Energy conservation

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Energy conservation

  1. 1. ENERGYENERGY CONSERVATIONCONSERVATION DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  2. 2. SESSION OBJECTIVESSESSION OBJECTIVES  To define Energy ConservationTo define Energy Conservation  To list the various areas in theTo list the various areas in the hotel where energy can behotel where energy can be conservedconserved  To find out the different waysTo find out the different ways of energy conservation inof energy conservation in house keeping departmenthouse keeping department
  3. 3. What is EnergyWhat is Energy Conservation?Conservation?  Energy conservation is theEnergy conservation is the practice of decreasing the quantitypractice of decreasing the quantity of energy used.of energy used.  It may be achieved throughIt may be achieved through efficient energy use, in which caseefficient energy use, in which case energy use is decreased whileenergy use is decreased while achieving a similar outcome, or byachieving a similar outcome, or by reduced consumption of energyreduced consumption of energy services.services.
  4. 4. VARIOUS AREAS IN A HOTELVARIOUS AREAS IN A HOTEL WHERE ENERGY CAN BEWHERE ENERGY CAN BE CONSERVEDCONSERVED  Food Production DepartmentFood Production Department  Food & Beverage DepartmentFood & Beverage Department  Front Office DepartmentFront Office Department  House Keeping DepartmentHouse Keeping Department  Engineering DepartmentEngineering Department
  5. 5. ENERGY CAN BE CONSERVEDENERGY CAN BE CONSERVED IN THE FORM OFIN THE FORM OF  LightLight  WaterWater  RefrigerationRefrigeration  Air conditioningAir conditioning
  6. 6. DIFFERENTDIFFERENT WAYS TOWAYS TO CONSERVECONSERVE ENERGYENERGY ININ
  7. 7. GUEST ROOMSGUEST ROOMS  Turn off guest room lights whenTurn off guest room lights when rooms are not physically occupied.rooms are not physically occupied.  Use minimum lighting when makingUse minimum lighting when making up and cleaning rooms.up and cleaning rooms.  Use natural light whenever possible.Use natural light whenever possible.
  8. 8. GUEST ROOMSGUEST ROOMS  Turn off corridor lights, or reduce itTurn off corridor lights, or reduce it to 50% when natural light isto 50% when natural light is available.available.  Turn off lights in linen rooms,Turn off lights in linen rooms, storage room and maids closetsstorage room and maids closets when not in use.when not in use.  Check your areas for light level.Check your areas for light level. Reduce number of lights if possible.
  9. 9. GUEST ROOMSGUEST ROOMS  Have lamp shades cleaned at once.Have lamp shades cleaned at once. Bulb gives more light with cleanBulb gives more light with clean lampshades.lampshades.  Keep walls and ceiling walls cleanedKeep walls and ceiling walls cleaned for better light reflection.for better light reflection.  Switch off music & TV Sets whenSwitch off music & TV Sets when rooms are not physically occupied.rooms are not physically occupied.
  10. 10. GUEST ROOMSGUEST ROOMS  Turn off HVAC system when roomsTurn off HVAC system when rooms are not physically occupied.are not physically occupied.  Report water leaks immediately .Report water leaks immediately .  Keep room hot water temperature atKeep room hot water temperature at lowest acceptable limit.lowest acceptable limit.
  11. 11. GUEST ROOMSGUEST ROOMS  Keep windows closed and curtain on.Keep windows closed and curtain on.  The ingress of hot air in summer andThe ingress of hot air in summer and cold air during winter contribute tocold air during winter contribute to very large waste or energy.very large waste or energy.  For example 6’ wide window openedFor example 6’ wide window opened just one inch would allow hot airjust one inch would allow hot air necessitating 1.76 kwh to cool. Thisnecessitating 1.76 kwh to cool. This in terms of monetary value, will costin terms of monetary value, will cost
  12. 12. GUEST ROOMSGUEST ROOMS  Minimize use of lights during nightMinimize use of lights during night cleaning by switching on only thosecleaning by switching on only those lights which are actually required tolights which are actually required to clean a particular area.clean a particular area.  Bellhops may be advised to leaveBellhops may be advised to leave only such lights on which are actuallyonly such lights on which are actually needed by the guest while leavingneeded by the guest while leaving the room.the room.
  13. 13. GUEST BATHROOMSGUEST BATHROOMS  Make sure your flushes workMake sure your flushes work efficiently to keep from having toefficiently to keep from having to use the flush twice due to faultyuse the flush twice due to faulty parts.parts.  This helps conserve water energyThis helps conserve water energy in the bathroom with every flush.in the bathroom with every flush.
  14. 14.  Test the works in your toilet toTest the works in your toilet to make sure that your 1.6 gpf toiletmake sure that your 1.6 gpf toilet actually only uses 1.6 gpf (gallonsactually only uses 1.6 gpf (gallons per flush).per flush).  Use of shower cubicles require lessUse of shower cubicles require less water instead of bathtubs.water instead of bathtubs. GUEST BATHROOMSGUEST BATHROOMS
  15. 15. GUEST BATHROOMSGUEST BATHROOMS  Use of low flow showerheads.Use of low flow showerheads.  They may not produce as much waterThey may not produce as much water pressure, but they conserve waterpressure, but they conserve water energy by the gallons per minutes.energy by the gallons per minutes.  Tightening up on all the drips and dropsTightening up on all the drips and drops in hotel bathroomsin hotel bathrooms
  16. 16. GUEST BATHROOMSGUEST BATHROOMS  Conserve energy in bathroom byConserve energy in bathroom by using recycled toilet paper,using recycled toilet paper, petrochemical-free personal carepetrochemical-free personal care products, organic towels,products, organic towels, environmentally friendlyenvironmentally friendly cleaning products and CFL vanitycleaning products and CFL vanity
  17. 17. PUBLIC AREASPUBLIC AREAS  Use of compact fluorescent lightUse of compact fluorescent light bulbs (CFL).bulbs (CFL).  Use of energy saver card slots.Use of energy saver card slots.  Use of lighting sensors.Use of lighting sensors.
  18. 18. PUBLIC AREASPUBLIC AREAS  Replace exit signs with LightReplace exit signs with Light Emitting Diode (LED) exit signs.Emitting Diode (LED) exit signs.  Change of exterior lighting timerChange of exterior lighting timer switches to turn on and off byswitches to turn on and off by zones.zones. 
  19. 19. PUBLIC AREASPUBLIC AREAS  Use of grey water system that coversUse of grey water system that covers rainwater or other non potable water forrainwater or other non potable water for on site irrigation.on site irrigation.  Usage of ultra low flush toilets and lowUsage of ultra low flush toilets and low flushing WC.flushing WC.  Automatic flushes activated by infra redAutomatic flushes activated by infra red sensors ideal for usage in public area.sensors ideal for usage in public area.
  20. 20. PUBLIC AREASPUBLIC AREAS  Use of aerated taps and water flowUse of aerated taps and water flow restrictors.restrictors.  Use of timer controlled sprinklerUse of timer controlled sprinkler systems and self closing nozzlessystems and self closing nozzles for gardeningfor gardening
  21. 21. LAUNDARYLAUNDARY  Have lights turned off when not inHave lights turned off when not in use.use.  Periodically clean lamps and lightsPeriodically clean lamps and lights fixtures.fixtures.  Clean and wash walls, floors andClean and wash walls, floors and
  22. 22. LAUNDARYLAUNDARY  Operate washing machines at fullOperate washing machines at full load, partial loads may require sameload, partial loads may require same amount water as full loads.amount water as full loads.  Check and record your waterCheck and record your water consumption. Compare waterconsumption. Compare water consumption daily to find wastages,consumption daily to find wastages, if any.if any.
  23. 23. LAUNDARYLAUNDARY  Consider using cold waterConsider using cold water detergents. It will greatly reducedetergents. It will greatly reduce energy consumption.energy consumption.  Reduce hot water temperature toReduce hot water temperature to 120120 oo F.F.  Repair or replace all hot water pipingRepair or replace all hot water piping insulation.insulation.
  24. 24. LAUNDARYLAUNDARY  All steam line values should beAll steam line values should be checked for leaks. That is, you shouldchecked for leaks. That is, you should be able to shut off steam to anybe able to shut off steam to any machine not in use keeping steammachine not in use keeping steam supply main open.supply main open.  If possible use final rinse water forIf possible use final rinse water for 1st wash.1st wash.  Reduce time between loads toReduce time between loads to prevent tumblers from cooling down.prevent tumblers from cooling down.
  25. 25. LAUNDARYLAUNDARY  Air line should be checked for leaks.Air line should be checked for leaks.  Periodically clean exhaust duct andPeriodically clean exhaust duct and blower of lint and dust.blower of lint and dust.  Keep steam pressure at lowestKeep steam pressure at lowest possible level.possible level.
  26. 26. LAUNDARYLAUNDARY  Shut off steam valve wheneverShut off steam valve whenever machine is not being utilized.machine is not being utilized.  Keep radiator coils free from dirt allKeep radiator coils free from dirt all the times.the times.  Ensure all steam traps in perfectEnsure all steam traps in perfect working order.working order.
  27. 27. LAUNDARYLAUNDARY  Keep an eye on the preventiveKeep an eye on the preventive maintenance schedule of all laundrymaintenance schedule of all laundry equipments by Engineering Department toequipments by Engineering Department to ensure timely compliance.ensure timely compliance.  Ensure that Drying tumblers and washingEnsure that Drying tumblers and washing machines are kept clean and free frommachines are kept clean and free from scale at all times.scale at all times.
  28. 28. LAUNDARYLAUNDARY  Ensure that extractors are workingEnsure that extractors are working properly. Incomplete extractionproperly. Incomplete extraction increased load on dryer andincreased load on dryer and consumes more energy for drying.consumes more energy for drying.  Reschedule machine operation toReschedule machine operation to reduce peak demand charges.reduce peak demand charges.  Inform boiler room when steam isInform boiler room when steam is not required so that boilers can benot required so that boilers can be shut down to save fuel.shut down to save fuel.
  29. 29. Saving energy in air conditioningSaving energy in air conditioning and refrigeration….and refrigeration….  Usage ofUsage of thermostatsthermostats in air conditioning toin air conditioning to coordinate with the daily temperaturecoordinate with the daily temperature  Use ofUse of fuzzy logic in mini barsfuzzy logic in mini bars whichwhich automatically tunes the temperature of airautomatically tunes the temperature of air  Use ofUse of refrigerant additiverefrigerant additive to all of airto all of air conditioning systems- increases heat transfer,conditioning systems- increases heat transfer, reduce compressor run time, saves energy, andreduce compressor run time, saves energy, and increase compressor life.increase compressor life.  Installation of window filmInstallation of window film to lower heatingto lower heating and cooling loads and reduce glare inand cooling loads and reduce glare in guestrooms.guestrooms.  Use of proper insulation andUse of proper insulation and reflective roofreflective roof coveringscoverings ).).
  30. 30. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com

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