The invention relates to a method of controlling a cell that is used for the rapid cooling of a cooked product. The method includes the steps of taking a period measurement of an internal temperature of the product to be cooled and of the temperature of the ambient air in a chamber; and using the temperature measurements to determine a set value for the temperature of the ambient air inside the chamber. 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.