100 tips for saving energy in hotel summer, welcome to collect!
01
Reduce energy waste
- Establish detailed indoor temperature standards
Hotels should determine the temperature requirements for different time periods and regions, and strictly implement them. Temperature standards are established to meet guest comfort requirements. For example, the indoor temperature of a hotel is controlled between 17-28°C, and the relative humidity is controlled between 40%-70%, with a high value in summer and a low value in winter. The change of indoor temperature has a great influence on the energy consumption of the air-conditioning system. Experience shows that if the indoor temperature rises by 1 degree in winter or decreases by 1 degree in summer, the investment in air-conditioning projects can be reduced by about 6%, while the operating cost can be reduced by about 8%.
- Establish a patrol inspection system for energy use
The patrol inspection system for hotel energy use is used to discover the phenomenon of “running electricity, steaming, dripping water and oil leakage” in the use and operation of hotel equipment, so as to reduce energy waste. For example, leaks from faucets in public toilets in hotels and leaks in water tanks for water buckets should be discovered and repaired in time; the phenomenon of “permanent lights” and “long running water” in the logistics area can be eliminated through inspections. According to the test, the energy waste caused by “running, running, dripping and leaking” in general hotels in China is 5%-10%.
- Establish detailed indoor illuminance standards and lighting requirements
Hotels determine the indoor illuminance standards and lighting system for different areas, and strictly implement them. The establishment of illuminance standards and lamps and lanterns lighting system should meet the requirements of guests. For example, the illuminance of the hotel lobby is controlled at 1000lx, the garden lighting is turned off at 5:00 in the morning in summer, and it can be turned off at 6:30 in the morning in winter. The lighting of lamps and lanterns shall be automatically controlled as much as possible. Experience shows that the automatically controlled lighting system can adjust the voltage and irradiance according to the sunshine conditions and the atmosphere to be created, which can save about 20% of electricity compared with the traditional control method. In places where automatic induction controllers are not installed, hotels should formulate an ignition system for manual control.
- Reduced standby time of office equipment
The office equipment of hotels mainly includes computers, printers, fax machines, copiers and water dispensers. After the work is over, turn off all electrical equipment in the office in time, and do not leave the electrical equipment in the office on standby. The test shows that the standby power consumption of computer monitors, water dispensers and other equipment is 12%-20% of the working power consumption. In addition, the use of air conditioners should be minimized in the office and logistics service areas of hotels, and the quality of indoor air should be maintained by opening windows and doors.
- Improve operational habits that waste energy in day-to-day operations
All services and operation procedures in hotels consume energy. Therefore, hotels should actively mobilize employees, improve service operation procedures, and change the habit of wasting energy in services and operations, which is conducive to reducing energy waste. For example, when the waiter in the restaurant box is cleaning the box, only the work lights are turned on and the decorative lights are turned off; the front office staff arranges rooms for the guests, try to arrange the guests in a centralized manner, and reduce the opening of the air-conditioning system equipment. Experience has shown that improvements in services and operational processes can reduce energy consumption by 5%.
- Change the traditional way of dress for hotel staff
When designing staff uniforms, hotels should not only meet the requirements of jobs and hotel etiquette, but also adapt to weather conditions and reduce the requirements of hotel staff for air conditioning. For example, in summer, hotel employees, especially management employees, do not wear suits, but change to cooler work clothes such as shirts; resort hotels have less demand for business etiquette, and hotel employees should wear light and cool work clothes. Reduce air conditioning load.
- Change the way restaurant dishes are displayed
Hotel restaurants reduce the use of open stalls and change the way the restaurant dishes are displayed. The use of open stalls in restaurants directly increases the load of hotel air conditioners and affects indoor air quality. For example, in summer, when the air conditioner is in cooling mode, it is not appropriate to set up a food stand that uses an open flame to keep warm or make soup; in winter, when the air conditioner is in heating mode, it is not appropriate to set up a fresh-keeping display cabinet in the restaurant. The food preparation station of the buffet breakfast should have a separate area, and the open fire should be turned off in time when the preparation of the food is completed.
- Establish proper equipment operating practices
Hotels make correct and detailed operating specifications for each piece of equipment. The operation specification should include the content and requirements of equipment operation, maintenance, storage, handover, etc. The correct operation of the equipment by employees can increase the service life of the equipment and reduce energy losses. Correct operation specifications can effectively avoid equipment idling, “sick use” and other problems, and can also avoid equipment abuse.
- Reduce elevator usage
Hotels actively encourage employees to reduce the use of elevators. For example, advocating “when going up and down the stairs, go up one floor and go down two floors by taking the stairs”; when not lifting heavy objects, try not to take the elevator; employees do not take passenger elevators, etc. According to testing, the power consumption of elevators accounts for 10% of the total power consumption of hotels. Experience shows that standardizing the use of elevators by employees can reduce power consumption by 10%.
02
reduce water use
- Use a water-saving faucet
Hotels and hotels use appropriate water-saving faucets at various water points according to the requirements and characteristics of water use. For example, install sensor-based water-saving faucets in public restrooms. Water-saving faucets with limited flow are installed in the bathrooms of rooms, and the water flow is properly controlled to reduce water waste. The water pipes used for flushing, such as the water pipes for flushing vehicles and garbage bins, should be equipped with water nozzles at the water outlet, which can be switched on and off at any time. Usually, the water saving rate of induction faucet is more than 30%.
- Install and use a reclaimed water system
When a hotel is newly built or rebuilt, a reclaimed water system should be installed. Hotels and hotels without reclaimed water systems can achieve partial reclaimed water reuse through renovation. For example, hotels have set up waste water recycling devices in laundry rooms, rough processing, etc. After precipitation, filtration, etc., to meet water quality requirements, they are used for car washing, road flushing, and garbage room cleaning. Hotels can also take the initiative to purchase reclaimed water for use. The reclaimed water system enables the secondary use of water and reduces the use of high-quality water sources.
- Use a water-saving toilet
Hotels should use water-saving, low-noise toilets. The flushing noise is small, and the water used in the flushing tank is largely decomposed to guide the guests to use it correctly. Phase out traditional toilets over 9 liters to toilets with water standards of 6 liters or lower. In the transitional stage of transformation, under the premise of ensuring the quality of flushing, hotels can install a water-saving core in the water tank, or put a 1.25-liter Coke bottle in each water tank, which can save a corresponding volume of water for each flush. Conditional low-pressure vacuum water-saving toilets can be used.
- Changing the way employees manage water in the bathroom
Under the condition of meeting the requirements of employees’ bathing, hotels have changed the water management methods of employees’ bathrooms to encourage employees to save water. For example, a smart sensor water-saving system is installed in employee bathrooms to encourage employees to consciously control water consumption. The intelligent induction water-saving system controls the switch of the valve by swiping the card to realize automatic billing. The essence of the system is to encourage employees to use water reasonably and reduce water waste through economic means.
- Regular leak detection of water supply network
The leakage of the hotel water supply pipe network should be checked regularly. The leakage of the water supply pipe network is relatively concealed, but the amount of leakage is relatively large. According to testing, the amount of water leakage in hotels can reach 20%. The detection of leakage of hotel water supply pipe network can be carried out through special water balance test. Hotels can also install water meters on the water supply network, usually one at an interval of 100 meters, and obtain information about water leakage in the water network through meter reading. In daily management, an inspection system for the water supply network can be established, and leaking faucets and pipes can be found and replaced in time.
- Build a rainwater harvesting system
Hotels and hotels should install and use rainwater collection systems, especially those with larger areas, such as resort hotels. The rainwater collection system collects rainwater from hotel building roofs, hardened roads, squares, etc., and can be used for hotel courtyard greening irrigation and landscape water supplementation through simple treatment and collection, reducing the use of high-quality drinking water.
- Water supply network for water quality treatment
The water supply system of hotels, especially the hot water supply system, should be treated with water quality or adopt new environmental protection pipes to reduce the generation of “yellow water”. “Yellow water” cannot be used, resulting in a waste of water. At the same time, “yellow water” also affects the quality of hotels.
- Reduce the amount of cotton washed
The hotel guides guests to reuse the cotton fabrics in the room through the “Tips Cards for Reducing the Washing of Sheets and Towels”. Under the premise of meeting the requirements of guests and hygiene, the cotton fabrics in the room have been changed from “one change per day” to “one change per guest” to reduce the amount of cotton washed. The cotton fabrics such as face towels provided in the bathroom of the guest room can be of different patterns or colors, so as to facilitate the different use of the guests and reduce the replacement of cotton fabrics caused by indistinguishable use.
- Recycle water from swimming pools and water feature pools
The water in hotel swimming pools and waterscape pools, on the premise of meeting the water quality standards, should try to meet the water quality requirements by means of circulating water treatment. Strengthen the water quality management of swimming pools and waterscape pools, and reduce the amount of water replacement in swimming pools and waterscape pools to reduce water use.
- Changing the way drinking water is provided
Hotels can gradually change the way of providing drinking water for guest rooms and conferences to reduce the waste of drinking water. For example, in the drinking water supply of guest rooms, guests will boil water on demand, and water will no longer be delivered by service personnel; in conference services, when feasible, by setting up a water table, guests can draw water on demand to reduce the waste of drinking water.
- The cooling water system of the central air-conditioning system is equipped with a water collector to control the drifting water
The central air-conditioning refrigeration system using circulating cooling water is equipped with cooling towers and cooling water pumps. There is a certain loss of cooling water due to evaporation, drift and other reasons during the circulation process. Usually, the drift loss of cooling water in the cooling water tower is more than 5,500 tons a year, and more than 50 tons a day during the peak summer season. The use shows that after the cooling water tower is retrofitted and installed with a water collector, the drift loss of cooling water can be effectively reduced. Drift losses are reduced by about 45%, while also improving the environment.
03
energy metering
twenty one. Build an electricity metering system
The establishment of a power metering system in a hotel refers to the installation of independent meters in each work area and guest area of the hotel, such as each work room, computer room, and each guest room floor, to form an internal power metering system in the hotel and Statistical analysis of electricity consumption. The establishment of electricity metering system is the basis of hotel electricity management.
twenty two. Independent metering of large energy-consuming equipment
According to the configuration of the equipment, the hotel determines the list of large-scale energy-consuming equipment, and installs meters separately for all large-scale energy-consuming equipment. For example, the high-power electrical equipment above 30-50kW is installed with an independent meter, and the equipment that directly uses steam is installed with a steam flow meter, etc., to detect the operation and energy consumption of such equipment. Energy saving of high-power equipment is an important part of reducing the comprehensive energy consumption of hotels.
twenty three. Independent measurement of main water use units
Hotels and hotels with large water consumption, such as water equipment with a water consumption of more than 0.5 tons per hour, and water meters installed in main water units, such as laundry rooms, kitchen management rooms, rough processing rooms, etc., should be installed separately. In order to detect the water consumption of such equipment and reduce water waste.
twenty four. Energy storage independent metering
The storage of energy in hotels should be set up to measure independently. For example, underground oil tanks in hotels should be equipped with meters to monitor leakage during storage and to facilitate energy statistics. Usually, the leakage of underground oil tanks is not easy to find. Oil leakage not only brings energy loss to hotels, but also directly pollutes the environment.
- Calibration of energy meters
All energy measuring instruments in hotels are calibrated at least once a year to ensure the accuracy of the instruments. The accuracy of metering information is the basic requirement of energy management. The data information of the meter is recorded at least once a day for analysis of energy usage.
- Conduct energy balance tests
Hotels entrust professional institutions to carry out balance tests on electricity and water consumption. The balance test of electricity and water consumption is a management on the demand side of electricity and water consumption. Through the balance test, it is an important basic work for hotel energy management to clarify the total consumption, composition, distribution, flow direction, energy consumption equipment, and energy efficiency of various types of energy and water in hotels.
27．Gather information about energy usage
In order to analyze the effectiveness of energy consumption in hotels, when measuring energy consumption, hotels should record information related to energy consumption at the same time. For example, the weather conditions, the number of person-days in the guest rooms sold by the hotel, the hotel’s turnover, the catering turnover, the number of people dining in the restaurant, and the amount of cotton washed.
- Build an energy usage database
Hotels should establish a database of energy use. The energy usage database provides information for energy management and enables effective control of energy usage. For example, the central air-conditioning control, lighting control, and fresh air system control of guest rooms are implemented through the use of information and communication technology (ICT) (Information and Communication Technology) through the energy use database.
04
Energy saving management and operation
- Power factor compensation for power system
Most of the electrical equipment in hotels have inductive loads such as motors, so the power factor of AC motors is less than 1. In order to compensate the reactive power loss of the electrical equipment and improve the power factor of the electrical equipment, it is necessary to set up a reactive power compensation cabinet to compensate the power factor, and the power factor should be controlled above 0.9.
- Strengthen the maintenance of electrical equipment
Hotels and hotels strengthen the maintenance of electrical equipment and timely overhaul, which can reduce power consumption and save electricity. For example, do a good job in the maintenance of the motor, reduce the rotational friction of the rotor, and reduce the power consumption; strengthen the maintenance of the line, eliminate the heat generation and line leakage caused by poor wire joints, save energy, and ensure the safety of power supply.
31．Effective management of lighting fixtures
Hotels should set up lighting fixtures reasonably according to usage requirements. The guest room can be set with ceiling lights to meet the overall lighting requirements of the guest room. The lighting of wardrobes, corridors, guest bathrooms and other parts should be effectively controlled to ensure that it is turned off when not in use to reduce the waste of electric energy. For example, the wardrobe door of the hotel can adopt the form of a hundred-page door, and the bathroom adopts the light-transmitting window, etc., so that the guests can consciously confirm that the wardrobe light is turned off. The lighting fixtures in hotels should be cleaned frequently to ensure that the fixtures meet the illumination requirements. The fouling of lamps not only reduces the illumination requirements of lamps, but also affects the quality of hotels.
32．Hotel central air-conditioning system and operating load matching
The hotel central air-conditioning system works under partial load most of the time. Different loads have different coefficients of performance (COP) of central air-conditioning refrigeration units. Usually, when the load decreases, the COP of central air-conditioning refrigeration units also decreases, and the energy efficiency decreases. Therefore, the central air-conditioning refrigeration unit should operate under the optimal operating load. When multiple hosts are running, the number of running units should be adjusted to ensure that the refrigeration unit operates at the best operating efficiency.
- The water pump of the central air-conditioning water system of the hotel adopts the inverter power-saving technology
The central air-conditioning system is usually designed when the weather is the hottest and the load is the largest, and a 10-20% design margin is reserved. However, in actual operation, the central air conditioner will not run at full load most of the time, and there is a large surplus, so the potential for energy saving is large. In the central air-conditioning system, the refrigeration unit can be loaded or unloaded according to the load change, but the chilled water pump and the cooling water pump cannot make corresponding adjustments with the load change, which is a great waste. By installing frequency converters in chilled water pumps and cooling water pumps, the energy saving effect is over 40%.
34．Control the temperature of chilled water, cooling water outlet and return water of the refrigerator
The temperature of the chilled water and the outlet and return water of the central air-conditioning refrigerator in the hotel should be controlled according to the parameter standards of the equipment. However, as the air-conditioning load decreases, the air-conditioning system can be operated with variable water temperature. The cooling water inlet temperature of the refrigerator drops, and the chilled water outlet temperature rises, the cooling efficiency of the unit will be improved, and the energy efficiency will be improved.
35．Energy-saving renovation of hotel steam pipe network
For hotels that use steam boilers, the steam pipe network should be transformed to save energy. Traps should be installed in the steam transmission pipe network, and attention should be paid to the drainage to improve the quality of steam. Equipment that uses steam directly should be equipped with a pressure reducing valve to use gas for pressure reduction. The operation of the steam pipe network complies with the principle of “high-pressure gas supply and low-pressure gas consumption”.
36．Timely shut down the out-of-service steam line
Many gas-using equipment in hotels use gas intermittently. When the equipment is deactivated, not only the inlet valve of the equipment should be closed, but also the main valve of the entire management should be closed to isolate the pipeline from the steam system. Closing outage lines prevents heat loss and reduces condensation.
37．Implement fresh air system management
Hotels should implement the management of the fresh air system to ensure the normal operation of the fresh air system. In the case of fewer people, the fresh air volume can be appropriately reduced on the premise that the indoor air quality is guaranteed. Usually, the fresh air volume of hotels is controlled at 10-30%, not less than 10%. The fresh air system can actively introduce waste heat recovery technology to recover the waste heat in the return air and reduce heat loss.
38．Control the water temperature of domestic hot water
The water temperature of the domestic hot water provided by the hotel should be maintained at 45℃-50℃, not exceeding 60℃. The high temperature of domestic hot water in hotels is a waste of energy, and the hot water pipe network is prone to thermal expansion and contraction, causing water leakage in the pipe network.
39．Heat pipe network maintenance
The heat pipe network should have good thermal insulation, especially for the valves, flanges and other parts in the pipe network, pay more attention to thermal insulation. After the maintenance of the pipe network, pay attention to the maintenance of the insulation layer of the pipe network. Pipelines for long-distance transmission of heat energy are generally installed underground. Special pipe trenches should be designed for such pipelines. The pipe trenches should be well sealed, and drainage wells should be built to drain the accumulated water in the pipe trenches in time.
- Cleaning the A/C Coil
Hotels should clean air conditioning coils at least once a year. Not only can it reduce energy consumption by 4%-5%, but also prevent mold and Legionella from growing in pipes and vents, polluting indoor air. The split air conditioner cleans the dust filter once a week, which can save about 20% of electricity. Air conditioner filters need to be cleaned frequently.
41．Schedule and dispatch electricity usage
In the operation of the power system, hotels should implement planned scheduling for the operation of electrical equipment, control the total power consumption capacity of hotels, reduce peak load capacity, and make the transformer in an economical operation state.
42．Clean lines regularly
Hotels should regularly clean hot and cold water pipelines, boilers, and air-conditioning pipe walls to soften the water quality. Prevent pipeline fouling and generate thermal resistance, reduce heat conduction efficiency, and cause waste of energy consumption.
43．Shut down the air-conditioning water system that is out of service in time
When the central air-conditioning system is in operation, the valves of the running part of the water system should be fully opened, and the valves of the out-of-service system should be closed to prevent water leakage and short circuit, resulting in energy loss. When the air conditioner is out of service, the water system pipeline must be maintained with full water, and must not be vented to cause the pipeline to corrode and rust. During the freezing period, the stored water in the pipelines in the open air part outside the building must be emptied.
44．Improve boiler operation efficiency
Hotel boilers should realize economical operation and improve operating efficiency. For example, improve the operation efficiency of coal-fired boilers, manage and control the combustion process of the boiler, such as the adjustment of the thickness of the combustion coal seam, the adjustment of the air supply, and the adjustment of the moisture content of the coal, so as to realize the economical operation of the coal-fired boiler. Realize the economical operation of oil-fired boilers. Oil-fired boilers add fuel-saving agents to promote oil atomization, and improve combustion efficiency through good atomization and air distribution.
45．Set clear energy usage status signs
Hotels shall set clear energy consumption status signs for all switches and valves. The signs should be able to explain the opening and closing directions and positions of the switches and valves. The lighting switches should also display the opening and closing times, the corresponding lamps and other information, so that employees can accurately open and close the switches and valves.
05
Building energy efficiency
46．Adopt wall insulation technology
The hotel actively adopts the wall insulation technology in the building renovation. Wall insulation technology is divided into wall insulation and wall insulation. Hotels take different measures according to the climatic conditions in the area. The wall insulation technology greatly improves the performance of building thermal insulation and thermal insulation, effectively reduces the energy consumption of hotel buildings, and the comprehensive energy saving level is above 50%.
47．Improve the thermal environment outside the hotel building
The thermal environment outside the hotel building affects the energy consumption of the hotel. Hotels can reduce the reflectivity of ground paving materials and reduce the heat island effect of hotel buildings by strengthening the environmental greening around the building. For impervious surfaces around hotels, such as parking lots, sidewalks, squares, etc., at least 30% of the area should be provided with shading or light-colored ground materials with a reflectivity of 0.3-0.5. Shading can be provided by trees or vegetation adapted to the local climate.
48．Active design with natural ventilation
Maintaining the environmental quality of hotel interiors through natural ventilation can reduce energy consumption. For example, the office area of a hotel can be directly ventilated to the outside, and the internal layout of the hotel can be adjusted, especially in the public areas such as the lobby, so as to achieve ventilation.
49．The roof of the hotel should pay attention to the heat insulation treatment
The roof of the hotel building should be made of materials with low reflectivity as much as possible, and the surface color is light color. When conditions permit, the use of vegetated roofs, green roofs can significantly reduce the indoor temperature, and the energy saving effect is more than 25%. For sloping roofs, thermal insulation should be installed on the top ceiling of the building.
50．The external windows of hotels are equipped with effective shading systems
The south-facing windows can adopt the horizontal fixed shading method, and the east and west-facing external windows can adopt the outdoor vertical shading method. A good shading system can reduce solar heat gain by 50%-80%. In the halls of hotels that use large-area skylights for lighting, openable shading devices should be installed at the skylights.
51．Minimizing the window-to-wall ratio of hotel buildings can save air-conditioning energy consumption
The window-to-wall ratio refers to the ratio of the area of the window to the area of the exterior wall of the building. Building simulation calculations show that when the window-to-wall ratio is within the range of 30-50%, the annual total energy consumption of hotel buildings does not change much. However, when the window-to-wall ratio exceeds 50%, the air-conditioning energy consumption will increase significantly. The size of the window-to-wall ratio of the hotel building and the shading of the window should comprehensively consider the amount of transmitted radiation and the effect of natural lighting. Hotels should adopt optimized and integrated energy-saving technologies such as ventilation, shading, and natural lighting of buildings.
52．Improve the air tightness of building doors and windows
The doors and windows of hotel buildings should be made of profiles with good thermal insulation and air tightness, such as aluminum-wood composite profiles, wood and aluminum alloy window thermal profiles, etc. The ordinary glass used in the exterior windows of hotels should be replaced with new insulating glass to reduce radiation and save energy. The use shows that the use of insulating glass will reduce energy consumption by 30% and reduce noise by 6dB.
53．Control the opening area of external windows of hotels
The opening area of the external windows of hotels should not be less than 30% of the window area. For hotels and hotels that use curtain wall glass, the curtain wall glass should be transformed, such as filming, to reduce the reflectivity of the glass. The transparent curtain wall should have an opening part or a ventilation device, and have excellent air tightness.
54．Controlling the Body Shape Factor of Hotel Buildings
The body shape coefficient of hotel buildings should not exceed 0.3 as much as possible. The form factor is the ratio of the area of a building in contact with the outdoor atmosphere to the volume it encloses. Hotels and hotels whose building size coefficient exceeds 0.3 should take measures to strengthen the thermal insulation performance of the roof and external walls of the building and the thermal insulation performance of external windows. The outer surface
55．Energy-saving renovation of hotel entrance
Double-layer doors or revolving doors should be installed in individual passenger passages and team passages in hotels. Air curtains can be installed in employee passages and cargo passages, or door buckets can be designed, or door curtains can be hung to prevent indoor cooling and heat loss. The entrance of the hotel building should pay attention to avoid the unfavorable wind direction in winter.
56．Designs that avoid large interior spaces
The interior space of the hotel building is fully utilized, and the design of the atrium space should be avoided as much as possible. When it must be installed, the atrium space of the hotel building should be ventilated and cooled in summer, and the mechanical ventilation device should be installed if necessary, and the area of the skylight of the atrium should not be larger than the total roof area. 20%. Try to avoid the design of a large lobby, and the size of the lobby matches the size of the hotel. For indoor spaces larger than 10m, a controllable natural ventilation system should be designed at the top to release heat and reduce the cooling load of air conditioners.
57．Hotels using heat pump technology
At present, the commonly used vapor compression heat pump mainly uses water, air or the earth as the low temperature heat source. Large hotels can use heat pump technology in local areas to recover waste heat, such as waste heat recovery in laundry rooms, while small hotels can fully use heat pump technology according to environmental conditions. The heat pump unit saves 30-50% energy than the traditional heating unit.
58．Hotel central air-conditioning system should adopt two-control system
The hotel central air-conditioning system is divided into two types: two-pipe and four-pipe. Two-pipe means that there is only one coil in the air handling equipment of the central air conditioner. When cooling in summer, the coil is chilled water, and when heating in winter, the coil is hot water. Therefore, in the whole area, at the same time, hotels can only be heated or cooled. Four pipes have two sets of coils, which can heat and cool at the same time. Therefore, the energy use cost of two pipes is lower.
59．Functional areas should be relatively centralized
The catering, entertainment, conference, fitness and other functional areas of hotels should be relatively concentrated. These areas are public areas in hotels, with large area, large flow of people, obvious energy consumption cycle, and high energy consumption requirements. The experience of hotel operation shows that the above-mentioned functional areas are relatively independent and are arranged centrally, especially in the podium, which can reduce energy consumption. The decentralized arrangement reduces the scale benefit of energy consumption and increases the loss of the pipe network.
60．Improve the environment in the kitchen with effective ventilation
The main functional areas of the hotel kitchen, including the stove area, pastry room, cold dish room, material storage room and other areas, in order to improve the working environment of the kitchen and consider the needs of food production, refrigeration and air conditioning can be installed. Exhaust ventilation should be used in other areas to improve the environment in the kitchen and maintain a negative pressure in the kitchen.
61．Reasonable setting of power engine room
Each power room is set near the load center of the building, and is set at the location with the shortest total pipeline path. The power machine room of hotels is usually arranged on the basement of the building. Resort-type hotels usually set the power machine room on the periphery of the main building. In this way, the power sent from the power machine room needs to go through a long route to reach the end working equipment. , the loss of power in the transmission process is relatively large, more than 10%. Therefore, the power machine room should be set up in the center of the building or near the load center, according to the location with the shortest total pipeline path. In heating, central air-conditioning and other systems, equipment rooms such as heat exchangers and central air processors should be considered to be located near the functional areas for partitioned supply to reduce energy loss.
62．Reasonable setting of auxiliary rooms in functional areas
Each functional area of the hotel is set up with corresponding auxiliary rooms to meet the management and service functions. For example, hotel kitchens should be set up with a main kitchen and multiple small kitchens supporting catering to improve the energy efficiency of the kitchen and improve the quality of food.
63．Phasing out hotel-owned laundry rooms
The functions of hotel laundry rooms are gradually replaced by market services. When market services cannot meet the requirements of hotels, the scale and function of laundry facilities should match the scale and level of hotels. The analysis shows that the heat energy of hotel laundry room accounts for 15% of the hotel’s thermal energy consumption, and the water consumption accounts for more than 10% of the total water consumption of the hotel and hotel. The energy efficiency of the laundry room is low.
64．Hotels should try their best to use waste heat and waste heat resources
The waste heat and waste heat of enterprises around the hotel should be actively utilized. Natural energy (such as geothermal, hot springs, low-temperature water, solar energy, etc.), as well as urban heat grids, power grids, and surplus energy from other hotels should also be actively utilized, and may also be used in conjunction with other enterprises. The use of the above energy improves the comprehensive efficiency of energy use and reduces the energy consumption cost of the hotel itself.
65．Active use of renewable energy in hotel buildings
Hotels can use renewable energy by setting up their own renewable energy utilization system or purchasing electricity or heat generated by renewable energy. The main renewable energy sources available in hotels are: the use of solar water heaters to produce hot water to supplement the production and domestic hot water in hotels; the use of solar photovoltaic technology for courtyard, street lamps and building outline lighting; in areas with better geothermal conditions , use geothermal heating or produce domestic hot water; consider fully recycling sewage heat inside hotels; hotels built in coastal areas, develop and utilize tidal energy; build high-rise hotels in areas with strong wind, use wind turbine generators To generate electricity to supplement the electric energy of hotels; hotels of resort type consider using biomass energy such as biogas. The use of renewable energy in hotels should consider the feasibility of technology, equipment life cycle costs and other factors.
66．Hotels actively use hot water boilers
Hotels use self-provided boilers for heating, and hot water boilers should be actively used. The thermal efficiency of steam boilers is 3-5% lower than that of hot water boilers, and hot water boilers are safer than steam boilers because they are not under pressure. In terms of energy types, oil-fired and gas-fired boilers have higher thermal efficiency, higher automation, smaller equipment volume and smaller footprint than coal-fired boilers. Hotels should not use electric boilers.
67．Separation of low-load equipment at the end of the system
The low-load equipment connected to the end of each system of the hotel should be separated, because the operation of these equipment still needs to start the system host, which consumes more energy. For laundry room ironing that occurs outside of normal hours, a separate small steam generator can be installed near the ironing machine to provide steam.
68．Hotel refrigeration units should use units with a high coefficient of performance (COP)
The coefficient of performance refers to the ratio of the cooling capacity of the refrigeration unit to the effective input power during the cooling operation under the rated industrial and mining conditions and specified conditions, also known as the energy efficiency ratio (EER). The coefficient of performance directly affects the operating energy consumption of the air conditioning system. From the perspective of unit selection, the performance coefficient of compression refrigeration units is higher than that of absorption refrigeration units. Among all kinds of compression refrigeration, centrifugal refrigeration has the highest performance coefficient.
69．The heating of the hotel actively adopts the floor heating system
The floor heating system is ground low temperature radiant heating, which is to lay the heat source under the floor, and radiate heat energy upward through the floor to achieve the purpose of indoor heating. The thermal coal in the floor heating system is transmitted at a low temperature, with small heat loss and high thermal efficiency, saving about 25-30% energy compared with traditional heating methods.
70．Choose the right central air-conditioning terminal equipment
Hotel central air-conditioning terminal equipment should match the area of use. Usually in public areas, such as lobbies, restaurants, large conference rooms, etc., central air processors should be used instead of fan coil units.
71．Proper recovery and utilization of waste heat from boiler flue gas
The exhaust temperature of hotel boiler flue gas is generally 160℃-250℃. The waste heat recovery and utilization of flue gas refers to the use of heat exchange technology to utilize the heat in the flue gas. When the gas temperature drops below 180°C, acid condensate will be produced, causing corrosion. At present, the available flue gas waste heat technology is condensation waste heat recovery boiler. The recovered flue gas waste heat can be used to heat domestic hot water.
72．Condensate should be recycled
The condensed water in the hotel heating system mainly passes through heat exchangers and other equipment. After the steam releases heat, it becomes condensed water. The temperature of the condensed water is very high, and it does not need to be softened and can be returned to the boiler immediately. The condensed water is generally mixed with the soft water after ion exchange to increase the inlet temperature of the boiler water and improve the thermal efficiency of the boiler. Therefore, a condensed water tank should be designed to recover the condensed water.
73．Hotels actively use energy-saving light sources
On the premise of meeting the lighting quality of hotels, energy-saving light sources are actively used. If LED lamps are used, the power consumption is 30% of that of ordinary light sources under the condition of providing the same illumination; fluorescent lamps are replaced by T5 lamps, and the power saving rate is over 40%, which greatly reduces energy consumption.
74．Hotels use intelligent power-saving technology for lighting systems
The intelligent power-saving technology provides the most suitable working voltage and current for the load by real-time control of the working voltage and current of the load, which produces a better power-saving effect and greatly prolongs the life of the lamp. The use effect shows that the power saving rate of outdoor neon lights, exterior wall lighting and indoor lighting in hotels is more than 15%.
75．Actively adopt elevator energy-saving technology.
Statistics show that the energy consumption of hotel elevators accounts for about 10% of the hotel’s electricity consumption. Therefore, the use of elevator energy-saving technology is beneficial to hotels and hotels to reduce comprehensive energy consumption. The energy-saving technologies of hotel elevators include improving mechanical transmission and electric drive systems, braking energy regeneration and utilization technology, and elevator intelligent control technology. According to analysis, the utilization of elevator energy-saving technology will reduce the energy consumption of elevators by more than 30-50%.
76．Adopt Building Automation System (BAS)
Building automatic control system is one of the core systems of intelligent building. The system is centered on the central processing computer, which controls and manages the equipment inside the building from time to time, and can adjust the temperature, humidity, lighting intensity and air freshness inside the building at any time as needed to achieve the effect of saving energy and labor costs. Hotels should actively adopt building automatic control systems. Experience has shown that buildings with BAS systems can save 5-15% of energy compared with buildings without BAS systems.
77．Transformer reasonable load
The rated capacity of the hotel transformer should match the power requirements of the hotel, and the operating load of the transformer should be 75%-90% of the rated capacity. If the actual operating load of the hotel is often less than 50% of the rated capacity, the transformer with smaller capacity should be replaced, and if it exceeds the rated capacity, the transformer with larger capacity should be replaced.
78．Reasonable zoning of air-conditioning terminal devices
The air-conditioning terminal devices of service areas with different usage time and functional requirements shall not be divided into the same air-conditioning subsystem. The flow characteristics of people in each service area of a hotel are different, which also leads to inconsistent changes in the air-conditioning load of the hotel. Therefore, it is necessary to separate the terminal devices. The hotel room area should also be divided into areas, and air-conditioning subsystems should be set up respectively.
79．The water pump adopts frequency conversion technology
The water consumption of hotels fluctuates greatly. Therefore, the use of frequency conversion technology in the water pump of the water supply system is beneficial to reduce the consumption of electric energy. Water equipment includes production water equipment and domestic water equipment. Hotels should select corresponding water saving technologies and equipment to control water consumption according to the water characteristics of each water equipment, or use the method of adjusting water pressure to achieve water saving goals.
80．Centralized service facilities in the guest room area
The hotel room area centrally provides service facilities. For example, providing services by configuring ice machines, water dispensers, and vending machines on the floor of guest rooms, guiding guests to reduce the use of small refrigerators, electric kettles, water dispensers and other electrical appliances in the rooms, and improving the comprehensive use efficiency of energy.
81．Adopt cooling, heating and power cogeneration system
In areas with gas resources, if the cooling, heating and power load is relatively stable, hotels should actively adopt the cooling, heating and power cogeneration system. The cooling, heating and power cogeneration system is the cascade utilization of energy. After the high-grade energy is generated by the fuel through the cogeneration device, the low-grade heat energy is used for heating, domestic heating and other purposes. This heat can also be used. Drive absorption chillers for air conditioning in summer, thus forming a combined cooling, heating and power system. The CCHP system has high energy efficiency.
82．Adopt variable air volume air conditioning system
The variable air volume air conditioning system realizes the indoor temperature and humidity control by changing the air supply. When the indoor load is reduced, the system reduces the delivery of air volume, thereby reducing the operating energy consumption of the system. Data show that the variable air volume system can reduce energy consumption by 30% while improving indoor comfort.
83．Adopt central air-conditioning dynamic control system
The central air-conditioning dynamic control system is to install electric valves and control devices on the fan coil and envelope unit at the end of the central air-conditioning, which changes the flow of chilled water, realizes the dynamic change of the end equipment of the air-conditioning system, and reduces the transmission of cooling capacity, thereby reducing the operation of the system. energy consumption. Use shows that the system can save energy by more than 30%.
84．Install hot water circulation pump
The domestic hot water system of the hotel should be installed with a hot water circulation pump to reduce the heat loss of the hot water system. However, the power of the hot water circulating pump should be reasonably designed to avoid wasting electricity.
85．Active use of natural cold and heat sources
When there are natural cold, heat or geothermal sources in the surrounding area of the hotel, the hotel should adopt the water (ground) source cooling and heating technology. For example, hotels near the low-temperature river water can use the low-temperature river water as the cooling source of the central air-conditioning system, which greatly reduces the energy consumption of the central air-conditioning system.
86．The guest room sets the main electricity switch
Hotel rooms should be equipped with a general power switch to facilitate guests to turn off all power and reduce waste. For example, in the guest room, the key card is inserted to take the power switch, and the power can be automatically turned off when the guest leaves. In addition, a general electricity control switch should also be designed at the head of the bed in the guest room.
06
Equipment selection and management
87．Establish a leading group for hotel energy management
Hotels shall establish energy management leading groups to manage and coordinate energy management work in a unified manner. For example, in a hotel, the deputy general manager is the team leader, and the managers of each department are the team members to establish a leadership team.
88．Set up an energy engineer
Hotels should set up energy engineer positions to provide technical support for the energy management of hotels. Energy engineers can be employed by hotel employees, or they can be hired from external agencies.
89．Carry out contract energy management
Hotels should actively cooperate with qualified energy-saving service companies, implement contract energy management, and improve energy efficiency.
90．Choose energy-saving and environmental protection equipment
Hotel purchase equipment, to choose “energy-saving products.” “Energy-saving products” shall have relevant marks or certifications. The working ability of the equipment should be matched with the use requirements of the system, and the phenomenon of “big horse-drawn trolley” should be avoided.
91．Strengthen the maintenance of hotel equipment
The hotel has established a planned maintenance system for equipment and strictly implemented it. Strengthen the maintenance of hotel equipment to keep the equipment in good condition. The equipment is in good condition, which is conducive to the energy saving of hotels. For example, the kitchen refrigerator door, thermostat, etc. are in good condition, which has a great impact on the energy saving of the equipment.
92．Repair and replace faulty equipment in time
The hotel establishes a repair report and inspection system for equipment failures, and timely discovers and repairs faulty equipment. Equipment that is economically unreasonable to maintain should be replaced in a timely manner. Equipment that “runs sick” fails to meet demand, poses a safety hazard, and wastes energy.
93．Establish equipment operating specifications
Establish standard energy conservation practices for each piece of equipment used by hotel staff. For example, the storage volume in the refrigerator should be 80%; the vacuum cleaner needs to be cleaned in time, otherwise it will reduce the vacuuming efficiency and increase the power consumption; kitchen stoves, cooking utensils, and containers should be cleaned and descaled regularly to avoid affecting the thermal efficiency.
94．Correct use and operation of equipment
Hotel staff should be trained first, then work, use and operate equipment correctly, and reduce energy waste. Equipment operation training is ongoing. Establish an inspection system for equipment operation to detect and correct waste of energy in operation in a timely manner.
95．Establish energy management goals and implementation plans
Hotels should establish energy management goals, and decompose the goals to facilitate implementation. Formulate an energy management implementation plan that is consistent with the energy management goals. In addition to the regular content, the plan should include the feasibility evaluation of energy-saving technologies.
07
Energy saving promotion and training
96．Actively promote to customers
Hotels should actively publicize their guests, and the energy-saving behavior of guests is conducive to the energy-saving work of hotels. For example, set up energy-saving and low-carbon propaganda corners in public areas of hotels, such as lobbies and restaurants, to improve the energy-saving awareness of hotel guests. Set up promotional cards in guest rooms to encourage guests to reduce the use of resources and energy.
97．Carry out energy-saving marketing
Hotels give full consideration to energy-saving work in their marketing. For example, in conjunction with the hotel’s marketing plan, they hold a special publicity week on energy conservation and emission reduction. Establish low-carbon consumption record files for guests to facilitate the implementation of corresponding incentive measures. Reward customers for their energy-saving behavior, etc.
98．Carry out supplier promotion work
Promote low-carbon hotels to hotel suppliers. The procurement of hotels and hotels is large and involves many industries. Through publicity to suppliers, more enterprises are encouraged to implement low-carbon production.
99．Develop an energy-saving training program
Hotels develop systematic energy-saving training plans and implement them. Training plans and management objectives should be realistic and continuous.
100．Conduct energy-saving training and incentives
Hotels and hotels carry out energy-saving training and discussions among employees, and through various forms, mobilize the enthusiasm of employees for energy-saving, discuss the feasibility of various energy-saving operations, and encourage employees to energy-saving innovative behaviors. For example, the establishment of employee energy-saving innovation awards.