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Ppt on power saving


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Ppt on power saving

  1. 1. Energy Efficiency in Hospitality Industry
  2. 2. “ 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
  3. 3. 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.
  4. 4. 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.
  5. 5. 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
  6. 6. 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
  7. 7.  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.
  8. 8. 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
  9. 9. 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’
  10. 10. 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.
  11. 11. 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.
  12. 12. 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.
  13. 13. 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.
  14. 14. ENCON Opportunities in HVAC Systems cont…  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.
  15. 15. ENCON Opportunities in HVAC Systems cont…  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.
  16. 16. 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%
  17. 17. HEATING SYSTEMS : Steam Generation & 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.
  18. 18. HEATING SYSTEMS : Steam Generation & 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.
  19. 19. HEATING SYSTEMS : Steam Generation & 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.
  20. 20. 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.
  21. 21. 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.
  22. 22. Best Practices for Energy- efficiency in 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)
  23. 23. Best Practices for Energy- efficiency in 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
  24. 24. Best Practices for Energy- efficiency in 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.
  25. 25. Best Practices for Energy- efficiency in 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.
  26. 26. Best Practices for Energy- efficiency in 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
  27. 27. Best Practices for Energy- efficiency in 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
  28. 28. Best Practices for Energy- efficiency in 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.
  29. 29. Best Practices for Energy- efficiency in 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
  30. 30. Best Practices for Energy- efficiency in 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
  31. 31. 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.
  32. 32. 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.