Methods of conserving energy in different area of operation of a hotel

How to conserve energy in key discipline areas of a hotel

Energy conservation is a team job, and the contribution of every single staff makes a difference. Therefore, it is important that all employees be appropriately counseled and appraised of small habits that go a long way in conserving energy. Some useful tips on power saving for some energy consuming majors in the industry are enlisted as under:

F & B department

• Switch on only that equipment which is required.
• Prepare a schedule clearly indicating additional equipment requirement during peak season.
• Check the capacity of heavy equipment, like ovens, deep fat fryers, dough kneaders etc. and plan for optimum capacity utilizations.
• Time required for preheating the oven should be known and notified to all staff concerned.
• Oven doors not to be opened for longer than necessary for loading and unloading. Opening doors frequently reduces efficiency and results in energy loss.
• Switch off ovens, and gas ranges that are not necessary / not in use.
• Limit the general use of hot water to 106⁰ F.
• Cook on the largest volume possible.
• Turn down heat as soon as food begins to boil.
• Keep all cooking surfaces clean.
• Bring the frosted meat/vegetables/fruit items to room temperature before you start cooking.
• Soaking of lentils and rice helps in energy conservation.
• Place foil under range and griddle burners.
• Do not turn on the gas burners until you are ready to cook.
•  Timers should be installed on the kitchen equipment.
• Burners should always be at minimum before placing the pot or kettle on them.
• Use flat-bottom pans and pots to maximize heat transfer.
• Regularly check all gas units for uneven or yellow flames.
• Replace the outdated equipment with more energy efficient ones.
• Follow scheduled maintenance of equipment.
• Check proper insulation and earthing of equipment on a routine basis.
• Proper cleaning and maintenance of equipment reduce fuel consumption.
• Install chandeliers and other decorative light fixtures in restaurants, coffee shops, banquets, nightclubs, discotheques etc.
• Banquet is a major section of energy consumption. So, control the functioning of a/c according to the time of function; e.g. if function starts at 15-00 hrs, then switch on the AC system at 14-30 hrs and if it schedules closing at 21-00 hrs, then switch off the AC system at 20-30 hrs.
• Timely defrosting in case of refrigerated equipment helps in energy conservation.
• Replace incandescent bulbs with CFL lamps.

Room Division

• Make use of natural light when designing the rooms. A saving of half an hour per day results in energy conservation of almost 180 hrs per room per year.
• Use light finishes for walls and ceilings for better reflection.
• Reduce wattage of lamps with the help of light savers.
• Switch off light in corridors bearing in mind safety and security.
• Switch off TV or music in an unused room.
• Keep draperies closed in guest rooms.
• Ensure that leakage in water taps is promptly attended.
• Laundry is a major section of energy consumption in the housekeeping dept., so develop a regular preventive maintenance and cleaning program of the heavy-duty equipment.
• Control neon fixtures, other floodlights and spot fixtures used for illuminating building exterior on present automatic time switches.
• Place alternate lights in passages, corridors, staircases, backyards, and compounds on separate circuits.
• Practice preventive maintenance.
• Turn off all the lights of all the public areas when not required.
• Turn off the corridor lights during the day when natural light is adequate.
• Install master switch controls in all lights of the guest rooms and which can be synchronized with looking arrangements from outside the entrance door to turn off and turn on the supply of electricity.
• Follow manufacturer’s instructions for maximum output of equipment.

Engineering

• Do not deploy reheating for comfort applications; under perfect conditions reheating units are not desirable.
• Check the quality of water and provide necessary water treatment solution to prevent scaling and fouling of heat exchangers.
• Switch off HVAC equipment in unoccupied areas paying attention to the humidity condition.
• Ensure that the heat exchangers, cooling towers, cooling coils are thoroughly cleaned and maintained periodically.
• Check air-handling unit for air quantities.
• Check ventilation and exhaust systems and limit the number of air changes to the minimum that is acceptable.
• Implement regular cleaning programmes for HVAC system filters.
• All electrical distribution system should be checked and all the phases are to be balanced.
• Implement an effective preventive maintenance programme for the boiler house.
• Hot water supply and return pipes should be adequately insulated to minimize heat loses.