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Shops, suites and restaurants in Yonkers
Storefronts on the avenues, restaurants, salons, professional suites, clinics and small industrial units. Maintained on a schedule, with a record kept per unit.
The storefront problem
Most commercial work in this city is in a ground-floor unit under apartments, in a building older than the equipment by fifty years. That shapes every answer.
- The front of the shop is freezing and the back is stifling
A long narrow unit served by one system, with a door that opens onto the street forty times an hour. The fix is almost always about where the air is delivered and what happens at the door — an air curtain, a relocated diffuser, a return at the back — not a bigger machine.
- The tenants upstairs complain about noise
A condenser bolted to a party wall or a floor slab with no isolation, or an isolator that has perished. It transmits straight into the structure and arrives in the apartment above sounding like a different fault entirely. Usually fixable and usually cheap.
- Nobody can say which unit is yours
Extremely common in a building with several tenancies and no records. The first thing we do on a new commercial customer is tag and record the equipment — what it is, what it serves, its real age from the serial number, and what stops trading if it stops.
- Your landlord says it is your equipment and you think it is theirs
We can tell you what serves what, what condition it is in and what it would cost to put right, in writing. What your lease makes you responsible for is a question for you and your attorney, and we will not pretend to answer it — but you cannot settle it without the first part.
Planned maintenance
Two visits a year on most premises. Fixed content, readings written down, and a sheet per unit afterwards.
Before cooling
- Coils cleaned inside and out. A condenser in an alley or on a flat roof behind a restaurant loads up faster than anything on a manufacturer’s schedule.
- Charge measured against the conditions and the plate, never topped up on sight.
- Belts, bearings and mounts — the mounts because of the apartments above.
- Condensate pan, trap and drain, which in a mixed-use building becomes somebody’s ceiling rather than your floor.
- Controls read against your actual trading hours.
Before heating
- Combustion tested with an analyser, readings recorded, so the file shows a trend rather than a stack of invoices.
- Flue and combustion air checked, including anything added since. In a shared building an extract fan two doors away can pull a flue backwards.
- Heat exchanger inspected; a failed one means shut off and tagged, not patched.
- Filters changed and sizes recorded so the next set is right without a tape measure.
- The written sheet, with anything that needs doing now priced and anything coming up flagged.
Extract, and the air that replaces it
- The pilot in the basement keeps going out when the kitchen is busy
Almost certainly the extract. A commercial kitchen throwing air out with nothing replacing it pulls the whole building into depression, and then it pulls at every flue in it. This is a safety issue, not a nuisance, and it is measurable.
- The back door will not open, or slams
The same mechanism, and often the first sign anybody notices. It is worth mentioning when you call, because it tells us what to bring.
- Customers say the salon smells but staff cannot tell
Extract that is undersized, badly placed, or not running when it should. We measure what is actually being moved. We make no health claims for air cleaning equipment — we will tell you what a room is getting and what it costs to change it.
Fitting out
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. A unit nobody commissioned never performs, and nobody finds out for two years.