CONTROLLED COOLING OF FOOD EXITING A FRYER

摘要

A method, system and apparatus for controlling the variability in acrylamide formation, reducing acrylamide formation, and reducing oil uptake in fried food pieces. The invention uses an extended hood over a takeout conveyor from a hot oil fryer to reduce the temperature gradient between the top and bottom of a product bed. Custom cooling and drying profiles can be designed using different configurations of the extended hood. Insulation and/or heaters can be provided above the product bed to slow the cooling rate of the top of the product bed. A cooler can be used to increase the cooling rate of the bottom of the product bed.