Maintenance for offices, commercial premises and accommodation
A business plan should connect equipment, running hours and the consequences of downtime. A generic interval does not replace that inventory.
Prepare the inventory
Record each unit's location, model and responsible contact, including access to roofs and suspended ceilings. In offices, identify rooms with variable occupancy; in restaurants, distinguish comfort cooling, extraction and food refrigeration. These systems serve different purposes and should not be treated as one cleaning service.
Contract and coordination
Agree on tasks, needs-based frequency, working hours and repair approval. Preventive maintenance does not imply immediate attendance or included parts unless agreed. In tourist accommodation, coordinate access between stays and provide clear operating instructions; do not rely on each guest to detect and promptly report problems.
If equipment stops in summer
Define who can stop unsafe equipment, report the failure and authorise diagnosis. Record the impact by zone before commissioning a solution. To reduce office consumption, review actual schedules and conflicting commands without sacrificing required ventilation. Keep records so that changes to the plan reflect incidents as well as the calendar.
Choose the next step
Use the symptom page to understand the likely causes. If the cause is still unclear, book a diagnosis before approving a repair.