Energy Management and Efficiency in Hospitality
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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.
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Energy Management and Efficiency in Hospitality
- 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
- 9. HEATING AND DOMESTIC HOT WATER ENERGY MANAGEMENT
- 10. HEATING MAINTAIN BOILERS 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
- 13. HOT WATER SET APPROPRIATE HOT WATER TEMPERATURES 60º ENERGY MANAGEMENT
- 14. VENTILATION AND AIR CONDITIONING 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
- 19. COOLING BUILDING ENERGY MANAGEMENT SYSTEMS (BMS OR BEMS) ENERGY MANAGEMENT
- 21. LIGHTING ‘SWITCH OFF’ POLICY: RAISE STAFF AWARENESS ENERGY MANAGEMENT
- 22. LIGHTING INSTALL LOW ENERGY LIGHTING COMPACT FLOURESCENT LAMPS (CFL) LED LIGHTING ENERGY MANAGEMENT
- 23. 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
- 25. LIGHTING ROOM POWER CARD KEY “Will Americans Accept Greener Hotel Rooms?” ENERGY MANAGEMENT
- 26. LIGHTING POWER QUALITY: ELECTRICAL LOAD AND POWER SUPPLY (VOLTAGE) NEEDED 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
- 35. KITCHEN PURCHASE EQUIPMENT WITH RUNNING COST IN MIND 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
- 37. LEISURE AND FITNESS FACILITIES 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