To provide a food cooling system for efficiently cooling a required cooling part in respective manufacturing processes according to a kind and a work form of food, and flexibly coping with simplification of a constitution of the whole cooling system and a change in the manufacturing processes.

This food cooling system has a plurality of cloth blowout ducts 4 having a circular cross section positioned at a prescribed distance in an upper part of the food 9 being a cooling object existing on a working platform 8A and a conveyor 8B, and a carrying duct 3 for carrying cold air generated by a cooler 1 to the cloth blowout ducts 4. The cold air is supplied to the food 9 from an under surface part 6 by reducing ventilation resistance in the under surface part 6 of the cloth blowout ducts 4 than an upper surface part 5. Among the cloth blowout ducts 4, at least one is arranged with the cloth blowout duct 4 different in an outside diametrical dimension of the cross section or the circular arc length of the under surface part 6 for supplying the cold air to the food.