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Commercial HVAC across Erie County
Plaza units, restaurants, salons, professional suites, clinics and light industrial. Maintained on a schedule, with a record kept per unit.
Planned maintenance
Two visits a year on most premises. What happens on each is fixed in advance and does not change with who turns up.
Before cooling
Coils cleaned inside and out. Charge measured against the conditions on the day and the plate figure, never topped up on sight. Belts, bearings and mounts. The economiser driven through its full range. Condensate pan, trap and drain.
Before heating
Combustion tested with an analyser and the readings recorded. Flue and combustion air checked, including anything a tenant has added since. Heat exchanger inspected. Controls read against your actual trading hours. Filter sizes written down.
Year on year the combustion figures show a heat exchanger going long before it becomes a shutdown — but only if somebody wrote them down the first time.
Afterwards you get 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.
The plaza unit problem
Long, narrow, one system, and a door onto the parking lot that opens forty times an hour.
Freezing at the front and stifling at the back is the standard complaint in the standard plan, and the standard answer offered is a bigger machine. It is almost never the answer. The problem is where the air is delivered and what happens at the door — an air curtain, a relocated diffuser, a return at the back, a vestibule.
The other half of it is noise. A condenser bolted to a party wall or a slab with no isolation transmits straight into the tenancy next door, and it arrives there sounding like a completely different fault.
Extract, and the air that replaces it
A restaurant or a salon can extract several thousand cubic feet a minute. If nothing is deliberately replacing that air, the building goes into depression — and then it pulls at every flue in it.
In a plaza that is worse than in a standalone building, because the unit throwing the air out and the appliance that suffers for it are often in different tenancies. The symptoms arrive two doors down: a pilot that will not stay in, a back door that will not open, a carbon monoxide alarm nobody can explain.
It is measurable across a demising line, and measuring it is the only thing that settles who is doing what.
Where a kitchen has a canopy and no make-up air unit, that is the job — not a bigger fan, and not a longer flue.
Suites, clinics and fitting out
Where the complaint is stuffiness
We measure outside air actually delivered, the filtration in place, and whether the system short-cycles so hard it never ventilates at all. We make no health claims for air cleaning equipment — we will say what a room is getting and what it costs to change it, and leave the clinical judgement to you.
Fitting out a unit
Ductwork, diffusers, extract and controls for the layout you are actually building, coordinated with whoever is doing the ceiling rather than after them. Airflows balanced and recorded, controls set to your hours, and the figures handed over with an asset list.
Before you sign a lease we will look at the plant in the unit and tell you its real age from the serial number and its actual condition. It is a cheap visit and it has changed a negotiation more than once.