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Energy conservation  ppt  23.9.11
 

Energy conservation ppt 23.9.11

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    Energy conservation  ppt  23.9.11 Energy conservation ppt 23.9.11 Presentation Transcript

    • ENERGY EFFICIENCY FOR HOTELS By Raghunath Patil CE ROC
    • Energy conservation activities be carried out by employees Save Electricity bill by using Electrical equipments within Low rate time zone. At present Rates are as shown in table ( 2011) Turning off lights and air-conditioning in the rooms not in use Energy conservation during room cleaning Switch OFF unwanted lights during day time Instructions and procedures to save energy RD PATIL CE ROC 18.00-22.00 ZONE D Rs 7.45 + 1.10 per unit + TAXES 09.00-12.00 ZONE C Rs 7.45 + 0.85 per unit + TAXES 06.00-09.00 12.00-18.00 ZONE B Rs 7.45 per unit + TAXES 22.00-06.00 ZONE A Rs 7.45 - 0.85 per unit + TAXES
    • How to figure Kilowatt Hours ( UNITS ) For Single Phase : Watts = Volts x Amps. X cos Φ KW = Volts x Amps x1000 For Three Phase : Watts = 1.73 x Volts x Amps. X cost Φ KW = 1.73 Volts x Amps /1000 x X cos Φ Simple thumb rule: 1) 100 wh = 100 Paisa / hr for commercial rate 2) 1 KWH = 1 unit = 1000 wh = 1000 paisa/ Hr = Rs 10 per Hr RD PATIL CE ROC
    • Refrigrator – 165 Ltr = 800 Watts Well Pump ½ HP= 400 Watts Well Pump 1HP= 800 Watts Microwave Oven 1200 Watts Coffee Maker= 900 Watts Dishwasher= 1400 Watts Toaster= 900 Watts Computer= 250 Watts Electric Range-1Burner= 1400 Watts Electric Range Oven= 7500 Watts RD PATIL CE ROC
    • TV - 13" Color= 70 Watts TV - 32" Color= 170 Watts Stereo System= 140 Watts Clothes Iron= 1100 Watts Electric Clothes Dryer= 6000 Watts Washing Machine= 1000 Watts Hair Dryer= 1600 Watts Air Conditioning 1 Ton= 2000 Watts Air Conditioning 2 Ton= 3000 Watts Air Conditioning 3 Ton= 4500 Watts Window A/C= 2000 Watts Ceiling Fan= 100 Watts Vacuum Cleaner= 780 Watts RD PATIL CE ROC
    • FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost FOOD PREPARATION - KITCHEN
      • Preheating time for ovens, grills, boilers, fryers & other cooking equipments. 10 to 20 minutes should be sufficient.
      • When preheating ovens, set thermostat at the desired temperature.
      • U se smaller or more energy efficient oven when possible.
      • Use additional fry units, boilers, oven etc. only for peak business hours.
      • Load & unload ovens quickly. If an oven door is kept open for a second, it losses about 1% of its heat.
      • Oven should not be opened during operation
      RD PATIL CE ROC
      • Cover pots while cooking.
      • Turn off cooking & heating units that are not needed
      • Frozen food should be thawed in refrigerators. It will thaw easily & reduce power demand on the refrigerator.
      • When using gas range for full heat condition, the tip of the flame should just touch the bottom of the pan or kettle. Yellow flame is the indication of inefficient, incomplete combustion and wastage of gas. Clean burners, pilot light regularly. If flames are still yellow, have gas-air mixture adjusted.
      RD PATIL CE ROC
    • RD PATIL CE ROC
      • A blue flame with a distinct inner cone is best. Adjust flame until it is entirely blue.
      • Thoroughly clean pot & pans to ensure there is no carbon build up at the bottom.
      • Fryers need to be cleaned & oil filtered at least
      • once a day.
      • Cooking rang burners should always be smaller than the kettle or pot place on it.
      • Turn off Rotary Toaster when not in use. Use pop up toasters on lean timings.
      • Shut off steam Heater on dishwasher when dishwasher in not in use
      • In pot washing area fill sink for washing utensils instead of running water.
      • Do not use dishwasher till full load of soiled dishes is available.
      • Turn off lights in the walk – in refrigerators and freezers when not required. Lights not only waste energy but add load to the box.
      • Close tightly all walk-in doors after operating them.
      • Avoid frequent opening of door
      RD PATIL CE ROC
      • Allow hot foods to air cool before placing in refrigerators
      • Do not store items in front of the refrigerant coils or fans in a manner that restricts air circulation.
      • Fully stored refrigerators and walk-ins use energy more efficiently than partially stored ones.
      • Turn off supply and exhaust fans in kitchens stores etc. when areas are not in use.
      • Report and leakage of gas immediately.
      RD PATIL CE ROC
    • RD PATIL CE ROC
      • Keep records of all break down of equipments to find out accident prone/uneconomical equipment.
      • Turn on equipment only as needed. Make sure they are turn off at night.
      • Keep equipment and door seals clean and free of debris to prevent energy waste
      • Try to avoid use of electrical appliances at high rate time zone (18.00- 22.00) . It will help you to reduce electricity bill
      • Avoid to turn on gas burners until you are ready to cook.
      K eeping the flame of the larger burner burning unnecessarily in a gas stove, results Even a few paise saved everyday
      • Use flat bottom pots and pans for maximum heat transfer.
      • Do not leave water taps running.
      • Keep an eye on the preventive maintenance schedule of all quipments to ensure timely compliance.
      • Close & preferably lock ice cuber bins after removing ice for use.
      RD PATIL CE ROC
    • BANQUETS / BOARD ROOM
      • While air conditioning is on, try to avoid using candles on the table. They add a tremendous heat load.
      • When setting up for a function, make certain that AC and lighting are off until ½ hour before function starts. Turn off systems as soon as the function is over. In fact, air conditioning can be turned off even ½ hours before function finishes.
      • If you have a choice, try to avoid function that requires the addition of many spotlight or other heat producing equipment.
      RD PATIL CE ROC
    • RD PATIL CE ROC
      • Assign an individual responsible for turning lights on and off.
      • Keep the light off whenever any function area is vacant or unoccupied.
      • ensure that all doors and windows are properly closed.
      • During winter season try to use outside air for cooling.
      RD PATIL CE ROC
      • Do not rent a 300 person hall room to 50 people .
      • Lighting control in banquet halls
      RD PATIL CE ROC
      • Reschedule cleaning of restaurent during day light hours.
      • Avoid using electrical light while setting the table whenever possible
      • Turn off air-conditioning ½ hour prior to closing the restaurant.
      • Keep wall and ceiling properly cleaned for better light reflection.
      • Turn off lights when not needed.
      RESTAURANTS RD PATIL CE ROC
    • FRONT OFFICE AND LOBBY MANAGERS
      • When occupancy is unfortunately not high, front office should block complete floors This would certainly help reduce air conditioning load and result in saving of energy
      • Front office should make sure that the rooms which are not to be rented out during lean period are not air conditioned or ventilated unnecessarily. If any one of these is to be rented. out, air conditioning or ventilation can be started ½ hour before the guest moves in.
      • Switch OFF all lighting during late night and day light hours. Turn off all lights , computer in offices when these are closed.
      • Lobby, managers should ensure that Lobby Main Entrance doors are not unduly kept opened. A door opening will result in ingress of heat from outside and adversely effect air conditioning.
      RD PATIL CE ROC
      • During day light hours reduce electric lighting load in Lobby etc. to minimum to make full use of natural light.
      • Front office can play an important role in energy conservation. When occupancy is unfortunately not high, front office should rent room by virtue of their location. Top floor rooms must be warmer. Rooms close to heat source should be avoided if possible. This would certainly help reduce air conditioning load and result in saving of energy.
      • As soon as guest checks out, Front office should inform Housekeeping so that all lights of the vacant room is switched off at the earliest.
      RD PATIL CE ROC
      • Report broken windowpanes to stop ingress of air.
      • Inspect public toilets periodically and report leading W.C. and faucets top stop water unnecessary illumination.
      RD PATIL CE ROC
    • HOUSE KEEPING DEAPRTMENT The major space in a hotel is devoted to guest rooms and corridors. Although the energy conserved in one room or corridor does not seem significant, but when multiplied by 115 or so rooms, it does become significant. Some of the opportunities for Housekeeping Department where they can significantly contribute to energy saving listed below:-
      • Turn off guest room lights when rooms are not physically occupied.
      • Use minimum lighting when making up and cleaning rooms. Use natural light whenever possible.
      • Turn off corridor lights, or reduce it to 50% when natural light is available.
      • Turn off lights in linen rooms, storage room and maids closets when not in use.
      RD PATIL CE ROC
      • Check your areas for light level. Reduce number of lights if possible. Use lower wattage bulbs wherever possible.
      • Have lamp shades cleaned at once. Bulb gives more light with clean lampshades.
      • Keep walls and ceiling walls cleaned for better light reflection.
      • Report water leaks immediately
      • Keep windows closed and curtain on. The ingress of hot air in summer and cold air during winter contribute to very large waste or energy. For example 6’ wide window opened just one inch would allow hot air necessitating 1.76 kwh to cool. This in terms of monetary value, will cost approx. Rs. 17.60
      RD PATIL CE ROC
      • Keep room hot water temperature at lowest acceptable limit.
      • Leave only such lights on which are actually needed by the guest while leaving the room.
      RD PATIL CE ROC
    • LAUNDARY
      • Operate washing machines at full load, partial loads may require same amount water as full loads.
      • Do not leave water taps running.
      • All steam line values should be checked for leaks. That is, you should be able to shut off steam to any machine not in use keeping steam supply main open.
      • If possible use final rinse water for 1st wash.
      • Periodically clean exhaust duct and blower of lint and dust.
      RD PATIL CE ROC
      • Keep steam pressure at lowest possible level.
      • Shut off steam valve whenever machine is not being utilised
      • Keep radiator coils and fins free from dirt all the times.
      • Ensure that Drying tumblers and washing machines are kept clean and free from scale at all times.
      • Switch off laundry exhaust fans when laundry is closed.
      • Reschedule machine operation to reduce peak demand charges.
      • Inform boiler room when steam is not required so that boilers can be shut down to save fuel.
      RD PATIL CE ROC
    • ENGINEERING DEPARTMENT An analysis of Hotels show that approximately 60% of energy consumed in the equipment and machinery rooms, boiler rooms, air conditioning rooms, water treatment and pump areas and sewage plants Engineering Department is responsible for running and maintenance these equipments. They are also concerned with entire building maintenance Engineering Department operates these equipments at peak efficiency. Engineering Department can help conserve energy in the following Ways:
      • By acting as an advisor to various departments to help them achieve their respective Energy Management goals.
      • By ensuring efficient and economic operation of all equipments.
      • They must maintain history card of each machine so that in-efficient and uneconomical machines can be identified and eliminated to save the wasteful uses of energy. This will also help in deciding the preventive maintenance schedule of each machine.
      RD PATIL CE ROC
      • BOILERS
      • Check Boilers Room for negative air pressure which can reduce combustion efficiency.
      • 02. Avoid multiple boiler operation. One boiler operating at 80% is more efficient than two at 40%.
      • 03. Operate boilers at as low steam pressure as possible.
      • 04. Avoid excessive boiler blow down.
      • 05. Clean burner nozzle periodically.
      • 06. Pre-heat the fuel to correct temperature before injection.
      • 07. Maintain a good water treatment programme.
      RD PATIL CE ROC
    • 08. Repair and replace if necessary boiler and flue insulation that is damaged. 09. Repair and replace all worn or damaged steam and condensate piping insulation. 10. Insulate all condensate and steam pipe line flanges. 11. Check and repair all steam traps. 12. Eliminate all steam leaks. 13. Check fuel lines for leaks. 14. Check combustion control in order to maintain maximum efficiency. 15. Check all safety valves for any leaks. RD PATIL CE ROC
      • WATER
      • Check and back wash water filtration plant for higher efficiency and reduction in water system scaling.
      • 02. Check water analysis periodically.
      • 03. Repair at once all leaks, dripping faucets and shower heads.
      • 04. Check toilet flush valves for any water leaks.
      • 05. Lower hot water temperature to 60 Degree C.
      RD PATIL CE ROC
    • 06. Check and adjust swimming pool make up water (not to exceed 10%). 07. Shut down pool filtration plant when pool is not in use. 08. Reduce lawn and shrubbery watering to absolute minimum. 09. Check water regulating valves on water coolers, refrigerant units and ice machines. 10. Consider sprint loaded, self closing water valves in Kitchens. RD PATIL CE ROC
      • BUILDING AND GROUNDS
      • Seal all exterior windows, doors cracks and openings to reduce outdoor air leaks.
      • 02. Reduce gap under the doors of air conditioned spaces to minimum.
      • 03. Check grounds for leaking pipes underground.
      • 04. Check and repair all door closers.
      • 05. Make certain all electric connections are tight.
      • 06. Keep all ‘contacts’ clean.
      RD PATIL CE ROC
    • 07. Check Lighting levels in all Engineering spaces to see if they can be reduced. 08. Replace all incandescent Lamps to energy efficient lamps CFL and LED 09. Keep all light shades clean. Use shades that allow more light to pass or reflect. 10. Do not switch on lights unless necessary. 11. Arrange schedules for turning or reducing lights in guest corridors, lobby area, function spaces, restaurants, bars, shops, kitchens etc. 12. Make a house inspection of all departments to see that energy conservation is being observed. RD PATIL CE ROC
    • RD PATIL CE ROC Heating , Ventilation and Air Conditioning (HVAC)
      • Set Thermostat.
      • Enclose and lock thermostats in public areas.
      • Turn off cooling in unoccupied guest rooms.
      • Perform scheduled maintenance on HVAC equipment.
      • Clean condenser and evaporator coils.
      • Check and clean HVAC filters.
      • Consider using ceiling fans in offices and stores.
      • Keep windows and doors closed when not in use.
    • RD PATIL CE ROC
      • Connect bathroom fans to light switches to reduce excessive operation.
      • Install motion sensors in bathroom lamps so they turn off when not needed.
      • Use shading to reduce solar heat through windows.
      • Section off the hotel so you can close down areas that are
      • unoccupied during periods of low occupancy.
      • Consider installing an Energy Management System. ( bms)
      • Consider purchasing new equipment.
    • RD PATIL CE ROC THANK YOU