The salad is prewashed before being packed in sachets; drained before transferring to one bath to another; and spin dried by vertically rotating the basket to distribute the salads. The baths comprises thermal impact bath with water and/or disinfecting bath with an aqueous solution containing a disinfecting agent, which are activated at 15[deg]C and/or rinsing and cooling bath containing water frozen at 2-4[deg]C. The basket (3) is filled with salads in each bath for 20-40 seconds. An independent claim is also included for an installation to carry out the above process.
