Guest rooms
Fan coils, splits and VRF indoor units. Noise, drain leaks and uneven temperatures are the complaints that reach reception first, so they get treated as revenue issues, not snagging.
Hotels & hospitality
Hotel and hospitality HVAC support
Continuous occupancy, no convenient shutdown window and immediate consequences when something fails. Hotel work is planned differently from the start.
Every part of the building
Public areas & lobbies
Large open volumes with heavy glazing and door traffic. Usually a controls and airflow problem before it is a plant problem.
Restaurants & kitchens
Kitchen extract and make-up air, canopy and duct condition, plus cellar cooling and kitchen refrigeration.
Conference & function space
Rooms that sit empty and then run at full occupancy. Worth commissioning and scheduling properly rather than leaving on constant run.
Plant & rooftop
Condensers, chillers, pumps and AHUs — often in awkward locations with restricted access and shared risers.
Back of house
Server and comms rooms, laundry, offices and staff areas, where failures are invisible to guests until they are not.
Working without disrupting the operation
Hotels cannot hand over a floor because a filter is due. Work is booked against occupancy and the events diary, with noisy or disruptive tasks pushed into the quietest window available — often overnight or early morning. Rooms are taken a few at a time, cleaned down and handed back the same visit wherever possible.
Where a system serves a whole run of rooms, we plan the isolation in advance with maintenance and duty management so nobody finds out at 8am that half a corridor has no cooling.
- Out-of-hours and night working where required
- Works scheduled around occupancy and event bookings
- Rooms returned to service the same visit where possible
- Uniformed engineers used to working front of house
- Refrigeration and cellar cooling covered on the same contract
- Single point of contact for the whole property
Common questions
- Can you work in guest rooms without disrupting occupancy?
- Yes. Room work is planned against the housekeeping and reservations picture rather than an engineer's route, usually taking floors or blocks in sequence during lower-occupancy periods so rooms are back in service the same day.
- Do you work out of hours in public and function areas?
- Where the area cannot be taken out of use during the day, yes. Restaurant, bar, function and conference space is normally worked on overnight or between bookings, agreed with the site in advance.
- Do you cover kitchen extract and cellar cooling as well as air conditioning?
- Yes. Kitchen extract, catering refrigeration, cold rooms and cellar cooling sit on the same contract as the comfort cooling, which avoids splitting a property across several contractors and losing track of who owns which asset.
- One floor is always too warm. Is that a fault or a design problem?
- Usually neither on its own. In older hotels it is commonly a mix of soiled indoor coils and filters, failed room controls or occupancy sensors, incorrect setpoints locked at the controller, and outdoor units on a hot roof with restricted airflow. Diagnosing which of those it is comes before quoting anything.
Related commercial HVAC services
Maintenance and PPM
Contract structure, visit content and compliance records.
VRF and VRV
Multi-storey VRF systems, branch controllers and room controls.
Commercial refrigeration
Cold rooms, cellar cooling and kitchen refrigeration.
Ventilation and AHUs
Kitchen extract, function-room ventilation and AHU servicing.
Reactive support
Attendance when plant fails in front of guests.
Condition surveys
A written picture of the property's plant before you commit to a contract.
Hotel maintenance or a one-off problem?
Tell us the property, the plant and what is happening. We will tell you whether it is a service issue, a controls issue or a replacement conversation.