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Shops, restaurants, offices and small industrial
Small premises, where the person who quotes the job is the person who does it and the same person comes back next year.
Every unit found, identified and mapped to what it serves
Every unit located by model and serial number, matched to the area it actually feeds, its measured condition recorded, and dead or abandoned plant marked as dead. On a building that has changed tenants, some of what is up there will not be connected to anything.
Then the readings that matter commercially: airflow and static pressure, refrigerant charge, economiser operation where one is fitted, filter condition and the pressure drop across it, belt and bearing condition, condensate drainage, and combustion analysis on gas heat.
What a small firm can offer here that a large one usually cannot is continuity. The person who surveyed your roof is the person who comes back, and after three years they know the building better than the records do — though we keep the records anyway, because people move on.
Four kinds of building, four different problems
Shops and retail
A door standing open is a trading decision and not ours to argue with, but it does mean the unit is conditioning the pavement. We will put numbers against an air curtain, a schedule change and simply accepting a figure on the bill, and let you choose.
Restaurants and kitchens
Make-up air balanced against hood exhaust, measured rather than assumed. A kitchen out of balance pulls conditioned air from the dining room and the street and makes both impossible. We work on the air. We do not clean hoods, certify fire suppression or touch refrigeration.
Offices and professional suites
Usually zoning rather than capacity: one thermostat governing a space with glass at one end and a store room at the other. Rebalancing, a second sensor and a schedule set to the hours the place is used fix most of it, and all three are cheaper than plant.
Small industrial and storage
The warm air is at the roof and the people are on the floor. Air movement, ventilation and spot cooling at the fixed work positions move the number at head height further than plant would. Where extraction is dealing with dust or fumes rather than heat, that is an industrial hygiene question and we will say so.
What we do in premises
- Written plant survey
Every unit found, identified, measured and mapped, with abandoned plant marked as dead.
- Planned maintenance
Scheduled around your trading hours, with the same readings each time and the same person doing them.
- Repair and replacement
Repair diagnosed and costed first. Replacement sized from the load the premises carries now.
- Make-up air and kitchen balance
Extraction measured against supply, with the figures written down.
- Ventilation and air movement
Fans, extraction and spot cooling where moving air beats cooling more of it.
- Records
Filter changes, readings and dates in a form that satisfies a tenant, a landlord or an inspector.
Work we turn down
| We decline | Who it belongs to |
|---|---|
| Buildings bigger than we can serve properly | A roof with a dozen units, a central plant room or a building management system is a bigger contractor’s job. We will say so at the first visit rather than after. |
| Central chiller plant and cooling towers | A different discipline with different tickets. |
| Proprietary building management systems | We will work with the controls in front of us. Programming a manufacturer-locked system belongs to whoever holds the licence. |
| Commercial refrigeration | Walk-ins, display cases and ice machines are adjacent and are not the same trade. |
| Hood cleaning and fire suppression | Separate licensed jobs. We do the air balance around the hood. |
| Process extraction for dust or fumes | Where extraction is a containment question rather than a comfort one it needs an industrial hygienist. |
Tell us the premises
What it is, how many units are on the roof, when you open, and where the complaints come from. 102 Helen Power Dr, Vacaville. Monday to Friday, 7.30am to 4.30pm.