The Thomas L. Green Forced Air Ambient Cooling Conveyor significantly reduces the internal heat of products immediately after they exit the baking chamber. The blowers mounted above the cooling conveyor draw air from either end of the conveyor and from ambient air vents directly above the path of the product. The duct work connecting the blowers to the cooling chamber are placed underneath the product band to ensure that the air flow keeps the product on the belt. Product is cooled quickly and efficiently without causing undue product distortion or ‘checking’. The Cooling Conveyor is constructed in a modular fashion to allow for installation in various widths and sizes, so it can be easily mated up to a variety of ovens and fryers.