Abstract: Embodiments of the present disclosure relate to a system and method for food product frying. An example system includes a frying chamber configured to hold a volume of heated cooking oil, the frying chamber comprising: a first end and second end defining a length of the frying chamber; and an internal conveyor configured to receive and horizontally translate a food product carrier through the heated cooking oil along at least a portion of the length of the frying chamber. The system may further include an inlet airlock at the first end, the inlet airlock configured to receive the food product carrier and translate the food product carrier into the frying chamber. The system may further include an outlet airlock at the second end, the outlet airlock configured to receive the food product carrier from the internal conveyor and translate the food product carrier out of the frying chamber.

Abstract: A method of par-baking a foodstuff includes the steps of providing a raw foodstuff having a generally planar top surface, the foodstuff once par-baked being adapted for a completion of the cooking with a topping on the top surface thereof. A topping-substitute having a thermal insulation value corresponding generally to that of the topping is disposed on the top surface of the foodstuff. The foodstuff is par-baked with the topping-substitute thereon, and the topping-substitute is then removed from the par-baked foodstuff.