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Asko kippo

The 'Save Energy Helsinki Pilot' aims to achieve significant energy savings in public buildings through the use of smart ICT energy management and user behavioral transformation. The project includes implementing energy audits, real-time energy monitoring, and engaging users in educational activities to promote energy efficiency. It is supported by a funding of 4.46 million euros from the EU's Framework Programme 7 and involves collaboration among multiple stakeholders, including the Helsinki Metropolia University and local schools.

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SAVE ENERGY Helsinki Pilot Asko Kippo, Project Manager The Helsinki Metropolia University of Applied Sciences ISA Workshop, Coimbra Meeting, June 17th, 2010
Content of Presentation: Start End Description of Item Slides Save Energy Helsinki Pilot Objectives, Energy Audits (Katri Kuusinen), Time schedule Implementation, Pilot Design Work, Working Groups Living Lab Methodologies Main Achievements Next Steps Some Displays
SAVE ENERGY 1.3.2008 – 31.8.2011 4.46 M€ EU / FP7 / CIP / ICT / PSP - 2008 EU / FP7 European Union, Framework Programme 7 CIP, Competitiveness and Innovation Framework Programme ICT, Information and Communication Technology PSP, Policy Support Programme 1. Call for Proposals: closed 26.06.2008 2. Call for Proposals: closed 05.09.2008 Approval 16.10.2008 Asko Kippo 26.04.2010
Objectives: Annex 1 - A1.4 2 The project will demonstrate the substantial Energy Savings 20 % from energy consumption transformation behaviour 5 % from smart ICT energy management that can be achieved in public buildings through the use of services enabled by ICT in particular by supporting the user transformation behaviour. The social acceptability of energy efficiency will be enabled by the motivated education of the users, playing the SAVE ENERGY Serious Game in different creative and compelling settings. Furthermore, the eco-conscious educated user will be empowered with real time ubiquitous information and decision making guidance that will enable and motivate the interaction leading to energy efficiency.
Save Energy Main Objectives, Annex 1 – B1.1.3 1. Save Energy Pilots 2. Save Energy ICT Management System 3. Real Time Information on Energy Consumption 4. Save Energy Serious Game 5. User Behaviour Transformation 6. Policy Recommendations and Save Energy  Advisory Board 7. Proactive Dissemination
Asko Kippo Project Manager Helsinki Metropolia UAS City of Helsinki Centre of Premises; Director Pekka Hapuoja, Juha Haapasalo, Jukka Järvenranta, Helsinki School of Economics/CKIR Kari Niittymäki, Erkki Pihkoluoma, Director Seija Kulkki, Riina Utriainen, Ben Education Dept: Paula Tähtinen, Airi Cowley, Lasse Sariola, NN2 Rintamäki, Susanna Sarvanto Public Work Dept; Katri Kuusinen, Pälvi Green Net Finland ry Holopainen, Timo Posa, Toivo Sahlsten Managing Director Lauri Hietaniemi, Anu Palmia Food Services: Jaana Kujala Hassinen, Suvi Häkämies, Arto Haakana Ala-Malmi Comprehensive School Principal Rita Huhtala Nokia Oyj Teachers; Snellman, Makkonen, Pajunen, Director Veli-Pekka Niitamo Tiainen Janitor; Heikkinen Helsinki Metropolia University of Pupils; Aikio, Kujala, Pirttioja, Tanskanen, Applied Sciences Zec Teachers; Kai Virta, Tapio Kallasjoki, Riitta Pihkapuisto Comprehensive School Lehtinen, Jukka Pirinen, Antero Putki- (low level) ranta, Kaija Haapasalo, Matti Peltoniemi Principal Pirkko Kaskinen Eng.Students: Matti Olin, Ville Olkkonen, Teachers; Huurre, Grohn, Hast, Samuli Rasinmäki, Anssi Ulmanen, Jussi Mäntyniemi, Oikarinen, Vuorio Känsälä, + kitchen logistics group (15 Janitor Ortela students) Pupils: NN, NN
Development of Helsinki Pilot Applications City of Helsinki Engineering departments involved at Authorities & Helsinki Metropolia UAS Departments comprehensive schools, Electricity 180 units Bio- & Food Automation City Real Estate Lighting techology Department Production Kitchen Logistics Public Works Department Lighting operation & Business Group food Logistics Education Ala-Malmi services department Palmia Food Services PC- HVAC Pihkapuisto Classroom Group Group Companies, subsuppliers, consultants: Automation Beijers, HK-Instruments, Pöyry, Computer There, ISA, Produal, Philips, tech Building Tech Osram, Process Vision, Nomovok, Meshworks Wireless, Mobile tech Arealtec, YIT, Fazer Amica
Save Energy Applications: Electricity Electricity Energy Energy Real time ICT/Building automation system Lighting Lighting Efficiency: Efficiency: §Saving Energy §Saving Energy Energy Saving Serious Game §Change of Behavior §Change of Behavior §Learning §Learning Wireless §Best Practices Measurements HVAC HVAC §Best Practices §Dissemination §Dissemination Climate change Climate change CO22 CO User behaviour
Energy Audit Reports states the base line !
Energy Audit Report; October 2009 Distribution of Energy consumption Ala-Malmi Pihkapuisto Group of consumption: MWh/a % MWh/a % Heating group Heating 912 67 66 17 Ventilation 433 32 287 76 Heated water 22 2 27 7 Total 1367 101 380 100 Electricity group Internal lighting 52 17 62 22 External lighting 18 6 10 4 HVAC-equipment 130 42 127 45 Kitchen equipment 53 17 51 18 PC equipment 36 12 Plugged equipment 0 0 19 7 Elevators, lifting equipment 0 0 5 2 Electrically heated equipment 0 0 0 0 Other equipment 18 6 6 2 Total 307 100 280 100
Helsinki Pilot: Time Schedule,  updated 30.5.2010: Year 1 Year 2 Year 3 Months 1 - 12 Months 13 - 18 Months 19-30 2009 2010 2011 Tasks: 03 04 05 06 07 08 09 10 11 12 01 02 03 04 05 06 07 08 09 10 11 12 01 02 03 04 05 06 07 08 1. Living Lab User design and discussions 2. Project Design & Man. 3. Techn. Design & Install. Of Lighting applications 4. Energy & HVAC audits 5. Server & Database & data transmission 6. Wireless sensor network 7. Installation of sensors 8. Kitchen Evaluation 9. User Interfaces (Displays) 10. Pilot Testing, Follow up & User motivation, Best Practices
Helsinki Pilot: Collaboration and Co‐operation towards Implementation Users: Ideas, S Teachers, pupils Evaluation Proposals A V Technical E Action Experts Evaluation Plan E Historical Data: N Made Energy Project Implementation of E Audits Plan the Pilots and Game R G Supporting Y Companies Investment Plan
Behavioural changes ? Living Lab metodology ? Users to be involved in all phases ? 3. Peer Evaluation, 1. Validation, Problem Evaluation Checking, Design, Best Practicies, Defination, Publicity, Priority, Change of Thinking, User requirements Change of Understanding Change of Behavior 2. Teaching, Learning by Doing, Experimentation, Testing, Participation, Cooperation Collaboration
Who are the users at the pilots ? Pupils Others Teachers Users and Subsuppliers Janitors the key users ? Kitchen Management personnel Service men Can they really effect on saving energy at the pilot ?
Helsinki Workgroups and Teams Helsinki Project Group Other Partners Serious Game Nokia/Process Vision Aalto/HSE/CKIR Green Net Finland Technical Team Development Group User Teams City of Helsinki Metropolia UAS Ala-Malmi School Server, Communication, Janitor, Teachers, School Masters Database, User Interface Pupils, kitchen staff students & experts Pihkapuisto School Electricity, Lighting, Electricity / Lighting Janitor, Teachers, Automation, HVAC experts Pupils, kitchen staff Students & experts ICT & Automation Subsupplier: MWW expert Wireless sensor network Energy and HVAC Ala-Malmi BM&A System experts YIT Ltd, CiTech Pihkapuisto BM&A System Arealtec Ltd, Trend
User Groups at Schools USER GROUPS Responsible on energy consumption Ala-Malmi School Pihkapuisto School School Master, Janitor, School Master, Janitor, - the whole school, gym, - The whole school entrance hall Kitchen Staff, Kitchen Staff, - Kitchen operations - kitchen operations Pupils in classrooms, Pupils in classrooms, Teachers, Teachers, - Electricity of lighting, water - Electricity of lighting, water
Living Lab methodology / User involvement Ideas, problem R&D, design, Supervision, Experiment, tests defination development Follow up Real problems Evaluation New learning Continuous Discussions Argumentation Understanding improvements Small things Priority Increased eco- Updates Small steps Choice conscious Feedback Listen sensitively Improvements New experience Validation Problem solution New behaviour Reports User Benefit, profit Displays requirements Recommendations Best Practices Changing user’s attitude and behaviour and the new way of thinking, living, working within energy saving
Living Lab methodology / Behavioral change Motivation of the Display units, Permanent Checking user web pages change Rewards Measurements, Checkpoints, Continuous More real time Trends, Tests, improvements information Comparisions Everyone Saving results for Lectures,teaching Statistics, committed the users (partly) , understanding, Conclusions, Quiz, Reports small steps, Instructions, Peer evaluation, Recommendations Competition Alternatives, Savings, Best Practices Personal goals, Choices Results Publicity Right direction Results, earning New setpoints Accurate tuning Feedback, check, evaluation of the results
Change of Behavior and Operation Interest to change, being aware Present skills Eager to learn, desire to change & learn and knowledge Serie of lecture, distribution of Object lessons, alternatives, commitment information ICT system, Peer evaluation, Serious Game, understanding Learning by Doing Work Groups, new values, Teams, Quiz, attitudes, Demos operations Follow up, Continuous Improvement
User based Collaboration in Helsinki Pilot Application Role of Role of Role of Problem Technical Solution teachers pupils other persons Lights at Manual Follow up of Operation 20 units a’ 150 smart solution for lighting Entrance control of energy and W lamps are system (new lamp groups, Hall lighting consumption maintenance continuously sensor based system, new and lighting on lamp technology), users learn by displays Gym HVAC Designing Follow up of HVAC HVAC system New and modern sensor the use of energy control functions based control EC-motor Gym with consumption according to poorly, under- system for HVAC, users HVAC and HVAC the users in capable learn by displays gym system Classrooms Manual Follow up of Operation Unnecessary Reduced unnecessary PC classes control of energy and use of lighting usage by intelligent sensor (several) lighting and consumption maintenance and power, based systems, users learn power supply and lighting poor quality of by displays air Corridors Manual or Manual Operation Unnecessary Reduce the unnecessary sensor based control if and use of lighting use of lighting by sensors control of needed maintenance lighting Energy Operational Participation Energy Uneconomical Evaluation and design of the Saving at development in design and economical use of kitchen developments of the Kitchen and logistic evaluation development logistics and food service plan of the kitchen
Saving Energy by the user behavioral change The key objectives of the Helsinki pilot is to measure in real time all the relevant energy information on the consumed electricity, heat and water consumption by using the new high-tech wireless sensor network system, by transferring the data from the existing building management system and from the separate transferable measurement units. All the measurements have been collected to the virtual server generating the instructions to save energy and the simple and understandable displays to the users at the schools (kitchen personal, janitor, teachers, pupils, technical experts) in order to achieve the permanent behavioral change in saving the energy.
Activities for users: User Group/ Pupils 7 – Pupils 12 - 16 Janitor Teachers Activity 12 y Serie of lecture Yes Yes Workshop/seminar Yes Green Board of Yes pupils Quiz Yes Yes Yes Yes Questionnaires Yes Yes Yes Yes Theme day, week Yes Yes Yes Follow up of energy Yes Yes consumtion at home Work groups, teams Yes Yes Yes Learning by doing Yes Yes Yes Yes activities, Displays Final Quiz Yes Yes competition Conference, rewards Yes
Validation of Implementation, User behaviour Problem Evaluation Define Evaluation Acceptance Implementation Defination Priorization Solution Validation to use Measurements Use of ICT system Frequency to Daily, weekly ? measure Teaching, learning Interfaces to BM&AS Motivation, tasks, quiz, Server, Database interviews, commitment Data transmission Team works,Competition Checking, validation Personal targets, homes, User interface personalization, parents Displays Increased awareness Social media, blogs Development Users Experts Users, Experts Group
To change the behaviour, do we need more ? Team working Clubs Web 2.0 tools Quiz Learning/Teaching, Demos Learning by doing Measurements Simple tasks Instructions Advices More publicity Reports Displays Shock impact Trends Comparisions Statistics Public lectures Existing examples Theme weeks High level persons Pilot results Workshops To be involved Co-operation Seminars Conferences
Kitchen is a big consumer ! Professional public kitchen In Finland there were about 22.000 professional public kitchens in 2008 Of which more than 9.000 (42 %) were preparing 200 meals per day Of which more than 4.600 (21 %) were distribution & heating kitchens without own production Besides there were about 1.600 central kitchens preparing meal portions for distribution & heating kitchens and for homes At Ala-Malmi and Pihkapuisto, there is a very small personnel, only 2 – 3 persons, who can effect on the energy consumption at the kitchen by The working methods in each phase (maturing effectively) The correct timing, filling the owens and using all the machines properly The kitchens (having several really high power machines) are consuming about 20 % of the total electricity energy at schools
Evaluation of the kitchen energy consumption at Ala-Malmi and Pihkapuisto The goals (from the energy saving point of view): To analyse present food preparation methods and the use (timing, filling) of equipment and machines To analyse user logistic operations at the kitchen To evaluate potential energy savings To evaluate possible proposals of standard developments, improvements and efficiency in the food preparation and in dining (preservation, preparation of food, waiting, dining, returning dishes, washing and cleaning) To find out best practices to save energy at the kitchen
The evaluation has a critical eye on : The cost savings (water, electricity and heat energy consumption) notifying also the environmental and hygienic issues and the valid standards, instructions, laws and decrees. Appropriate operations at kitchen and activities and knowledge of the personnel to use the equipment correctly Efficient and appropriate level of equipment (new technology) available at the kitchen (inductive owen, combined owen, intelligent combi pot, maturing processes, high speed freesing, energy economic washing machine, etc. Ventilation of the kitchen room
Kitchen evaluation / Organisation Man.Group: Palmia, Fazer Amica: Education Dept, Real Estate Dept, Public Works Dept., Metropolia Kitchen Operators: Expert Group: Ala-Malmi: Master of kitchen Technical & Kitchen designers Pihkapuisto: Master of kitchen Customer Group: Teachers, pupils Student Project mng Ari Mäenpää G1, Food technology G2, Production Logistics Teacher: Ulriikka Savela-Huovinen Teacher: Antero Putkiranta Student team leader: Antero Juvani Student team leader:Matti Saloranta G3, Business Logistics G4; Automation Teacher: Kaija Haapasalo Teachers: T.Tuominen, K.Virta Student team leader:Henrik Ollikainen Student team leader:Seppo Luong
Time schedule of evaluation of the kitchens: Evaluation of the kitchens at 20092010 Ala-Malmi and Pihkapuisto November December January February Tasks for 15 students; week: 44 45 46 47 48 49 50 51 52 53 1 2 3 4 5 6 7 8 1. Project plan, time schedule 2. Web questionnaire 3. Experiment design 4. Group1, Food techn., 4h/week 5. Group 2, Prod.Logist. 4h/week 6. Group 3, Bus.Logist., 4h/week 7. Group 4, Automation, 4h/week 8. Theme interviews 9. Project meeting weekly 10. Proj.Man.Group meeting 11. Final Report 12. Final Seminar, Results 13. Kitchen Workshop 3/2010
Kitchen operation, food services and logistics Analyzed and designed by Metropolia student groups: Evaluation the Evaluation and Recommended New way of Present design the new changes, operation in Operations in energy saving discussions, kitchens and kitchen and dining and logistic way argumentation, new dining logistics to operate decisions logistics Material flows Material handling Raw materials Efficient use of Filling machines Owens handling, tools equipment Using electrical Frigerators Preparation, Saving Energy equipment Service tables, services, after Better service Timing of food warming care (cleaning) logistics preparation, Washing machine Logistics, Better quality, services, cleaning Water usage, circulation, timing customer Dining; distribution, temperature Best practices satisfaction logistical chain, Waste treatment Quality, timing Cleaning & standards, teading regulations Standards, regulations, safety
High power machines in kitchen The most important equipment at Ala-Malmi's kitchen max power (kW) Combined owen 34,40 Elecricity-steam convection owen 17,50 Pressurised cooker 36,00 Electric stove 10,00 Washing line 32,30 Pot 17,00 Frigerator 0,65 Frigerator 0,65 Washing line connected into heated water
From food preparing to energy consumption Laws, decrees, Customers, Dining room, Equipment, Instructions, Pupils, Spaces Machines, Orders Teachers Study plan Users Schedules Menu Purchases Food preparation Energy consumption Education Service Service Service Dept. Producer Producer Producer
Power consumption 11.12.2009 Watt A = Big Combined Owen B = Small Combined Owen C = Washing Line Time
Filling Level of the Dining Room Number of Diners
Blue Print of Ala-Malmi School
Ideas of Development (1/2) – Preparing the food: • When using the kitchen machine, use them correctly • When to switch the kitchen equipment on ? • Use only the shallow palets for food preparation in the owen • Benefit the after heat in the owen • Maintenance of the kitchen equipment is important to keep them in good condition – Serve the food effectively • It will be more effective when the 2 dining set ups are very close to  each others – Other • HVAC should be switched off automatically
Energy efficient professional kitchen Frigerator and Freezer Owen Keep the doors closed Check the maturing devices Freezer device is not a cold storage Clean up immediately after the usage Combined owen Serving equipment Get acquainted with the Use the hot water characteristics of the equipment Switch it on about 30 – 50 min Modify the old receipts according to before serving the new equipment Dishing machine Benefit the after heat Feed it correctly Use only full palettes Dried dirty dishes should be first pre washed ”Kouluta, opasta ja vaadi.” ”Energia tehokkaan toiminnan ydin on oikea aikaisuus”
Ideas of Development (2/2) – LayOut • Reorganize the dining room. – Economic responsibility to the Food Operator • The Food Operator should be responsible for the born costs of the  water and electricity consumption – Menu • Healthy and cheap food, what about the preparation of the food and  energy efficiency ? – Lighting • Benefit the day light as much as possible – R&D tips for the manufacturer of the kitchen equipment • Vertically flexibly moving shallow door for owen would also save energy
Save Energy / Saving potentials in Kitchen Proposals of Developments dealing with kitchen Equipment and food preparation 1 Using effectively the after heat in the owens 2 Limiting the unnecessary use of high power equipment 3 Using mainly the shallow palets in food preparation 4 Loading the high power equipment properly and effectively 5 Replaced investment of the old and energy consuming equipment 6 The effects of Menus on energy consumption 7 Food operator (Fazer Amica, Palmia) should have more responsibility on the consumption costs of electricity and water 8 Logistical effluency and timing at schools 9 Equipment training for users, scheduled maintenence
How to activate the users ? Much greater energy savings could be achieved by changing the  user’s energy saving habits than by technical solutions Real time information about the energy consumption giving to  the user with the display unit Giving instructions to users about correct and appropriate use of lighting The users get acquainted with the new lighting technology and  transfer this information outside the school
Classroom; New lighting
Energy consumption based on lighting: In Finland all the lighting is consuming about 10 % of the total available energy (Motiva, 2009). Lighting at school building is consuming the energy more than 20  %. Large amount of lighting Unefficient control methods The lights are on with full power all the day How to save energy in lighting ? Correct amount of light, in right time, into right place Energy efficient and lifelong lamps and interfaces Use highly profitable (beneficial) lighting Use control actively (based on motion, daylight, tasks, etc.) EuP directive 2005/32/EC removes incandescent lighting away
1. Pihkapuisto, old part; Multisensor lighting at the classroom: q The lights at the classroom are controlled by using multisensors including a light sensor and a motion detector. q Depending on the availability of daylight the light sensor (photocell sensor) automatically reduces/increaces the amount of electrical lighting and keeps the illuminance level constant. q The motion detector switches the lights off when the classroom is vacated (set to switch the lights off after 10 min. of absence). q Two multisensor units are mounted into the luminaires. These master luminaires controls the illuminance level of the slave luminaires that are on the same row/luminaire group. The luminaires are equiped with T5 45 W and 25 W fluorescent tubes and electronic ballasts (DALI). q The calculated energy consumption is about 439 kWh/a (assesment mady by using standard EN 15193, typical values for a classroom).
Lighting Applications in Helsinki Pilot Equipment Energy N:o of School Pilot cons. rooms (kWh/a) Ala-Malmi 3 Pavillion 1; reference T5 35 W / 25 W 1 129 3 Pavillion 2; multisensors T5 35 W / 25 W 677 3 Pavillion 3; movement sensors T5 35 W / 25 W 677 Pihkapuisto 1 Lighting with multisensors T5 45 W / 25 W 439 1 Lighting with movement detectors T8 51 W 587 1 Reference class 1 T8 36 W 994 1 Reference class 2 T8 58 W 823 Entrance hall regrouped 21 * 150 W 3 709
Pihkapuisto School; Location of the sensors
Helsinki Pilot System Architecture
Wireless sensor network
Pihkapuisto measurements from BM&A system
Ala‐Malmi Measurements from BM&A system Ala-Malmi From CiTech/YIT: Frequency The whole school: 1 Total heat energy consumption kWh 1 /hour CiTech YIT 2 Total water consumption m3 1 /hour CiTech YIT Total el.energy consumption at 3 school kWh 1 /hour CiTech YIT 4 Energy consumption of Gym kWh 1 /hour CiTech YIT Gym: 1 /hour CiTech YIT 5 Gym; Temperature oC 1 /hour CiTech YIT 6 Gym; CO2-content ppm 1 /hour CiTech YIT 7 Gym; Moisture % 1 /hour CiTech YIT Outside (Open air) 1 /hour CiTech YIT 8 External Conditions Temperature oC 1 /hour CiTech YIT 9 External Conditions Moisture % 1 /hour CiTech YIT
Number of real time measurements Ala-Malmi Pihkapuisto Pilot Application n:o of n:o of n:o of n:o of rooms measurements rooms measurements Classrooms 9 36 4 16 Kitchen 1 4 1 4 Dining room 1 4 1 6 Gym hall 1 4 Entrance hall 1 4 Consumption of electricty 4 5 Total wireless measurements 48 39 Measurements from Trend BM&AS 15 Measurements from CiTech BM&AS 6 Total 54 54
Frequency of measurements n:o of Communication Frequency of System measurements protocoll measurement Meshworks Wireless (MWW) 87 ZigBee/GPRS/ 2 min / 5 min XML Trend BM&AS / PIhkapuisto 15 SQL queries 5 min CiTech BM&AS / Ala-Malmi 6 FTP 60 min To iCenter / ISA 12 XML 24 h
Juhlasalin IV-koje muutoksen jälkeen
Pihkapuisto GYM; HVAC machine Measured saving (15.10.2009 – 4.6.2010) Source: Toivo Sahlsten, HKR
Payback time of the investment of the HVAC machine Investment Euro HVAC EC machines (2 units) 5 000 Installation work 6 312 Electricity and automation 10 000 Total 21 312 Savings 2 899 Payback time 7,3 years Source: Toivo Sahlsten, HKR
Strategies on saving energy: New replacement investement: New replacement investement: Renewing totally the old equipment or Renewing totally the old equipment or system to new, modern, energy efficient system to new, modern, energy efficient equipment or system equipment or system New Eco/Green devices: New Eco/Green devices: Replacing the old energy consuming Replacing the old energy consuming lamps and lighting equipment to new lamps and lighting equipment to new sensor based eco-lightings sensor based eco-lightings Saving Energy Saving Energy Tuning and controlling the BM&AS: Tuning and controlling the BM&AS: Setting, tuning, reducing and controlling Setting, tuning, reducing and controlling all possible setpoints at the BM&AS all possible setpoints at the BM&AS towards more energy efficient level towards more energy efficient level Increase to show the real time Increase to show the real time information: information: Increasing to show the real time Increasing to show the real time information, making it understandable, information, making it understandable, interesting, teaching, testing and interesting, teaching, testing and committing the users committing the users
Potential savings by LL methods Total Saving in Saving in Place Saving examples by Living Lab methods Consumpt Electricity Electricty from MWh/a Consumpt consumpt. The Energy Audit Recommendations % MWh/a 52 10 % 5.2 A-M Internal Lighting Applications in the whole school 57 5% 5 A-M Switching off the unused electrical appliances ( AV equipment, kitchen equipment, washing machines, technical equipment, etc) 33 60 % 13 A-M Switching off the unused PCs & printers, 100 pcs 25 55 % 13 Pp Energy Efficient HVAC EC-Machine in Pihkapuisto Gym (implemented 10/2009)
Energy Saving Proposals from Energy Audit Report Present Proposed Saving School Pilot Applications value value 7.6 m3/h 3.2 m3/h 62 % Pp The reduction of the flow rate of the remote heat 06.00-18.00 07.00-17.30 13 % A-M The shortening of the running time of the HVAC o’clock o’clock Pp machines 201TK, 203TK ja 204TK by one hour 23 oC 19 oC 12 % Pp The reduction of the incoming temperature of the air of the HVAC machine 201TK (the whole school) 21 oC 18 oC 10 % - A-M The reduction of the incoming temperature of 27 oC 30 % Pp the air of the HVAC machine 202TK 23 oC (classrooms), 203TK (pavillion 1), 204TK (pavillion 2), 205TK (pavillion 3), 208TK, TK1/94 19 oC 50 % A-M The reduction of the flow rate of the consumed 40 % Pp water with the eco-valves -26.3 oC -18 oC 20 % A-M The increase of the temperature of the freezer
The city of Helsinki owns public buildings q The city of Helsinki owns about 1.200 public buildings including 200 school buildings, 350 kindergartens and 7 hospitals, office buildings, libraries, etc.
Pihkapuisto elementary school Outdoor conditions Monthly mean outdoor air temperature (priority 2) CIP‐ICT‐PSP‐238882 PROJECT Ke 17.3.2010 14:30
Pihkapuisto elementary school Outdoor and indoor air temperature (priority 2) CIP‐ICT‐PSP‐238882 PROJECT Ke 17.3.2010 14:30
Pihkapuisto elementary school Kitchen Daily cumulative electricity consumption of the kitchen equipments CIP‐ICT‐PSP‐238882 PROJECT Ke 17.3.2010 14:30
Wed 10.3.2010 2:30 pm Ala‐Malmi elementary school: mobile Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Pihkapuisto elementary school: kitchen Pihkapuisto elementary school: kitchen Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Mon Tue Wed Thu Fri Sat Sun kWh Electrical energy kWh kW Current active power kW consumption consumption 1 2 3 4 5 6 7 < ? A < 35 A 8 9 10 11 12 13 14 ? ‐ ? B 35 ‐ 55 B ? ‐ ? C ? 55 ‐ 75 C 73 15 16 17 18 19 20 21 ? ‐ ? D 75  100 D 22 23 24 25 26 27 28 ? ‐ ? E 100 ‐ 130 E 29 30 31 1 2 3 4 ? ‐ ? F 130 ‐ 170 F > ? G > 170 G
Wed 10.3.2010 2:30 pm Ala‐Malmi elementary school: mobile Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Pihkapuisto elementary school: kitchen Pihkapuisto elementary school: kitchen Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Mon Tue Wed Thu Fri Sat Sun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 ? kWh ? kWh ? kW ? kW 22 23 24 25 26 27 28 29 30 31 1 2 3 4 Building:  Building:  Building:  Building:  yesturday today yesturday today
Wed 10.3.2010 2:30 pm Ala‐Malmi elementary school: mobile Wed 18.3.2010 2:30 pm  Wed 18.3.2010 2:30 pm  Ala‐Malmi elementary school Ala‐Malmi elementary school Wed 18.3.2010 2:30 pm  Wed 18.3.2010 2:30 pm  Ala‐Malmi elementary school Ala‐Malmi elementary school Mon Tue Wed Thu Fri Sat Sun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Wed 18.3.2010 2:30 pm  Wed 18.3.2010 2:30 pm  Ala‐Malmi elementary school Ala‐Malmi elementary school 29 30 31 1 2 3 4
asko.kippo@metropolia.fi www.ict4saveenergy.eu +358 40 848 1761
Save Energy with Joy and Attitude ! Asko Kippo +358 40 848 1761 asko.kippo@metropolia.fi www.ict4saveenergy.eu Thank you!

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Asko kippo

  • 1.
  • 2.
    Content of Presentation: Start End Description of Item Slides Save Energy Helsinki Pilot Objectives, Energy Audits (Katri Kuusinen), Time schedule Implementation, Pilot Design Work, Working Groups Living Lab Methodologies Main Achievements Next Steps Some Displays
  • 3.
    SAVE ENERGY 1.3.2008 – 31.8.2011 4.46 M€ EU / FP7 / CIP / ICT / PSP - 2008 EU / FP7 European Union, Framework Programme 7 CIP, Competitiveness and Innovation Framework Programme ICT, Information and Communication Technology PSP, Policy Support Programme 1. Call for Proposals: closed 26.06.2008 2. Call for Proposals: closed 05.09.2008 Approval 16.10.2008 Asko Kippo 26.04.2010
  • 4.
    Objectives: Annex 1- A1.4 2 The project will demonstrate the substantial Energy Savings 20 % from energy consumption transformation behaviour 5 % from smart ICT energy management that can be achieved in public buildings through the use of services enabled by ICT in particular by supporting the user transformation behaviour. The social acceptability of energy efficiency will be enabled by the motivated education of the users, playing the SAVE ENERGY Serious Game in different creative and compelling settings. Furthermore, the eco-conscious educated user will be empowered with real time ubiquitous information and decision making guidance that will enable and motivate the interaction leading to energy efficiency.
  • 5.
    Save Energy Main Objectives, Annex 1 – B1.1.3 1. Save Energy Pilots 2. Save Energy ICT Management System 3. Real Time Information on Energy Consumption 4. Save Energy Serious Game 5. User Behaviour Transformation 6. Policy Recommendations and Save Energy  Advisory Board 7. Proactive Dissemination
  • 6.
    Asko Kippo Project Manager Helsinki Metropolia UAS City of Helsinki Centre of Premises; Director Pekka Hapuoja, Juha Haapasalo, Jukka Järvenranta, Helsinki School of Economics/CKIR Kari Niittymäki, Erkki Pihkoluoma, Director Seija Kulkki, Riina Utriainen, Ben Education Dept: Paula Tähtinen, Airi Cowley, Lasse Sariola, NN2 Rintamäki, Susanna Sarvanto Public Work Dept; Katri Kuusinen, Pälvi Green Net Finland ry Holopainen, Timo Posa, Toivo Sahlsten Managing Director Lauri Hietaniemi, Anu Palmia Food Services: Jaana Kujala Hassinen, Suvi Häkämies, Arto Haakana Ala-Malmi Comprehensive School Principal Rita Huhtala Nokia Oyj Teachers; Snellman, Makkonen, Pajunen, Director Veli-Pekka Niitamo Tiainen Janitor; Heikkinen Helsinki Metropolia University of Pupils; Aikio, Kujala, Pirttioja, Tanskanen, Applied Sciences Zec Teachers; Kai Virta, Tapio Kallasjoki, Riitta Pihkapuisto Comprehensive School Lehtinen, Jukka Pirinen, Antero Putki- (low level) ranta, Kaija Haapasalo, Matti Peltoniemi Principal Pirkko Kaskinen Eng.Students: Matti Olin, Ville Olkkonen, Teachers; Huurre, Grohn, Hast, Samuli Rasinmäki, Anssi Ulmanen, Jussi Mäntyniemi, Oikarinen, Vuorio Känsälä, + kitchen logistics group (15 Janitor Ortela students) Pupils: NN, NN
  • 7.
    Development of Helsinki Pilot Applications City of Helsinki Engineering departments involved at Authorities & Helsinki Metropolia UAS Departments comprehensive schools, Electricity 180 units Bio- & Food Automation City Real Estate Lighting techology Department Production Kitchen Logistics Public Works Department Lighting operation & Business Group food Logistics Education Ala-Malmi services department Palmia Food Services PC- HVAC Pihkapuisto Classroom Group Group Companies, subsuppliers, consultants: Automation Beijers, HK-Instruments, Pöyry, Computer There, ISA, Produal, Philips, tech Building Tech Osram, Process Vision, Nomovok, Meshworks Wireless, Mobile tech Arealtec, YIT, Fazer Amica
  • 8.
    Save Energy Applications: Electricity Electricity Energy Energy Real time ICT/Building automation system Lighting Lighting Efficiency: Efficiency: §Saving Energy §Saving Energy Energy Saving Serious Game §Change of Behavior §Change of Behavior §Learning §Learning Wireless §Best Practices Measurements HVAC HVAC §Best Practices §Dissemination §Dissemination Climate change Climate change CO22 CO User behaviour
  • 9.
  • 10.
    Energy Audit Report; October 2009 Distribution of Energy consumption Ala-Malmi Pihkapuisto Group of consumption: MWh/a % MWh/a % Heating group Heating 912 67 66 17 Ventilation 433 32 287 76 Heated water 22 2 27 7 Total 1367 101 380 100 Electricity group Internal lighting 52 17 62 22 External lighting 18 6 10 4 HVAC-equipment 130 42 127 45 Kitchen equipment 53 17 51 18 PC equipment 36 12 Plugged equipment 0 0 19 7 Elevators, lifting equipment 0 0 5 2 Electrically heated equipment 0 0 0 0 Other equipment 18 6 6 2 Total 307 100 280 100
  • 11.
    Helsinki Pilot: Time Schedule,  updated 30.5.2010: Year 1 Year 2 Year 3 Months 1 - 12 Months 13 - 18 Months 19-30 2009 2010 2011 Tasks: 03 04 05 06 07 08 09 10 11 12 01 02 03 04 05 06 07 08 09 10 11 12 01 02 03 04 05 06 07 08 1. Living Lab User design and discussions 2. Project Design & Man. 3. Techn. Design & Install. Of Lighting applications 4. Energy & HVAC audits 5. Server & Database & data transmission 6. Wireless sensor network 7. Installation of sensors 8. Kitchen Evaluation 9. User Interfaces (Displays) 10. Pilot Testing, Follow up & User motivation, Best Practices
  • 12.
    Helsinki Pilot: Collaboration and Co‐operation towards Implementation Users: Ideas, S Teachers, pupils Evaluation Proposals A V Technical E Action Experts Evaluation Plan E Historical Data: N Made Energy Project Implementation of E Audits Plan the Pilots and Game R G Supporting Y Companies Investment Plan
  • 13.
    Behavioural changes ? Living Lab metodology ? Users to be involved in all phases ? 3. Peer Evaluation, 1. Validation, Problem Evaluation Checking, Design, Best Practicies, Defination, Publicity, Priority, Change of Thinking, User requirements Change of Understanding Change of Behavior 2. Teaching, Learning by Doing, Experimentation, Testing, Participation, Cooperation Collaboration
  • 14.
    Who are the usersat the pilots ? Pupils Others Teachers Users and Subsuppliers Janitors the key users ? Kitchen Management personnel Service men Can they really effect on saving energy at the pilot ?
  • 15.
    Helsinki Workgroups andTeams Helsinki Project Group Other Partners Serious Game Nokia/Process Vision Aalto/HSE/CKIR Green Net Finland Technical Team Development Group User Teams City of Helsinki Metropolia UAS Ala-Malmi School Server, Communication, Janitor, Teachers, School Masters Database, User Interface Pupils, kitchen staff students & experts Pihkapuisto School Electricity, Lighting, Electricity / Lighting Janitor, Teachers, Automation, HVAC experts Pupils, kitchen staff Students & experts ICT & Automation Subsupplier: MWW expert Wireless sensor network Energy and HVAC Ala-Malmi BM&A System experts YIT Ltd, CiTech Pihkapuisto BM&A System Arealtec Ltd, Trend
  • 16.
    User Groups atSchools USER GROUPS Responsible on energy consumption Ala-Malmi School Pihkapuisto School School Master, Janitor, School Master, Janitor, - the whole school, gym, - The whole school entrance hall Kitchen Staff, Kitchen Staff, - Kitchen operations - kitchen operations Pupils in classrooms, Pupils in classrooms, Teachers, Teachers, - Electricity of lighting, water - Electricity of lighting, water
  • 17.
    Living Lab methodology/ User involvement Ideas, problem R&D, design, Supervision, Experiment, tests defination development Follow up Real problems Evaluation New learning Continuous Discussions Argumentation Understanding improvements Small things Priority Increased eco- Updates Small steps Choice conscious Feedback Listen sensitively Improvements New experience Validation Problem solution New behaviour Reports User Benefit, profit Displays requirements Recommendations Best Practices Changing user’s attitude and behaviour and the new way of thinking, living, working within energy saving
  • 18.
    Living Lab methodology/ Behavioral change Motivation of the Display units, Permanent Checking user web pages change Rewards Measurements, Checkpoints, Continuous More real time Trends, Tests, improvements information Comparisions Everyone Saving results for Lectures,teaching Statistics, committed the users (partly) , understanding, Conclusions, Quiz, Reports small steps, Instructions, Peer evaluation, Recommendations Competition Alternatives, Savings, Best Practices Personal goals, Choices Results Publicity Right direction Results, earning New setpoints Accurate tuning Feedback, check, evaluation of the results
  • 19.
    Change of Behaviorand Operation Interest to change, being aware Present skills Eager to learn, desire to change & learn and knowledge Serie of lecture, distribution of Object lessons, alternatives, commitment information ICT system, Peer evaluation, Serious Game, understanding Learning by Doing Work Groups, new values, Teams, Quiz, attitudes, Demos operations Follow up, Continuous Improvement
  • 20.
    User based Collaborationin Helsinki Pilot Application Role of Role of Role of Problem Technical Solution teachers pupils other persons Lights at Manual Follow up of Operation 20 units a’ 150 smart solution for lighting Entrance control of energy and W lamps are system (new lamp groups, Hall lighting consumption maintenance continuously sensor based system, new and lighting on lamp technology), users learn by displays Gym HVAC Designing Follow up of HVAC HVAC system New and modern sensor the use of energy control functions based control EC-motor Gym with consumption according to poorly, under- system for HVAC, users HVAC and HVAC the users in capable learn by displays gym system Classrooms Manual Follow up of Operation Unnecessary Reduced unnecessary PC classes control of energy and use of lighting usage by intelligent sensor (several) lighting and consumption maintenance and power, based systems, users learn power supply and lighting poor quality of by displays air Corridors Manual or Manual Operation Unnecessary Reduce the unnecessary sensor based control if and use of lighting use of lighting by sensors control of needed maintenance lighting Energy Operational Participation Energy Uneconomical Evaluation and design of the Saving at development in design and economical use of kitchen developments of the Kitchen and logistic evaluation development logistics and food service plan of the kitchen
  • 21.
    Saving Energy bythe user behavioral change The key objectives of the Helsinki pilot is to measure in real time all the relevant energy information on the consumed electricity, heat and water consumption by using the new high-tech wireless sensor network system, by transferring the data from the existing building management system and from the separate transferable measurement units. All the measurements have been collected to the virtual server generating the instructions to save energy and the simple and understandable displays to the users at the schools (kitchen personal, janitor, teachers, pupils, technical experts) in order to achieve the permanent behavioral change in saving the energy.
  • 22.
    Activities for users: User Group/ Pupils 7 – Pupils 12 - 16 Janitor Teachers Activity 12 y Serie of lecture Yes Yes Workshop/seminar Yes Green Board of Yes pupils Quiz Yes Yes Yes Yes Questionnaires Yes Yes Yes Yes Theme day, week Yes Yes Yes Follow up of energy Yes Yes consumtion at home Work groups, teams Yes Yes Yes Learning by doing Yes Yes Yes Yes activities, Displays Final Quiz Yes Yes competition Conference, rewards Yes
  • 23.
    Validation of Implementation,User behaviour Problem Evaluation Define Evaluation Acceptance Implementation Defination Priorization Solution Validation to use Measurements Use of ICT system Frequency to Daily, weekly ? measure Teaching, learning Interfaces to BM&AS Motivation, tasks, quiz, Server, Database interviews, commitment Data transmission Team works,Competition Checking, validation Personal targets, homes, User interface personalization, parents Displays Increased awareness Social media, blogs Development Users Experts Users, Experts Group
  • 24.
    To change the behaviour, do weneed more ? Team working Clubs Web 2.0 tools Quiz Learning/Teaching, Demos Learning by doing Measurements Simple tasks Instructions Advices More publicity Reports Displays Shock impact Trends Comparisions Statistics Public lectures Existing examples Theme weeks High level persons Pilot results Workshops To be involved Co-operation Seminars Conferences
  • 25.
    Kitchen is abig consumer ! Professional public kitchen In Finland there were about 22.000 professional public kitchens in 2008 Of which more than 9.000 (42 %) were preparing 200 meals per day Of which more than 4.600 (21 %) were distribution & heating kitchens without own production Besides there were about 1.600 central kitchens preparing meal portions for distribution & heating kitchens and for homes At Ala-Malmi and Pihkapuisto, there is a very small personnel, only 2 – 3 persons, who can effect on the energy consumption at the kitchen by The working methods in each phase (maturing effectively) The correct timing, filling the owens and using all the machines properly The kitchens (having several really high power machines) are consuming about 20 % of the total electricity energy at schools
  • 26.
    Evaluation of thekitchen energy consumption at Ala-Malmi and Pihkapuisto The goals (from the energy saving point of view): To analyse present food preparation methods and the use (timing, filling) of equipment and machines To analyse user logistic operations at the kitchen To evaluate potential energy savings To evaluate possible proposals of standard developments, improvements and efficiency in the food preparation and in dining (preservation, preparation of food, waiting, dining, returning dishes, washing and cleaning) To find out best practices to save energy at the kitchen
  • 27.
    The evaluation hasa critical eye on : The cost savings (water, electricity and heat energy consumption) notifying also the environmental and hygienic issues and the valid standards, instructions, laws and decrees. Appropriate operations at kitchen and activities and knowledge of the personnel to use the equipment correctly Efficient and appropriate level of equipment (new technology) available at the kitchen (inductive owen, combined owen, intelligent combi pot, maturing processes, high speed freesing, energy economic washing machine, etc. Ventilation of the kitchen room
  • 28.
    Kitchen evaluation / Organisation Man.Group: Palmia, Fazer Amica: Education Dept, Real Estate Dept, Public Works Dept., Metropolia Kitchen Operators: Expert Group: Ala-Malmi: Master of kitchen Technical & Kitchen designers Pihkapuisto: Master of kitchen Customer Group: Teachers, pupils Student Project mng Ari Mäenpää G1, Food technology G2, Production Logistics Teacher: Ulriikka Savela-Huovinen Teacher: Antero Putkiranta Student team leader: Antero Juvani Student team leader:Matti Saloranta G3, Business Logistics G4; Automation Teacher: Kaija Haapasalo Teachers: T.Tuominen, K.Virta Student team leader:Henrik Ollikainen Student team leader:Seppo Luong
  • 29.
    Time schedule of evaluation of the kitchens: Evaluation of thekitchens at 20092010 Ala-Malmi and Pihkapuisto November December January February Tasks for 15 students; week: 44 45 46 47 48 49 50 51 52 53 1 2 3 4 5 6 7 8 1. Project plan, time schedule 2. Web questionnaire 3. Experiment design 4. Group1, Food techn., 4h/week 5. Group 2, Prod.Logist. 4h/week 6. Group 3, Bus.Logist., 4h/week 7. Group 4, Automation, 4h/week 8. Theme interviews 9. Project meeting weekly 10. Proj.Man.Group meeting 11. Final Report 12. Final Seminar, Results 13. Kitchen Workshop 3/2010
  • 30.
    Kitchen operation, foodservices and logistics Analyzed and designed by Metropolia student groups: Evaluation the Evaluation and Recommended New way of Present design the new changes, operation in Operations in energy saving discussions, kitchens and kitchen and dining and logistic way argumentation, new dining logistics to operate decisions logistics Material flows Material handling Raw materials Efficient use of Filling machines Owens handling, tools equipment Using electrical Frigerators Preparation, Saving Energy equipment Service tables, services, after Better service Timing of food warming care (cleaning) logistics preparation, Washing machine Logistics, Better quality, services, cleaning Water usage, circulation, timing customer Dining; distribution, temperature Best practices satisfaction logistical chain, Waste treatment Quality, timing Cleaning & standards, teading regulations Standards, regulations, safety
  • 31.
    High power machinesin kitchen The most important equipment at Ala-Malmi's kitchen max power (kW) Combined owen 34,40 Elecricity-steam convection owen 17,50 Pressurised cooker 36,00 Electric stove 10,00 Washing line 32,30 Pot 17,00 Frigerator 0,65 Frigerator 0,65 Washing line connected into heated water
  • 32.
    From food preparing to energyconsumption Laws, decrees, Customers, Dining room, Equipment, Instructions, Pupils, Spaces Machines, Orders Teachers Study plan Users Schedules Menu Purchases Food preparation Energy consumption Education Service Service Service Dept. Producer Producer Producer
  • 33.
    Power consumption 11.12.2009 Watt A = Big Combined Owen B = Small Combined Owen C = Washing Line Time
  • 34.
    Filling Level ofthe Dining Room Number of Diners
  • 35.
    Blue Print ofAla-Malmi School
  • 36.
    Ideas of Development(1/2) – Preparing the food: • When using the kitchen machine, use them correctly • When to switch the kitchen equipment on ? • Use only the shallow palets for food preparation in the owen • Benefit the after heat in the owen • Maintenance of the kitchen equipment is important to keep them in good condition – Serve the food effectively • It will be more effective when the 2 dining set ups are very close to  each others – Other • HVAC should be switched off automatically
  • 37.
    Energy efficient professionalkitchen Frigerator and Freezer Owen Keep the doors closed Check the maturing devices Freezer device is not a cold storage Clean up immediately after the usage Combined owen Serving equipment Get acquainted with the Use the hot water characteristics of the equipment Switch it on about 30 – 50 min Modify the old receipts according to before serving the new equipment Dishing machine Benefit the after heat Feed it correctly Use only full palettes Dried dirty dishes should be first pre washed ”Kouluta, opasta ja vaadi.” ”Energia tehokkaan toiminnan ydin on oikea aikaisuus”
  • 38.
    Ideas of Development(2/2) – LayOut • Reorganize the dining room. – Economic responsibility to the Food Operator • The Food Operator should be responsible for the born costs of the  water and electricity consumption – Menu • Healthy and cheap food, what about the preparation of the food and  energy efficiency ? – Lighting • Benefit the day light as much as possible – R&D tips for the manufacturer of the kitchen equipment • Vertically flexibly moving shallow door for owen would also save energy
  • 39.
    Save Energy / Savingpotentials in Kitchen Proposals of Developments dealing with kitchen Equipment and food preparation 1 Using effectively the after heat in the owens 2 Limiting the unnecessary use of high power equipment 3 Using mainly the shallow palets in food preparation 4 Loading the high power equipment properly and effectively 5 Replaced investment of the old and energy consuming equipment 6 The effects of Menus on energy consumption 7 Food operator (Fazer Amica, Palmia) should have more responsibility on the consumption costs of electricity and water 8 Logistical effluency and timing at schools 9 Equipment training for users, scheduled maintenence
  • 40.
    How to activate the users? Much greater energy savings could be achieved by changing the  user’s energy saving habits than by technical solutions Real time information about the energy consumption giving to  the user with the display unit Giving instructions to users about correct and appropriate use of lighting The users get acquainted with the new lighting technology and  transfer this information outside the school
  • 41.
  • 42.
    Energy consumption basedon lighting: In Finland all the lighting is consuming about 10 % of the total available energy (Motiva, 2009). Lighting at school building is consuming the energy more than 20  %. Large amount of lighting Unefficient control methods The lights are on with full power all the day How to save energy in lighting ? Correct amount of light, in right time, into right place Energy efficient and lifelong lamps and interfaces Use highly profitable (beneficial) lighting Use control actively (based on motion, daylight, tasks, etc.) EuP directive 2005/32/EC removes incandescent lighting away
  • 43.
    1. Pihkapuisto, oldpart; Multisensor lighting at the classroom: q The lights at the classroom are controlled by using multisensors including a light sensor and a motion detector. q Depending on the availability of daylight the light sensor (photocell sensor) automatically reduces/increaces the amount of electrical lighting and keeps the illuminance level constant. q The motion detector switches the lights off when the classroom is vacated (set to switch the lights off after 10 min. of absence). q Two multisensor units are mounted into the luminaires. These master luminaires controls the illuminance level of the slave luminaires that are on the same row/luminaire group. The luminaires are equiped with T5 45 W and 25 W fluorescent tubes and electronic ballasts (DALI). q The calculated energy consumption is about 439 kWh/a (assesment mady by using standard EN 15193, typical values for a classroom).
  • 44.
    Lighting Applications in Helsinki Pilot Equipment Energy N:o of School Pilot cons. rooms (kWh/a) Ala-Malmi 3 Pavillion 1; reference T5 35 W / 25 W 1 129 3 Pavillion 2; multisensors T5 35 W / 25 W 677 3 Pavillion 3; movement sensors T5 35 W / 25 W 677 Pihkapuisto 1 Lighting with multisensors T5 45 W / 25 W 439 1 Lighting with movement detectors T8 51 W 587 1 Reference class 1 T8 36 W 994 1 Reference class 2 T8 58 W 823 Entrance hall regrouped 21 * 150 W 3 709
  • 45.
  • 46.
  • 47.
  • 48.
  • 49.
    Ala‐Malmi Measurements from BM&A system Ala-Malmi From CiTech/YIT: Frequency The whole school: 1 Total heat energy consumption kWh 1 /hour CiTech YIT 2 Total water consumption m3 1 /hour CiTech YIT Total el.energy consumption at 3 school kWh 1 /hour CiTech YIT 4 Energy consumption of Gym kWh 1 /hour CiTech YIT Gym: 1 /hour CiTech YIT 5 Gym; Temperature oC 1 /hour CiTech YIT 6 Gym; CO2-content ppm 1 /hour CiTech YIT 7 Gym; Moisture % 1 /hour CiTech YIT Outside (Open air) 1 /hour CiTech YIT 8 External Conditions Temperature oC 1 /hour CiTech YIT 9 External Conditions Moisture % 1 /hour CiTech YIT
  • 50.
    Number of real time measurements Ala-Malmi Pihkapuisto Pilot Application n:o of n:o of n:o of n:o of rooms measurements rooms measurements Classrooms 9 36 4 16 Kitchen 1 4 1 4 Dining room 1 4 1 6 Gym hall 1 4 Entrance hall 1 4 Consumption of electricty 4 5 Total wireless measurements 48 39 Measurements from Trend BM&AS 15 Measurements from CiTech BM&AS 6 Total 54 54
  • 51.
    Frequency of measurements n:o of Communication Frequency of System measurements protocoll measurement Meshworks Wireless (MWW) 87 ZigBee/GPRS/ 2 min / 5 min XML Trend BM&AS / PIhkapuisto 15 SQL queries 5 min CiTech BM&AS / Ala-Malmi 6 FTP 60 min To iCenter / ISA 12 XML 24 h
  • 52.
  • 53.
    Pihkapuisto GYM; HVAC machine Measured saving (15.10.2009 – 4.6.2010) Source: Toivo Sahlsten, HKR
  • 54.
    Payback time of the investment of the HVAC machine Investment Euro HVAC EC machines (2 units) 5 000 Installation work 6 312 Electricity and automation 10 000 Total 21 312 Savings 2 899 Payback time 7,3 years Source: Toivo Sahlsten, HKR
  • 55.
    Strategies on saving energy: Newreplacement investement: New replacement investement: Renewing totally the old equipment or Renewing totally the old equipment or system to new, modern, energy efficient system to new, modern, energy efficient equipment or system equipment or system New Eco/Green devices: New Eco/Green devices: Replacing the old energy consuming Replacing the old energy consuming lamps and lighting equipment to new lamps and lighting equipment to new sensor based eco-lightings sensor based eco-lightings Saving Energy Saving Energy Tuning and controlling the BM&AS: Tuning and controlling the BM&AS: Setting, tuning, reducing and controlling Setting, tuning, reducing and controlling all possible setpoints at the BM&AS all possible setpoints at the BM&AS towards more energy efficient level towards more energy efficient level Increase to show the real time Increase to show the real time information: information: Increasing to show the real time Increasing to show the real time information, making it understandable, information, making it understandable, interesting, teaching, testing and interesting, teaching, testing and committing the users committing the users
  • 56.
    Potential savings byLL methods Total Saving in Saving in Place Saving examples by Living Lab methods Consumpt Electricity Electricty from MWh/a Consumpt consumpt. The Energy Audit Recommendations % MWh/a 52 10 % 5.2 A-M Internal Lighting Applications in the whole school 57 5% 5 A-M Switching off the unused electrical appliances ( AV equipment, kitchen equipment, washing machines, technical equipment, etc) 33 60 % 13 A-M Switching off the unused PCs & printers, 100 pcs 25 55 % 13 Pp Energy Efficient HVAC EC-Machine in Pihkapuisto Gym (implemented 10/2009)
  • 57.
    Energy Saving Proposalsfrom Energy Audit Report Present Proposed Saving School Pilot Applications value value 7.6 m3/h 3.2 m3/h 62 % Pp The reduction of the flow rate of the remote heat 06.00-18.00 07.00-17.30 13 % A-M The shortening of the running time of the HVAC o’clock o’clock Pp machines 201TK, 203TK ja 204TK by one hour 23 oC 19 oC 12 % Pp The reduction of the incoming temperature of the air of the HVAC machine 201TK (the whole school) 21 oC 18 oC 10 % - A-M The reduction of the incoming temperature of 27 oC 30 % Pp the air of the HVAC machine 202TK 23 oC (classrooms), 203TK (pavillion 1), 204TK (pavillion 2), 205TK (pavillion 3), 208TK, TK1/94 19 oC 50 % A-M The reduction of the flow rate of the consumed 40 % Pp water with the eco-valves -26.3 oC -18 oC 20 % A-M The increase of the temperature of the freezer
  • 58.
    The city ofHelsinki owns public buildings q The city of Helsinki owns about 1.200 public buildings including 200 school buildings, 350 kindergartens and 7 hospitals, office buildings, libraries, etc.
  • 61.
    Pihkapuisto elementary school Outdoor conditions Monthly mean outdoor air temperature (priority 2) CIP‐ICT‐PSP‐238882 PROJECT Ke 17.3.2010 14:30
  • 62.
    Pihkapuisto elementary school Outdoor and indoor air temperature (priority 2) CIP‐ICT‐PSP‐238882 PROJECT Ke 17.3.2010 14:30
  • 63.
    Pihkapuisto elementary school Kitchen Daily cumulative electricity consumption of the kitchen equipments CIP‐ICT‐PSP‐238882 PROJECT Ke 17.3.2010 14:30
  • 71.
    Wed 10.3.2010 2:30 pm Ala‐Malmi elementary school: mobile Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Pihkapuisto elementary school: kitchen Pihkapuisto elementary school: kitchen Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Mon Tue Wed Thu Fri Sat Sun kWh Electrical energy kWh kW Current active power kW consumption consumption 1 2 3 4 5 6 7 < ? A < 35 A 8 9 10 11 12 13 14 ? ‐ ? B 35 ‐ 55 B ? ‐ ? C ? 55 ‐ 75 C 73 15 16 17 18 19 20 21 ? ‐ ? D 75  100 D 22 23 24 25 26 27 28 ? ‐ ? E 100 ‐ 130 E 29 30 31 1 2 3 4 ? ‐ ? F 130 ‐ 170 F > ? G > 170 G
  • 72.
    Wed 10.3.2010 2:30 pm Ala‐Malmi elementary school: mobile Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Wed 10.3.2010 2:30 pm  Pihkapuisto elementary school: kitchen Pihkapuisto elementary school: kitchen Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Pihkapuisto elementary school Mon Tue Wed Thu Fri Sat Sun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 ? kWh ? kWh ? kW ? kW 22 23 24 25 26 27 28 29 30 31 1 2 3 4 Building:  Building:  Building:  Building:  yesturday today yesturday today
  • 73.
    Wed 10.3.2010 2:30 pm Ala‐Malmi elementary school: mobile Wed 18.3.2010 2:30 pm  Wed 18.3.2010 2:30 pm  Ala‐Malmi elementary school Ala‐Malmi elementary school Wed 18.3.2010 2:30 pm  Wed 18.3.2010 2:30 pm  Ala‐Malmi elementary school Ala‐Malmi elementary school Mon Tue Wed Thu Fri Sat Sun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Wed 18.3.2010 2:30 pm  Wed 18.3.2010 2:30 pm  Ala‐Malmi elementary school Ala‐Malmi elementary school 29 30 31 1 2 3 4
  • 74.
    asko.kippo@metropolia.fi www.ict4saveenergy.eu +358 40 848 1761
  • 75.
    Save Energy withJoy and Attitude ! Asko Kippo +358 40 848 1761 asko.kippo@metropolia.fi www.ict4saveenergy.eu Thank you!