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Hotel Energy Saving Methods:
Energy saving methods have been categorised into demand reduction plans and supply reduction plans. Demand reduction plans can involve small to medium sized capital investments. Supply reduction will involve current technology to be altered, or removed and replaced, and new renewable technology to be implemented, at a high capital investment.
Water:
| No cost |
Low to Medium Cost |
Flush:
- Toilet cistern 'Hippo' bags
- “One flush policy” in cleaning |
Flush:
- Replace older WCs with six-litre maximum flush or dual flush versions
- Flow restrictors shower head |
Reduce water supply pressure |
- Low level baths |
Selection water efficient appliances such as washing machines, and dishwashers |
Taps:
- Sensor taps,
- Repair of dripping taps or replacement with low water use taps such us flow restrictors spray |
Reduce garden watering by plant choice, mulching, or direct irrigation |
Insulation of hot and hot pipes to reduce “run off “ before use |
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Pipe and valve insulation |
Gas/ Electricity (air conditioning):
| No cost |
Low to Medium Cost |
Temperature Control |
Insulation |
Heating and Ventilation Controls |
Double / Triple Glazing |
Boilers, controls and hot water:
| No cost |
Low to Medium Cost |
Ensure systems come on only when, where and to the extent they are needed. |
- Fit draught stripping around windows and doors. Fit heavy curtains to guest and public rooms. |
Establish a daily routine for checking control settings especially, where they may have been over- ridden in response to unexpected circumstances. |
Check boiler efficiency periodically and make improvements as required
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Use your existing equipment effectively. Check that timers, programmers, optimum start controls and weather compensation controls are set up and operating correctly. |
Provide temperature and time controls for domestic hot water |
Isolate parts of systems which are not in use, for example, seasonally. Remove redundant pipe work during refurbishment. |
Install showers and flow restrictors where possible. Reduce standing losses from hot water storage by lagging pipes and tanks. |
Ensure plant is regularly and correctly maintained, |
Consider direct fired water heaters for hot water in place of boiler serving calorifier. |
Review hot water thermostat accuracy and temperature settings periodically. Reducing temperatures will save energy - but take precautions to avoid the risk of Legionnaire's Desease. |
Establish a system for setting targets for energy consumption, monitoring actual consumption and assessing performance
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Set the hot water cylinder thermostat to 60oC |
Modernise heating and ventilation plant controls. |
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Provide power factor correction and consider load shedding to reduce maximum demand charges. This will not save fuel but will reduce electricity charges. |
Lighting, catering and other services:
| No cost |
Low to Medium Cost |
Switch off lights and other equipment wherever possible Label light switches |
Where fittings allow, replace 38 mm fluorescent light tubes by 26mm type, and install electronic starters and ballasts. |
Make maximum use of daylight. Place lights where they will be most effective. Clean light fittings and use translucent shades, improve the reflection of light from walls and ceilings by using pale colours |
Consider replacement of tungsten lamps (including light fitting where necessary) by compact fluorescent types, Energy efficient light bulbs |
Set illumination levels to the type of activity, Reduce lighting levels where possible and remove surplus lamps (but do not compromise safety) |
- Consider installation of timers, dimmers, photocells and sensors so lighting operates only when, where and to the extent needed. Lighting controls in common areas: motion sensors, day light sensors and time switches |
Provide training for catering staff about energy costs and correct use of equipment. Set energy targets for meals, monitor consumption and give feedback to staff. |
Consider installation of bedroom key fobs so lights and other electrical items operate only when bedrooms are occupied. |
Ensure regular maintenance of cooking utensils, all appliances, burners, timers, controls and taps. Badly maintained equipment wastes energy. |
When replacing catering equipment, review current developments in appliance design in select the most energy efficient. |
Ensure optimum use of hot water, ventilation and lighting in the kitchen for various times of day and night, do not hobs or ovens for space heating. Run dishwashers only on full loads. |
If you have a swimming pool, provide and use a cover to reduce heat losses at night
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Switch appliances off instead of leaving then on standby |
Ensure enough linen is available so that laundry equipment is run at full load. |
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Use high efficiency lights for all external by timers and/ or photocells |
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