World's longest hot dog

The current world's longest meat hot dog record holder measured 203.8 metres (669 ft) and was manufactured by Novex of Paraguay in 2011. Sara Lee Corp. made a hot dog, 1,996 feet (608 m) long, in commemoration of the 1996 Summer Olympics in Atlanta. Guinness World Records does not reflect this record in any of its publications as of 2006. Speculation surrounding the 1996-foot record is that although the hot dog was most likely continuous, the bun (an integral part of the hot dog unit) was not.

On July 15, 2011, a hot dog measuring 203.8 metres (669 ft) and weighing approximately 120 kilograms (260 lb) was made by Ochsi to obtain the world record. The hot dog bun weighed approximately 150 kilograms (330 lb) and was made by Myriam Products. International media were on hand, and supporting documents have been verified by Johanna Hessling, of Guinness. The hot dog was made as the central part of a media event surrounding the 2011 Expo in Asuncion, Paraguay. After the official measurement, the hot dog was cut up and eaten by those present.

Creating a long hot dog is not much of a feat, as evidenced by the 1,996 foot (608 metres) hot dog created for the 1996 Olympics. This is because the hot dog is structurally quite sound, and remarkably flexible. In the August 2006 record breaking attempt, the hot dog was manufactured by Shizuoka Meat Producers, and wound into a large plastic barrel which was easily transported inside a delivery van.

The limiting factor for breaking this type of record is the bun. The bun, in order to remain in one continuous unit, needs to be baked in its final form. For the All-Japan Bread Association, this meant the connection of the longest conveyor belt possible with the equipment available to them. The dough was assembled in half-meter sections, then pressed together to create a longer tube of dough, which was then fed through the ovens via conveyor, and carried away from the ovens by another conveyor. The key was to make sure that the already-cooked bun did not move at a faster rate than the bun behind it because this would cause the bun to pull apart. The wiener was fed through the oven at the same time to cook it. There also needed to be space outside the oven to store the bun and wiener until the entire bun had been baked. To allow for enough room for this to happen, the ovens and prep area were set up outside the ballroom of the Akasaka Prince Hotel on the loading dock, and the bun and wiener were fed into the ballroom along the conveyor as they exited the oven.

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