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.

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.