Good Practice Guide to Energy Conservation for Hotels in Hong Kong

8/19/2019 Good Practice Guide to Energy Conservation for Hotels in Hong Kong

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Good Practice Guide to Energy Conservation for Hotels in Hong Kong

Fo rw a r d…

Ho t el s a n d t h e

env i r o nmen t…

According to World Travel & Tourism Council (WTTC) in1998 revenues for Hong Kong’s travel and tourismindustry was HK$72.6 billion, brought in by 9.6 millionvisitors, of which 32% were business travellers. Despitethe reduction from the recent economic turndown suchnumbers are large in comparison with Hong Kong’spermanent population of around 6.3 million, and have asignificant impact on its environmental loading.

Hong Kong is no exception to the growing world-widerecognition and acceptance of the moral, ethical, socialand political arguments for taking action onenvironmental issues. For the Hong Kong hotel sector,there are sound business reasons for operators to payattention to good environmental practices. This includesincreased profitability and the potential for improvedmarket share.

Th i s Gu i de… This Guide is based on a number of energy conservationprojects carried out in hotel buildings in Hong Kong overrecent years. If applied, the experience and knowledgegained can be effective in reducing energy consumption inhotel buildings, without significant capital investment. Itis intended that this guide will help to reduce energyconsumption in hotels in Hong Kong, contributing to theirprofitability whilst helping to reduce environmental

i t


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I n t r o d u c t i o n…

A large hotel is a unique combination of occupancies andfacilities and apart from guest rooms, may includerestaurants, kitchens, function rooms, car parks, barsand coffee shops, retail outlets, etc. Many have on-sitelaundry facilities, sometimes with dry cleaning services.Swimming pools and health clubs are also found in largerhotels.

Energy in various forms is used by a hotel. This is likelyto include gas for cooking, fuel oil for boilers to producesteam and hot water, and electricity for all other buildingengineering services and hotel equipment. Electricity isused for central air conditioning, lifts and escalatorslighting, and for small power equipment. In a typicalmedium size hotel in Hong Kong, the annual energy billsamount to several millions of dollars, contributingsignificantly to hotel’s total operating cost.

In recent years extensive work on energy audit andsurvey has been carried out in many hotels in Hong Kongby the Department of Building Services Engineering. Theimplementation of appropriate energy conservationmeasures has resulted in significant energy savings.Millions of dollars saving in hotel's operating cost hasmade a noticeable difference to the 'bottom line'.


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focus in this section is on analysing system performanceand identifying potential for savings through undertaking

detailed energy surveys and measurements. Whereappropriate, illustrative data from, and methodologiesadopted in hotel audit projects, are included todemonstrate ‘what to do’ or ‘what can be done’ forimproving energy performance in hotel buildings in HongKong.


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Ene rgy a n d cost s sav i n gs…

No si g n i f i c a n t

c a p i t a l i n v estm en t …

The following diagrams show the energy saving in a localhotel after implementing an energy conservationprogramme. In 1993, energy saving led to a cost cut ofapproximately HK$ 500,000, about 6.2% of total energycost, although there was an increase of 3.3 % of roomnight sold in the auditing year. Further gains arise fromadditional good housekeeping initiatives. Whilst it isnoted that climatic conditions and occupancy figures

vary, these figures clearly demonstrate the financialbenefit a hotel can achieve, let alone being active inreducing environmental impacts.

E l e c t r i c i t y

c o n s ump t i o n…

…between 1991 and 1995,

average occupancy increased

by 21 5% electricity

7000

8000

9000

10000

11000

12000

1991 1992 1993 1994Year

C o n s u m p t i o n / C o s t

60

65

70

75

80

85

90

95

100

O c c u p a n c y ( % )


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Gas cons um p t i o n…

…gas consumption reduced

by 16.5% and cost reduced

by 21%

4000

5000

6000

7000

8000

9000

1991 1992 1993 1994Year

C o n s u m p t i o n / C o s t

60

65

70

75

80

85

9095

100

O c c u p a n c y ( % )

Gas (GJ) Cost ( x 200 $) Occupancy (%)

To t a l c os t f o r ener g y

a n d w a t er…

…energy and water cost as a

percentage of total revenue

reduced from 3.4% in 1991

to 2 6% in 1995 even as

0

1

2

3

4

5

6

7

8

9

10

1991 1992 1993 1994

T o t a l c o s t M $ / % o f

T . R

60

65

70

75

80

8590

95

100

O c c u p a n c y ( % )


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Pa r t I : Ch eck l i s t s

Good h ousek eep i n g p r a c t i ces…

A l l s t a f f o n g en e r a l

du t i e s…

This checklist is intended for staff working in a hotel toguide them in their routine work in implementing ‘goodhousekeeping’ practices, which can reduce energy use. Itis by no means exhaustive and hotel management, anddepartment or section heads might design their own list,appropriate to the work activities in their respective

sections.

K i t c h e n s t a f f

s h o u l d… ! Turn off or turn down kitchen equipment, in

particular gas cookers, when not in use.

! Minimise the opening of doors of cold store andfreezers.

! Turn on water tap only when needed and not let waterrunning continuously.

!Adjust water flow rate and water temperature to suitdifferent kitchen and cleaning.

! Turn off ventilation and lights when a kitchen or otherarea is not in use.

! Operate dish washers at or near their full load tominimise the number of operation.

! Keep kitchens clean at all times to reduce the amountof water used final clean up at the end of the day.

! Cl d il d h k f tl ll kit h ki


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! Ensure that water temperature and amount of waterused are in accordance with the washing machine

manufacturer’s instructions.

F r o n t o f f i c e st a f f

s hou l d…

! Ensure that the main entrance door is closed, to avoid

air filtration.


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Good en g i n eer i n g p r a c t i ces …

For Eng i n e er i n g S t a f f

t o cons i d er …! Keeping indexed records of plant log sheets, test

reports, energy use data, codes of practice andrelevant legislative regulations in files in theEngineering Office for comparison and analysis ofsystem performance.

! Replacing damaged or obsolete equipment with anhigh-efficiency substitute, e.g., high-efficiency motorshould be selected and used to replace the damaged

or inefficient motor.! Installing automatic timers, where applicable, to

effectively control on/off status of electricalequipment.

! Whenever budgets permit, installing electricity metersfor monitoring the energy used by major loads.

! Carrying out preventive maintenance work regularly(in accordance with the hotel preventive maintenance

programme) in order to improve operating efficiencyand reduce equipment failure rate.

! Conducting energy audits annually, to indicate theenergy use profiles and show significant changes inkey areas.

! Calibrating measurement and control devices, e.g.,thermostats, flow meters, regularly as permanufacturer's instruction.

! C ti i i i h ld b d t d t


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! Control speed of chilled water pumps by variablespeed drives, to cater for variable cooling demand and

to achieve energy saving.! Clean strainers and filters regularly in order to

maintain the seawater flow rate, so that the optimalheat transfer in the condenser can be achieved.

! Energy saving systems, such as heat pumps, can beinstalled for heat recovery and utilisation of wasteheat.

Ai r -s i d e Sys tem… ! Clean air filters located at guest floors, public areasand back of the house monthly, such as bypressurised water jet, to reduce frictional losses andto maintain the indoor air quality.

! Clean fan coil units, air handling units, and coolingcoils at least annually in order to improve coolingefficiency and indoor air quality.

! Clean air ducts to remove dust and dirt accumulated

inside so as to improve system efficiency and indoorair quality.

! Turn off the air conditioning systems in rooms suchas the banquet hall, function rooms, restaurants, etc.,as soon as the areas are closed.

! Check cooled air ducting for air tightness, to avoid airleakage and energy wastage.

! Apply duct sealing technology if leakage rate exceeds

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Eng i n e er i n g s t a f f

s hou l d…

E l e ct r i c a l Sy st em…

! Switch off lighting when not required or when thedaylight provides adequate illuminance

! Clean lighting fixtures regularly for maintainingefficiency of lighting.

! Lighting zone control should be adopted, whereapplicable, to optimise electricity use.

! High efficiency fluorescent tubes (e.g. T5) andelectronic ballasts can be installed, where applicable,to improved efficacy.

! Turn off electrical equipment when not in use, or notrequired for any prolonged period.

! Consider installing infrared sensor controls to switchoff power when the space is unoccupied.

! Choose electrical appliances with high energyefficiency ratings.

! Adopt an efficient load-management system to reducepeak demand.

! Automatic regulator and capacitor banks shall beinstalled for power factor improvement.

Mecha n i c a l Syst em s… ! This includes boilers, calorifiers, laundry and kitchenequipment, and swimming pool.

Bo i l er s Pl a n t … ! Check boilers daily for leakage of diesel fuel oil, and

i i f b id d k t th


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repair as soon as possible in the event of waterleakage.

! Maintain the hot water supply temperature in therange of 50 to 60°C for guestrooms, public spaces andother general washing purposes.

! Excessive water temperature will result in waste ofenergy. Supply temperature can be adjusted to thehigh side of the range 50-60 oC in winter, and viceversa in summer.

L a u n d r y a n d K i t c h en

Equ i pmen t…! Ensure the gas equipment in kitchens is checked at

least quarterly by a registered contractor to avoidleakage of gas, and emission of carbon monoxide andsmoke to the environment, due to incompletecombustion.

! Ensure steam pipes of the steam ovens, dryers,washing machines, etc. are properly lagged withinsulation to reduce heat loss to the environment, andalso to maintain the efficiency of equipment.

! Ensure all steam traps operate properly and all trapsare leak-free.

! Ensure all the doors of refrigerator close properly andgaskets are in good condition.

! Consider use of variable-speed extraction systems toreduce the energy waste by adjusting the fan speed to

th t f t ti i d


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Tuning up the engineering services requires greater level of expertise,testing equipment, time and some money, but the rewards are plain tosee:

Improved indoor comfort: e.g., the restaurant is no longer too cold (upfrom 18 °C to 22 °C, saving energy).

Sufficient fresh air to maintain good indoor air quality for both guestsand staff.

Improved working environment for staff in laundry, underground car

k ffi d ki h


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Pa r t I I : Bu i l d i n g Ser vi c es I n s t a l l a t i o n s i n

Hot el s i n Hong K ong…

Bu i l d i n g s er v i c es

sys tems…

Various building services engineering systems aredesigned and installed in a hotel building for maintainingsuitable indoor environments and providing hoteloccupants (guests and staff) with various services. Thesesystems include heating, ventilation and air-conditioning(HVAC), electrical system, plumbing and drainage

systems, and fire services systems.

Hea t i n g , Ven t i l a t i o n

a n d A i r -c on d i t i o n i n g

(HVAC)…

Hea t i n g… Because the Hong Kong weather in winter is mild,therefore the demand for space heating is not significant,space heating may not be provided in some hotels. For

those hotels equipped with space heating provisions, theheat source is mainly boiler plant via the water calorifiersand heat exchangers. Some of the hotels may utilise thecondenser heat generated by chillers to supplement thedemand from boiler plant. Hot water is circulatedthroughout the hotel via the hot water pipes to the fancoil unit (FCU) for space heating.

M h i l M h i l il i i ll d i ll il


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medium for heat rejection. Therefore, air-cooled air-conditioning systems are used in most hotels.

A seawater cooled air-conditioning system can be furthersub-divided into direct or indirect seawater cooledsystems. In a direct seawater cooled system, seawater isextracted using seawater pumps directly to chillers(Figure 1.1). The indirect seawater cooled systemhowever requires a set of heat exchangers to preventingseawater from entering chillers. As a result, two sets ofcirculating systems are present in an indirect seawater

cooled system and two sets of pumps are installed forcirculating water in the two circuits (Figure 1.2). Aseawater chiller plant is usually installed in the basementarea of a hotel building.


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from a chiller plant to air side equipment and re-circulating back to the chiller plant. Chilled water pumps

are installed for circulating chilled water throughout thebuilding (Figure 1.3).


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Figure 1.4 Schematic of a typical hotel airside HVAC system.

Gues t rooms… FCU’s are extensively used in guestrooms because of theirflexibility in controlling the thermal conditions in a smallvolume. Usually, an individual controller for temperature


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Pl um bi n g a n d

D r a i n age…

Sw i m m i n g Pool… Most of the hotels in Hong Kong are equipped with aswimming pool. Some may have more than one pool (e.g.indoors and outdoors). A swimming pool requires a watertreatment plant to maintain water quality (Figure 1.5).


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F l u s h i n g Wa t e r

Supp l y…

Hot water to the guestrooms and kitchens is normallysupplied by a central boiler plant. Water may be heated

by steam in a steam-heated calorifier. Circulation pumpsare installed for hot water supply to each outlet.

The flushing water supply is similar to that in a potablewater supply system, except that the two systems aretotally separated because the medium for flushing inurban district is seawater.

.


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Bo i l e r Pl a n t … Diesel oil is the major fuel source for steam boiler plant inhotels in Hong Kong, while only a few hotels may utilise

electricity or town gas steam boilers. Boilers are usuallylocated at basement area and a flue stack is installedfrom basement to roof level for flue gas discharge. Fordiesel boilers, a fuel storage tank is also installed atbasement level.

E l e ct r i c a l Sy st ems… Because of the demand for electricity in a hotel isrelatively large, utility transformers are usually installedinside the hotel building. A diesel-powered generator is

installed within the complex and serves as a backupsupply for all the essential loads in the event of powerfailure.

L i gh t i n g i n

Guest r ooms …

In order to provide a cosy environment, incandescent

lamps are usually adopted for illumination withinbedrooms, these include bed lamps, floor lamps, desklamps and foyer lamps. In areas where a higher level ofillumination is required such as in bathrooms,fluorescent lamps are normally used. Halogen lamps areoften used for highlighting purposes, such as for the wallwasher for paints and pictures or for the illumination of amini-bar.


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F i r e Ser v i ces… A hotel complex is equipped with fire hydrants, hose

reels, sprinkler systems and smoke detection systems.Fire extinguishers and blankets are available in high firerisk areas, such as kitchens.


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Pa r t I I I : En er gy Use i n Ho t el s…

Fue ls Ty pe… The major sources of fuel used in Hong Kong hotels areelectricity, diesel oil and town gas. Electricity normallydominates the total hotel energy consumption, andtypical breakdowns of consumption by fuel type in termsof both cost and use are shown in Figure 2.1 and 2.2,respectively. These illustrate that although diesel oil usedaccounts for 38% of the total energy use, it accounts for14% in terms of the total cost. This is because fuel oil is

cheaper than electricity for generating the same amountof heat energy in water or steam.

For different fuel types, the units of consumption aredifferent. It is more convenient to convert these different

units into a common unit, which is normally expressed inGigajoules (GJ) or Megajoules (MJ). Furthermore, anEnergy Use Index (EUI) can be derived to benchmarkenergy use in a hotel building. The EUI is defined as thesite energy consumption per unit of gross floor area per year (GJ/m2/Yr).


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B r ea k d ow n o f

E l ec t r i c i t y b y End -

use…

Electricity is used for all major building services systems,except for gas boiler or diesel boiler where appropriate.Air-conditioning in a hotel consumes a significant portionof the total electricity consumption, which normallyranges from 40 to 60 % of the total. Figures 2.3 and 2.4illustrate the electricity consumption for typical seawatercooled and air-cooled air-conditioned system, respectively.

Figure 2.3 Percentage

breakdown of electricity

consumption in hotel

buildings equipped with

seawater cooled air-

conditioning system.

Others

28%

Vertical

Transportation

8%

Lighting

18%

Air-

conditioning

and Ventilation

system

46%

Others

20%

Ai di i i

Vertical

T i


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Cl a s si f i c a t i o n o f

Ene r g y Load …

Energy load can be separated into two types: base-loadand weather related load. In general, all loads other thanair-conditioning load can be regarded as base load.However, if cooling is still provided in a hotel in winter,winter cooling load should be included as a part of base-load. Base-load does not vary significantly throughout the year (Figure 2.5). The weather related load is essentiallythat for air-conditioning, as shown in Figure 2.5 and 2.6.In general, when outdoor temperatures reach maximum,the weather related load would be the highest.

Figure 2.5 Monthly energy

consumption and outdoors

mean air temperature profile.

1000

2000

3000

4000

5000

6000

7000

Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov DecMonth in 1995

T o t a l e n e r g y c o n s u m p t i o n ( G J )

10

15

20

25

30

35

M o n t h l y m e a n o u t d o o r a i r

t e m p e r a t u r e ( o C )Base load

TemperatureConsumption

100


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Pa r t IV: Act i o n s by t h e Eng i n eer i n g S t a f f …

Qua l i t y Ma i n t a i n ed . .. The engineering department is responsible for operatingand maintenance of the main energy consuming systemsin a hotel: HVAC, lighting, water supply and drainage,boiler plant, vertical transportation, etc. These systemswork together to provide comfortable indoor environmentand provide services to guests and staff working in thehotel. It should be emphasised here that any measurestaken to cut energy consumption should not compromise

the quality of services and comfort provided. A resourcesefficient hotel is one in which quality services and qualityindoor environments are maintained but wastage isminimised.

Reduce

Consump t i o n…

Almost everything the engineering staff do in their routinework can impact on energy consumption. The engineeringstaff should understand that conservation is part of theirresponsibility. Maintaining the required services and

indoor comfort levels is a priority, but measures tominimise energy consumption should be investigated.

Conse r va t i on . . .

E f f i c i enc y . ..

Consumption is reduced in two ways. Conservation is toreduce unnecessary provision, e.g., by switching off whennot needed, or reducing oversupply when not demanded.Efficiency is about maintaining the required output whilstreducing the input.


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S tep 1 :

Pr e l i m i n a r y Aud i t . . .

The work in a preliminary audit does not requirespecialist knowledge and deals primarily with energyutility bills and any meter readings. Therefore apreliminary audit on energy consumption based on suchavailable information is highly recommended to establishfundamental information on energy use in the hotel.

Steps . . . There are four steps in a preliminary audit:

• data collection;•

data analysis;• data presentation; and• establishing priorities.

Da t a . . . Invoice data (monthly bills) are the principal source ofdata, supplemented where possible by site records. Forhotels in Hong Kong, bills for energy consumption wouldinclude electricity, gas, and diesel oil. Staff should ensurethat data collected for each utility refers, as closely as

possible, to same period and that each bill should havesuch information as:

• total amount (units) of energy consumed;• cost per unit; and• total cost.

Ana l y s i s . . . After collecting the data, the followings analysis isperformed:


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In the example shown, the cost of electricity is almostthree quarters of the total, but electricity consumption(GJ) accounts for only about half of the total. Althoughdiesel accounts for almost 40% of total energyconsumption, it is only 14% of total energy cost becauseits cost per GJ is much lower. This demonstrates thatmeasures to cut electricity consumption could result inmore direct and significant impact on total cost of energyconsumption.

Con s ump t i o n

Pa t t e r ns . . .

It is not always true that energy consumption is in directproportion to the monthly average guest room occupancy.Rather, electricity consumption is more related to outdoorair temperature, as electricity consumption in Hong Konghotels is dominated by air conditioning.

Pr i o r i t i e s . . . Electricity consumption is dominated by air conditioning,with the central chiller plant being the most energyintensive.

S tep 2 :

F u l l A u d i t…

After the preliminary audit on energy consumption for ahotel, detailed on-site investigations and measurementscan follow and should focus on major consumption areasidentified in Step 1, but other areas should not be


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operation. In Hong Kong this key feature is the one mostoften neglected.

Improvements can be derived from simply puttingequipment into the best operating mode possible. Thismay involve better on-off control, or finer tuning ofcontrollers. However, in the absence of measuringequipment this is almost impossible. Expert advise andequipment may be needed if significant performance gainsare to be achieved. The total energy for air conditioning can be divided intotwo major components:

• the energy input to the main chiller plant, includingauxiliary pumps etc., (the water side); and

• the energy used to move the air inside a building (theair side).

Ch i l l e r s . . . The efficiency of the chiller plant is defined in terms of thecooling energy delivered in relation to the electrical energy

supplied. Electrical energy is relatively easy to measure,but cooling energy requires more costly equipment.

It is expected that the electricity consumed by the centralchiller plant will account for around half of the totalelectricity used for air conditioning. Therefore, the centralchiller plant deserves more attention than any other partof an air conditioning system.


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temperature rise of 5 ° C is the normal practice.However, in case it can be set higher, set it higher,this is particular useful when chillers are operated inmild seasons when cooling load is reduced;

! delay the starting of a chiller if it is feasible andconsider installing extra cooling distributionequipment to avoid running more chillers thannecessary;

! for plant with multiples chillers and withoutautomatic chiller sequencing control, always ensurethat an additional chiller is only turned on when thecapacity of operating chiller(s) is insufficient.Endeavour to avoid chillers operating under light loadconditions.

! stop all associated water pumps when a chiller is shutoff except for the safe operation of a chiller, i.e., toremove residual cooling from an evaporator, to avoidfreezing of heat exchange tubes;

! for a direct sea water cooled chiller plant where

pumps are designed for at least two chillers, considerretrofit to two speed sea water pumps;

! for plant still operated with CFCs, due considerationshould be given to the time frame for CFC phase-outset by the Government. CFC retrofit provides a goodopportunity for plant with major design problems tobe replaced.


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is often significantly lower, therefore, fresh air supplycan also be reduced.

! fine tuning of control for all AHUs and PAUs canensure proper distribution of cooling requirements;! carefully examine the cooling distribution within a

hotel building as unbalanced distribution of coolingcalls for early start of additional chillers. In particularareas with heat generating machine (a coffee shopwith coffee makers) or with unfavourable orientation(east, west) are more prone to such problems.Installing additional cooling distributing apparatusmight be necessary to satisfy local coolingrequirement;

! when permitted by local weather conditions (airtemperature is sufficiently low) and by duct systemdesign (with appropriate filtration), use as muchoutdoor air as possible to maximise free cooling effect;

! in conjunction with other department, considering to

close a entire guest floor in low occupancy, thus theair conditioning system as well as other energyconsuming systems in that floor can also be shut off.

Bo i l e r Pl a n t … Boilers are used to generate steam for use in laundries,for supply of hot water (stored in calorifiers), and forspace heating in cold seasons. In Hong Kong the fuelmost often used in boiler plant is light diesel. The oil usedin a hotel might account for as much as 40% of total


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To achieve optimum combustion, air/fuel ratio has to beadjusted accordingly, which can be done by adjusting airdamper opening or fuel flow rate while CO concentrationlevel in flue gas is continuously monitored by an analyser.If there is a sudden significant change in COconcentration level, then the optimum combustion hasbeen reached, and this air/fuel ratio is the bestobtainable. To allow a safety margin, the damper could beslightly opened further or fuel flow rate be slightlyreduced.

! adjusting air/fuel ratio should be best carried out atleast twice a year, once in winter and once insummer, as an optimum air/fuel ratio is stronglyaffected by ambient temperature;

! temperature difference between flue gas and steamtemperature should be as small as possible, thesmaller the temperature difference, the better heattransfer. Recommended temperature difference by the

Energy Efficiency Committee of Hong KongGovernment is less than 100 degree C.

! whenever possible, a boiler should be operated at apercentage load of over 30% as otherwise, boileroperating efficiency decreases significantly. For anoversized boiler plant the load might be 30 to 50% ofcapacity;

! in order to obtain operating efficiency of reasonable


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! Conservation from switching off unnecessary lights;and

! efficiency gains from more energy efficient lamps andcontrols

! when replacing light fittings, use high energyefficiency fluorescent lamps/tubes wherever possible

as they require no more than one-third of electricityused by incandescent lamps to achieve the sameillumination level;

! reduce excess wattage to ensure that illuminationlevel is not higher than necessary for guest visualcomfort;

! lighting systems in public areas such as restaurants,coffee shop should have flexible switchingarrangement so that part of the lighting system canbe turned off if there is sufficient daylight availablenear windows area or if there are no people using thearea;

! use of electronic ballasts for fluorescent light fittingsshould be preferred because not only they are moreenergy efficient than the common magnetic type butalso they do not generate heat which contributes tospace cooling load;


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♦ GLS-general lighting services lamps, also known astungsten filament lamp. Low efficiency, short life butsimple circuit, compact, dimmable.

♦ LVTH-low voltage tungsten halogen lamp, same asGLS but with improved efficiency colour and life.

♦ CFL-compact fluorescent lamp, also known as energysaving lamp. High efficiency, compact, long life andgood colour rendering, used to replace GLS lamp.

♦ TL-tubular fluorescent lamp. High efficiency, long life,good colour rendering, not suitable for low ambiencebut may be used where high lighting level is required

such as kitchen and office. Could be used for hotelfunction room if hide from direct view such as covelighting.

♦ HID-high intensity discharge lamps, which includelow and high pressure sodium lamp, high pressuremercury lamp and metal halide lamps. Generally notsuitable for indoor use. May be used for exteriorlighting such as gardens and building façade lighting.

♦ Although energy efficiency is important, aesthetics is

still the most important consideration for hotellighting. To provide a relax and cosy atmosphere,GLS/LVTH/CFL lamps are normally used in hotelfunctional spaces. Ceiling and wall surfaces areusually of low reflectance to avoid monotonousuniform illuminance so as to create intimacy.Different lamp types are used in order to createvariety and make the spaces look more interesting.


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• Curtain wall structure is popular in many local hotels,which allow more heat gain in summer, in particularthe solar heat penetration, resulting in large coolingload. In case of unfavourable orientation, large solarheat gains may call for earlier start and/or late shut-down of additional chillers. Applying anti-solar gainreflective film in glass may be useful in reducing solarheat gain, but in doing so avoid using film of lowvisible light transmittance;

• set of venetian blinds or other internal shadingdevices can also have a significant effect on solar gainthrough glazing; and

• eliminate all possible paths of uncontrolled infiltrationincluding gaps of external doors and windows, cracksand unnecessary openings on external wall. Dampersfor a fresh air intake should be in position andfunctioning.


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Conc lus ions…

Win , W i n … The good practices presented in this Guide have proven to beeffective in saving energy in a number of hotels in Hong Kong.Most of these practices require little or no capital investment,mainly a change of approach by staff. The potential financialsavings are significant, and are recurrent if operational practicesare maintained. It is logical that at least part of the money savedbe invested in further measures to improve energy efficiency.

It is emphasised that not every hotel building has the same

energy consumption pattern and situation, therefore no singlesolution will meet the needs of all hotels. The suggestion andproposals listed in this Guide are by no means exhaustive,individual hotels should plan an energy conservation programmethat is tailored to suit the particular circumstances.

It is well appreciated that an energy efficient hotel building is inthe interests of both hotel management and hotel owners. Seniormanagement should take a lead in developing an energyconservation plan. It is demonstrated that in many hotels thatcertain energy conservation measures cost very little. What isneeded is awareness of staff and well defined good housekeepingand engineering practices. The order of 10% saving in energyconsumption is a realistic expectation.

After exhausting all low-cost approaches and ensuringequipment is operating close to its best level of efficiency, thenconsideration may be given to further investments (such as some


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Ref er ences an d Fu r t h er Rea d i n g…

Advisory note on energy efficiency in existing commercialbuildings in Hong Kong by Energy Efficiency AdvisoryCommittee, Hong Kong Government.

Energy conservation within the hotel industry: Hotels,

Guidelines for energy efficiency by Energy EfficiencyAdvisory Committee, Hong Kong Government.

Energy savers – a guide to saving energy for the hotelindustry . The International Hotels Association.

Energy savings - Ecology and economics by Jean-MarieLeclercq, presentation delivered in the First Annual AsiaPacific Cornell Society of Hotelmen Regional Conference, June 1995.

Energy audits and survey, CIBSE Application Manual AM:5

1991 by Chartered Institute of Building ServicesEngineers, UK.

Introduction to energy efficiency in hotels by EnergyEfficiency Office, Department of the Environment, UK.1994.

A Study of Energy Performance of Hotel Buildings in Hong

Kong by S.M. Deng and J. Burnett, Energy and Buildings,


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Code of Practice for Energy Efficiency of Lighting

Installations by Electrical & Mechanical ServicesDepartment, Hong Kong SAR.

Code of Practice for Energy Efficiency of ElectricalInstallations by Electrical & Mechanical ServicesDepartment, Hong Kong SAR.

Use fu l Web S i t es: Climate Protection Department, United StatesEnvironmental Protection Agency, The United States of

America.

http://www.epa.gov/cpd.html

Energy Efficiency and Renewable Energy Network (EREN)

U.S. Department of Energy, The United States of America.

http://www.eren.doe.gov/

Environmental Department, The Government of Hong Kong

Special Administrative Region.

http://www.info.gov.hk/epd/

Energy Efficiency Office, Electrical and Mechanical

Services Department, The Government of Hong Kong

Special Administrative Region.

http://www.info.gov.hk/emsd/english/energy/news/index.html

Energy Star Programme, United States Environmental

http://www.epa.gov/cpd.htmlhttp://www.epa.gov/cpd.htmlhttp://www.eren.doe.gov/http://www.eren.doe.gov/http://www.info.gov.hk/epd/http://www.info.gov.hk/epd/http://www.info.gov.hk/emsd/english/energy/news/index.htmlhttp://www.info.gov.hk/emsd/english/energy/news/index.htmlhttp://www.info.gov.hk/emsd/english/energy/news/index.htmlhttp://www.info.gov.hk/emsd/english/energy/news/index.htmlhttp://www.info.gov.hk/emsd/english/energy/news/index.htmlhttp://www.info.gov.hk/epd/http://www.eren.doe.gov/http://www.epa.gov/cpd.html


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PRELIMINARY ENERGY AUDIT FORMPrepared for

Prepared by

Date:


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1. General / Building Information

Audit & Survey Description

Hotel Name

Site Contact Phone Fax

Owner / Management Company

Street Number & Name

District

Location

Hong Kong Hotel Association Classification (star)

General Construction Data

Year of Construction:

Number of Floors: above ground underground

Glass Curtain Wall Conventional Window

_____

Other (Specify)

Location of major BSE plant room:

Year of last major building renovation or replacement/retrofit of air conditioning equipment


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Floor Area Data

Total Gross Floor Area (GFA) m2 (excluding carparks)

Carpark Area m2

Tick function area that are in the hotel and estimate total gross floor area (GFA) for each

Guest floors GFA m2

Restaurant GFA m2

Retail GFA m2

Ballroom GFA m2

Other(Specify ) GFA m2

Sources of Energy Supplied to Building

Tick the energy sources that are used in the Hotel building

Electricity Usage

Town Gas Usage

LPG Usage

Fuel Oil Usage

Other(Specify) Usage


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2. Monthly Average Room Occupancy / Outdoor Air Temperature Records

Hotel Name

Monthly average room occupancy records

Year Unit Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Yearly

average

M.A.O %

MAOAT ° C

M.A.O %

MAOAT ° C

M.A.O %

MAOAT ° C

M.A.O %

MAOAT ° C

M.A.O = Monthly average room occupancy (%)

MAOAT = Monthly average outdoor air temperature (° C)


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3. Electrical Energy Use and Cost

Metering Arrangements

Meter Owner

Meter Number Utility Sub-meter Fuel Type Area Served End Uses Served

Electricity

Electricity

Electricity

Electricity

Electricity

Energy Use and Cost Records From to ____________ to continue on a new sheet if necessary

Meter Number Unit Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

kWh

$

kWh

$

kWh

$

kWh

$

kWh

$


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5. Summary of Utility Information - Consumption

Hotel Name

Fuel Type Unit Year Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

Electricity kWh/ GJ

Gas unit/GJ

Diesel Liter /GJ

Water m3

Other

(Specify)


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6. Summary of Utility Information - Costs

Hotel Name

Fuel Type Unit Year Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Total

Electricity HK $

Gas HK $

Diesel HK $

Water HK $

Other

(Specify) HK $


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7. Building Services Systems Information- Air Conditioning System

System Description -Water Side

Total Number of Chillers Total installed cooling capacity (Ton or KW):

Chiller Power Input Cooling Capacity Compressor Type (Tick appropriate type)

kW TR

Reciprocating Centrifugal Screw





Condenser heat rejection (please tick):q air cooled q direct sea water cooled q indirect sea water cooled q others (please specify)

Give description of chiller plant operation (number of chillers operated, number of standby chillers, operating hours per day, starting time and shutting down time,

operating schedule, etc.):

Total number of primary chilled water pumps (PCWP): Total number of secondary chilled water pumps (SCWP): Total number of condenser water pumps (CWP):

Pump Nominal Power

Input

Quantity Flowrate /

HeadOperating Details (giving details on how there pumps are scheduled

to operated, estimated operating hours per day/week, etc.)

Usage (PCHP, SCHP,

CWP)

kW ls-1 / kPa


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7. Building Services Systems Information- Air Conditioning System (Contd.)

System Description -Air Side

Types Area served Design parameters

(Temp. and RH)

Quantity

° C / % AHU PAU FCU Unitary Other

AHU-VAV −− −− −− −−

AHU-CAV −− −− −− −−

PAU- FCU −− −− −−

Unitary −− −− −− −−

Others (specify) −− −− −− −−

Design value of fresh air supply:

Carpark ventilation Number and rated power input of exhaust fans: Number and rated power input of supply fans:

Give detailed description of air side equipment operation including operation hours per day, control mode, etc.):


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8. Building Services Systems Information- Other BSE systems

Hotel Lighting System

Location Description Equipment

(lamp type)

No. of

luminaries

Lamps per

luminaries

Lamp power Ballast power Operating hours Type of

control

Switching

arrangement

W W

Central Boiler Plant (skip this part if it is not present)

No. installed Fuel type Capacity Steam / Hot

Water

Pressure Control Country of

origin

Instrumentation Others (specify)

Lifts and Escalators

Type No. installed Rated power input (kW) Driver type Capacity Operating details (hours, schedules. etc)

Passenger Lifts

Services Lifts

Escalators


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9. Site Measurement RecordsThis page might need to be reproduced for site measurement purpose

Type of measurement

(e.g., temp, Lux, etc)

Date of

measurement

Location of

measurement

Instruments

used for

measurement

Measurement results (including units)


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10. Survey of Instrumentation in Central Chiller Plant

A. Control / Monitoring

Manual on/off qq BMS or BEMS or BAS automatic control & monitoring q Manual on/off control with BMS monitoring q Others (please specify)

B. For plant with BMS Control / Monitoring only

What is the control strategy?

Can the BMS system measure, calculate and display all plant operating parameters (such as chilled water flow rate, chilled water supply and return

temperatures, etc.)? Please supply details of the BMS system, attaching computer printout where possible.

C. Chilled water flow rate measurement (applicable to both local panel and BMS system)

The number of water flow meter presented: If no flow meter is presented, enter 0. Connected to BMS system: Yesq Noq

Give details of water flow meters including type, manufacturer, model, installation location, accuracy, details of calibration. If possible, attach a

simplified schematic drawing to show the installation location.

Remarks


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10. Survey of Instrumentation in Central Chiller Plant -- continued

D. Chiled water supply and return temperature measurement (applicable to both local panel and BMS system)

Measurement location: on individual chiller inlet and outlet qq on supply and return headerqq

Type of temperature sensors used: qq

Glass bulb thermometer qq

Thermocouple qq Thermoresistance qq

Bimetal qq

Electronic

qqOthers (please specify):

Detailed information about the temperature sensors used in the plant (including type of model and make, operating range, resolution and accuracy,

installation details, calibration details).

E. Electrical parameters measurement (applicable to both local panel and BMS system)

Electric submeter arrangement: q one kWh meter per chiller qone kWh meter for all chillers q one kWh for all chillers and pumps

Give details for the monitoring and measuring of electrical current for the plant (installation of sensors, accuracy, indication in the local and remote

panel, connection to BMS system, calibration, manufacturers, etc)

Remarks


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Daily Energy Consumption Analysis (Month/Year)Mean outdoor

temp. (oC)

RoomGuest

FoodCover

Electricity Diesel Fuel Gas Total energy Water Date

No. No. KWh (GJ) GJ / (RoomGuest + Cover)

Litre (GJ) m3 (GJ) GJ GJ / m

2

floor areaGJ / (Room

Guest + Cover)m

3m

3 / (Room

Guest + Cover)

MonthTotal

DailyAverage


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Monthly Energy Consumption Analysis (2000)Mean outdoor

temp. (oC)

RoomGuest

FoodCover

Electricity Diesel Fuel Gas Total energy Water Month

No. No. KWh (GJ) GJ per RoomGuest + Cover

Litre (GJ) m3 (GJ) GJ GJ / m

2

floor areaGJ / (Room

Guest+ Cover)m

3m

3 / (Room

Guest+ Cover)

Year 00

99

%change

Good Practice Guide to Energy Conservation for Hotels in Hong Kong

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