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Commercial HVAC across the south metro
Retail units, restaurants, professional suites, clinics and light industrial. Surveyed before anything is scheduled, then maintained against the survey.
One page per unit, before any schedule
Most premises we are called to cannot say what is on the roof. One visit fixes that permanently, and everything else depends on it.
| Recorded | What it is and why it earns its place |
|---|---|
| Identity | Where each unit is, what it serves, and a tag on it, so the next conversation is about a numbered unit rather than “the one at the back”. |
| Plate data | Make, model, serial, capacity, electrical requirement, refrigerant and factory charge. Copied off, not estimated. |
| Real age | Decoded from the serial number, which is routinely a decade from what anybody believes. |
| Altitude set-up | Whether the gas appliances were ever set up for this elevation according to their own installation instructions. On premises fitted out quickly, frequently they were not. |
| Condition | Coils, belts, bearings, economiser, filters, condensate, and the curb the unit sits on. |
| Consequence | What stops trading when it stops. A stockroom and a treatment room do not get the same priority. |
Before cooling
- Coils cleaned inside and out; a condenser that looks clean from above can be packed solid on the inner face.
- Charge measured against the conditions and the plate, never topped up on sight.
- Belts, bearings and mounts, and the economiser driven through its full range.
- Condensate pan, trap and drain — which in a shared building becomes somebody else’s ceiling.
Before heating
- Combustion tested with an analyser and the readings recorded per unit, so the file shows a trend.
- Flue and combustion air checked, including anything a tenant has added since.
- Heat exchanger inspected; a failed one means shut off and tagged, not patched.
- Controls read back against how the premises actually trades, including holiday schedules.
What lands on your desk
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.
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.
Suites and clinics
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 it never ventilates. We make no health claims for air cleaning equipment — we will say what a room is getting and what it costs to change it.
Humidity in premises
Some businesses genuinely need controlled humidity and some have simply been sold it. The same rule applies as in a house: the coldest surface in the building sets the ceiling, and in a shop with a large glazed frontage that surface is very cold indeed on a January morning.
Fit-out and commissioning
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 trading hours, figures handed over with the asset list.