The invention relates to a method of controlling a cell that is used for the rapid cooling of a cooked product in order to preserve same, essentially comprising an insulated chamber, an interior air circulation device, a cold production element having a heat exchanger which is generally placed inside the insulated chamber and at least one probe which can be inserted into centre of the product. The inventive method comprises the following steps consisting in: taking a periodic measurement of the internal temperature of the product to be cooled and of the temperature of the ambient air in the chamber; and using said temperature measurements to determine a set value for the temperature of the ambient air inside the chamber regardless of the product type, product structure, product weight in the apparatus, product thickness, product packaging or the capacity of the apparatus. The set temperature value for the ambient air in the chamber is used to control the cold production element until the end of the cooling cycle in order to obtain an internal temperature at the end of the cycle that is less than a pre-determined end internal temperature using a cycle length of less than or equal to a pre-determined maximum cycle length. The invention is suitable for commercial and institutional catering and for the agri-food industry.