A method and a system for cooling spongy heated food, after final heating operation, such as baking for spongy heated foods, such as baked bread, are cooled while being exposed to three different atmosphere conditions, namely a first zone for applying water to the surface of spongy heated food that have undergone a final heating operation, a second zone for promoting cooling of spongy heated food by using the latent heat of evaporation of applied water, and a third zone for retaining the spongy heated food cooled in the second zone in an atmosphere of dew point temperature higher than the surface temperature of spongy heated food. The humidity is maintained higher in the third zone than in the second zone to permit the spongy heated food to absorb moisture. The first, second, and third zones all can be located in a single cooling chamber. Moreover, the first, second, and third zones all can be located within the same physical space at different times.