The current world's longest meat hot dog record holder measured 203.8 m and has been manufactured by Ochsi of Paraguay. Sara Lee Corp. made the world's longest hot dog, at 1,996 feet long (608.5 m), in commemoration of the 1996 Summer Olympics in Atlanta. Guinness World Records does not reflect this record in any of their publications as of 2006. Speculation surrounding the 1,996 ft record is that although the hot dog was most likely continuous, the bun (an integral part of the hot dog unit) was not.
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On July 15, 2011, a hot dog measuring 203.80 m and weighing approximately 120 kg was made by Ochsi to obtain the world record. The hot dog bun weighed approximately 150 kg and was made by Myriam Products. International media was onhand, 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. http://www.abc.com.py/nota/paraguay-tiene-el-record-guiness-con-un-pancho-de-203-80-metros/
Creating a long hot dog is not much of a feat, as evidenced by the 1,996 foot 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.
Upon completion, the bun was sliced down the middle by bakers, and spectators were asked to don rubber gloves and first lift the wiener in one piece for photos, and then insert it into the bun. After being topped with mustard and ketchup, the completed hot dog was lifted by the assembled spectators 30 cm off the conveyor for photos. Finally, the official measurement was completed, and the wiener was 60 m in length, with the bun coming in at 60.3m in length. After photos and video of the official measurement were completed, the hot dog was cut into sections and the assembled spectators each had a piece. However, this only used about 8 m of the hot dog. Presumably, the rest was used later that evening at the All-Japan Bread Association's 50th Anniversary Celebrations.