OTHER EQUIPMENT ENERGY EFFICIENCIES

Transcription

1 OTHER EQUIPMENT ENERGY EFFICIENCIES This Activity received funding from the Department of Industry as part of the Energy Efficiency Information Grants Program

2 Infrastructure and equipment in hotels and pubs includes hot water systems, cold store/cellar and refrigeration equipment, laundry, kitchen and office equipment. Together they consume a significant proportion of the busines energy load. This guide will help you reduce the cost of operating equipment and what to consider when purchasing new equipment. In an average hotel, the hot water infrastructure together with kitchen and laundry equipment make up over two-thirds of the businesses gas usage. While refrigeration accounts for less than 10% of its electricity consumption 1. In the average pub, hot water, kitchen, cold store/cellar and refrigeration equipment consume nearly a quarter of all energy used 2. There are two key opportunities to reduce the energy cost of equipment when it is being used and when new/replacement equipment is being purchased. INEFFICIENCIES COSTING YOU MONEY Some common examples of actions in relation to infrastructure and equipment in hotels and pubs that will be costing you money: Leaving equipment on when it is not in use, leaving it to consume significant amounts of energy for no business benefit. Leaving equipment in a standby state that will not be used again for an extended period. Not undertaking a proactive, preventative maintenance program. Purchasing equipment without considering its full operating cost, including energy consumption, over the course of its useful life. Switching It Off It is common for all equipment to be switched on at the beginning of the day and left on all day regardless of whether it is being used. A simple policy of switching equipment on when it s needed and off when you ve finished using it will save you money. If you have equipment that cannot be turned off, consider turning it down to the lowest level possible remembering that equipment in a standby state still uses power. Cleaning and Maintenance All equipment requires maintenance to ensure it continues operating efficiently. This can be as simple as frequent cleaning by operations staff, or it may involve servicing by an experienced technician. Equipment that is dirty and/or not maintained generally breaks down more frequently, creates excess heat, costs more to run, has a shorter operational life, and may present health and safety issues. SAVE MONEY NOW: IMPROVING OPERATING EFFICIENCY The way that you use equipment often has a greater bearing on its running costs than the energy load rating (kw) of the equipment itself. 1 Energy Wise Hotels Toolkit (p9); City of Melbourne 2007.

3 GREATER LONG TERM SAVINGS: PURCHASING ENERGY EFFICIENT EQUIPMENT Once you ve made sure you are using your equipment efficiently, you should consider the energy efficiency of the equipment itself. Generally speaking, the best time to make sure your equipment is energy efficient is when you are buying it. Look for equipment that has an Energy Rating label that indicates how much energy it uses. You can use Energy Rating labels to determine the comparative running costs of different brands and models so you can then make an informed decision about its running costs. The energy cost of running most equipment over its life far exceeds the cost of purchase and the incremental increase in the cost of can make for a great investment. Remember it is the cumulative energy costs of running the equipment over its life is likely to be significantly more than the upfront cost of the equipment itself. For example, a $1,500 15kW high efficiency motor costs $300 more than the standard motor but pays itself back in 8months through cheaper running costs. If you are looking at equipment or infrastructure that is not covered by an Energy Rating label then speak to the equipment supplier about the energy performance, as they should be able to provide your sufficient information to make a comparison between options. BUSINESS CASE Energy Efficient Oven An oven costs around $50,000 and uses over $14,000 of electricity per annum. A hotel has a choice of two suitable ovens, with one offering a 20% saving in energy use through improved insulation, better door seals and more accurate temperature controls but costs costs $6,000 more to purchase. The more efficient oven saves $2,880 per year: 20% x (400kW/day x $0.12/kWh x 300days/yr) = $2,880 per year The $6,000 additional upfront investment is repaid in 2.1 years ($6,000 / $2,880 = 2.1 years), and delivers ongoing savings of $2,880 per year thereafter. EFFICIENCY OPPOPRTUITIES WITH YOUR EQUIPMENT Opportunities to improve the operational efficiency of your existing equipment and energy efficient characteristics to look for when upgrading are outlined below. Hot Water Hot water system Set seasonally appropriate hot water temperatures (note health and safety regulators for minimum water temperatures). Reduce hot water use through tap flow controls and water efficient showerheads. There are many water efficient showerheads on the market that don t compromise guest comfort. Replace electric hot water systems with natural gas systems. Consider solar boosted systems where regionally appropriate. Minimise hot water piping lengths and maximize hot water pipe insulation. Efficient wash-down hoses are an excellent energy saving idea for reducing hot water use in the kitchen Pumps Upgrade motors on pumps to high efficiency equivalents. Use a variable speed drive to control pumps with a variable load. Heating and Cooling Electric heaters Buy a unit with an integrated thermostat. Set the thermostat temperature to an efficient yet comfortable set-point. Air conditioning units Set the thermostat temperature to an efficient yet comfortable set-point. Ensure the external condenser is a clear area with good ventilation. Refer to Figure 2 in the AHA Energy Efficiency Fact Sheet Heating, Ventilation and Air-conditioning for recommended temperature settings for different parts of your building. Laundry Many businesses outsource their laundry services. If you have an in-house laundry then consider that most of this energy is consumed in heating water and generating steam for drying. Washers Optimise loads and shorten rinse times Minimise the use of hot water Dryers Use humidity sensors to avoid over-drying

4 Catering & Kitchens Effective energy management in catering can yield substantial savings. Typically 65% of energy supplied is extracted as convective heat, 30% entering the kitchen as radiant heat; with 5% being retained to cook the food 3. Raising awareness amongst kitchen and catering staff and providing energy management training can reduce catering energy use by up to 30% 3. Ovens Use timers to accurately set pre-heat, cooking and cooling duration. Switch ovens off immediately at the end of the cooking cycle. Ensure ovens are sufficiently insulated to reduce heat escaping. Capture waste heat for use in other systems, for example, store heating. Ensure air conditioning temperature sensors are not located near ovens. Check seals and gaskets on oven doors are in good condition to prevent heat loss. Cooktops Use automatic shut off sensors that turn cook tops off when you aren t using them. Check burners for efficiency of combustion (blue flame). Use correct saucepan size for the job and use lids to contain heat. Install induction cooktops as they are 10-15% more efficient than other methods. Exhaust range hoods & extraction fans Turn exhaust range hoods off when your kitchen is idle. Position the hood as close as possible to the cook top and supply make-up air to the cook top to balance extracted air volumes. This reduces the load on your HVAC system. Install a variable speed drive on the hood fan and install hood controllers to adjust your exhaust fan speed in response to changes in temperature, smoke, or vapour. Dishwashers Fill them up, rather than run them half empty. Use the cold wash cycle where appropriate. Microwaves Switch them off when not in use to minimise standby energy consumption. Fridges & freezers Place refrigerators in the coldest part of the kitchen, that is, away from ovens. Keep their doors closed when not in use. Avoid overcooling. Undertake regular maintenance, defrosting and cleaning. Office Equipment Computers & peripherals Install timers to turn them off outside store operating hours Consider the use of laptops over desktops. Monitors Replace old style computer monitors with newer LED LCD flat screen type monitors. TVs Install timers to turn them off outside store operating hours. Replace plasma flat-screens with LED LCD flat-screens Lifts and escalators Lifts and escalators Implement sleep modes to reduce standby power. Use high-efficiency motors controlled by variable speed drives. Cellars and Cold Stores Energy for cooling beverages can be as much as 10% of total energy use in a pub. Savings of 10-50% can be achieved by following some simple principles 4. Cellar & cold stores Locate any heat-producing equipment (e.g. cooling cabinets, ice makers) outside of the cellar. Install thermal insulation, draft strips and self-closing doors. Install low energy (low heat) lighting e.g. LEDs and lighting should be turned off whenever possible. Avoid overcooling but checking the thermostat regularly and ensuring the temperature sensor is in a position to give a reliable reading (no drafts, warm or cold spots). Maintain the refrigeration equipment regularly to ensure it operates efficiently. Minimise opening when in use through installation of strip-air curtains. 3 Hospitality: Saving energy without compromising service (p23); Carbon Trust Hospitality: Saving energy without compromising service (p26); Carbon Trust 2012.

5 Leisure and Fitness Hotel swimming pools and spas use a substantial amount of energy heating the water to keep it warm and pumping water around to keep it circulating through the filters. Swimming pool and spa Cover pool during unoccupied hours. Set the pool temperature at a minimum level to be comfortable. For indoor pools, ensure pool air temperature is controlled to 1 C above the pool temperature to limit evaporation. Install a solar pool heater. Reduce circulation pump duty cycle during unoccupied hours. Use correctly sized pumps and motors. Gym equipment Switch off fitness machines when they are not in use. Purchase the most efficient equipment available. EVERYONE HAS A ROLE TO PLAY IN ACHIEVING ENERGY EFFICIENCIES Management Operational energy efficiency of equipment can be controlled through operational procures and policies, training and effective signage. There is also a great opportunity to reduce energy use when purchasing new equipment by following the principles outlined. Staff The energy efficiency of individual pieces of equipment is largely in the control of the operator, which means that staff has a large role to play in managing associated energy consumption. Follow proper operating procedures, report any operational or maintenance issues and suggest opportunities to reduce operating costs. Contractors Maintenance contractors have a key role to play in equipment efficiency as poorly maintained equipment uses more energy. You can also be good source of useful information about which equipment can be cost-effectively upgraded. MORE INFORMATION 1. Hospitality: Saving energy without compromising service; Carbon Trust com/media/39220/ctv013_hospitality.pdf 2. Energy Wise Hotels Toolkit; City of Melbourne enterprisemelbourne/environment/documents/ EnergyWiseHotels.pdf ABOUT THE PROGRAM In response to rising energy costs the AHA has developed a range of targeted resources to assist small and medium businesses to improve energy efficiency and reduce energy costs. These resources were developed with support in the form of an Energy Efficiency Information Grant from the Australian Government. This program has been designed to assist small to medium businesses to understand where and how energy is used, carbon emissions that result from the use of energy, and to understand and communicate the opportunities for reduction and resource efficiencies. The resources, tools and information available under the program identify energy efficiency improvements that can be incorporated into day-to-day operations and factored into future capital expenditure budget. For more information please visit Patrons & Guests Patrons and guests can be encouraged to operate equipment (e.g. electric heaters, air-conditioners) in an energy efficient manner. The views expressed herein are not necessarily the views of the Commonwealth of Australia, and the Commonwealth does not accept responsibility for any information or advice contained herein