One Maintenance Contract for Your HVAC, Refrigeration, and Kitchen Equipment

Why Commercial Operators Choose Scheduled Maintenance Over Reactive Repairs

Emergency repair calls cost more than scheduled maintenance visits — every time. When a walk-in cooler fails on a Friday night or an HVAC system goes down in the middle of a Texas summer, you're paying emergency labor rates, expedited parts, and absorbing whatever downtime hits your operation. A maintenance contract trades that unpredictability for a fixed schedule and documented inspections that catch problems before they become failures.

Our commercial maintenance plans are individually quoted per property. Equipment type, age, service frequency, and site conditions all factor into the scope. There are no packaged tiers — your contract reflects your facility, not a generic template.

Built for Three Types of Commercial Clients

Restaurant Operators and Commercial Kitchen Managers

Uptime and food safety are non-negotiable. A refrigeration failure or an HVAC breakdown during service hours creates immediate losses — in inventory, in covers, and in health code exposure. Our maintenance contracts for restaurant clients cover commercial refrigeration units, walk-in coolers, ice machines, and HVAC systems on a schedule matched to your volume. High-volume kitchens benefit from quarterly refrigeration service; at minimum, refrigeration units are serviced twice per year. HVAC systems receive quarterly inspections.

Nursing Home and Assisted Living Facility Managers

Regulatory compliance requires more than working equipment — it requires documentation. Each AJR maintenance visit is completed with a written service report you can retain for inspection records, facility audits, or internal reporting. Our nursing home HVAC maintenance contracts are structured around the inspection schedules and equipment reliability standards that regulated facilities require.

Commercial Property Owners and Property Managers

Budget predictability matters when you're managing multiple units or tenants. A commercial preventive maintenance plan converts unpredictable repair costs into a scheduled, documented expense. We work with property managers overseeing office buildings, multi-tenant commercial properties, and mixed-use facilities across Fort Worth, Weatherford, and the surrounding DFW area.

What a Commercial Maintenance Contract Covers

AJR's commercial maintenance plans are among the few in this market that combine HVAC, refrigeration, and kitchen equipment coverage under one contract. Most contractors specialize in one or the other — we service all three.

Depending on your facility and equipment, a contract can include:

• Quarterly commercial HVAC inspections: filters, coils, electrical connections, refrigerant levels, airflow, and controls
• Refrigeration unit service twice per year at minimum — quarterly for high-volume commercial kitchens
• Walk-in cooler inspection and preventive service
• Ice machine maintenance and sanitization checks
• Commercial kitchen equipment inspection for gas appliances, cooking equipment, and related systems
• Written service report after every visit
• Priority scheduling for contract clients when a repair call is needed

A Paper Trail for Every Visit

Every maintenance visit is documented. You receive a written service report that records what was inspected, what was found, and what was corrected or flagged. For facility managers who answer to ownership groups, licensing boards, or health inspectors, that documentation is not a courtesy — it's a requirement. We build it into every visit.

How Often Should Commercial Equipment Be Serviced?

The right service frequency depends on equipment type and operational volume. Here is how we approach scheduling for the most common commercial systems:

Commercial HVAC Systems

Quarterly inspections for most commercial properties. High-demand facilities — those running HVAC continuously or in extreme conditions — may warrant additional visits between scheduled service.

Commercial Refrigeration Units and Walk-In Coolers

A minimum of twice per year for most commercial properties. High-volume kitchens and food service operations with continuous refrigeration demand are scheduled quarterly to keep pace with wear and prevent mid-service failures.

Ice Machines

At least twice per year, aligned with refrigeration service. More frequent visits are recommended for high-output machines in restaurant environments where ice demand is constant.

Commercial Kitchen Equipment

Inspected on a schedule matched to usage and manufacturer recommendations. Gas appliances, cooking equipment, and ancillary kitchen systems are included in the scope where applicable.