What are the hotel’s energy-saving measures?

Water

1. Adjust the opening degree of the flushing valve in the bathroom in the annex building to ensure a reasonable and sufficient flushing water flow.

2. Place mineral water bottles in the hotel toilet water tank to reduce the amount of toilet flushing water.

3. Regularly check the toilets in each use area of ??the hotel to see if there is long flow of water to prevent leakage.

4. Connect the water used in the employee canteen to the domestic water meter to reduce water costs.

Electricity

1. Lower the indoor temperature standard and control it to 26-28 degrees in summer.

2. The central air-conditioning system adopts the "single refrigeration-single cooling" operation mode when the load is small to reduce the power consumption of the air conditioning system.

3. Reduce the resistance of valves and filters to keep the central air conditioning system in good working condition.

4. Real-time and dynamic operation of chillers and fans in each area according to the ambient temperature.

5. Regularly clean and maintain the fan coil filter and fins.

6. Shorten the running time of Guangcai lighting system: now 19:00-23:00 is changed to: 20:00-22:00.

7. Reduce spotlights and white lights and increase the use of energy-saving lamps.

8. Understand and adopt new energy-saving technologies and equipment, such as lighting power savers, etc., to achieve energy-saving purposes.

9. One main floor passenger elevator will be out of service after 2:00 am.

10. Improve the overload protection devices of some water pumps in the catering department, human resources department, and housekeeping department.

Air

1. Lower the indoor temperature standard and control it to 16-18 degrees in winter.

2. Reduce the outlet water temperature of hot water boilers and heating boilers. The outlet water temperature of the hot water boiler is 42-46 degrees, and the outlet water temperature of the heating pot

furnace is 36-42 degrees.

3. Regularly inspect and maintain boilers and gas appliances to ensure they are in good working condition.

Others

1. The department mobilizes employees to work together on energy conservation to create a good energy-saving atmosphere throughout the hotel.

2. The department has designated a dedicated person in charge of energy conservation, strengthens inspection and supervision, strict management, strict requirements, and keeps inspection records

Hotel energy consumption is one of the main expenses of the hotel. , Therefore, reducing energy consumption costs is an important measure to improve the hotel's GOP, and is one of the focuses of our hotel operations. Under the current hardware standards, after analyzing the hotel's operating conditions, it is recommended that hotel operation management adopt the following methods to further improve the hotel's energy-saving and consumption-reducing measures to achieve the energy consumption benchmark of each hotel.

Housekeeping Department (Guest Consumption, Washing, Energy)

1. Recycle low-consumer items for planned sanitation;

2. Continue to maintain low consumption of guests. Do not throw away consumables, use garbage bags repeatedly, and replace bedding every three days;

3. When the room attendant cleans the room, turn off unnecessary electrical equipment (lights, TVs, etc.)

4. The cleaning agent should be diluted by the room attendant before use, and the detergent should be sprayed on serious stains

5. The room attendant is prohibited from using hot water when cleaning the guest room;

6. Guest room TV Adjust the brightness to the appropriate position to avoid over-brightness;

7. The room attendant will return the room card of the check-out guest that has not been returned to the front desk to the front desk for reuse;

8. Roll paper that has been used by guests and cannot be used again in the room is recycled and placed in the public bathroom for use

9. Employees are strictly prohibited from taking the elevator when they are not serving guests;

10. Scrap Reasonable use of linen;

11. Regular processing of waste recycling fees;

12. Turn off the air-conditioning lights in the conference room promptly after guests have finished using it

13 . Increase the number of backwashes and reduce washing costs.

Front Office Department (Energy)

1. Advertising lights, lobby lights, front desk spotlights (grouped switches according to weather conditions) -----The person on duty is responsible;

2. At night, the front desk computer only ensures that registration and public security upload input are in working condition, and the rest are closed and rotated at any time;

3. Secondary use of paper;

4. Fill in the room number of the room card cover with a 2B pencil for repeated use;

5. When security patrols, pay attention to the turning on of the lobby and floor lights Whether it is opened reasonably according to regulations, and if it should be closed, make adjustments as needed;

Project

1. Inspect the boiler room and power distribution room every day

2. The water meter is read at 8:30 and the electricity meter is read at 11:30 every day, and records are kept; hotel managers analyze the overall energy consumption changes in detail, find out the main factors of energy consumption, discover abnormal situations, and promptly improve and improve energy consumption control methods;

3. Clean the water tank regularly and do a good job in sewage discharge to prevent water from scaling;

4. Adjust the water level control valve of the second-phase Gongtong water tank to reduce the amount of flushing water;

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5. The temperature of the water at the water outlet in the guest room is controlled at about 45 degrees. The boiler water temperature should be adjusted in time according to seasonal changes and time period changes.

6. Regularly inspect and maintain the boiler to ensure its good working condition;

7. Clean all air conditioning filters regularly (approximately one month) to maintain the temperature control effect ;

8. At the beginning of summer and winter, the cooling and heating effects of each air conditioner should be checked one by one, and maintenance should be followed up in a timely manner.

9. Develop good habits, people Check whether the water and electricity are turned off;

The cost of water and electricity in the hotel accounts for about 10% of the operating income. Energy saving and efficiency improvement are an important task in hotel operation and management. Hotel energy conservation and efficiency improvement should start from three aspects: first, consider energy conservation and efficiency up to the level of business philosophy, starting from the source, that is, when building or renovating, we must consider reducing operating costs; second, consider small things in daily operations. , start bit by bit, this will surely achieve good results; third, set the hotel-wide month-end and year-end control targets, conduct assessments on each department, implement a performance distribution mechanism, and combine energy-saving effects with department and individual performance and distribution. Now, 75 energy-saving and efficiency-enhancing measures in operation and management are provided to each department to correct its own shortcomings.

1. Effectively managed hotels have low operating expenses and high operating profits, and vice versa.

2. The concept of energy conservation is the most important. From the general manager to every employee, there must be a cost management concept; 1 yuan in cost savings and 10 yuan in turnover. A hotel without operating costs = a hotel with no economic benefits.

3. Reasonable functional layout is the most effective way to reduce operating costs.

4. The layout of the guest room adapts to the guest’s consumption concept and is divided into three zones: transition zone (aisle), activity zone (window), and quiet zone (bed). In the first two months, hard floors (tiles) are used. , wooden floor), the latter can be used with soft ground (carpet), which can reduce PA cleaning costs.

5. Use less bathtubs and more showers in guest bathrooms. Floor and wall tiles can be colored or camouflaged.

6. The number of sofas in the guest room can be reduced. It does not have to be the old model of "one coffee table with two sofas". You can reduce the number of sofas by one; use less fully-inclusive sofas and use half-inclusive or fully-inclusive sofas instead. wooden style.

7. Reduce or eliminate disposable items (six small items).

8. If the local Chishui water quality is relatively hard, the linen does not have to be white, but can be decorated in color instead. Bathroom floor towels do not necessarily use cotton fabrics.

9. The size and texture of guest linens in hotel restaurants, guest rooms, and recreational areas should be configured as required, and the size should not be too large.

10. Use a transparent bathroom in the guest room to avoid the phenomenon of constant lights in the bathroom.

11. There are no lighting or infrared sensor controls in the wardrobe.

12. Equipment should be maintained regularly to maintain good operating condition.

13. Keep the building in good condition, prevent unnecessary leakage, and eliminate running, popping, dripping, and leaking.

14. The pipe insulation layer is intact and the thickness is 50 millimeters.

15. Update energy-consuming equipment to prevent electrical appliances from exceeding their service life.

16. Strict management: Reasonably arrange operations, such as refrigeration units and refrigeration units.

17. Control the number of operating transformers so that their working load is between 60 and 80, with higher efficiency.

18. Execute work procedures, read meters on time, and monitor energy consumption.

19. Use power cards to control guest room electrical facilities.

20. The lighting system shall be controlled by more than two channels. For example, the lighting system in public areas and guest room corridors shall be controlled by more than two channels.

21. Using new technology of semiconductor energy-saving lamp lighting, saving 70% of electricity. Life span is extended 10 times. Use energy-saving lamps for lighting as much as possible, but be careful not to stretch out the "legs" of energy-saving lamps.

22. Use energy-saving light sources for building lighting. Lighting facilities should be divided into regions and brightness, and can be controlled regularly during holidays and normal times.

23. Control the procurement process of energy-saving lamps and save more than 50 RMB in procurement costs.

24. Remove scale from electric heating appliances promptly.

25. Recycling condensate water from gas equipment can save 20-25% of costs; the condensate water is returned to the boiler room water tank or laundry room.

26. The traps of steam equipment used in laundry rooms, kitchens, etc. are in the "hydrophobic and steam-blocking" state, which can save 10% of energy.

27. There is no water dispenser in the guest room, only an electric kettle.

28. Control the air conditioner operating temperature in summer: 22-260C; in winter: 18-230C. Rise in summer (fall in winter) 10C, cost saving 5-8.

29. If the hotel’s air-conditioning fresh air system works properly, it can save 20% of energy consumption. The air conditioners in front and back areas such as the lobby, restaurant, and guest rooms use fresh air, which not only improves air quality, but also saves energy.

30. Cleaning and maintaining the air conditioning system twice a year can save 5% of operating costs.

31. The energy consumption of air-conditioning in each area of ??the hotel should be managed through performance assessment, controlled by installation tables, and rewards for energy saving should be provided.

32. Water use in various areas of the hotel (guest rooms, kitchens, laundry rooms, staff locker rooms, PA, etc.) is subject to performance appraisal management, installation meter control, and rewards for energy conservation.

33. Control the hot water temperature, summer: 45-480C; winter: 48-580C. Every 10C increase in water temperature increases the cost by 5-8.

34. Controlling the pressure of cold and hot water can save water by 5%. The bath water pressure in the guest room is 0.2-0.3Mpa. If the water supply is from a roof water tank, the water supply pressure on the three floors below the top of the guest room should meet the above requirements.

35. The hot water system should have a circulation system to ensure that when the water mixer in the guest room is turned to the left in winter, hot water should come out within 10-15 seconds; the cold and hot water systems should use anti-rust pipes, such as purple Copper pipe, green pipe.

36. Color hot water boilers are more economical than steam boilers, and reducing the steam pressure of steam boilers can also save energy.

37. Increasing the volume of the hot water bag can stop the boiler from working at night or reduce working hours.

38. Restaurants (private rooms) use fresh air to ventilate and cool down 15 minutes before the meal starts, and adjust the air-conditioning temperature according to the number of customers.

39. The air conditioning and refrigeration systems in banquet halls, restaurants, restaurant boxes, and large conference halls should be controlled by zones.

40. The hosts of the hotel air-conditioning system should be matched according to large, medium and small sizes to avoid the phenomenon of "big horse and small cart".

41. Central air-conditioning systems are not necessarily used for hotels (villa areas) with decentralized buildings. Air-cooled, split, cabinet-type air conditioners can be used.

42. Cultivate scientific consumption concepts among employees and guests. Provide additional training to all employees (from general manager to employees) on the correct use of air conditioning thermostats. Use high-end less: control mid-range; use low-end; if the temperature increases (in summer) or decreases (in winter) by 1-20C while sleeping, you can save 5-8% of energy.

43. Guest rooms adopt water-saving devices, such as adjusting the water outlet pressure of faucets and using filters. Guest water meets three requirements: water hygiene, appropriate water temperature, and standard pressure.

44. Employee bathrooms use faucets and card shower heads.

45. Management procedures should be changed. For example, if the tablecloths in the restaurant are washed that night, the washing cost can be saved by more than 10%, and the linen can be used for 20-40 times longer.

46. The kitchen water should be discharged according to its quality by “not using new water for the first time”, which can save 20-30% of water.

47. The flushing tank in the guest room bathroom is adjusted to 6 liters instead of 8 liters. This can save 20 liters of water per day. Reclaimed water can be used if conditions permit.

48. Let all employees know: the hotel has large inflows and outflows of funds, but it cannot be lavish. Start with me, start with little things, such as the reuse of used electrical appliances. Another example is that large tablecloths can be made into small tablecloths, square tablecloths can be made into long tablecloths, and old linens can be made into laundry bags and dust covers, etc., so as to make the best use of everything.

49. Add a dust-proof mat at the entrance of the hotel door with a width of more than 2 meters, which can block 60% of shoe sole dirt outdoors and reduce the workload of cleaning carpet PA in the lobby and floors.

50. Hotel PA cleaning should remember that "time" is the best stain remover. Any stain is most effective if treated within 6 hours.

51. Carpet maintenance methods: vacuum, remove local stains in time, and control washing.

52. If there are stains (chewing gum) on granite or marble floors, it is most effective to deal with them in time. After removing the chewing gum with a paint scraper, use a detergent to treat it again, and there will be no traces.

53. The linen in the guest room can be changed every guest, not every day, but guests’ opinions should be solicited in advance with a notice board.

54. Strengthen the item collection system and strictly manage the warehouse. But we should pay attention to people-oriented.

55. Educate employees to develop good energy-saving habits, such as consciously walking up and down the stairs between floors.

56. Reduce inventory and deliver goods from suppliers.

57. Inquiry on the purchase price of kitchen raw materials from time to time (at least once a week) to reduce procurement costs.

58. The warehouse is regularly inventoried and the items are consistent. Reduce vulnerabilities.

59. Implement the department’s secondary warehouse requisition and loss reporting system.

60. Control the breakage rate of tableware from the source (warehouse, dining table, sideboard). Newly added tableware should be purchased according to the specifications and quantity of the restaurant (private room) to reduce waste.

61. Control the service life of linens from the source, increase the purchase of linen types, specifications and quantities for restaurants and guest rooms, and reduce waste.

62. Increase the frequency of washing linens from the source. When closing the table, reduce the contamination of the linens by dish soup, and do not sandwich hard objects (toothpicks, etc.) into the linens to be washed. Reduce the chance of secondary contamination of linen to be washed in the guest room (linen is placed on the ground, shoe prints, and contaminated on the way to the laundry). Pre-stain removal is required before dry or wet cleaning. Successful washing depends on effective pre-stain removal, which can effectively reduce backwashing.

63. The exhaust fan in the bathroom can be removed and replaced with centralized control on the roof.

64. Choose granite and marble correctly. Use granite instead of marble in areas that need cleaning such as lobby floors, bathroom countertops, and windows.

65. The elevator car no longer uses date carpets, but uses granite floors instead.

66. The lobby floor will be maintained once a day, after 12 o'clock in summer and after 11 o'clock in winter.

67. Laundry equipment is installed correctly. The branch pipe of gas equipment is connected from above the main steam pipe; the branch pipe of water equipment is connected from below the main water pipe. The model of the trap for laundry equipment must be correct. Large ironing machines should be of large capacity (float type, inverted bucket type); other equipment should be disc type.

68. "No new water is used in the first line of water in the laundry room". Washing and drainage are discharged according to quality, which can save 20-30% of water.

69. The working hours of the laundry room can be adjusted to night shift to use the peak and valley electricity at night.

70. Steam and hot water pipes must be suspended and insulated when running underground.

71. The laundry room should not be too far from the boiler room.

72. The volume of freezing and refrigerated storage for kitchen use should be reasonably configured. Defrost meat raw materials should be carried out in the refrigerator room, and avoid using tap water to defrost.

73. The stove is controlled by infrared (induction), so that the gas (oil) is turned off when the pot is separated. Use advanced stove combustion devices.

74. Use natural light in public areas.

75. The transfer of internal office instructions in the hotel is paperless (computer network); internal documents use small fonts and use both sides of the paper.

1. Use water-saving toilets. Use water for digestion and digestion, and guide guests to use it correctly. Water can be saved by more than half.

2. Phase out the traditional 9-liter or larger toilets and replace them with 6-liter models, or install a water-saving core in the water tank. Each toilet can save about 30 tons of water a year. Or use a simple method, put a 1.25-liter Coke bottle in each water tank, the occupancy rate × the number of rooms × 1.25 liters × the average number of uses = the amount of water saved.

3. Intelligent sensor water-saving systems can be installed in employee bathrooms. Swipe the card to take a shower for 8 minutes for male employees and 12 minutes for female employees. Water consumption is controlled.

4. Sensor-saving faucets can be installed in public bathrooms.

A flow-saving faucet can be installed in the bathroom of the room. Proper control of water flow can save 1/3.

5. Reuse of reclaimed water. Hotels can recycle part of the wastewater and use it through sedimentation and filtration to irrigate green spaces, wash cars, and cool down...

6. Many foreign hotels have rainwater collection systems.

After processing and reuse, resources will not be lost in vain.

7. Use reminder cards to guide guests and change cotton fabrics once a day instead of changing them once a day.

8. Create a water-saving atmosphere and remind guests and employees in vivid ways. For example, some foreign hotels place reminder cards in the room: one cup requires 4 cups of water to clean, etc.

9. Use water meters for each department and area of ??the hotel. Accumulated data rates reasonable water consumption based on usage.

10. Establish a system to mobilize employees to develop good habits, strengthen inspections of leaks of water, electricity, oil and gas, and prevent constant light and running water. According to testing, the average domestic enterprise wastes 5-10% due to leakage and leakage.

11. Condensate water recovery. The steam turns into condensed water, and the water temperature still reaches 70℃-80℃. Each ton of condensate contains approximately 6 kilograms of light oil combustion heat.

A medium-sized hotel can recycle nearly 5,000 tons of condensate a year.

12. The hotel’s cooling tower will form a large amount of water mist.

This inconspicuous mist, a medium-sized hotel will drift away 60 tons of water a day, and nearly 5,000 tons of water will drift away a year. By changing the angle of the airflow and installing a water collector, the loss of water mist can be greatly reduced.

13. Use new energy-saving light sources. Although the price of energy-saving lamps is several times higher than that of traditional incandescent lamps, their luminous efficiency is 4-5 times higher and their service life is 8-10 times longer, making them completely economically feasible. If a hotel uses all energy-saving lamps for lighting, it can save at least 70% of electricity. Moreover, the spectral chromaticity of energy-saving lamps is now close to that of incandescent lamps, which does not affect the atmosphere.

14. A large number of various types of sign indicators and night lights in the hotel can use light-emitting diode LED lights, each of which consumes less than 1 watt.

15. Sensor energy-saving lamps should be used in corridors and fire stairs to prevent the appearance of continuous lights. Some foreign hotels also use sensor lights in the guest passages. Only a few lights in front of the guests are on, and the lights go out when people pass by.

16. Adopt intelligent power-saving voltage regulating switching system. Public areas of hotels: lobbies, conference halls, multi-function halls, banquet halls, etc. are often equipped with hundreds of light bulbs. The system adjusts voltage and irradiance according to sunlight conditions and the desired atmosphere. It can save about 20% of electricity.

17. Combined lamps can be controlled by multi-switch groups. Choose different lighting modes according to your needs.

18. In the hotel engineering design specifications, there is generally a 30% surplus power for the hotel's major power consumers: refrigeration units, water pumps, elevators, boilers, fans, etc. There is generally a phenomenon of "big horse-drawn cart" during operation. Using a frequency conversion system, the motor's speed frequency can be adjusted according to changes in temperature and load. Generally, it can save 30-50% of electricity. Power electricity is the majority of electricity consumption in hotels. The investment in equipment can be recovered in less than two years.

19. Install solar panels on roofs and walls according to local conditions to provide supplementary power for the hotel.

20. my country’s average sunshine is greater than 2,000 hours. Newly built hotels can achieve the functions of collecting, storing and distributing solar energy based on the optimized design of the building itself. Solar water heaters, solar heating, solar refrigeration, solar electricity, etc. Each square meter of solar panels can save 800 kilowatt hours of electricity and 300 kilograms of standard coal per year.

21. Solar street lights, lawn lights, floodlights, lighting signs, etc. can be used outdoors in hotels.

22. There are hotels in Japan that use solar parking sheds. It can not only provide shade for guests' vehicles from the sun, reduce energy consumption and air pollution caused by turning on air conditioners, but also provide power for the hotel. There is no technical problem with this kind of approach, the key lies in the concept.

23. Prevent the abuse of outdoor contour lights and architectural spotlights.

It consumes electricity and causes light pollution to guest rooms and neighbors. The most advanced method for hotel building floodlighting is to use LED semiconductor lamps. The same lighting effect can save 75% of electricity consumption.

24. Set the temperature of the air conditioner at 28°C.