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UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS 099 The Hong Kong Hotel, Hong Kong has reduced water consumption by 20% by installing aerators in bathroom outlets and eliminating the use of running water for cleaning. In Canadian Pacific Hotel and Resorts hotels, water outlets and distribution pipes are regularly checked for leaks, aerators are installed in taps, low-flow showerheads and low-volume cisterns are used in bathrooms, and photoelectriccell-operated toilets and washbasins are used in public facilities. At one of the chain’s hotels, the Hotel Vancouver, a solution based on baking soda and salt is used to purify swimming-pool water. This has reduced chemical use and associated costs, and made handling and disposal easier. ENVIRONMENT MANAGEMENT PROGRAMME FOR ENERGY Energy efficiency not only reduces fuel and electricity bills, it also increases the overall comfort of the property. Energy management may be divided into two main areas: S E C T I O N 2 • Maintenance or good housekeeping options; • Repair, retrofit and refurbishment options. Maintenance or ‘Good Housekeeping’ Options • Loft insulation can help prevent condensation and mould, and can reduce heating bills by almost 20%. Insulation materials include mineral wool and brown cellulose fibres. A thickness of 15 to 20 cm should be ensured for maximum energy efficiency. As insulation makes the loft area colder, hot water tanks and pipes in this area must also be insulated. • Shut down power in sections of the building that are not in use. This can be done through the use of Building Management Systems (BEMS), discussed later in this section. • Insulate all hot water tanks, pipes and boilers. • Seal gaps in walls, windows, doors, roofs and floor to control heating/ cooling loss and penetrating damp. • Make visitors aware of the importance of energy conservation. Invite them to switch off equipment and lights when not required. • Match the size of the appliances to demand requirements. Oversized or undersized equipment wastes energy. • Train staff to use less hot water and to save energy by switching off equipment when not needed. • In the kitchen, match pan size to hot plate/burner size. Defrost food at room temperature and not in hot water. • Maintain hot water in taps at 50°C. • Use translucent lampshades to optimise light output. • Open and close curtains to maximise and minimise heat gain as required. • Ensure timers and controllers are set according to the degree-day thresholds and levels of activity inside the property. • Ensure boilers and chillers are regularly serviced to maximise efficiency.
100 UNIT 4: ENVIRONMENT MANAGEMENT SYSTEMS • Do not place furniture in front of heating or cooling units. • Radiators and air-conditioning units should be placed below windows to prevent down-draughts; curtains should therefore not be allowed to drape over them. • Select the most energy-efficient cycles and fully load washing machines and dishwashers before use. Repair, Retrofit and Refurbishment Options A number of repair, retrofit and refurbishment options are presented below: • Automatic load-shedding control systems; • Controls for heating and hot water; • Double-glazing; • Sealing and stripping; • Controlled ventilation; • Low energy lighting; • Covering and coatings; • Heat recovery; • Building Energy Management Systems (BEMS); • Combined heat and power; • Replacing old equipment; • Renewable energy options; • Wall, roof, and floor insulation. Automatic Load-Shedding Control Systems Most electricity suppliers require that hospitality businesses pay a maximum demand tariff based on peak demand loads. This is designed to discourage users from having large peaks and falls in their energy demand patterns. To reduce peak demand loads and tariffs, it is first necessary to investigate the causes of loading and to check if the use of some appliances can be avoided during peak periods. Automatic load-control systems continuously monitor electricity use. When demand rises to the maximum threshold, they automatically switch off the appliances programmed into the system. They also allow the user to choose which appliances get switched off first. Large hospitality businesses have found that automatic load-shedding control systems can greatly reduce peak demand loads and bring significant cost savings. S E C T I O N 2 Controls for Heating and Hot Water The right controls are crucial for the efficient operation of hot water and heating/ cooling systems. These include: • Room thermostats, which switch-off boilers when rooms are heated to a set temperature; • Programmer and timer switches, which switch off space and water heating at required times; • Zone controls, allowing one or more zones to be controlled separately • Hot water cylinder thermostats to switch off boilers when water is heated to a given temperature;
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sowing the seeds of change AN ENVIR
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ii Foreword It is with great pleasu
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iv About the Sponsors Le Ministère
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viii Table of Contents USER’S GUI
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x Unit 4: Environment Management Sy
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Our natural ecologies today are in
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