Ppt on power saving

Energy Efficiency in
Hospitality
Industry

“ Managing energy better will add directly
to your hotel’s operating profits”
This Presentation is intended for hotel personnel's responsible
for managing premises.
It contains data which will allows you to see how your
premises compare with industry norms in terms of
 energy consumption
 energy costs.
In addition, it contains advice on:
 controlling energy better
 using energy more efficiently
 reducing avoidable waste while adding to customer comfort

WHY SAVE ENERGY?
Energy efficiency is important for several
reasons.
 Attractive and well-controlled conditions for
guests increase comfort and encourage their return.
 Reducing fuel bills increases competitiveness
and profitability.
 Using less fuel reduces pollution.

Who benefits from energy efficiency?
Hotel owners and management benefit because
efficiently run buildings cost less to operate
Guests benefit because an efficiently controlled
hotel satisfies their needs and leads to repeat
business.


Staff benefit through improved morale and better
motivation which in turn increase productivity.
The environment benefits because using energy
efficiently reduces adverse effects on the environment
and preserves nonrenewable resources for future
generations.

Where Energy Is Used ?
 Understanding where energy is used :
o Knowing what you are paying for energy and how it is used are
both important parts of good energy management.
o Collect your energy use and cost data.
o Measure the air- conditioned/heated floor area of your hotel.
o Compare your consumptions with the bench marks, taking
account of any exceptional features you may have.
o Check that the consumption pattern relates sensibly to weather
conditions, occupancy level and facilities used

o Take meter readings regularly to identify sources of waste,
such as excessive nighttime or weekend consumptions.
o

Read meters at the same time each day, week or month, to
establish the pattern of use and to locate discrepancies.

o Wherever possible install sub-meters so that costs can be
allocated to each main area or activity.
o Make the catering facility a cost centre -following the
procedure recommended in

 HOW to use energy more efficiently ?
o Make a member of staff responsible for energy management.
o They should try to ensure that the minimum amount of energy,
consistent with the required levels of service, is used, and waste is
reduced to a minimum.
o

Use the ideas together with house tours at various times of day and
night to establish a checklist of items for attention.

o There are technological developments that can help you to use energy
efficiently.

o Try to ensure that initially you use the equipment and services
you already have as efficiently as possible; for example, make
sure that equipment is maintained properly.

o With little or no capital investment it is possible to adopt good
housekeeping measures that can be put into operation
straight away and offer immediate benefits.

o

Try to identify measures that have other
associated benefits - such as improving your
guests perception of comfort and service.
o Involve staff by explaining your plans and invite
them to propose their own suggestions for energy
saving.
o Ensure they are given feedback about energy use,
and consider incentives for successful ideas

Energy efficiency in major utilities :
 LIGHTING :



Lighting accounts for 15 to 25 % of hotels electricity consumption.
Energy Efficient Lighting ‘PHILOSOPHY’
--- The ‘ Right type’ of light
--- At the ‘ Right place’
-- At the ‘ Right time’

ENCON In Lighting Systems :
 The following are some of improvement options :
o Maximize sunlight use through use of transparent roof sheets,
north light roof, etc.

o
o

Examine scope for replacements of lamps by more energy
efficient lamps, with due consideration to luminiare, color
rendering index, lux level as well as expected life comparison .

Replace conventional magnetic ballasts by more energy
efficient ballasts, with due consideration to life and power
factor apart from watt loss.
o Select interior colours for light reflection.
o Modify layout for optimum lighting.

HVAC AND REFRIGERATION SYSTEM
 Refrigeration deals with the
transfer of heat from a low
temperature level at the heat
source to a high temperature
level at the heat sink by
using
a
low
boiling
refrigerant.
 The heat transfer loops in
refrigeration system are
shown :

Energy consumption in HVAC may
be as high as 50% of total in luxury
hotels in tropical or sub-tropical
countries.

ENCON Opportunities in HVAC Systems
 SHORT TERM MEASURES :

 Operate Chillers, pumps, cooling towers as per load demand
 Schedule HVAC equipment & systems as per time of
day,week or holiday operation.
 Install timers or manual shut off in unoccupied areas.
 Re- set the thermostat according to season
 Use VSD for secondary pumps , install three- way valves in AHU
 Review the capacity of central equipment relative to actual
load — oversized equipment operates less efficiently.

ENCON Opportunities in HVAC Systems cont…


Automatic Controls in HVAC System

 Use free cooling – normal air before using conditioned air
 Use maxm. Return air, if heat content is more than outside air
is more economical than outside air..
 Expand fixed temperature & relative humidity set-point to
comfort range by controlling coil control valves.
 Reduce temperatures at conditioned places to preset levels.
 Modulate chilled water supply with outside temperature.
 Periodically shut- off AHU fans to reduce energy consumption
control peak demand.

 Operate AHU fans only when space is physically occupied.
Set fixed time schedules & occupancy sensors.
 Before the physical occupation of air – conditioned spaces ,
let the AHU operate on 100 % return air.
 Optimise start- stop schedule of AHU s with adaptive controls.
 Convert constant air volume AHU fan operation to variable air
volume by VSD etc.

Medium and Long Term Measures :
 Improve Chiller Efficiency :
 Check cooling capacity at 25 %, 50 %, 70% and 100% loads –


compare with design figures.

 Reduce load on chillers – use of lowest possible condenser &
highest possible evaporator pressure by micro- processor control
 For each o C higher chilled water or lower condenser water
temperature -- 1 % energy savings.
 Improve Cooling Tower efficiency by :
 Use FRP fan blades.
 Use 2 – speed or VSD in fans .
 Do not by- pass condenser water

Proper water treatment of cooling water- avoiding biological
fouling.
 Improve fan air flow by blade angle adjustments.

HEATING SYSTEMS : Steam Generation
& Utilisation
 Energy Savings in Boilers:
 A. Reduce Excess Air :
-- Potential Savings 5%
 B. Decrease Flue gas Temp.
-- 1 % excess fuel consumption for



every 22oC rise in temp.
C. Reduce Boiler Pressure :
-- 1% efficiency increase for every
5 Bar pressure reduction.



D. Increase Fuel Temp.:
-- Potential Savings 5%

& Utilisation Contd….
E. Optimise Fuel Atomisation Pressure :
Potential savings 1 %
F. Reduce Boiler Blowdown :
 Potential savings 1%
 Excessive blowdown due to poor water treatment.
 Excessive blowdown due to poor operating practice.
F. Increase Feedwater Temperature :
Potential Savings 3%
 Every 6o C rise in feed water temp. 1% fuel economy.
 Increase condensate recovery from process.

& Utilisation Contd….
G. Increase Combustion Air Temperature:
 Potential savings 1 %.

 Every 22oC rise in air temperature 1% fuel economy.
H. Reduce Scale & Deposits on Waterside :
 Potential savings 2-5 %
 Inorganic scale and deposits reduce heat transfer.
 Notice by increase in flue gas temperature.
 Treat water according to requirement
I. Recover heat from Blowdown :
 Potential savings 1 %

 Preheat water by recovering heat from blowdown
 Flash the blowdown & take low pressure steam to feed tank.

BUILDING AUTOMATION SYSTEM :
• Reliable and cost effective building automation systems have
emerged over last ten years.
• Basically for control of HVAC system,Useful for other purpose also .
• Automatic control of – T, RH and Pr.
• Automatic equipment operation.
• Graphic display of system schematics & real time values
• Alarm enunciations on crossing pre-set limits.
• Outputs used for trend analysis.
• Recording utility consumption ,reporting and analysis.
• Electricity Peak Demand control & Energy Management functions.
• Remote monitoring of entire system.

Best Practices for Energy- efficiency in
Guest Rooms :
o Guest rooms consumes major portion of hotel energy about 33%.

o Assess Current energy consumption in Guest Rooms :
-- Install Sub-meters for electricity consumption including
corridors,
storage &house keeping, lights , TV, mini bar, fan-coils etc.
-- Measure the monthly consumption of hot & cold water and
calculate cost of hot water generation.
-- Determine the energy consumption per occupied Room and
water consumptions per guest.
-- Compare the result with the bench mark and assess possible
improvements.

Guest Rooms : Contd….
GUEST ROOM ENERGY BENCHMARK FIGURES :
( per occupied Guest Room per year )
Energy Efficiency
rating

Good

Fair

Poor

Electricity (Kwh )

< 1825

1825 - 2550

> 2550

Water (liters/guest)

< 260

260 - 330

> 330

< 1825

1825 - 2200

> 2200

Energy for Hot Water
(Kwh)

Laundry :
 Assess Current energy consumption in Laundry:
-- Install sub-meters for all utility
-- Calculate monthly energy consumption per kg linen
-- Compare with benchmarks & assess energy saving
Energy Efficiency
rating

Good

Fair

Electricity (Kwh)

029 –0.35

0.35 – .44

> 0.44

Steam ( Kwh )

1.5- 1.8

1.8 – 2.0

> 2.0
> 2.5

Total Energy
Kwh)

1.8-2.2

2.2-2.5

Water (liters)

23 - 26

28 -30

Poor

> 30

Laundry
 Efficient Laundry & Dry Cleaning Operations ;
o The pattern of energy consumption in laundry depends on
o
o
o
o

type of installed & quality of fabrics processed.
In this section – washing accounts for 35 % of energy & rest
65 % for drying and finishing.
Check & adjust laundry operation period as per load which
is related to occupancy levels.
Operate all equipments at optimum loads for energy efficiency.
Ensure smooth schedule of House- keeping for timely flow of
linens , thus, avoiding frequent operations.

Laundry contd…
o
o
o
o
o
o
o
o
o
o

Check for efficient steam use in section, like – leaks, trap functioning,
condensate return, steam line insulation etc.
Operate supply & exhaust in accordance with operation.
Maintain hot water temperature at 60 o C.
Check & adjust water flow rates in washers.
Check thermostat controls for proper functioning.
wash small quantities in small m/c and hand iron.
Keep tumbler door closed after unloading to retain heat.
Operate ironer at only speed that ensures linen dries in one pass.
Keep steam coils free from dirt
When feeding small pieces of work in ironer, maintain maxm lanes.

Kitchens.
 Assess Current Energy
Performance in KITCHENS :
o

Sub- meter all energy inputs
,gas, steam electricity to
kitchens
o Convert all energy to eqv. Kwh.
o Calculate monthly energy
conumption per cover.
Multiplying
factorto be used as per outlet
being served.
o Compare actual figures with
Benchmarks – assess
improvement

Benchmarks for KITCHENS

Good

Fair

Energy for
Cooking, dish
wash, cold
stores (Kwh)

<3

3.0 –
4.5

> 4.5

Energy –
Heating, light,
ventilation , hot
water( Kwh

<1

1 – 1.5

> 1.5

Water (liters)

<35

35 -45

> 45

Energy
Efficiency
rating

Poor

Kitchens Contd…
o Multiplying Factors Kitchens :
Food Service :
Factor
1. Chinese Restaurant
2. A-la- Carte Restaurant
3. Coffee Shop
4. Banquet
5. Staff Restaurant
6, Snack bar, tea lounge

2.0
1.6
0.8
0.7
0.3
0.2

Kitchens contd…
o Do not use several heating elements, if need is for one.
o Electric range burner should be smaller than the pot on it.
o Place kettles or close together on large heating elements to
reduce heat loss.
o Turn heat o lower level once boiling starts.
o Keep bottoms of plates & pots free from scales/deposit –
better heat transfer.
o Do not place hot foods straight in cold rooms.
o Frozen food to be de-frosted in refrigerators or cold rooms.
o Assign responsibility for turning off lights & equipments to a
member of each shift.

Kitchens contd…
 Load food storage in refrigerators optimally.
 Whenever possible , use fully loaded dish & glass washers.
 Install spring loaded self closing valves on faucets to reduce
water flows.
 Maintain hot water temperature at 60 o C.
 Load & unload ovens quickly to avoid unnecessary heat loss
 Whenever possible cover pots & pans with lids.
 Install timers for cooking operations to shut down eqmnts .
 Heating equipments should be clustered away from cooling eqmnt
 Keep fan blades clean on convection ovens.
 Use steam pressure cookers – to reduce time & conserve energy

Kitchens contd…
 Use only hot water , when necessary
 Shut off booster of dish & glass washers with solenoid valve
when equipment is off.
 Scheduling dishwashing operation.
 Turn off lights in cold storage rooms – reduce lighting energy
consumption ,besides reducing refrigeration loads.
 Make sure all doors are properly sealed and closed
 Do not store goods in front of evaporator coils or fans that
will restrict air circulation.
 Keep coils free from ice builds.
 Set de- frost cycles into night or daytime not during peak hrs’
 When receiving frozen or pre- cooled foods place quickly

Action Plan for Achieving
efficiency in Hotels

Energy-

 The basic steps are :
 Carry out an energy audit in the hotel, which will show major





energy consumer costs and indicates improvements
Compare your total and departmental consumption figures
and compare with hotel industry benchmarks for savings.
Seek the advice of experts for analysis, evaluation and
recommendations.
Using energy audit results, establish realistic goals for each
department and the hotel.
Communicate to all employees about Management’s commit
ment and explain clearly the objectives and goals.

Action Plan for Achieving Energy- efficiency in
Hotels contd …
o

Appoint a energy co – coordinator ( usually from the Engg. Deptt.)
define responsibility within each department and develop a
effective communication.

o Ensure that the entire staff participates. Capitalize on their know-

ledge, ,experience and familiarity with the building. They know
it better than anyone else. Encourage them to ideas/proposals.
o Establish a M & T system.
o Provide training to employees.
o Develop standard operating procedures.

“ LET’S CONSERVE ENERGY “
- WE HAVE MILES TO GO !!

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