Public areas and toilets
Concourses and toilets are judged by smell and stuffiness rather than by airflow readings. Extraction in the toilet cores and a controlled fresh-air supply to the public areas keep the centre comfortable through peak trading, when occupancy is far above the quiet-hour average.
Food court and tenant kitchens
Food tenants generate grease, heat and odour, and their ducting usually runs through shared ceiling voids or risers to a roof discharge. Each tenant’s extract has to be separated, cleanable and discharged where it will not affect neighbouring tenants or the centre’s intakes.
We work with centre management and the tenant’s shopfitter so the duct route, discharge point and access panels are agreed before the shop is fitted.
Working around trading hours
Retail work happens when the centre is closed or quiet. Deliveries, hoarding, hot work and noise are scheduled within centre rules, and the area is handed back clean and safe before trading starts.
Maintenance and compliance records
Centres run on scheduled maintenance. We provide written visit reports covering fan condition, belts, filters, duct condition and airflow so centre management has a record for each plant item.
Included in our scope
- Public area and toilet ventilation works
- Tenant kitchen extract connections
- Duct routing through shared voids and risers
- Roof discharge and weatherproofing
- After-hours installation and cleaning
- Written maintenance visit reports

