AEM Blog - Archive

The best time to tackle HVAC issues is before they become a problem. Changes in seasons are rough on your commercial building HVAC equipment. Are you ready for the brutally cold temperatures heading our way? More importantly, is your commercial building ready? HVAC Preventive Maintenance Tips Replace Worn Out Equipment: It is difficult to assign a set number of years your HVAC equipment will last. So much depends on factors such as operating conditions and whether or not you have kept up with annual maintenance. Generally speaking, if your equipment is more than 10 years old you should have a ...

Keeping your large manufacturing facility, warehouse, store or other large structure well ventilated is a challenge to say the least. Any large open space will prove to be difficult to maintain proper air temperature, purity and moisture levels. You may be asking yourself, "What are the benefits of dealing with the struggles of maintaining proper ventilation?" Improved Safety Increased Employee Productivity Greater Workforce Retention Increased Energy Efficiency Increased Product Quality Increased Sales Reduced Facility Maintenance Preservation of Structure Integrity So what issues can I expec...

Your Food Service Exhaust Hood . . . Not "The Hood" Bro Yes, we are talking about the exhaust system that deals with smoke and grease, not the greasy dude from the inner city that smokes two packs a day. Your exhaust hood is the central component to the design and layout of your restaurant ventilation system. Responsible for removing steam, smoke, soot and grease vapors, it is a key factor in safety, cleanliness and comfort. No one wants to sit in a restaurant that smells of aging grease and looks like it is waiting to spontaneously combust. Your specific ventilation needs are determined by st...

Preventive maintenance can avoid many problems. It is a widely understood truth that poorly maintained equipment uses more power, suffers more failures and operate for longer periods of time to produce the same effect as well maintained equipment. Poorly maintained equipment translates into: Higher repair costs. Higher utility costs. Lost sales. Reduced customer satisfaction. Lost inventory. Lower profitability. When you are running a bar / restaurant the last thing you need to deal with is equipment failures. The best way to avoid trouble is to be proactive and implement a preventive maintena...