| 摘要 |
An apparatus and method are disclosed for maintaining the crispness and sensory appeal of fried food products after they are fried, but before they are served. The invention contemplates that freshly fried food products are positioned in a product holding area which is at least partially defined by a foraminous surface, such as a perforated plate, upon which the food products are placed. The food products are subjected to forced hot air circulation provided by a suitable blower and heating arrangement so that hot air circulates about the food products to evaporate moisture from their surfaces which migrates from their moist interiors, this moisture migration otherwise tending to render the food products undesirably uncrispy or soggy within a relatively short time. The present invention is particularly suited for use in the food service industry since a consistently high quality product can be served, with desired flexibility provided in the preparation of the product.
|
