You’ve just finished making a brown stock. You’ve invested hours: roasting bones, preparing mirepoix, reducing slowly.
It’s perfect. But it’s hot. Very hot.
So, what now?
Let’s look at the solution with Tecnodom’s experts.
THE REAL ISSUE
Many chefs let stock cool at room temperature.
Then, after 1–2 hours, they refrigerate it.
Worse: some place it in the fridge while it’s still warm.
The outcome?
• Cooling is too slow
• Bacterial growth accelerates
• Risk of Clostridium perfringens (heat-resistant and anaerobic)
• Potential cross-contamination inside the fridge
THE TECHNICAL POINT
According to HACCP guidelines and EU Regulation 852/2004:
• Cooked foods must be cooled below +10°C as quickly as possible
• “Natural” cooling is neither compliant nor safe
• Clostridium thrives between +40°C and +15°C
THE SOLUTION?
Rapid chilling of the liquid, even in large volumes.
With a professional blast chiller from Tecnodom, you can:
• Place the stock in shallow trays or stainless steel GN containers
• Chill to +3°C within certified times
• Track the entire cooling process
• Guarantee safety, extended shelf-life, and streamlined kitchen operations
WHY THIS IS A PRO’S CONCERN
Stock is a technical foundation—you use it for reductions, sauces, gravies, braises.
If it’s not safe, everything built on it is compromised.
Smart kitchens cool smartly with purpose, and the right tools.
👉 Discover Tecnodom blast chillers:
https://www.tecnodomspa.com/en/verticale/abbattitori-di-temperatura.html