Why cooling warm dishes is so important

To prevent microbiological growth, it is important that warm dishes are cooled down to a maximum of 7 degrees Celsius within 5 hours after preparation. Of course, this only applies when the product is not served immediately. Apart from food safety, cooling back warm dishes enhances the taste, color, texture and nutritional value of your products.

Cooling and storing

Once a dish is no warmer than 5 degrees Celsius above the kitchen temperature, it can be placed in a refrigerator. With larger temperature differences, you are well advised to use a special refrigeration system. In case you don’t have such a system, simply place the dish in a pan or bowl with ice or cold running water. Only after being properly cooled, can the products be stored the usual way.