Village shops, restaurants, professional suites, clinics and small industrial units across Huntington and the surrounding towns. Maintained on a schedule, with a record kept per unit.
Planned maintenance
Two visits a year on most premises, with fixed content that does not change with who turns up.
Before cooling season
- Coils cleaned inside and out. A condenser that looks clean from above can be packed solid on the inside face.
- Charge measured against the conditions on the day and the plate figure, not topped up on sight.
- Belts and bearings for tension, wear and alignment, with anything marginal changed while we are there.
- Economiser driven through its range. Stuck shut it costs you free cooling all spring; stuck open it heats the street all winter, and neither is audible from inside.
- Condensate pan, trap and drain — the thing that turns into a ceiling stain.
Before heating season
- Combustion tested with an analyser and the readings recorded, so the file shows a trend.
- Flue and combustion air checked, including anything a tenant has added since. A new extract fan can pull a flue backwards in a tight building.
- Heat exchanger inspected; a failed one means the unit is shut off and tagged, not patched.
- Controls read and compared with how the premises actually trades, which is rarely what was set on the day.
- Filters changed and sizes recorded, so the next set is right without a tape measure.
What you get afterwards
A sheet per unit with the readings on it, a note of what will need doing and roughly when, and a short list of anything that should be done now with a price against it. Not a tick-sheet, and not a sales letter.
Extract, and the air that replaces it
The part of a commercial kitchen that gets designed last and causes the most trouble.
Kitchens and workshops
Canopies, ducts and fans — and replacing the air you are throwing away. A kitchen extracting hard with no make-up air path pulls the whole building into depression, and then it pulls at every flue in it.
That is the mechanism behind a pilot that will not stay in, a back door that will not open, and a carbon monoxide alarm nobody can explain. It is measurable and it is fixable, and it is very often the real cause of a “faulty boiler”.
Suites, clinics and offices
Where the complaint is stuffiness rather than temperature, we measure outside air actually delivered, the filtration in place, and whether the system short-cycles so hard that it never ventilates at all.
We make no health claims for air cleaning equipment. If a room needs more outside air, better filtration or longer run time, we will say which and what it costs, and leave the clinical judgement to you.
Shops on Main Street
Old buildings, shared walls, a single unit trying to cover a long narrow space and a door that opens onto the street forty times an hour. The answer is usually about where the air is delivered and what happens at the door, not about a bigger machine.
Fitting out, and taking premises on
Before you sign
We will look at the existing plant and tell you its real age from the serial number and its actual condition. It is a cheap visit and it has changed a lease negotiation more than once.
Design and install
Ductwork, diffusers, extract and controls for the layout you are actually building, coordinated with whoever is doing the ceiling rather than after them.
Commissioning
Airflows balanced and recorded, controls set to your trading hours, figures handed over. A building nobody commissioned never performs and nobody finds out for two years.
Handover
An asset list, the commissioning figures and a maintenance schedule, in one file, so the next contractor is not starting from nothing.