13. • Thermostatic faucets
• Thermostatic valve at head of supply
Devices capable of maintaining temperature constant
supply through the mix with cold water
Faucet makes it at the point of consumption, and
allows fine and individualized regulation (for its
constructive precision it is closely linked to the use
with special descaling equipment)
The thermostatic valve makes it at the start of the set
of points of delivery and sets the same temperature in
all of them
Proposals for savings in the supply
and exploitation in the evacuation
14. • Recovery of residual heat in the evacuation
• The water consumed in the different activities is dumped
into the network of evacuation at a temperature that is
around 30° C.
• Properly managed it can be used to preheat the cold water
network that will be heated by the boiler
• Different installation settings can improve performance and save
consumption (by equipment designed for this purpose or redesigning
the installation) Utilization of wastewater for other uses
Proposals for savings in the supply
and exploitation in the evacuation
…40% ENERGY
15. • Utilization of wastewater for other uses
• Poured water to the network can be easily exploited in other
applications not requiring such restrictive water quality how
of human consumption
• Through a simple physical and chemical treatment water can be
reused as flushing water in the toilets and urinals from the Center
(there is no contact with the user and only fulfills the Mission of
evacuate residues)
FILTRATION + DECANTING + CHLORINATION + BACTERICIDE
…20%
Proposals for savings in the supply
and exploitation in the evacuation
16. • Marketing aimed at the responsible consumption of water
• Water resources are not unlimited
• Drinking water is very valuable and expensive to produce
• The moral conscience of the responsible use of water covers all areas,
public and private, the user is always responsible for
• Certain habits can mean big savings
• Historical consumption can make rating a trend in savings
• The social and non-profit marketing is aware of the need for responsible
use
supply and exploitation in the
evacuation
17. Economic balance,
investments
INTERVENTION ESTIMATED VALUE
DECALCIFICATION 2500€
METERS 500€
THERMOSTATIC FAUCETS (UNIT) 150€
THERMOSTATIC VALVE 70€
RECOVERY OF RESIDUAL HEAT 500€
UTILIZATION OF WASTEWATER FOR OTHER USES 2500€
MARKETING 300€
ADAPTATION OF FACILITIES 2000€
SKILLED LABOR
18. Conclusions
• The Education Center has very complete facilities; some of
the performances would not be very aggressive technically
and economically
• The teaching staff and the student body is unbeatable
• Protocols for improvement in the activities would mean big
savings
21. CONSUMPTION OF WATER IN CONVENTIONAL
WASHING OF SCALP AND HAIR. SHORT HAIR
HOT WATER METER: 0´64584 m³
COLD WATER METER: 0´78754 m³
HOT WATER METER: : 0´64770 m³ COLD
WATER METER: 0´79004 m³
TOTAL WATER CONSUMPTION: 4´36 L
22. CONSUMPTION OF WATER BY APPLYING COST-
SAVING MEASURES IN WASHING SCALP AND HAIR.
SHORT HAIR
HOT WATER METER: 0´64463 m³
COLD WATER METER: 0´786145 m³
HOT WATER METER: 0´64584 m³
COLD WATER METER: 0´78754 m³
TOTAL WATER CONS
23. PROTOCOL
-Brush hair.
-Apply shampoo into a dispenser and add hot water.
-Move it without stirring
-Apply the foam on hair and scalp.
-Make a first application of shampoo and massage into hair and scalp.
-Remove the excess of foam.
-Make a second application of shampoo and massage.
-Rinse
-Apply conditioner.
-Rinse
27. CONSUMPTION OF WATER IN
CONVENTIONAL DYE WASHING
HOT WATER METER: 1´84 L
COLD WATER METER: 6´22 L TOTAL WATER CONSUMPTION: 8´07 L
28. CONSUMPTION OF WATER IN
CONVENTIONAL DYE WASHING BY APPLYING
COST-SAVING MEASURES.
HOT WATER METER: 0´66833 m³
COLD WATER METER: 0´61609 m³
TOTAL WATER CONSUMPTION: 4´09 L
29. PROTOCOL
-Spray the hair with water.
-Emulsify dyed hair and remove stains.
-Style the hair and drag the dye
-Rinse the hair pouring water from top to bottom
-Apply shampoo into a dispenser and add hot water.
-Make a first application of shampoo and massage hair and scalp.
-Remove the excess of foam.
-Make a second application of shampoo and massage.
-Rinse
-Apply conditioner.
-Rinse
33. CONSUMPTION OF WATER IN
CONVENTIONAL WASHING OF HIGHLIGHTS
COLD WATER METER: 1´49 L
HOT WATER METER: 11´92 L
TOTAL WATER CONSUMPTION : 13´41
34. CONSUMPTION OF WATER IN HIGHLIGHTS
WASHING BY APPLYING COST-SAVING
MEASURES
TOTAL WATER CONSUMPTION : 4´11 L
35. PROTOCOL
-Removal of bleaching or colouring with water sprayer
-Begin by opening the packages in the area of the neck and work
up
-Apply shampoo into a dispenser and add hot water.
-Make a first application of shampoo and massage hair and scalp.
-Remove the excess of foam.
-Make a second application of shampoo and massage.
-Rinse
-Apply conditioner.
-Rinser.
38. CONSUMPTION OF WATER IN HAIR SHAPE
CHANGES CONVENTIONAL PERMANENT
COLD WATER METER: 2´54 L
HOT WATER METER: 1´16 L TOTAL WATER CONSUMPTION : 3,7 L
39. CONSUMPTION OF WATER IN PERM NEUTRALISATION
BY APPLYING COST-SAVING MEASURES
TOTAL WATER CONSUMPTION: 1´91 L
40. PROTOCOL
-Washing of hair and scalp (shampooing the hair using the saving
technique).
-Apply shampoo into a dispenser and add hot water.
-Make a first application shampoo and massage into scalp and
hair.
-Rinse
-Perform the rolling up technique. Exposure time.
-Rinse pouring water from the top.
-Neutralized.
-Rinsing
43. CONSUMPTION OF WATER IN PERMANENT HAIR
SHAPE CHANGES CONVENTIONAL. HAIR
STRAIGHTENER
COLD WATER METER: 1´95 L
HOT WATER METER: 4 L TOTAL W
44. CONSUMPTION OF WATER IN THE NEUTRALISATION OF
HAIR STRAIGHTENER BY APPLYING COST-SAVING
MEASURES: SHORT HAIR
TOTAL WATER CONSUMPTION: 1´06 L
45. PROTOCOL
-Washing of hair and scalp (shampooing the hair using the
technique of saving).
-Apply shampoo into a dispenser and add hot water.
-Make a first application of shampoo and massage scalp and hair.
-Clarify.
-Carry out the technique of straightening. Exposure time.
-Remove the excess of reducing cosmetic by combing the hair.
-Rinse pouring water from the top and emulsify.
-Neutralized. Remove the excess of neutralizing cosmetic
combing.
-Rinse
46. TECHNIQUE DESIGNED FOR THE
NEUTRALISATION OF HAIR SHAPE CHANGES:
STRAIGHTENING OF SHORT HAIR PERM
48. RESULTS OBTAINED IN THE
MEASUREMENT OF CONSUMPTION
-START MEASUREMENT: 01122014
-END MEASUREMENT: 25052014
-WASH UNITS ANALYZED: 2
-TOTAL: 100 DAYS
-TOTAL HOT WATER CONSUMPTION IN 2 UNITS: 1908´26 L
-TOTAL COLD WATER CONSUMPTION IN 2 UNITS: 1935´4 L
-TOTAL HOT WATER CONSUMPTION IN 8 UNITS11449´56 L
-TOTAL COLD WATER CONSUMPTION IN 8 UNITS: 11612´4 L
TOTAL WATER CONSUMPTION: 23061´96 L
49. WITH THE DESIGNED WATER SAVING
MEASURES
"CONSUMPTION OF WATER WILL BE
REDUCED TO HALF"