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Good Practice Guide to Energy Conservation for Hotels in Hong Kong

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Forward… Hotels and the environment…

According to World Travel & Tourism Council (WTTC) in 1998 revenues for Hong Kong’s travel and tourism industry was HK$72.6 billion, brought in by 9.6 million visitors, of which 32% were business travellers. Despite the reduction from the recent economic turndown such numbers are large in comparison with Hong Kong’s permanent population of around 6.3 million, and have a significant impact on its environmental loading. Hong Kong is no exception to the growing world-wide recognition and acceptance of the moral, ethical, social and political arguments for taking action on environmental issues. For the Hong Kong hotel sector, there are sound business reasons for operators to pay attention to good environmental practices. This includes increased profitability and the potential for improved market share.

This Guide… This Guide is based on a number of energy conservation projects carried out in hotel buildings in Hong Kong over recent years. If applied, the experience and knowledge gained can be effective in reducing energy consumption in hotel buildings, without significant capital investment. It is intended that this guide will help to reduce energy consumption in hotels in Hong Kong, contributing to their profitability whilst helping to reduce environmental impacts.

In preparing this Guide, references have been made to a

number of publications relating to energy conservation programmes in commercial buildings including hotels, by both government and professional organisations. A list of further reading materials is included at the end.

The original version of this guide was prepared by staff from the Department of Building Services Engineering, The Hong Kong Polytechnic University. It was published in 1996 following an initiative by Mr. Jean-Marie Leclercq, General Manager Hotel Nikko Hongkong, with the aid of funding from the Shell Better Environmental Award Scheme. The original energy and water conservation guide has been split into two separate guides and updated as part of the deliverables from the project ‘Keeping Hong Kong’s Hotel Industry Competitive into the 21st Century: Environmental Management for Hotels’ This project was funded through the Service Supported Fund administered by the Industry Department, The Government of the Hong Kong Special Administration Region.

Contributors: Prof. John Burnett

Dr. Chan Kwok-tai Dr. Simon Deng Stephen Ng

Ringo Lee Dr. Ben Ho Daniel To Graphics by Dominic Leung


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Introduction…

A large hotel is a unique combination of occupancies and facilities and apart from guest rooms, may include restaurants, kitchens, function rooms, car parks, bars and coffee shops, retail outlets, etc. Many have on-site laundry facilities, sometimes with dry cleaning services. Swimming pools and health clubs are also found in larger hotels.

Energy in various forms is used by a hotel. This is likely to include gas for cooking, fuel oil for boilers to produce steam and hot water, and electricity for all other building engineering services and hotel equipment. Electricity is used for central air conditioning, lifts and escalators lighting, and for small power equipment. In a typical medium size hotel in Hong Kong, the annual energy bills amount to several millions of dollars, contributing significantly to hotel’s total operating cost.

In recent years extensive work on energy audit and survey has been carried out in many hotels in Hong Kong by the Department of Building Services Engineering. The implementation of appropriate energy conservation measures has resulted in significant energy savings. Millions of dollars saving in hotel's operating cost has made a noticeable difference to the 'bottom line'.

This Good Practice Guide is prepared specifically for the

use by the hotels in Hong Kong based on the experiences obtained through these audit and survey projects.

Good Housekeeping Practices… Good Engineering Practices…

There are totally four main parts in this Guide. In Part 1, a detailed checklist is firstly presented. The checklist is divided into two sub-parts, one for general housekeeping practices, and the other for good engineering practices. The former is intended for all staff (including engineering staff) working in a hotel, whilst the latter is specifically for engineering staff to be included as part of their responsibilities. These checklists are similar to those that would be included in the Operational Control Procedures of a hotel’s ISO 14001 Environmental Management System.

Check Lists… It is intended that this checklist can be separated from the main body of the guide to become a handy reference for both general staff and engineering staff in a hotel.

A description of building engineering systems and major equipment installed in typical Hong Kong hotel buildings is presented in Part 2. This is followed by reporting averaged energy use benchmarking data based on recent energy audits in approximately one fifth of the hotels in Hong Kong in Part 3. In the Part 4, actions that can be taken by the engineering staff in a hotel are detailed. The focus in this section is on analysing system performance


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focus in this section is on analysing system performance and identifying potential for savings through undertaking detailed energy surveys and measurements. Where appropriate, illustrative data from, and methodologies adopted in hotel audit projects, are included to demonstrate ‘what to do’ or ‘what can be done’ for improving energy performance in hotel buildings in Hong Kong.


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Energy and costs savings… No significant capital investment…

The following diagrams show the energy saving in a local hotel after implementing an energy conservation programme. In 1993, energy saving led to a cost cut of approximately HK$ 500,000, about 6.2% of total energy cost, although there was an increase of 3.3 % of room night sold in the auditing year. Further gains arise from additional good housekeeping initiatives. Whilst it is noted that climatic conditions and occupancy figures vary, these figures clearly demonstrate the financial benefit a hotel can achieve, let alone being active in reducing environmental impacts.

Electricity consumption… …between 1991 and 1995, average occupancy increased by 21.5%, electricity consumption reduced by 6.8.

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$avings go on and on…

Cost savings are cumulative, and consideration should be given for investing part of the savings into more capital intensive measures to further improve energy efficiency.

Diesel oil consumption… …diesel consumption reduced by 4.2%, and cost significantly reduced by 34.3%. (includes special discount by supplier)

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Gas consumption… …gas consumption reduced by 16.5% and cost reduced by 21%

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Total cost for energy and water… …energy and water cost as a percentage of total revenue reduced from 3.4% in 1991 to 2.6% in 1995, even as average occupancy increased from 75.5% to 91.7%

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Part I: Checklists Good housekeeping practices…

All staff on general duties…

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

Kitchen staff should…

!"Turn off or turn down kitchen equipment, in particular gas cookers, when not in use.

!"Minimise the opening of doors of cold store and freezers.

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

!"Adjust water flow rate and water temperature to suit different kitchen and cleaning.

!"Turn off ventilation and lights when a kitchen or other area is not in use.

!"Operate dish washers at or near their full load to minimise the number of operation.

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

!"Clean daily and check frequently all kitchen cooking equipment to maintain efficiency.

!"Follow the operating instructions of kitchen equipment manufacturers.

! Kitchen doors adjacent to dinning areas should normally kept closed to prevent excessive kitchen exhaust make-up air drawn from the dinning areas (in consultation with the Engineering Department staff).

"

Housekeeping staff should…

!""Ensure that drapes and/or blinds are closed when a room is not occupied.

!""In consultation with engineering staff, ensure that temperature and fan speed settings for room thermostats are correctly adjusted.

!"Report any leaking taps, running toilets and similar faults.

!"Ensure all room windows are closed unless opened for special reasons.

!""Ensure that all power and lighting is off in unoccupied room as soon as guests have checked out. (Unless rooms have automatic access control system).

"

Laundry staff should…

!"Turn off lights and ventilation or air conditioning when the laundry is not in use.

!"Run full loads in washing machines to minimise number of operations.

! Loads should be weighed if necessary.


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!""Ensure that water temperature and amount of water used are in accordance with the washing machine manufacturer’s instructions.

Front office staff should…

!"Ensure that the main entrance door is closed, to avoid air filtration.


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Good engineering practices … For Engineering Staff to consider…

!"Keeping indexed records of plant log sheets, test reports, energy use data, codes of practice and relevant legislative regulations in files in the Engineering Office for comparison and analysis of system performance.

!"Replacing damaged or obsolete equipment with an high-efficiency substitute, e.g., high-efficiency motor should be selected and used to replace the damaged or inefficient motor.

!"Installing automatic timers, where applicable, to effectively control on/off status of electrical equipment.

!"Whenever budgets permit, installing electricity meters for 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 efficiency and reduce equipment failure rate.

!"Conducting energy audits annually, to indicate the energy use profiles and show significant changes in key areas.

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

! Continuous commissioning should be adopted to maintain operational requirements and system efficiency.

! Stickers and posters should be posted on staff notice boards to draw attention on the significance of energy savings.

Engineering staff should… Chiller Plant…

!"Optimise the operation of multiple chillers.

! The number of chillers put into operation for a particular cooling demand should be the combined of chiller and pump power giving the lowest consumption.

! Chillers operation under light load conditions shall be avoided.

!"Develop time schedules and operation procedures for starting the chillers to reduce electricity maximum demand charges.

!"Not allow the chilled water supply temperature below the design value (typically 6 or 7 oC).

! In mild seasons, the set point of the chilled water supply temperature should be raised in accordance with the decrease of the building load.

!"Clean condenser and evaporator tubes at least monthly, depending on weather conditions, to optimise the heat transfer rate and reduce power consumption.


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!"Control speed of chilled water pumps by variable speed 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 optimal heat transfer in the condenser can be achieved.

! Energy saving systems, such as heat pumps, can be installed for heat recovery and utilisation of waste heat.

Air-side System…

!"Clean air filters located at guest floors, public areas and back of the house monthly, such as by pressurised water jet, to reduce frictional losses and to maintain the indoor air quality.

!"Clean fan coil units, air handling units, and cooling coils at least annually in order to improve cooling efficiency and indoor air quality.

!"Clean air ducts to remove dust and dirt accumulated inside so as to improve system efficiency and indoor air quality.

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

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

! Apply duct sealing technology if leakage rate exceeds 5%.

!"Adjust thermostats to appropriate temperature to suit required conditions, and not set too low to over cool function rooms, restaurants, offices, etc.

! In summer conditions, room temperature between 22-24 oC is acceptable to most people. In cool season, 20-22 oC will be appropriate.

! During unoccupied period of guestrooms, the fan coil units may operate with time interval of fifteen minutes by fan cycling control, as a compromise of energy conservation and prevention of odour and moisture growth.

!"Adjust outdoor air supply to avoid under-ventilation or over-ventilation.

! Over-ventilation is a waste of energy, whilst under-ventilation may compromise the comfort and health of the occupants.

! Outdoor air supply control, such as the demand control method using CO2 sensors, can be adopted for effective ventilation and energy saving, especially in a large function room or similar spaces.

! Economiser cycle can be adopted, where applicable, to utilise the cool outdoor air to reduce energy consumption for cooling.


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Engineering staff should… Electrical System…

!"Switch off lighting when not required or when the daylight provides adequate illuminance

!"Clean lighting fixtures regularly for maintaining efficiency of lighting.

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

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

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

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

!"Choose electrical appliances with high energy efficiency ratings.

!"Adopt an efficient load-management system to reduce peak demand.

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

Mechanical Systems… ! This includes boilers, calorifiers, laundry and kitchen

equipment, and swimming pool.

Boilers Plant…

!"Check boilers daily for leakage of diesel fuel oil, and emission of carbon monoxide and smoke to the environment, due to incomplete combustion.

!"Properly lag steam pipes with insulation to reduce heat loss to environment, and also to maintain the system efficiency.

! The steam pipes should be repaired as soon as possible in the event of steam leakage.

!"Ensure the chemical water treatment system is checked monthly by the appointed contractor to prevent rusting and scaling of the internal walls and tubes of the boiler, to maintain the efficiency of heat transfer.

!"Maintain an optimum air-fuel ratio, and avoid excessive flue temperature.

! The air-fuel ratio shall be adjusted at each change of season

! An additional boiler should be only turned on when the capacity of operating boiler(s) is insufficient. The boilers shall be turned off over-night.

! Return condensate from the laundry and kitchen equipment may be utilised, e.g., to preheat feed water.

Calorifiers…

!"Properly lag calorifiers and hot water pipes with insulation, to reduce heat loss to the environment, and also to optimise the energy use.

!"Check calorifiers and hot water pipes quarterly and


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repair as soon as possible in the event of water leakage.

!"Maintain the hot water supply temperature in the range of 50 to 60°C for guestrooms, public spaces and other general washing purposes.

! Excessive water temperature will result in waste of energy. Supply temperature can be adjusted to the high side of the range 50-60 oC in winter, and vice versa in summer.

Laundry and Kitchen Equipment…

!"Ensure the gas equipment in kitchens is checked at least quarterly by a registered contractor to avoid leakage of gas, and emission of carbon monoxide and smoke to the environment, due to incomplete combustion.

!"Ensure steam pipes of the steam ovens, dryers, washing machines, etc. are properly lagged with insulation to reduce heat loss to the environment, and also to maintain the efficiency of equipment.

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

!"Ensure all the doors of refrigerator close properly and gaskets are in good condition.

! Consider use of variable-speed extraction systems to reduce the energy waste by adjusting the fan speed to the rate of extraction required.

Swimming Pool…

!"Ensure sand inside the backwash chamber is replaced annually to maintain water filtration efficiency.

!"Ensure a pool cover is used to reduce evaporation in summer and heat loss in winter.

Plumbing and Drainage Systems…

! Electronic frequency inverter-driven motors may be utilised to cater for variable water demand in direct up-feed water systems.

! The possible use of recycled waste water, condensate water and rain water should be investigated for heat rejection in small refrigerating plant.


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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 to see:

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

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

Improved working environment for staff in laundry, underground car park, office and kitchen.

Better distribution of cooled air within the hotel building (more comfortable).

Improved building air balance: positive building internal pressure maintained (less outside air pollution drawn inside);

More accurate control and energy efficient operation for building services systems: chiller plant, boiler plant, air handling units (improved control and efficiency.

Improved water supply system characteristics: better system balance, easy adjustment of water flow, etc. (saving energy).

Arousing staff members awareness for energy and water conservation in the hotel, and management’s concerns about the indoor environment raises moral.


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Part II: Building Services Installations in Hotels in Hong Kong…

Building services systems…

Various building services engineering systems are designed and installed in a hotel building for maintaining suitable indoor environments and providing hotel occupants (guests and staff) with various services. These systems include heating, ventilation and air-conditioning (HVAC), electrical system, plumbing and drainage systems, and fire services systems.

Heating, Ventilation and Air-conditioning (HVAC)… Heating…

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, the heat source is mainly boiler plant via the water calorifiers and heat exchangers. Some of the hotels may utilise the condenser heat generated by chillers to supplement the demand from boiler plant. Hot water is circulated throughout the hotel via the hot water pipes to the fan coil unit (FCU) for space heating.

Mechanical Ventilation…

Mechanical ventilation systems are installed in all toilets, bathrooms, kitchens, laundry areas and enclosed car parks. Exhaust air is transported through centralised ductwork to the discharge points located either at mechanical floors, or at roof level.

Air-conditioning (A/C)…

Air-condition systems are installed in building for maintaining suitable indoor thermal environment for hotel guests and staff. An air-conditioning system can in general be divided into the waterside and the airside. The water side includes water chillers for producing chilled water, their associated chilled water pumps and pipe work. The air side, on the other hand, includes air handlers and air ductwork.

A/C Water Side System…

All major hotels in Hong Kong are equipped with a central air-conditioning system. However, due to restrictions under the current Water Supply Ordinance, only a few hotels located near the waterfront utilise seawater as the


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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 further

sub-divided into direct or indirect seawater cooled systems. In a direct seawater cooled system, seawater is extracted using seawater pumps directly to chillers (Figure 1.1). The indirect seawater cooled system however requires a set of heat exchangers to preventing seawater from entering chillers. As a result, two sets of circulating systems are present in an indirect seawater cooled system and two sets of pumps are installed for circulating water in the two circuits (Figure 1.2). A seawater chiller plant is usually installed in the basement area of a hotel building.

Figure 1.1 Schematic of a direct seawater cooled A/C system

Figure 1.2 Schematic of an indirect seawater cooled A/C system

Air-cooled chillers are normally installed on the rooftop of

hotels. However, in some hotels, the roof area is reserved for recreation purposes. The chillers are then located at mechanical floor and intake and/or exhaust fans are installed for cooling condensers (Figure 1.3).

Piping networks are required for circulating chilled water


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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 the building (Figure 1.3).

Figure 1.3 Schematic of an air-cooled A/C system and the piping network for chilled water supply and return

A/C Air Side System… Adequate fresh air supply to a hotel building is essential

to maintain a healthy indoor environment. The minimum fresh air supply rates are recommended by the American Society of Heating, Refrigerating and Air-conditioning Engineers (ASHRAE).

Fresh air supply for a hotel building is usually by use of a

primary air-handling unit (PAU). This is because the summer weather in Hong Kong is hot and humid and if the fresh air is taken directly from outdoors without any pre-cooling, a single fan coil unit (FCU) or Air Handling Unit (AHU) cannot handle the cooling and dehumidifying processes (Figure 1.4).


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Figure 1.4 Schematic of a typical hotel airside HVAC system.

Guestrooms…

FCU’s are extensively used in guestrooms because of their flexibility in controlling the thermal conditions in a small volume. Usually, an individual controller for temperature setting and fan speed is mounted on the wall or integrated into the main control panel besides bed. Fresh air is usually mixed with room return air in the mixing chamber before entering the FCU in a guestroom.

Nearly all hotels in Hong Kong provide a mini-bar and a refrigerator in guestrooms. These standalone refrigerators are individually controlled. Heat generated from the refrigerator is rejected to room ambient air, which is cooled by the FCU.

Refrigeration in Kitchens…

The type of refrigerating systems installed in kitchens depends on the nature of the restaurant served. Generally, all kitchens are equipped with freezers, refrigerators, icemakers, soft drinks and beer machine, wine cooler, etc. Some restaurants require the display of foodstuff, like Japanese restaurants, so display type freezers may be installed in the restaurant area. Heat rejected from these machines is usually dispersed into the ambient air and carried away by the exhaust air system in the kitchen.


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Plumbing and Drainage…

Swimming Pool…

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

Figure 1.5 Schematic of swimming pool piping network

Cold and Hot Water Supply…

Cold water is usually supplied by a gravity system. Potable water from the main feed pipe is transferred to tanks at roof or mechanical floor level by up-feed pumps and then serves outlets by gravity. For outlets near the roof, booster pumps may be required for pressurisation (Figure 1.6).


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Flushing Water Supply…

Hot water to the guestrooms and kitchens is normally supplied by a central boiler plant. Water may be heated by steam in a steam-heated calorifier. Circulation pumps are installed for hot water supply to each outlet.

The flushing water supply is similar to that in a potable

water supply system, except that the two systems are totally separated because the medium for flushing in urban district is seawater.

.

Figure 1.6 Cold and hot water supply system schematic in a hotel Drainage…

A drainage system (Figure 1.7) is provided for all toilets, bathrooms, laundry, kitchen sinks and car parks. Drainage pipe work from kitchens and car parks are connected with grease and oil traps before discharging into the main stacks. Rainwater from roof level and podium level is collected using separated stacks.


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Boiler Plant… Diesel oil is the major fuel source for steam boiler plant in hotels in Hong Kong, while only a few hotels may utilise electricity or town gas steam boilers. Boilers are usually located at basement area and a flue stack is installed from basement to roof level for flue gas discharge. For diesel boilers, a fuel storage tank is also installed at basement level.

Electrical Systems…

Because of the demand for electricity in a hotel is relatively large, utility transformers are usually installed inside the hotel building. A diesel-powered generator is installed within the complex and serves as a backup supply for all the essential loads in the event of power failure.

Lighting in Guestrooms …

In order to provide a cosy environment, incandescent lamps are usually adopted for illumination within bedrooms, these include bed lamps, floor lamps, desk lamps and foyer lamps. In areas where a higher level of illumination is required such as in bathrooms, fluorescent lamps are normally used. Halogen lamps are often used for highlighting purposes, such as for the wall washer for paints and pictures or for the illumination of a mini-bar.

Lighting in Public Areas…

Tungsten and halogen lamps are commonly installed in main lobbies, lift lobbies, restaurants. Compact fluorescent lamps may be used in corridors. In guest-restricted areas, emergency passages and driveways, fluorescent tubes are normally used for illumination.

Vertical Transportation…

Elevators are installed for transporting people from the main lobby to guestrooms with lift cars often decorated with marble finishing. Escalators are commonly installed in public areas and shopping arcades for transporting people between different levels.


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Fire Services…

A hotel complex is equipped with fire hydrants, hose reels, sprinkler systems and smoke detection systems. Fire extinguishers and blankets are available in high fire risk areas, such as kitchens.


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Part III: Energy Use in Hotels… Fuels Type…

The major sources of fuel used in Hong Kong hotels are electricity, diesel oil and town gas. Electricity normally dominates the total hotel energy consumption, and typical breakdowns of consumption by fuel type in terms of both cost and use are shown in Figure 2.1 and 2.2, respectively. These illustrate that although diesel oil used accounts for 38% of the total energy use, it accounts for 14% in terms of the total cost. This is because fuel oil is cheaper than electricity for generating the same amount of heat energy in water or steam.

For different fuel types, the units of consumption are

different. It is more convenient to convert these different units into a common unit, which is normally expressed in Gigajoules (GJ) or Megajoules (MJ). Furthermore, an Energy Use Index (EUI) can be derived to benchmark energy use in a hotel building. The EUI is defined as the site energy consumption per unit of gross floor area per year (GJ/m2/Yr).

Figure 2.1 Percentage breakdown of energy cost for different fuel types in a Hong Kong hotel.

Electricity73%

Diesel oil14%

Towngas13%

Figure 2.2 Percentage breakdown of energy use for different fuel types in a Hong Kong hotel.

Electricity51%

Diesel oil38%

Towngas11%


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Breakdown of Electricity by 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 portion of the total electricity consumption, which normally ranges from 40 to 60 % of the total. Figures 2.3 and 2.4 illustrate the electricity consumption for typical seawater cooled 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.

Others28%

Vertical Transportation

8%Lighting

18%

Air-conditioning

and Ventilation system

46%

Figure 2.4 Percentage breakdown of electricity consumption in hotel buildings equipped with air-cooled air-conditioning system.

Others20%

Air-conditioning and Ventilation

system53%

Lighting19%

Vertical Transportation

8%

EUI for Hotel Buildings in Hong Kong…

An intensive audit of energy consumption in 17 Hong Kong hotels was carried out in 1995. Energy performance in each hotel was assessed by using Energy Use Index. The averaged EUI for the audited hotels is 2,030 MJ/m2/year. The averaged breakdown of energy consumption into major building services indicated that both HVAC and lighting consumes most of energy in a hotel building.

Seasonal and Occupancy Variations…

Energy consumption in a hotel building varies seasonally, basically following the variation of outdoor air temperature. This is largely due to the fact that air-conditioning dominates the total consumption in hotel buildings in Hong Kong. On the other hand, it has been noted that the total energy consumption is not significantly influenced by hotel occupancy level. Figures 2.5 and 2.6 illustrate an example of the seasonal variation of energy consumption in a hotel building in Hong Kong and its relationship with outdoors air temperature and average hotel occupancy level.


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Classification of Energy Load …

Energy load can be separated into two types: base-load and weather related load. In general, all loads other than air-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 essentially that 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.

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Figure 2.6 Monthly energy consumption and mean occupancy profile.

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Part IV: Actions by the Engineering Staff… Quality Maintained... The engineering department is responsible for operating

and maintenance of the main energy consuming systems in a hotel: HVAC, lighting, water supply and drainage, boiler plant, vertical transportation, etc. These systems work together to provide comfortable indoor environment and provide services to guests and staff working in the hotel. It should be emphasised here that any measures taken to cut energy consumption should not compromise the quality of services and comfort provided. A resources efficient hotel is one in which quality services and quality indoor environments are maintained but wastage is minimised.

Reduce Consumption…

Almost everything the engineering staff do in their routine work can impact on energy consumption. The engineering staff should understand that conservation is part of their responsibility. Maintaining the required services and indoor comfort levels is a priority, but measures to minimise energy consumption should be investigated.

Conservation... Efficiency ...

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

Audits… Energy audits are systematic studies to establish the

quantity and cost of each form of energy input to a hotel building over a given period. This is normally over a year, either a financial or calendar year.

Aims... Auditing results should aim to provide management with

information to assist in decision making, that is: • establish where energy is being used in a hotel, and at

what cost; • help to determine the priorities for more detailed

investigation of energy use; • justify investment in energy efficiency measures; and • raise the awareness of all staff by providing facts on

energy use.

Two Stage Approach...

An energy audit can be separated into several stages. It is sufficient to audit in two stages: • preliminary audit - including walk through survey o

plant and equipment; • full audit - including detailed appraisal of plant and

equipment metering and control.


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Step 1: Preliminary Audit...

The work in a preliminary audit does not require specialist knowledge and deals primarily with energy utility bills and any meter readings. Therefore a preliminary audit on energy consumption based on such available information is highly recommended to establish fundamental 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.

Data...

Invoice data (monthly bills) are the principal source of data, supplemented where possible by site records. For hotels in Hong Kong, bills for energy consumption would include electricity, gas, and diesel oil. Staff should ensure that data collected for each utility refers, as closely as possible, to same period and that each bill should have such information as: • total amount (units) of energy consumed; • cost per unit; and • total cost.

Analysis...

After collecting the data, the followings analysis is performed: • correlate the figures for each month; • convert the consumption of each type of energy to a

common unit (GJ) for each month, adding monthly GJ values and costs make up the total figures for the auditing year;

• calculate the percentage break-down of total energy consumption (electricity, gas and diesel) and cost by type, determine the average overall cost per Gigajoule (GJ) of each energy type to indicate its relative significance;

• calculate the energy performance index (EPI) which is the total energy use normalised over the floor area;

• prepare a table showing the total annual consumption and cost of each type of energy for the audit year and prepare a pie chart;

• where previous data are available, a comparison with the audit year should be made to see the overall trend on a yearly basis;

• plot monthly energy consumption profile, to clearly shows the seasonal variations, relating to weather conditions and to occupancy rates.

! An example of energy breakdown and monthly profile of energy use in a local hotel are shown in the figures on adjacent pages.

Electricity ... Generally, amongst the types of energy supplied to a

Hong Kong hotel building, electricity consumption dominates in terms of both units used (GJ) and cost ($).


Page 26

In the example shown, the cost of electricity is almost three quarters of the total, but electricity consumption (GJ) accounts for only about half of the total. Although diesel accounts for almost 40% of total energy consumption, it is only 14% of total energy cost because its cost per GJ is much lower. This demonstrates that measures to cut electricity consumption could result in more direct and significant impact on total cost of energy consumption.

Consumption Patterns...

It is not always true that energy consumption is in direct proportion to the monthly average guest room occupancy. Rather, electricity consumption is more related to outdoor air temperature, as electricity consumption in Hong Kong hotels is dominated by air conditioning.

Priorities... Electricity consumption is dominated by air conditioning,

with the central chiller plant being the most energy intensive.

Step 2: Full Audit…

After the preliminary audit on energy consumption for a hotel, detailed on-site investigations and measurements can follow and should focus on major consumption areas identified in Step 1, but other areas should not be ignored. For a full audit on a large hotel, especially where staff are not too familiar with the process, external technical assistance may be required to undertake detailed site survey, measurements and analysis are required.

Implementation... Work in Steps 1 and 2 should provide sufficient

information for engineering staff to identify potential areas for energy and water conservation. An appropriate energy conservation programme can be developed and implemented, in consultation with those departments where savings are targeted.

Air conditioning system… Tuning... …is often neglected!

The air conditioning and ventilation systems combine to provide a thermally comfortable environment and good indoor air quality. There is a trade-off between energy use and indoor environmental quality. Sufficient cooling and fresh air must be provided to meet the needs of occupants. However, it is not unlikely that some major equipment will be oversized or improperly controlled. Proper sensors and controls are essential to good


Page 27

operation. In Hong Kong this key feature is the one most often neglected. Improvements can be derived from simply putting equipment into the best operating mode possible. This may involve better on-off control, or finer tuning of controllers. However, in the absence of measuring equipment this is almost impossible. Expert advise and equipment may be needed if significant performance gains are to be achieved.

The total energy for air conditioning can be divided into two major components: • the energy input to the main chiller plant, including

auxiliary pumps etc., (the water side); and • the energy used to move the air inside a building (the

air side). Chillers...

The efficiency of the chiller plant is defined in terms of the cooling 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 central chiller plant will account for around half of the total electricity used for air conditioning. Therefore, the central chiller plant deserves more attention than any other part of an air conditioning system.

!"ensure that all chillers are in good working order

through regular maintenance, including annual machine overhaul and cleaning of heat exchange surfaces;

!"check for any leakage of refrigerant and water (chiller and condenser);

!"check the accuracy of built-in instruments and take corrective measures if there are problems;

!"record all operating parameters and ensure that plant operators understand their interpretation in terms of safe and efficient operation for the plant;

!"ensure that chilled water flow rate through each chiller is as specified by the chiller manufacturer, because lower water flow rate could result in a poorer operating efficiency. Improper setting of butterfly valve in the chilled water exit may cause the problem of lowering efficiency;

! a water flow meter is required to measure water flow rate, if this is not present or is malfunctioning, flow rate can be estimated using water pump pressure head and characteristic curves of the pump;

!"ensure that chilled water bypass valves are fully closed when pressure difference does not exceed the pre-set value;

!"the chilled water supply temperature should not be set too low. A supply temperature of 7 ° C with a


Page 28

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 in mild seasons when cooling load is reduced;

!"delay the starting of a chiller if it is feasible and consider installing extra cooling distribution equipment to avoid running more chillers than necessary;

! for plant with multiples chillers and without automatic chiller sequencing control, always ensure that an additional chiller is only turned on when the capacity of operating chiller(s) is insufficient. Endeavour to avoid chillers operating under light load conditions.

!"stop all associated water pumps when a chiller is shut off except for the safe operation of a chiller, i.e., to remove residual cooling from an evaporator, to avoid freezing of heat exchange tubes;

!"for a direct sea water cooled chiller plant where pumps are designed for at least two chillers, consider retrofit to two speed sea water pumps;

! for plant still operated with CFCs, due consideration should be given to the time frame for CFC phase-out set by the Government. CFC retrofit provides a good opportunity for plant with major design problems to be replaced.

Air side equipment...

!"Never over cool a hotel building to an unnecessary low level, bearing in mind that for summer air conditioning, the recommended comfort temperature and humidity are 24 °C and 50% respectively.

!"for public areas in a hotel such as main lobby, restaurants, ballroom, etc., air temperature should be closely monitored by engineering staff and necessary actions taken to avoid too low a temperature; Original design specification should be checked and complied with respect to design indoor parameters (temperatures and humidity’s).

!"endeavour to ensure that the hotel building maintains positive internal pressure relative to atmospheric pressure, to minimise infiltration of untreated outdoor air. If positive pressure is seldom maintained, make sure that air exhaust volume is less than the fresh air make-up volume;

!"pay special attention of fresh air supply to a hotel building. The ASHRAE Standard recommends for hotel buildings 15 l/s/room for guest rooms and 10 l/s/person for public areas. Check PAUs in guest floors to ensure that the right amount of fresh air is supplied to each room and check also the fresh air dampers for these PAUs. If missing or malfunctioning, install new dampers or replace;

! the fresh air supply for a ballroom in a hotel is normally designed based on maximum occupancy, but for most of the function time for a ballroom occupancy


Page 29

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

! fine tuning of control for all AHUs and PAUs can ensure proper distribution of cooling requirements;

!"carefully examine the cooling distribution within a hotel building as unbalanced distribution of cooling calls for early start of additional chillers. In particular areas with heat generating machine (a coffee shop with coffee makers) or with unfavourable orientation (east, west) are more prone to such problems. Installing additional cooling distributing apparatus might be necessary to satisfy local cooling requirement;

! when permitted by local weather conditions (air temperature is sufficiently low) and by duct system design (with appropriate filtration), use as much outdoor air as possible to maximise free cooling effect;

! in conjunction with other department, considering to close a entire guest floor in low occupancy, thus the air conditioning system as well as other energy consuming systems in that floor can also be shut off.

Boiler Plant…

Boilers are used to generate steam for use in laundries, for supply of hot water (stored in calorifiers), and for space heating in cold seasons. In Hong Kong the fuel most often used in boiler plant is light diesel. The oil used in a hotel might account for as much as 40% of total energy consumption, however because it is relatively inexpensive when compared to electricity, its share in the total cost is less significant. Nonetheless, worthwhile efforts can be made to improve efficiency. In some hotels, town gas may be used instead of light diesel.

Boiler efficiency can be in general represented by two

values: combustion efficiency and operating efficiency: • The combustion efficiency accounts for the energy loss

due to incomplete combustion, and loss to flue gas. It is measured by using a commercially available combustion gas analyser; the percentage of oxygen (O2) and carbon monoxide (CO) concentration of flue gas are important index for combustion efficiency and are obtainable using a gas analyser.

• The operating efficiency is defined as percentage of

heat provided by fuel which is transferred to generate steam or hot water. It can be indirectly calculated if fuel consumption, steam consumption and pressure, feed water temperature are all measured.

The CO concentration is a good indicator for complete

combustion. Although there is no regulations on the optimum level of CO concentration, a level below 400 ppm appears to be acceptable.


Page 30

To achieve optimum combustion, air/fuel ratio has to be adjusted accordingly, which can be done by adjusting air damper opening or fuel flow rate while CO concentration level in flue gas is continuously monitored by an analyser. If there is a sudden significant change in CO concentration level, then the optimum combustion has been reached, and this air/fuel ratio is the best obtainable. To allow a safety margin, the damper could be slightly opened further or fuel flow rate be slightly reduced.

! adjusting air/fuel ratio should be best carried out at least twice a year, once in winter and once in summer, as an optimum air/fuel ratio is strongly affected by ambient temperature;

! temperature difference between flue gas and steam temperature should be as small as possible, the smaller the temperature difference, the better heat transfer. Recommended temperature difference by the Energy Efficiency Committee of Hong Kong Government is less than 100 degree C.

! whenever possible, a boiler should be operated at a percentage load of over 30% as otherwise, boiler operating efficiency decreases significantly. For an oversized boiler plant the load might be 30 to 50% of capacity;

! in order to obtain operating efficiency of reasonable accuracy, it is necessary to have appropriate steam meters and feed water flow meters installed and regular calibrated;

!"all heat transfer surfaces in a boiler should be regularly checked and cleaned;

!" daily routine check and record the normal operation of a boiler including operating pressure and temperature, consumption of fuel, amount of steam generated, ambient air temperature and feed water temperature, combustion and operating efficiencies;

!" maintain the most appropriate chemical treatment for feed water for a boiler, for which the instruction of boiler manufacture should be strictly followed;

! consider applying an Economiser to recover waste heat in hot flue gas by preheating feed water before entering a boiler as a 3% increase in boiler efficiency can be expected;

! manufacturer’s instruction on boiler maintenance procedures should also be fully followed to ensure the highest possible safety and reliability.

Lighting Systems…

Electricity consumption for lighting is typically 20 % of total electricity consumption. A reduction for electricity consumption in lighting is significant in terms of not only energy saving for its own, but also the reduction of cooling load for the air conditioning system. Savings on lighting energy come in two forms:


Page 31

! Conservation from switching off unnecessary lights; and

! efficiency gains from more energy efficient lamps and controls

!"when replacing light fittings, use high energy efficiency fluorescent lamps/tubes wherever possible as they require no more than one-third of electricity used by incandescent lamps to achieve the same illumination level;

!"reduce excess wattage to ensure that illumination level is not higher than necessary for guest visual comfort;

! lighting systems in public areas such as restaurants, coffee shop should have flexible switching arrangement so that part of the lighting system can be turned off if there is sufficient daylight available near windows area or if there are no people using the area;

! use of electronic ballasts for fluorescent light fittings should be preferred because not only they are more energy efficient than the common magnetic type but also they do not generate heat which contributes to space cooling load;

!"scheduled cleaning for all light fittings in a hotel buildings should be carried out on a regular basis;

! key tag room control, to switch off power and guest room lighting, is an effective way to ensure that energy is not wasted in rooms when they are not occupied.

Illuminance recommendation and lamp selection for hotel functional spaces

loca tion E (lx ) G L S LV T H C F L T L H IDE n tran ce ha ll 75 # # #R ecep tion , cash ie r 300 #B ars , co ffee ba rs 150 # # #D in ing roo m 100 # # #Lou nges 100 # # # #C loak roo m 150 # #B ed room (ge ne ra l) 50 # # #B ed room (be d h ead ) 150 # #B a th ro om 100 # # #K itchen 500 #B ag gage roo m 100 # #


Page 32

♦ GLS-general lighting services lamps, also known as tungsten filament lamp. Low efficiency, short life but simple circuit, compact, dimmable.

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

♦ CFL-compact fluorescent lamp, also known as energy saving lamp. High efficiency, compact, long life and good colour rendering, used to replace GLS lamp.

♦ TL-tubular fluorescent lamp. High efficiency, long life, good colour rendering, not suitable for low ambience but may be used where high lighting level is required such as kitchen and office. Could be used for hotel function room if hide from direct view such as cove lighting.

♦ HID-high intensity discharge lamps, which include low and high pressure sodium lamp, high pressure mercury lamp and metal halide lamps. Generally not suitable for indoor use. May be used for exterior lighting such as gardens and building façade lighting.

♦ Although energy efficiency is important, aesthetics is still the most important consideration for hotel lighting. To provide a relax and cosy atmosphere, GLS/LVTH/CFL lamps are normally used in hotel functional spaces. Ceiling and wall surfaces are usually of low reflectance to avoid monotonous uniform illuminance so as to create intimacy. Different lamp types are used in order to create variety and make the spaces look more interesting.

Lifts and Escalators...

The typical percentage of electricity consumption for lifts and escalators is 5-8% of total, which is significant enough for attention. However, outside ensuring proper maintenance by lift contractors the main feasible measure is to control elevators and escalators according to traffic demand.

Building Envelope... In summer, heat flows through the envelop into a hotel

building by conduction, solar radiation and filtration, and in winter heat loss is also through the envelop. The objective is to minimise heat gain in summer and heat loss in winter to reduce both cooling demand in summer and heating demand in winter.


Page 33

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

• set of venetian blinds or other internal shading devices can also have a significant effect on solar gain through glazing; and

• eliminate all possible paths of uncontrolled infiltration including gaps of external doors and windows, cracks and unnecessary openings on external wall. Dampers for a fresh air intake should be in position and functioning.


Page 34

Conclusions… Win, Win… The good practices presented in this Guide have proven to be

effective 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 financial savings are significant, and are recurrent if operational practices are maintained. It is logical that at least part of the money saved be 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 single solution will meet the needs of all hotels. The suggestion and proposals listed in this Guide are by no means exhaustive, individual hotels should plan an energy conservation programme that is tailored to suit the particular circumstances.

It is well appreciated that an energy efficient hotel building is in

the interests of both hotel management and hotel owners. Senior management should take a lead in developing an energy conservation plan. It is demonstrated that in many hotels that certain energy conservation measures cost very little. What is needed is awareness of staff and well defined good housekeeping and engineering practices. The order of 10% saving in energy consumption is a realistic expectation. After exhausting all low-cost approaches and ensuring equipment is operating close to its best level of efficiency, then consideration may be given to further investments (such as some which are highlighted in this Guide). It is NOT recommended to seek ‘quick fixes’ through purchases of ‘black box’ energy efficiency products, certainly not until all major equipment has been properly maintained, calibrated and tuned.

Self-help… Hotel management should encourage self-help approaches to improving efficiency, rather than relying solely on consultants and contractors. The valuable training received by the hotel’s own staff is an important resources. Assistance may be available from local educational establishments.


Page 35

References and Further Reading…

Advisory note on energy efficiency in existing commercial buildings in Hong Kong by Energy Efficiency Advisory Committee, Hong Kong Government. Energy conservation within the hotel industry: Hotels, Guidelines for energy efficiency by Energy Efficiency Advisory Committee, Hong Kong Government. Energy savers – a guide to saving energy for the hotel industry . The International Hotels Association. Energy savings - Ecology and economics by Jean-Marie Leclercq, presentation delivered in the First Annual Asia Pacific Cornell Society of Hotelmen Regional Conference, June 1995. Energy audits and survey, CIBSE Application Manual AM:5 1991 by Chartered Institute of Building Services Engineers, UK. Introduction to energy efficiency in hotels by Energy Efficiency 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, Volume 31(1), 2000, pp.7-12. ANSI/ASHRAE Standard 62-1999, Ventilation for Acceptable Indoor Air Quality by American Society of Heating, Refrigerating and Air-conditioning. The Hong Kong Energy Efficiency registration Scheme for Buildings by Electrical & Mechanical Services Department, Hong Kong SAR. Guidelines on Energy Efficiency of Air Conditioning Installations by Electrical & Mechanical Services Department, Hong Kong SAR. Guidelines on Energy Efficiency of Lighting Installations by Electrical & Mechanical Services Department, Hong Kong SAR. Guidelines on Energy Efficiency of Electrical Installations by Electrical & Mechanical Services Department, Hong Kong SAR. Guidelines on Energy Audit by Energy Efficiency Advisory Committee, Hong Kong SAR. Code of Practice for Energy Efficiency of Air Conditioning Installations by Electrical & Mechanical Services Department, Hong Kong SAR.


Page 36

Code of Practice for Energy Efficiency of Lighting Installations by Electrical & Mechanical Services Department, Hong Kong SAR. Code of Practice for Energy Efficiency of Electrical Installations by Electrical & Mechanical Services Department, Hong Kong SAR.

Useful Web Sites: Climate Protection Department, United States

Environmental 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 Protection Agency, The United States of America. http://www.epa.gov/energystar/ Environmental Division, Hong Kong Institution of Engineers (HKIE) Http://is7.pacific.net.hk/~hkie_env/ European Environment Agency http://www.eea.eu.int/ Hong Kong Hotels Association (HKHA) http://www.hkta.org/hkha/ International Energy Agency http://www.iea.org/homechoi.htm United States Environmental Protection Agency, The United States of America. http://www.epa.gov/

,People Republic of China http://www.sepa-pek.unep.net/

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

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

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

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

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

http://www.epa.gov/energystar/

Http://is7.pacific.net.hk/~hkie_env/

http://www.eea.eu.int/

http://www.hkta.org/hkha/

http://www.iea.org/homechoi.htm

http://www.epa.gov/

http://www.sepa-pek.unep.net/

1

PRELIMINARY ENERGY AUDIT FORMPrepared for

Prepared by

Date:

2

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

Renovations Undertaken:

Services /Facilities Available

Total No of Guest Room including No. of Suite:

Swimming Pool (Y/N) Laundry (Y/N)

No. of Restaurants : Please give details below.

No. Restaurant Name Cuisine Seating capacity Location (Floor)

1

2

3

4

5

Coffer Shop

Carpark (Y/N) If yes, please state parking capacity

Retail (Y/N) If yes, please state no of retail outlet

Comments:

3

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

Sketch of hotel building principal dimensions (in meters) and main functional areasincluding guest floors, retail, restaurants, carparks, mechanical services areas, etc.

Remarks

4

2. Monthly Average Room Occupancy / Outdoor Air Temperature RecordsHotel Name

Monthly average room occupancy records

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

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)

5

3. Electrical Energy Use and CostMetering Arrangements

Meter OwnerMeter 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

$

6

4. Other Energy / Water Use and CostMetering Arrangements

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

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

MeterNumber

FuelType/Water

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

$

$

$

$

$

7

5. Summary of Utility Information - ConsumptionHotel 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)

8

6. Summary of Utility Information - CostsHotel 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 $

9

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 PowerInput

Quantity Flowrate /Head

Operating Details (giving details on how there pumps are scheduledto operated, estimated operating hours per day/week, etc.)

Usage (PCHP, SCHP,CWP)

kW ls-1 / kPa

10

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.):

11

8. Building Services Systems Information- Other BSE systems

Hotel Lighting System

Location Description Equipment(lamp type)

No. ofluminaries

Lamps perluminaries

Lamp power Ballast power Operating hours Type ofcontrol

Switchingarrangement

W W

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

No. installed Fuel type Capacity Steam / HotWater

Pressure Control Country oforigin

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

12

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

Type of measurement(e.g., temp, Lux, etc)

Date ofmeasurement

Location ofmeasurement

Instrumentsused for

measurement

Measurement results (including units)

13

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 returntemperatures, 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: Yes q No q

Give details of water flow meters including type, manufacturer, model, installation location, accuracy, details of calibration. If possible, attach asimplified schematic drawing to show the installation location.

Remarks

14

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 header qq

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

Remarks

Daily Energy Consumption Analysis (Month/Year)Mean outdoor

temp. (oC)RoomGuest

FoodCover

Electricity Diesel Fuel Gas Total energy WaterDate

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

Litre (GJ) m3 (GJ) GJ GJ / m2

floor areaGJ / (Room

Guest + Cover)m3 m3 / (Room

Guest + Cover)

MonthTotalDailyAverage

Monthly Energy Consumption Analysis (2000)Mean outdoor

temp. (oC)RoomGuest

FoodCover

Electricity Diesel Fuel Gas Total energy WaterMonth

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

Litre (GJ) m3 (GJ) GJ GJ / m2

floor areaGJ / (Room

Guest+ Cover)m3 m3 / (Room

Guest+ Cover)

Year0099

%change

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