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.
2. 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
3. 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
4. SAVING INITIATIVES CAN BE CAN BE CLUSTERED
INTO THREE CHRONOLOGIAL ORDERS
SHORT-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
SAVING
1 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
SAVINGS
5 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
5. 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
6. MAIN MOTIVATORS FOR HOTELS TO TAKE MEASURES
REDUCE
OPERATING
COSTS
DEMAND FROM
CUSTOMERS
IMPROVING
HOTEL’S IMAGE
REDUCING ITS
ENVIRONMENTAL
IMPACTS
ENERGY MANAGEMENT
11. HEATING
CONTROLLING SYSTEMS
ENSURE CONTROLS MACTH BUILDING OCCUPANCY
Use programme time switches to help automate this
process
THERMOSTATS
Location of thermostats and upgrade controls
ZONING
To create ‘zones’ in the building with different
temperatures
ENERGY MANAGEMENT
12. 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
15. 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
17. COOLING
DIRTY OR FAULTY FANS DIRTY OR FAULTY AIR DUCTS
MAINTAIN SYSTEMS COMPONENTS
ENERGY MANAGEMENT
18. 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
27. 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
29. HEAT LOSS FROM TYPICAL BUILDING
BUILDING
ENERGY MANAGEMENT
30. BETTER TEMPERATURE CONTROL
It can lower ventilation costs and prevent
overheating
IMPROVE COMFORT FOR CUSTOMERS
Guest’s experience can be enhanced by providing
a more confortable environment through reducing
draughts, solar glare, overheating and noise.
LOWER CAPITAL EXPENDITURE
A more efficient, well-insulated building needs
smaller heating and cooling systems
BUILDING
ENERGY MANAGEMENT
31. BUILDING ESTABLISH 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
33. KITCHEN
SWITCHING OFF FOR SAVINGS
CLEAN 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
34. KITCHEN
USE KITCHEN EQUIPMENT PROPERLY
FRYING PAN GRIDDLE
SAUCEPAN CHILLER & FREEZERDISHWASHER
VS
Full loads; drying times and cycles
ENERGY MANAGEMENT
36. 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
CONDENSERS AND
EVAPORATOR
COILS
CLEAN, CORRECT
AMOUNT OF
REFRIGERANT
PRODUCE
CORRECT
TEMPERATURE
ENERGY MANAGEMENT
38. POOL TYPE TEMPERATURE
Conventional 28º
Leisure 29º
Hydrotherapy 32-40º
Spa 40º
SWIMMINGPOOL
INSTALL A POOL COVER SOLAR HEATED POOL
ENERGY MANAGEMENT