energy management and efficiency in hospitality
DESCRIPTION
Most of the energy consumed in hotels is derived from fossil fuel sources. Hotel sector’s contribution to global warning and climate change, is estimated to include annual releases between 160 and 200 kg of CO2 per m2 of room floor area. Hotels in Europe: energy use falls in the range 200-400 kWh/m2/year. Average in the range 305-330 kWh/m2/year. This presentation explains how to reduce energy in hotels and hospitality businesses.TRANSCRIPT
ENERGY MANAGEMENT
ENERGY MANAGEMENT
Most of the energy consumed in hotels is derived from fossil fuel sources
Hotel sector’s contribution to global warning and climate change, is estimated to include annual releases between 160 and 200 kg of CO2 per m2 of room floor area
Hotels in Europe: energy use falls in the range 200-400 kWh/m2/year. Average in the range 305-330 kWh/m2/year
ENERGY MANAGEMENT
ENERGY AMOUNTS TO 5% TO 10% OF HOTELS REVENUES BEING ONE OF THE LARGEST NON-STAFF COST ITEMS ON A HOTEL PROFIT AND LOSS ACCOUNT
ENERGY MANAGEMENT
SAVING INITIATIVES CAN BE CAN BE CLUSTERED INTO THREE CHRONOLOGIAL ORDERSSHORT-TERM
SAVINGS 1 year payback or
instantaneous
• WITHOUT VAST CAPITAL INVESTMENT: Switching off the lights and heating when not in use or switching off floor that are not occupied
• STAFF COMMITTED TO PERFORM IN A SUSTAINABLE WAY
MID-TERM SAVING1 to 5 years
payback
• REQUIRE A MORE SOPHISTICATED APPROACH (TECHNOLOGY): replacing light fittings, insulating roof, fitting all radiators with individual thermostats, on-going staff training plan in energy management
LONG-TERM SAVINGS5 to more
years payback
• HIGHER INVESTMENTS IN TECHNOLOGY:
Installation of a computer-controlled and efficient A/C, double glazing , installation of a energy efficient kitchen
ENERGY MANAGEMENT
BARRIERS AFFECTING ENERGY EFFICIENCY INVESTMENTS IN HOTELS
MAJOR BARRIER
LACK OF INFORMATION
Lack of awareness of the running costs of the building, lack of awareness of best practices for energy efficiency, difficulty in some markets to install energy efficiency measures or expertise; split responsibilities (owners and building occupants); wrong perception that high energy use is necessary to ensure the comfort of guests….
ENERGY MANAGEMENT
MAIN MOTIVATORS FOR HOTELS TO TAKE MEASURES
REDUCE OPERATING
COSTS
DEMAND FROM CUSTOMERS
IMPROVING HOTEL’S IMAGE
REDUCING ITS ENVIRONMENTAL
IMPACTS
ENERGY MANAGEMENT
PERFORMANCE POTENTIAL OF ENERGY EFFICIENCY MEASURES
ENERGY MANAGEMENT
ENERGY MANAGEMENT
HEATING AND DOMESTIC HOT WATER
ENERGY MANAGEMENT
HEATING MAINTAIN BOILERS
ENERGY MANAGEMENT
HEATING
CONTROLLING SYSTEMS
ENSURE CONTROLS MACTH BUILDING OCCUPANCY
Use programme time switches to help automate this process
THERMOSTATS
Location of thermostats and upgrade controls
ZONINGTo create ‘zones’ in the building with different temperatures
ENERGY MANAGEMENT
HEATING
Room Type Temperature (ºC)
Bars, lounges 20-22
Guest bathrooms 26-28
Guest bedrooms 19-21 (night *)
Restaurants and dinning rooms
22-24
Corridors 19-22 (night *)
Kitchens 16-18
Laundries 16-19
APPROPRIATE INTERNAL TEMPERATURES
ENERGY MANAGEMENT
HOT WATER
SET APPROPRIATE HOT WATER TEMPERATURES
60º
ENERGY MANAGEMENT
VENTILATION AND AIR CONDITIONING
ENERGY MANAGEMENT
VENTILATION
For all hospitality businesses, the provision of fresh air at comfortable temperature is critical to guests comfort and satisfaction
Supplying regular volumes of fresh, uncontaminated air is a legal requirement under some building and safety regulations
In specific areas such as kitchen, adequate ventilation is essential (odours and smokes)
ENERGY MANAGEMENT
VENTILATION
NATURAL VENTILATION
ENERGY MANAGEMENT
COOLING
DIRTY OR FAULTY FANS DIRTY OR FAULTY AIR DUCTS
MAINTAIN SYSTEMS COMPONENTS
ENERGY MANAGEMENT
COOLING
DO NOT LET HEATING AND COOLING OPERATE AT THE SAME TIME
MYTH
Turning air conditioning thermostats as low as they can go cools the building more quickly; temperature drops at the same rate but then overshoots, using more energy than necessary creating discomfort to guests
ENERGY MANAGEMENT
COOLING
BUILDING ENERGY MANAGEMENT SYSTEMS (BMS OR BEMS)
ENERGY MANAGEMENT
LIGHTING
ENERGY MANAGEMENT
LIGHTING
‘SWITCH OFF’ POLICY: RAISE STAFF AWARENESS
ENERGY MANAGEMENT
LIGHTING
INSTALL LOW ENERGY LIGHTING
COMPACT FLOURESCENT LAMPS (CFL) LED LIGHTING
ENERGY MANAGEMENT
LIGHTING
OCCUPANCY SENSORS
Storerooms, offices and back of the house areas
Toilets
Cellars
Function rooms and banqueting suites
Areas where lighting is zoned
ENERGY MANAGEMENT
LIGHTING
DAYLIGHT SENSORS
ENERGY MANAGEMENT
LIGHTING
ROOM POWER CARD KEY
“Will Americans Accept Greener Hotel Rooms?”
ENERGY MANAGEMENT
LIGHTING
POWER QUALITY: ELECTRICAL LOAD AND POWER SUPPLY (VOLTAGE) NEEDED
ENERGY MANAGEMENT
LIGHTING
The broker’s role is to represent the customer in its negotiations with the electric power suppliers
Saves money by monitoring bills, consulting services, contracting lower rates with electric suppliers because of centralized purchasing of electricity and volume
POWER BROKERS
ENERGY MANAGEMENT
BUILDING FABRIC
ENERGY MANAGEMENT
HEAT LOSS FROM TYPICAL BUILDING
BUILDING
ENERGY MANAGEMENT
BETTER TEMPERATURE CONTROLIt can lower ventilation costs and prevent overheating
IMPROVE COMFORT FOR CUSTOMERSGuest’s experience can be enhanced by providing a more confortable environment through reducing draughts, solar glare, overheating and noise.
LOWER CAPITAL EXPENDITUREA more efficient, well-insulated building needs smaller heating and cooling systems
BUILDING
ENERGY MANAGEMENT
BUILDINGESTABLISH A HOUSEKEEPING AND MAINTENANCE SCHEDULE
KEEP IN HEAT: Ensure windows and external doors are closed; reduce drafts
INSULATE ROOF; WATER PIPES..
IMPROVE GLAZING: DOUBLE GLAZING
BUILDING INSULATION
ENERGY MANAGEMENT
KITCHEN
ENERGY MANAGEMENT
KITCHEN
SWITCHING OFF FOR SAVINGSCLEAN AND MAINTAIN COOKING EQUIPMENT
GRILLS FRYERS
HOBS EXTRACTION FANS
Most modern catering equipment reaches optimum temperature quickly
Educate staff to switch on only when required
ENERGY MANAGEMENT
KITCHEN
USE KITCHEN EQUIPMENT PROPERLY
FRYING PAN GRIDDLE
SAUCEPAN CHILLER & FREEZERDISHWASHER
VS
Full loads; drying times and cycles
ENERGY MANAGEMENT
KITCHEN
PURCHASE EQUIPMENT WITH RUNNING COST IN MIND
ENERGY MANAGEMENT
KITCHEN
REFRIGERATION
Product Temperature Suitable for
Bellow -15º/-18º Ice cream and frozen foods
Bellow -12º/-18º Frozen foods
Between -1º & +4º Poultry and meat
Between -1º & +5º Meat and dairy products
Between -1º & +7º Processed meat and dairy products
Between -1º & +10º Produced and canned bottled drinks
SIMPLE
EQUIPMENT
MAINTENANCE SCHEDULE
CHECK DOORS
SEALS, KEEP CONDENSER
S AND EVAPORATO
R COILS CLEAN,
CORRECT AMOUNT
OF REFRIGERA
NT
PRODUC
E CORRECT TEMPERATURE
ENERGY MANAGEMENT
LEISURE AND FITNESS FACILITIES
ENERGY MANAGEMENT
POOL TYPE TEMPERATURE
Conventional 28º
Leisure 29º
Hydrotherapy 32-40º
Spa 40º
SWIMMINGPOOL
INSTALL A POOL COVER SOLAR HEATED POOL
ENERGY MANAGEMENT
FITNESS
SWITCHING OFF
ENERGY MANAGEMENT