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Premises older than the businesses in them
Shops, restaurants, professional suites, clinics, small offices and light industrial across Augusta and the CSRA — maintained on a schedule, with a written record per unit.
A record per unit, not a tick against the site
A visit sheet that says “serviced” is worth very little on the day something fails. Every unit gets its own record, carrying numbers that can be compared with the previous visit.
- FiltersChanged, with sizes and quantities recorded on the unit as well as on the sheet.
- CoilsBoth faces inspected and cleaned, condition graded, pressure drop noted.
- Belts and bearingsTension and alignment set, part numbers listed, worn sheaves flagged rather than quietly re-belted.
- ElectricalContactors, capacitors and terminals. Pitting makes heat and heat makes more pitting.
- CondensateDrains, traps and overflow switches cleared and function-tested.
- EconomisersDampers driven through their range, minimum outside-air position recorded as a number.
- ControlsSchedule documented as actually programmed, before anybody proposes changing it.
Commercial property, by when it was put up
The same idea as the residential side, and it holds even better here — commercial plant tends to be replaced on the same footprint for decades.
Buildings never designed for what is in them
- Plant squeezed into spaces that were not meant for it, with access that makes every job longer
- Ductwork routed around structure rather than through a designed path
- Little or no dedicated outside air, which becomes a real question the moment a kitchen is added
- Curbs and roof penetrations that have been reworked several times
Rooftop packaged units on their third generation
- Units replaced onto original curbs, sometimes with adapters nobody documented
- Economisers fitted and then never serviced, which is the single most common finding
- Belt drives where airflow has quietly dropped over years
- Controls set up by an installer who left, with nobody holding the password
Better equipment, harder questions
- Tighter buildings, so ventilation rates are a design decision rather than an accident
- Building controls that can do a great deal and are frequently doing very little
- Zoning and VAV that needs somebody who understands it rather than somebody who resets it
- Equipment now reaching the age at which planned renewal beats emergency replacement
Why the dining room is hot when the kitchen is fine
A hood pulling harder than its make-up air can supply puts the whole building under negative pressure. Doors get heavy, the front of house draws hot outside air through every gap it can find, and the cooling spends the evening losing an argument with the kitchen.
It arrives as a comfort complaint about the dining room and gets treated as a cooling fault, which it is not. We measure it, and where the answer is make-up air rather than more cooling that is what we will say — even though it is the less profitable sentence.
Hood cleaning and fire suppression are separate trades with their own certifications. We do not claim them.
Three things we will not put in a contract
- A guaranteed response time in hoursWe will tell you where you are in the queue and call back. A printed number gets broken on the first genuinely hot Saturday, which is exactly when you would be relying on it.
- A percentage off your energy billA seized economiser costs real money and fixing it helps. What that is worth depends on your tariff, hours and building, so the figure comes after the survey.
- Work that belongs to another tradeRoofing, structure, hood cleaning, fire suppression and electrical distribution beyond our isolators. We photograph what we find and tell you who to call.