ENERGY CONSERVATION

ENERGY CONSERVATION

Energy conservation refers to efforts made to reduce energy consumption. Energy conservation can be achieved through increased efficient energy use, in conjunction with decreased energy consumption and/or reduced consumption from conventional energy sources.

ENERGY CONSERVATION  METHODS IN DIFFERENT AREAS OF HOTEL

FRONT OFFICE AND LOBBY MANAGERS

01.  Front office can play an important role in energy conservation. When occupancy in unfortunately not high, front office should rent room by virtue of their location. In summer, rooms on the east or north sides of the building will be cooler. Also, corner rooms with two outside exposures will bewarmer. Rooms close to heat source should also be avoided if possible. This would certainly help reduce air conditioning load and result in saving of energy.

02.  Front office should make sure that the rooms which are not to be rented out during lean periodare not air conditioned or  ventilated unnecessarily. If any one of these is to be rented. out, air conditioning or ventilation can be started ½ hour before the guest moves in.

03.  Lower all lighting levels during late night and day light hours. Turn off all lights in offices when these are closed.

04.  If possible, instruct shopkeepers to reduce the amount of shop and display lighting. Although, in most cases, shopkeepers do pay for their electric consumption, the lighting load still affects hotels cooling systems.

05.  Lobby, managers should ensure that Lobby Main Entrance doors are not unduly kept opened. A door opening will result in ingress of heat from outside and adversely effect air conditioning.

HOUSE KEEPING

01.  Turn off guest room lights when rooms are not physically occupied.

02.  Use minimum lighting when making up and cleaning rooms. Use natural light whenever possible.

03.  Turn off corridor lights, or reduce it to 50% when natural light is available.

04.  Turn off lights in linen rooms, storage room and maids closets when not in use.

05.  Check your areas for light level. Reduce number of lights if possible. Use lower wattage bulbs wherever possible.

ENGINEERING DEPARTMENT

01.  By acting as an advisor to various  departments to help them achieve their respective EnergyManagement goals.

02.  By ensuring efficient and economic operation of all equipments.

03.  They must maintain history card of each machine so that in-efficient and uneconomical machinescan be identified and eliminated to save the wasteful uses of energy. This will also help in deciding the preventive maintenance schedule of each machine.

RESTAURANTS

01.  Reschedule cleaning of are during day light hours.

02.  Avoid using electrical light while setting the table whenever possible.

03.  Turn off air-conditioning ½ hour prior to closing the restaurant.

04.  Keep wall and ceiling properly cleaned for better light reflection.

05.  Turn off lights when not needed.

06.  Review lighting level to provide minimum acceptable lighting level in all food service area.

KITCHEN

01.  Determine the preheating time for ovens, grills, boilers, fryers & other cooking equipments. Generally speaking 10 to 20 minutes should be sufficient.

02.  When preheating ovens, set thermostat at the desired temperature. Ensure thermostat controls are operating the properly.

03.  Determine cooking capacity of ovens; use smaller or more energy efficient oven when possible.

04.  Use additional fry units, boilers, oven etc. only for peak business hours.

05.  Load & unload ovens quickly. If an oven door is kept open for a second, it losses about 1% of its heat.

06.  Cover pots & panswitch lids while cooking