items in FIG. 1 through 5
• 20. Standardized Cubicle Bread Slice with the Dimensions of 3 ⅞″×3 ⅞″×¼″ to ¾″ and Associated Standardized Length Bread Loaf in Corresponding to the Number of Slices per Package of Associated Lunch Meats and Cheeses and/or an Associated Specific Loaf Length of 6″, 8″, 12″, 16″, or 24″

FIG. 3 New 10″ Wide Bacon Packaging Fold over Double Packaged

• 1. Sliced Bacon Standard Leanness Display Plastic Fold over Pack 8 oz
• 2. Sliced Bacon Standard Leanness Display Plastic Fold over Pack 12 or 16 oz
• 3. Side View of Packaging Seal as described in FIG. 1 Item 4
• 4. Side View of Packaging Seal as described in FIG. 1 Item 5
• 5. Side View of Packaging Seal as described in FIG. 1 Item 6
• 6. Side View of Packaging Seal as described in FIG. 1 Item 7
• 7. Heat Seal Strip around Entire Package
• 8. Paper Label as Described in FIG. 5, Item 6
• 9. Freshness Closure Strips a shown in Items 3 through 6 and Described in FIG. 1 Items 4 through 7
• 10. Pull Open Tabs as Described in FIG. 1 Item 9
• 11. Knife Slice Line (2 Places—One for Each Compartment)
• 12. Paper or Plastic Label as Described in FIG. 5, Item 6
• 13. Perforation Line for Separation of Halves

FIG. 4 Bacon, Meats, Cheeses, Skinless Hot Dogs and Sausages, Single Packages 4 to 24 oz with Various Types of Seal Strips

• 1. 8″ Wide by 4″ to 8″ Long by 1″ Thick Bacon Packaging or 4″ by 4″ Lunchmeat Packaging
• 2. 8″ Wide by 8″ to 16″ Long by 1″ Thick Bacon Packaging
• 3. 8″ Wide by 4″ to 8″ Long by 1″ Thick Bacon Packaging or 4″ by 4″ Lunchmeat Packaging
• 4. Stacked Bacon Packaging 1 ⅜″ to 1 ⅞″ Wide by 7 ⅞″ Long by ¾″ to 6″ High with Various Types of Seals as shown in FIG. 1, Item 3
• 5. Single or Double Packaging with Two Piece Stick-on Banding Strips for Hotdogs or Sausages of Various Shapes 2 ⅞″ by 1 ⅞″ shown by 4″, 6″, or 8″, Long for Single Package and 3 ⅞″ by 2 ⅞″ for Double Packaging
• 6. Single or Double Packaging with Two Piece Stick-on Banding Strips for Hotdogs or Sausages of Various Shapes 2 ⅞″ by 1 ⅞″ shown by 4″, 6″, or 8″, Long for Single Package and 3 ⅞″ by 2 ⅞″ for Double Packaging
• 7. Pull Tab and Sticky Seal or Zip-lock Combination Typical for FIG. 4, Items 1 and 2, and shown in FIG. 2, Items 5 through 8, and Items 16, 17, and 19
• 8. Knife Slice Cut Area
• 9. Rectangular Skinless Meat Hot Dogs or Sausages ¾″ Wide by 1″ High by 4″ or 6″ Long for use with Existing Buns or New Rectangular Buns as shown in FIG. 6, Items 1 through 4 or Square or Existing Natural Casting Round Smaller Size Hot Dogs and Sausages
• 10. 1″ Wide Cardboard Banding Strap Typical for Items 5 and 6 for Double Packaging
• 11. Rectangular Skinless Meat Sausages or Sausages ¾″ Wide by 1″ High by 4″ or 6″ Long for use with Existing Buns or New Rectangular Buns as shown in FIG. 6, Items 4 through 8, or Square or Existing Natural Casting Round Large Size Hot Dogs and Sausages
• 12. Pull Strip of Closure Strap as shown in FIG. 2 Items 11, 12, and 13
• 13. Closure Strip Area for Vertically Stacked Bacons or Lunch Meat Cheeses and Sliced Meats
• 14. Heat Singed Bacon Ends or Corner of Each Slice of Entire Package for Easy Slice Separation. A Heated Iron contacts the Bacon Corners or Ends during Conveyer or Machinery Grasping to apply Heat Transfer to the Bacon by means of an Air Power Cylinder Activating and Retracting the Iron to create a Small Shrunken Area that has become Hardened and Non-Slippery for the Consumer to separate the Bacon Pieces from Each Other.
• 15. Sticky Band Strap 1″ Wide covering Top Side and ½of Each Side with Pull Tab shown in Item 12
• 16. Sticky Band Strap 1″ Wide covering Part of Bottom Area with or without Pull Tab shown in Item 12
• 17. Single or Double Compartment Seal Areas as shown in FIG. 1, Items 15 and 20, Typical FIG. 4, Items 5 and 6
• 18. and 19. Round, Square, or Rectangular, Condiment Center Mechanically Stuffed Standard Hot Dog, Large Hot Dog, Small Cube or Ground Sausage, Meat with Sealed Ends or Unsealed, Condiments including Oil or Vinegar Preserved also Heat Processed Evaporative Volume Reduced Ingredients including; Onions, Pickle, Ketchup, Mustard, Garlic, Chili, Hot Sauce, Relish, Peppers, Sauerkraut, and Spices, as shown in FIG. 1, item 23, also shown in rectangular squared versions in 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.

FIG. 5 Sliced Bacon or Meats Reduced Width Lean Display Configuration Fold Over Knife Slice Open Double Economy Package Disposable Plastic Vacuum Sealed

• 1. Front View of Double Package for Bacon or Sliced Meats Folder over Type
• 2. Front View Closed Position of Double Package for Bacon or Sliced Meats
• 3. Side View of Double Package for Bacon or Sliced Meats
• 4. Open Position Closure Tab Sticky with Pull Tab
• 5. Knife Cut Lines allowing opening of One Side while retaining the freshness of the Other Side Fold Over promotes Package Closure by Compression
• 6. Bacon or Meats Label Single or Double Sided Attached Label with Slide out Tray or Adhesive Stick-on Labels or Ink Impregnated into Plastic Packaging Labels
• 7. Closed Position Closure Tab Sticky with Pull Tab
• 8. Bacon or Meats Label Single or Double Sided Attached Label with Slide out Tray or Adhesive Stick-on Labels or Ink Impregnated into Plastic Packaging Labels with Stiff Backing Slide out Meat Tray
• 9. Side View Closed Position Wrap around Closure Tab Heat Sealed this Side Sticky with Pull Tab
• 10. Side View of Pull Tab
• 11. Vacuum Packed Plastic Packaging
• 12. Light Sticky Strips (Both Sides of Package)

FIG. 6 Hot Dog and Sausage Buns Increased Widths and Lengths to accommodate Larger Size Meats with Open Top and Open Halves Versions of Rectangular, Round, and Square, Hot Dog and Sausage Buns Type with or without Vacant Cavity Space for Condiments and Garnish as described in Items 1 through 16 for Cubicle Standardized and Existing Hot Dog and Sausage Sizes

• 1. End View of Rectangular Hot Dog Bun with Hot Dog (¾″×1″) “High Height” Opening Top Two Halves
• 2. End View of Rectangular Hot Dog Bun with Hot Dog (¾″×1″) “Low Height” Opening Top Two Halves
• 3. End View of High Sided Rectangular Hot Dog Bun with Hot Dog (¾″×1″) “High Height” Open Top Single Piece
• 4. End View of Rectangular Hot Dog Bun with Hot Dog (¾″×1″) “Low Height” Open Top Single Piece
• 5. End View of Rectangular Hot Dog Bun with Hot Dog (1″×1 ½″) “High Height” Opening Top Two Halves
• 6. End View of Rectangular Hot Dog Bun with Hot Dog (1″×1 ½″) “Low Height” Opening Top Two Halves
• 7. End View of High Sided Rectangular Hot Dog Bun with Hot Dog (1″×1 ½″) “High Height” Open Top Single Piece
• 8. End View of Rectangular Hot Dog Bun with Hot Dog (1″×1 ½″) “Low Height” Open Top Single Piece
• 9. End View of Hot Dog Bun with Hot Dog or Sausages (⅞″ to 1 ⅛″ in Diameter) Opening Top Two Halves or Bottom Half Only for Low Sided Bun Configuration
• 10. End View of Hot Dog Bun with Hot Dog or Sausages (⅝″ to ⅞″ in Diameter) Opening Top Two Halves or Bottom Half Only for Low Sided Bun Configuration
• 11. End View of High Sided Square Hot Dog Bun with Hot Dog 1″ Square Open Top Single Piece
• 12. End View of High Sided Square Hot Dog Bun with Hot Dog (¾″ to 1″ Wide-High) Open Top Single Piece
• 13. End View of Hot Dog Bun with Hot Dog or Sausage (1 ¼″ to 1 ⅝″ in Diameter) Opening Top Two Halves or Bottom Half Only for Low Sided Bun Configuration
• 14. Top View of Opening Top Two Halves Hot Dog Bun, 6″ or 6 ½″, Long to Accommodate Standardized Cubicle Hot Dogs and Sausages Widths, Heights, and Configurations
• 15. Top View of Opening Top Two Halves Hot Dog Bun 8″ or 8 ½″ Long to Accommodate Standardized Cubicle Hot Dogs and Sausages Widths, Heights, and Configurations
• 16. Top View of Open Top Single Piece Hot Dog Bun, 6″ or 6 ½″, Long to Accommodate Standardized Cubicle Hot Dogs and Sausages Widths, Heights, and Configurations
• 17. Top View of Open Top Single Piece Hot Dog Bun, 8″ or 8 ½″, Long to Accommodate Standardized Cubicle Hot Dogs and Sausages Widths, Heights, and Configurations
• 18. Hot Dog Bun ¼″ to ⅝″ Wall Thickness (All Sides) Typical All Items 1 through 4, and Items 10 and
• 19. Vacant Air Space or No Air Space for Condiments ⅛″ to ⅜″ Thickness (All Sides) Typical All Items 1 through 4, and Items 10 and 12
• 20. Vacant Air Space or No Air Space ¼″ to ½″ Wall Thickness (All Sides) Typical All Items 1 through
• 21. Hot Dog Bun ⅜″ to ¾″ Wall Thickness (All Sides) Typical Items 5 through 8, and Items 9 and 11
• 22. Hot Dog Standardized Length of 5 ⅞″ or Existing Store Shelf Sizes
• 23. Hot Dog Standardized Length of 7 ⅞″ or Existing Store Shelf Sizes
• 24. Hot Dog Bun ½″ to ⅞″ Wall Thickness (All Sides) Typical All Items 1 through 4, and Items 10 and
• 25. Top View of a Opening Top/Opened Ended Two Halves Hot Dog Bun, 4″ shown or 6″ or 8″ Long to Accommodate Standardized Cubicle Hot Dogs and Sausages Widths, Heights, and Configurations
• 26. Top View of a Open Top Single Piece Hot Dog Bun, 4″ or 4 ½″, Long to Accommodate Standardized Cubicle Hot Dogs and Sausages Widths, Heights, and Configurations
• 27. Hot Dog Standardized Length of 3 ⅞″ or Newly Claimed lengths of 3″ to 5″
• 28. End View of Double 15 Degree Angle Sides Hot Dog Bun with Hot Dog or Sausage (⅞″ to 1 ⅛″ in Diameter) Open Top Single Piece
• 29. End View of High Sided Hot Dog Bun with Hot Dog or Sausage (⅞″ to 1 ⅛″ in Diameter) Open Top Single Piece
• 30. Vacant Air Space or No Air Space for Condiments ⅛″ to ⅜″ Thickness (All Sides) Typical Items 14, 16, 25 and 26
• 31. Hot Dog Bun ¼″ to ⅝″ Wall Thickness (All Sides) Typical Items 14, 16, 25 and 26
• 32. Vacant Air Space or No Air Space ¼″ to ½″ Wall Thickness (All Sides) Typical Items 15 and 17
• 33. Hot Dog Bun ⅜″ to ¾″ Wall Thickness (All Sides) Typical Items 15 and 17
• 34. Condiment added Hot Dog Meat Grinding Mixtures Mechanically Formed Meat Products shown with buns and with or without ingredients of garlic slivers and brown mustard, ketchup and slivered pickle, and spices
• 35. Condiment added Hog Dog Roll Dough Mixtures, Flour or Corn Meal or Flour/Corn Meal Combination Hot Dog Buns, Baked or Deep Fried Dough with or without ingredients of garlic and/or onion slivers and brown mustard, and spices
• 36. Hot Dog or Sausage Bun designed to accompany larger size stuffed meat.
• 37. Expanded Size Hot Dog or Sausage, ¼″ to ½″ higher and wider, for use with center condiment stuffed meat products with ingredients of Liquid Condiments Vegetative Garnish, Vegetable Oil and Vinegar Preserved, Heat Reduced Volume by Evaporation, such as one or more of the following; Spices, Beef or Pork Chili, Chili Beans, Onions, Green or Banana Peppers, Relish, Cheeses, Pickle, Garlic, Sauerkraut and Beer.

FIG. 7 Various New Configurations of Foods for Frozen, Grocery, Retail, Restaurant, or Vending

• 1. Side View of a Wooden Stick inserted into a hot dog or sausage.
• 2. Side View of a Hot Dog or Small Cube or Ground Sausage on a Stick or without a Stick with Ingredient Mixtures with or without Coating, natural casting or organically cemented, 1″ or 1 ½″ approx. diameter with mechanical mixture of condiments and garnishing
• 3. Top View of a 4″ or 6″ Round Sandwich as described in the Side View Drawings Below
• 4. Top View of a 4″ or 6″ Square Sandwich as described in the Side View Drawings Below
• 5. a. Side View of a 1″ to 1 ½″ Thick and 4″ or 6″ Diameter Exterior Meat Section Pressed Organically Cemented Sandwich with or without Ingredient Mixtures described in items 12, 13, and 14, Chicken, Fish, or Turkey
• 5. b. Side View of a 4″ or 6″ Baked or Deep Fried Bread or Bread and Corn Meal Mixture Exterior with or without Ingredient Mixtures described in items 12, 13, and 14
• 5. c. Side View of a 1″ to 1 ½″ Thick and 4″ or 6″ Diameter Stromboli with Pizza with or without Ingredient Mixtures described in items 12, 13, and 14
• 6. Side View of a 1″ to 1 ½″ Thick and 4″ or 6″ Diameter Baked or Deep Fried Bread or Bread and Corn Meal Mixture Exterior for Deep Dish Pizza with or without Ingredient Mixtures described in items 12, 13, and 14
• 7. Side View of a 1″ to 1 ½″ Thick and 4″ or 6″ Diameter Baked or Deep Fried Bread or Bread and Corn Meal Mixture Exterior, Dual Exterior Meat Sandwich, Fish, Chicken, or Turkey, with or without Ingredient Mixtures described in items 12, 13, and 14
• 8. Mixing Ingredient Vegetative Garnishes for Hot Dogs, Sausage, or Ground Pork or Ground Chicken and Pork Patties, Strips, Vegetable Oil and Vinegar Preserved with Heat Reduced Volume by Evaporation such as; Chili, Onions, Green or Banana Peppers, Relish, Cheeses, Pickle, Garlic, Sauerkraut and Beer
• 9. Mixing Ingredient Liquid Condiments such as Ketchup, Mustard, Hot Sauce, Chili
• 10. Mixing Ingredient Cheeses, White, American, or Cheddar
• 11. Exterior Mixing Ingredient Corn Meal or Corn Meal and Flour including items 8, 9, and 10
• FIG. 7, Items 12, 13, and 14

Sliced ingredients ¼″ to 1″ Thickness or Diameter or Particle Size to 1/4″ Chunks or Flour or Flour and Corn Meal Crust Mixing Ingredients for Stromboli's or Deep Dish Pizza Italian ingredients—Pepperoni, Green Peppers, Onions, Mushrooms, Ham, Green or Black Olives, Italian Sausage, Tomato Sauce, Part Skim Mozzarella, Parmesan, Sliced Tomatoes, Anchovies, as shown in FIG. 7, items 6 and 16.

Meat or Bread Flavoring Particles or Chunked Condiment and Garnish Mixtures including Strips, ¼″ Square Diced or Cheese Particle (¼″ or Smaller), Fresh or Vegetable Oil and Vinegar Preserved with Heat Reduced Volume by Evaporation such as; Chili, Onions, Green or Banana Peppers, Relish, Cheeses, Pickle, Garlic, and Sauerkraut and Beer, as shown in FIG. 7, items 5 and 7

Breaded Double Exterior, Fried or Baked, Meat Fillets and Patties and Exterior Meat Donuts including Vinegar, Chicken, Fish, Fillets or Compressed Pieces with Organic Food Gelatinous or with Batter Binder, and Pork or Beef Ground Patties, as shown in FIG. 7, items 7, 5, and 15

Fish and Fowl Interior Sandwich Condiment and Garnish including Sliced White or Yellow Cheeses-Mayonnaise, Tartar Sauce, Pickles, and Mustard, as shown in FIG. 7, item 17.

• 15. Interior Bread, Meat, and/or Vegetative or Condiment Mixtures in Three Different Configurations described in items 12, 13, and 14
• 16. Interior Bread, Meat, and/or Vegetative or Condiment Mixtures, in Three Different Configurations described in items 12, 13, and 14
• 17. Interior Bread, Meat, and/or Vegetative or Condiment Mixtures, in Three Different Configurations described in items 12, 13, and 14

PURPOSE AND USEFULNESS

• This invention contains improvements on the existing and new combinations on the existing producing an improved combination and new concepts used in conjunction with the existing and consumer convenience. The new packaging and products will sell in a superior manner to the existing and therefore will become the prevailing market dominant method of sales.
• 1. Rectangular hotdogs and sausages will allow more side room in the bun for Chilies, Relishes, Condiments, or Onions, than the Existing hotdogs and Sausages
• 2. Consumers will no longer have to remove two or more packages from the refrigerator in order to make submarine sandwiches. Consumers will be able to shop for meats and cheeses in the same package instead of having to walk to a different department for one or the other.
• 3. Small convenience stores and camp ground stores that have limited space to be able to offer these combination products for sale.
• 4. New bacon products in shorter lengths will accommodate U.S. smaller family size and use of smaller size pans.
• 5. The new combination packages will also offer the consumer the opportunity to obtain volume quantity
• 6. The new rectangular hotdog buns will allow for additional condiment or garnish additions along each side of the skinless hotdog even in traditional buns.
• 7. The new standardized lengths, widths, and heights, of packaging and products will result in more efficiency due to improved sub-container compaction with less vacant air spaces and fuller packing of trucks.
• 8. The new standardized packing lengths, widths, and heights, will eliminate odd size boxes inside of trucks causing wasted space problems.
• 9. The new meat packaging plastic zip-lock enclosure has a new square shape that allows for reduced refrigerator and store shelf storage space. The new package will allow for side door refrigerator storage. Inside each of these boxes is standard plastic packaging of either the zip-lock sealing type or the vacuum sealed type depending on the manufacturer's preference. Bacon strips for these packages will be of standard width 1.5″ or 2″ wide and of thick or thin slice at the manufacturer's discretion. Plastic insert sheet should be placed between each roll of bacon in two bacon row strip situations. With the new packaging, bacon strips will be cut from 12″ to 6″ long in order to accommodate the new box types. Manufacturers may use the box or the plastic bag enclosures at their discretion. The contents viewing window can also be used in any location desirable to the manufacturer as shown in FIG. 4. The sizes are approximately and may be adjusted as to the manufacturer's discretion. This new bacon packaging will allow for easier accessing and separation of the individual pieces due to the new easy vertical access to the cut ends of the bacon. Also, the new half strip bacon will be easier to place in the pan because of less twisting and turning of the bacon pieces will be eliminated due to the half strip length.
• 10. The new packaging for meat and cheeses contains a two sided fold open fold to close dual zip-lock compartments with pull tabs on each side that allow for consumer convenience when building sandwiches by having meat and cheese both available from one package. Also, by using plastic inserted strips, the manufacturers may offer two or more different types of meats and cheeses to build submarine sandwiches. The new pull tabs will make it easier to open the new zip-lock enclosures on each side of the foldable type plastic packaging. In the second type of packaging which is the wide width single separate zip-lock enclosure bag, bacon strips have vertical improved strip end access. A fold over box containing two halves connected together providing quick and easy access to both halves and reseal ability for long term convenience for the entire shelf life of the product. Consumer desirable for its features of economy value packaging of meats and cheeses. The invention contains new packaging mediums and dairy case available items as listed in FIG. 9 that have never been seen in pre-packaged meat and cheese coolers before. The combination of the box and plastic packaging inside provides tamper resistant packaging security and the double sided packaging allows for two varieties of meats or meat and cheese combinations to be accessed while retrieving only one package from the refrigerator.
• 11. Either of these two new plastic packaging's and boxes may also be used for marketing new types of meats not previously seen in the standard refrigerated meat and cheese section of the supermarket. The availability of pre-sliced roast beef, corn beef, turkey, and veal, are among the items that may become available in variety packs or individually after trial runs to determine consumer acceptance.

Claims

1. Claimed is the invention of improved consumer convenience food packaging and seals and product combinations consisting of the following; (a) Standardized equally divisible increments of ½″, ¾″, 1,″,2″, 4″, 6″, 8″, 12″, 24″, and 48″, packaging 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) Freshness package closure seal methods and improvements on existing package closure methods as shown in FIG. 1, items 4 through 7.(c) New packaging freshness closure methods and the usage of the new and existing methods in conjunction with single compartment and dual compartment packaging as shown in FIG. 1, items 1 through 5.(d) Double compartment meats and cheese packaging as shown in FIG. 1.(e) Standardized cubicle packing lengths, widths, and heights, used in conjunction with claims 1 and 2 of FIG. 1.(f) Tear-apart economy product packages for meats and cheeses as shown in FIG. 1, items 1, 2, and 3, FIG. 2, item 1, 2, 3, and 4, FIG. 3, items 1 and 2, FIG. 4, items 5 and 6.(g) Dual compartment fold over display type packaging for bacon as shown in FIG. 1, item 3.(h) Dual compartment fold over display type packaging for sliced bacon, thick or thin, standard length or new 10″ convenience version, as shown in FIG. 1, item 3.(i) Double compartment fold over display type packaging for sliced cheeses and/or lunch meats as shown in FIG. 1, items 1, 2, and 18, and FIG. 2, items 1, 2, 3, 4, and 15.(j) Fold over dual compartment packaging with knife slice opening or various package resealing methods as shown if FIG. 1, items 4 through 7, for sausages and hotdogs as shown in FIG. 4 item 6.(k) Dual compartment fold over packaging for hotdogs and small and large sausages as shown in FIG. 1, item 19, and FIG. 4, item 6.(l) Dual Compartment Fold Over Packaging for Square, Rectangular, or Round, Hotdogs and Small and Large Sausages as shown in FIG. 4, item 6.(m) (Dual Sealed Packages with Seal Tape of Square, Rectangular, or Round, Hot Dogs as shown in FIG. 4, item 5.(n) Dual Compartment Closure Strap as shown in FIG. 1, item 1, FIG. 2, items 2, 12 and 13.(o) Dual Compartment Packaging for Straight Stacked Bacon as shown in FIG. 1, item 3.(p) Improved transportation vehicle loading efficiency with regards to standardized size packaging and the corresponding product configurations as shown and described in the non-provisional patent application Ser. No. 12/572,593 Container System Cubicle Standardized. The new degree of efficiency with regards to tighter truck packing and staging warehouse related route efficiency improvements. Also, product size efficiency improvements with regards to trucking and handling, fuel, driver, vehicle maintenance, and vehicle replacement cost, savings from reduced route frequencies to deliver an equivalent amount of goods of the newly sized products including all consumer and industrial goods and the corresponding monetary savings due to these improved efficiencies and 15% of the savings associated with these improvements.(q) Standardized cubicle disposable cardboard and plastic packaging as shown in FIG. 1, item 21, for all food products and retail/wholesale goods.(r) Standardized sizes and original sizes of single compartment meat and cheese packages with tear off safety perforations used in conjunction with new seals as shown in FIG. 2, items 5 through 8, 15, 16, 17, and 19, also FIG. 4, items 1 and 2.(s) Standardized sizes of single compartment flexible vacuum sealed packaging with various new seals as shown in FIG. 2, items 5 through 8.(t) Double compartment lean inspection display type bacon packaging as shown in FIG. 3.(u) Reduced length 8″ long sliced bacon in single or double compartment lean inspection display type packaging with various seals or cutline packaging as shown in FIG. 3.(v) Single compartment packaging for meats and cheeses with standardized cubicle dimensions as shown in FIG. 4.(w) Perforated tear strip opening cardboard banded double compartment packaging, heat sealed, with banding for economy product volume purchase of large and small sausages as shown in FIG. 4 item 6.(x) Single horizontally stacked bacon or lunch meat in a bottom opening re-closeable or knife cut-open type package as shown in FIG. 4, item 4.(y) Fold-over double pack sliced bacon, meats, and cheeses as shown in FIG. 5.(z) Pull tab sticky seal double sided packaging closure, paper or plastic as shown in FIG. 5.(aa) The usage of all products contained this patent as manufactured fresh, frozen, or refrigerated, store shelf, restaurant, or vending items.

2. 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.

3. 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.