Cooked vegetables.
Yes, them.
The ones you boil, blanch, grill or steam—and then just “pop in the fridge.”
How should they really be stored?
Tecnodom experts break it down..
THE STARTING POINT
Cooked vegetables—especially those high in starch or sugars—are the ideal breeding ground for Bacillus cereus.
A spore-forming, heat-resistant bacterium that survives cooking and multiplies rapidly during slow cooling.
Its favourite temperature range?
Between +55°C and +20°C.
Do you know how long it takes 4 kg of grilled vegetables to drop below +10°C in a fridge?
Up to 4 hours.
Perfect time to turn a healthy food into a dangerous threat to your health.
THE SOLUTION ISN’T “LET THEM COOL DOWN”
It’s blast chilling.
With a professional unit like Aladino, you can:
• Lower vegetables to below +3°C in certified times
• Store them safely for 3–5 days
• Maintain colour, texture, and flavour
• Free up prep lines without time stress or inspection worries
THE TAKEAWAY?
Vegetables aren’t “light” if they’re loaded with bacteria.
And they’re not “green” if cooling is done by guesswork.
True professionals chill with precision.
That’s what Aladino is for.
Learn more: https://www.tecnodomspa.com/en/verticale/abbattitori-di-temperatura.html
