Suuppy and maintenance of blast freezing systems, such as chambers, cabinets, production lines, is a prerequisite for the successful operation of the equipment and return on investment. These are systems based on the process of rapid cooling and freezing of almost any food, such as bakery products, which allows minimizing the size of ice crystals in the tissues of the product and improving its consumer qualities. All this requires a well-coordinated and flawless operation of each element of the unit, which is impossible without professional control over freezing units.