exploring ici water conservation in your service area
TRANSCRIPT
Exploring ICI In Your Service Area:Industrial, Commercial and Institutional Customers
Prioritizing and Developing ICI
Program Components
Brent M. White
FS/AWWA Water Use Efficiency Division
December 3, 2008
Renaissance Orlando Resort at Sea WorldOrlando, FL
5/17/2011 2
ICI Program Background
ICI Programs becoming more popular
locally and nationally. Natural interest in lowering expenses.
ICI sector consumed 20% of the water in
570 reporting utilities but comprised
only 8% of the customer base.*
* According to the AWWA 1999 Financial and Revenue Survey
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Five major components to an ICI
evaluation program:1. Select facilities to receive
an evaluation.
2. Inviting facilities to participate.
3. Conducting the On-Site evaluation.
4. Preparing/Presenting evaluation report.
5. Follow-up.
ICI Program Components
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Selecting Facilities to Evaluate
Sort non-residential billing data by water use and business type. SIC, NAICS, DOR codes
Refine the accounts by water use per measurement parameter.
Compare the water-use rate to the benchmark value for the type of facility.
Mean use per business type. Reorder the list of facilities by potential
water savings.
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Sample Baseline
Sample Facility Water Use Baseline
0.00
0.20
0.40
0.60
0.80
1.00
1.20
1.40
1.60
1.80
1 4 7 10
13
16
19
22
25
28
31
34
37
40
43
46
49
52
55
58
61
64
67
Facility
Gal/P
ara
mete
r/D
ay
GAL / PARAMETER / DAY
M AL = .22567
gal/parameter/day
Least Eff icient Users 1 - 15
22% of class
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Inviting Facilities to Participate
Formally invite a select number
of facilities to participate.
As important to the success
of the project as the evaluation.
Can optimize participation by
offering rebates and incentives.
Make lists available to WASCO’s.
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Conducting the Evaluation
Rate water use amount from
each water using application. Special process and equipment
Consistency is important.
Measures include operation,
maintenance, retrofitting and
replacement.
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Evaluation Report Contents
Presented to the facility in person.
Report consists of: Building characteristics
Address Number of Employees
Facility contact Percent Male/Female
Title Full Time/Part Time
Landscaped area Meter size and count
Building size Billing Class
Operating Hours/Days
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Evaluation Report Contents
Annual Water Consumption Breakdown
Detail the water and sewer billing data for
the facility by:
Average monthly usage and cost
Peak monthly usage and cost
Average daily usage and cost
Total annual usage and cost
Monthly use by meter type
Displays seasonal influences of water use
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Sample Water Use Breakdown
Sample Seasonal Water Use Trends
0
100
200
300
400
500
600
700
800
900
Apr-04 May-04 Jun-04 Jul-04 Aug-04 Sep-04 Oct-04 Nov-04 Dec-04 Jan-05 Feb-05 Mar-05
Month
Use (
ccf)
Irrigation DomesticTower Blowdown Linear (Tower Blowdown)Linear (Irrigation) Linear (Domestic)
Fall Spring
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Evaluation Report Contents
List of water using equipment
and associated flow rates Heating/Cooling equipment
Sanitary equipment
Kitchen equipment
Office equipment
Miscellaneous equipment
Irrigation equipment
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Evaluation Report Contents
Water Budget uses: Facility statistics
Equipment water use ratings
(Existing and proposed)
Frequency of use
Days per year of use
Estimated/Adjusted use Per year
Estimated savings Per year
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Water Budget ExampleEstimated Adjusted Estimated
Days Per Use/Yr Use/Yr Savings/Yr
Year (ccf) (ccf) (ccf)
Heating/Cooling
Cooling Towers 350 Tons 53.76 gal/ton/day 43.01 gal/ton/day 1 uses/day 365 days 9,181.60 7,345.63 1,835.98
9,181.60 7,345.63 1,835.98
Sanitation
Toilets 1,400 Customers 1.6 gpf 1.6 gpf 0.25 flush/person/day 312 days 233.58 233.58 0.00
Toilets 20 Staff 1.6 gpf 1.6 gpf 4 flush/person/day 312 days 53.39 53.39 0.00
Urinals 700 Male customers 1.5 gpf 1 gpf 0.25 flush/person/day 312 days 109.49 72.99 36.50
Urinals 10 Staff 1.5 gpf 1 gpf 2 flush/person/day 312 days 12.51 8.34 4.17
Faucets 1,400 Customers 2.2 gpf 1.5 gpf 0.25 min/day 312 days 321.18 218.98 102.19
Faucets 20 Staff 2.2 gpm 1.5 gpm 1 min/day 312 days 18.35 12.51 5.84
Showerheads 21 Staff 2.5 gpm 2.5 gpm 2 min/day 313 days 43.94 43.94 0.00
748.51 599.81 148.70
Kitchen
Hand sinks 3 Number 6 gpm 2.5 gpm 3 min/day 312 days 22.52 9.39 13.14
Prep sinks 6 Number 6 gpm 4 gpm 5 min/day 312 days 75.08 50.05 25.03
Brewed tea sales 1 Number 360 gal/month 360 gal/month 12 months 1 year 5.78 5.78 0.00
Lemonade sales 1 Number 900 gal/month 900 gal/month 12 months 1 year 14.44 14.44 0.00
Coffee sales 1 Number 300 gal/month 300 gal/month 12 months 1 year 4.81 4.81 0.00
Pre-rinse sprayer 2 Number 8 gpm 1.6 gpm 10 min/day 312 days 66.74 13.35 53.39
Ice-machine 1 Number 0.28 gal / lb ice 0.28 gal / lb ice 600 lbs. Ice 312 days 70.07 70.07 0.00
Steam table 1 Number 2 gpd 2 gpd 312 days 1 year 0.83 0.83 0.00
Bun warmer 1 Number 0.25 gpd 0.25 gpd 312 days 1 year 0.10 0.10 0.00
Steam cabinet 1 Number 3 gpd 3 gpd 312 days 1 year 1.25 1.25 0.00
Soda tower 2 Number 10 fl. oz./soda 10 fl. oz./soda 725 sodas 312 day 47.25 47.25 0.00
308.88 217.33 91.56
Misc.
Hose bibb 1 Number 6 gal/use 6 gal/use 3 uses/day 312 days 7.51 7.51 0
Spray sanitizers 1 Number 3 gpd 3 gpd 1 uses/day 312 days 1.25 1.25 0
Floor cleaning 1 Number 3 gal/use 3 gal/use 18 uses/week 312 days 22.52 22.52 0
31.28 31.28 0
Irrigation
300 sq. ft. 5 gal/sq. ft. 5 gal/sq. ft. 2 uses / week 52 weeks 208.56 208.56 0
10,478.84 8,402.60 2,076.24 Total Water Use:
Total Kitchen:
Total Misc:
Application
Total Sanitary:
Basis Existing Proposed Frequency
Water Usage
5/17/2011 14
Evaluation Report Contents
Efficiency recommendations/payback
periods related to annual savings Payback = $ to Implement ÷ Annual Savings
Local contractors and vendors
can supply costs
Annual savings is based on
water and sewer rates
Increased savings when tiered
rate structures are in place.
5/17/2011 15
Evaluation Report Contents
Recommended Water Efficiency
Measures Each recommendation contains: Current equipment rating
Suggested change
Number of changes, equipment
Cost – Estimated (individual and total)
Savings – Estimated (include sewer and
extensions)
List reclaimed water if applicable.
Annual Payback periods
5/17/2011 16
Sample Recommendation
Install low-volume pre-rinse sprayer
Your pre-rinse sprayer(s) near your dish station use: 6 gpm.
We recommend replacing them with a model that uses: 1.6 gpm.
Note: Most major restaurant supply companies now sell models
that use a maximum of 1.6 gpm with no performance issues.
Project Cost:Estimated cost: 75$ per nozzles.
Total project cost: 75$
Savings:Estimated savings: 10.98 ccf per year.
Cost to heat water: 0.50$ per ccf.
Water savings value: 57.32$ (including sewer)
Payback period:This recommendation may pay for itselfwith water and sewer savings in: 1.31 years.
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Evaluation Report Contents
Secondary Conservation Items Unallocated Water Water use that is not allocated
Special Comments Possible leaks/detection
Booster pump effects
Availability of reclaimed water
Additional water saving tips
Contact information
5/17/2011 18
Evaluation Report Contents
Summary of Measures Cumulative list of conservation
measures.
Total of all measuresRecommended Initial Savings Expense Payback
Measures Cost ccf/year Avoided Period (yrs)
Replace 3.5 gpf toilet 125$ 24.18 126.22$ 0.99
Install efficient pre-rinse sprayer 120 6.29 32.83 3.65
Install prep sink aerator - 2.62 13.68 0.00
Install handsink aerator - 1.05 5.48 0.00
Install spray nozzles on hose bibbs - 3.67 19.16 0.00
Total: 245$ 37.81 197.37$ 1.24
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Follow-Up
Three to Six Months following
delivery of the report.
Meet with customer.
Review recommendations.
Review implementations.
Begin savings analysis.
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Satisfaction and Effectiveness
One-year after the evaluation Follow up with customer once again
Determine the implementation rate.
Gauge the participant’s satisfaction
using a questionnaire. Measure long term implementation
Customer’s satisfaction with new equipment
Satisfaction with utility personnel
Perceived change in utility bill
Include information about other programs.
5/17/2011 21
The Benchmark Buster