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Getting Started…
Among all your operating costs, energy utilities are one of the most controllable.
Through energy efficient equipment and practices, even new facilities
can achieve savings of 20% or more. This degree
of cost cutting can improve your bottom line, increase profits and put
your facility in a more price-competitive position- allowing you to concentrate
on guest occupancy and traffic.
The Energy Innovators Initiative encourages hotels to
invest in energy efficiency. Energy retrofits and other measures can help
save money and reduce greenhouse gas emissions that contribute to climate
change. As part of Natural Resources Canada’s Office of Energy Efficiency,
the program offers Energy Retrofit Assistance funding for eligible members.
Hotel, Motel and Restaurant Energy Statistics
Between 1990 and 2000, the average annual energy cost of Canadian hotel
guest rooms rose by over $500. Restaurants saw similar trends where costs
increased by over $35 per square metre (m2) during that period.
Among commercial and institutional sectors, hospitality
ranks as one of the most energy intensive with corresponding high energy
costs. Hotels, motels, and restaurants account for approximately 1.1 percent
of the total end-use energy consumed in Canada with approximately $1.5
billion in energy bills, 84 million gigajoules (233 million equivalent
kilowatt hours) of energy consumption and 5 million tones of greenhouse
gas (GHG) emissions each year.
Energy
Conservation Case Study,
Holiday Inn Select, Toronto Airport 
French
Version
Plan Your Way to a Better Bottom Line
More and more commercial businesses and public institutions
across Canada that are looking for ways to better their performance are
discovering how improving energy efficiency can increase their operating
efficiency and boost their bottom line.
Planning is critical to the success of any operation.
Frequently, organizations have short- and long-term plans to guide their
core business activities, but the potential for savings from energy efficiency
measures are often neglected. In fact, planning for savings can be just
as important as planning for profit.
Including energy management and energy efficiency retrofits
as part of your organization’s strategic plan can reduce your energy
bill by up to 20 percent – and that can substantially improve your
overall bottom line. Not only will becoming more energy efficient improve
your organization’s performance, it will also help reduce greenhouse
gases that contribute to climate change, which is good for your business
and the environment.
If you want your organization to become more energy efficient
but don’t know how to start or don’t have the resources, Natural
Resources Canada’s Office of Energy Efficiency (OEE) can help. The
OEE’s Energy Innovators Initiative (EII) helps its member organizations
save money and reduce their operating costs by becoming more energy efficient.
Through the EII, large consumers of energy in the commercial and institutional
sectors have access to a wide variety of tools and measures, including
financial incentives, technical information and workshops.
One way your organization can plan its way to a better bottom
line is through the EII’s Energy Retrofit Assistance for Retrofit
Planning, or ERA (P), whereby organizations can receive up to 50 percent
of approved costs to a maximum of $25,000 for activities related to planning
an energy retrofit. Eligible measures include audits, feasibility studies,
energy management plans and other facilitation services.
New to the EII’s roster of tools and measures,
this planning incentive was developed to help organizations overcome barriers
associated with implementing an energy-saving project. ERA (P) will help
organizations explore and identify the best possible alternatives for
energy sources and for cost-saving retrofits. To date, 232 organizations
have already qualified to receive almost $2,859,055 for retrofit planning.
So far, there has been significant interest in the EII’s
incentive for retrofit projects. Your organization may still qualify if
you act soon. ERA provides up to 25 percent of approved costs to a maximum
of $250,000 for the implementation of comprehensive retrofit projects.
Eligible costs include project development and management; capital costs,
including equipment and labour; and costs related to monitoring and tracking
systems.
Since April 2001, 132 commercial businesses and public
institutions have received more than $18,434,038 in financial incentives
from the EII. The total value of these projects is more than $317,546,155,
representing a significant investment in energy efficiency retrofits by
the commercial and institutional sectors. When completed, these projects
are expected to reduce total energy bills by more than $45,827,289 annually
and reduce average annual energy consumption by about 20 percent. That’s
more than 4,039,087 gigajoules every year.
The EII is available to help your organization become more energy efficient
and reap the benefits. Don’t miss out.
To find out more, call the EII at (613) 992-3245, fax (613) 947-4121
or e-mail info.services@nrcan.gc.ca.
You can also visit the EII’s Web site at http://oee.nrcan.gc.ca/eii.
The
Office of Energy Efficiency of Natural Resources Canada
strengthens and expands Canada’s commitment to energy efficiency
in order to help address the challenges of climate change.
Leading
Canadians to Energy Efficiency at Home, at Work and on the Road
__________________________________________________________
Energy
Tips for the Hospitality Industry
Whether you run a five-star hotel or a small
café, this information should give you ideas on how to save energy
dollars in your organization.
EnerTip #1
Install low-wattage bathroom and foyer night
lights to discourage guests from leaving on less-efficient lights.
EnerTip #2
Schedule machine operations at off-peak periods
to reduce possible demand change.
EnerTip #3
Discourage housekeepers from turning on televisions
while cleaning. Once a room has been made up, all lights and appliances
should be turned off and thermostats set to minimum.
EnerTip #4
In the case of refrigerators and Freezers, ensure
doors fit and close properly. Maintain door gaskets and seals in good
condition. Insert a piece of paper between door and its frame –
if the paper can be withdrawn easily, then the gasket is not sealing properly.
EnerTip #5
Keep lights off in service areas- including
storage rooms, employee lounges, housekeeping closets and walk-in refrigerators
– when closed or occupied. Turning lights off even for a few minutes
at a time will save energy over the long run.
EnerTip #6
Ensure that all vents, includ-ing return air
vents,are unobstructed by items such as boxes, curtains and displays.
Blocking airflow reduces the efficiency of HVAC systems and increases
energy costs.
EnerTip #7
Make sure a qualified technician regularly maintains
your HVAC equipment. Ensure cooling towers are serviced regularly since
they are subject to scale deposits, clogged nozzles, poor airflow and
poor pump performance.
EnerTip #8
Install a weatherboard in your housekeeping area
to remind employ-ees how to set guest room cooling-and-heating equipment.
Post colour-coded guides based on daily weather forecasts. These guides
should include the day's temperature, app-ropriate thermostat settings
and fan-switch positions.
EnerTip #9
Defrost freezers frequently since frost buildups
reduce efficiency. Install a thermometer in each freezer to enable frequent
temperature checks. Defrost and re-cool during off-peak hours.
EnerTip #10
The boiler is one of the most energy-intensive
and inefficient appliances in the kitchen. Preheat no longer than manufacturers'
instructions recommend, and only heat as many sections as required by
cooking load.
EnerTip #11
In the kitchen-
Rotary toasters consume relatively large amounts of energy. Turn off these
units when not in use, and clean them regularly.
EnerTip #12
HVAC- Do not heat cool storage areas that are
seldom occupied, and use dampers to close off ducts to these areas. Reduce
outside air intake and circulation during periods of low occupancy to
reduce the energy needed to warm or cool that air. Turn off ventilation
when it is not required, such as during off -hours or while facilities
are closed.
EnerTip #13
A toilet that runs between flushes can waste
about 750 litres (200 gallons) per day. Encourage housekeepers
to report leaks promptly. To test toilets, place dye or food colouring
in the tank and check the bowl for colour after 15 minutes.
EnerTip #14
Spring- Avoid simultaneous heating and cooling,
which often occurs when daily temperature fluctuations can lead to the
activation of both systems. Remember to reset time switches for daylight-saving
time.
EnerTip #15
Broilers and Ovens-
Load and unload ovens quickly, and do not open doors unnecessarily. Food
cooks faster and looses less moisture when oven doors are kept closed,,
and temperatures drop approx- imately 5 degrees celsius for every second
that doors are open.
EnerTip #16
If possible, do not turn central air on and
off, as systems will have to work harder and use more energy to re-cool
and remove humidity. Maintain-ing a comfortable, consistent temperature
will ensure optimum energy efficiency. Close curtains and blinds during
day to reduce heat build-up generated by sunlight.
EnerTip #17
Limit the general use hot water tank to 43C
except where sanitation is required such as dishwashers. If the faucet
water is too hot, users will add cold water which increases both water
and energy use. Turn down gas water heaters to 24C when closing kitchens
and laundries. Turn back up 2 hours before opening.
EnerTip #18
Ensure refrigerator compressor belts maintain
proper tension. Replace damaged and worn belts promptly. Regularly inspect
compressor lines since the presence of frost may indicate a breakdown
in insulation. Ensure freezer curtains remain in a vertical position to
retain cool air and keep pou warm air.
EnerTip #19
Swimming Pools: Backwash filters only when pressure
loss through filters reaches the prescribed or recommended values indicated
in manufacturers' instructions. Check pool temperatures regularly to ensure
heater thermostats are working properly. Pool temperatures should not
exceed 27 degrees Celsius.
EnerTip #20
Fryers- Turn thermostats only as high as necessary
to reach frying temperatures. Temperatures ranging from 325F (163C) to
350F (177C) are ideal in modern high-speed fryers. If temperatures are
too high, oil will break down. Regularly check the temperatures of cooking
oil with a reliable commercial thermometer to ensure heating elements
and thermostat controls work properly.
EnerTip #21
Summer- Reverse the operation of hear recovery
equipment to reduce energy consumed by air-conditioning systems.
EnerTip #22
HVAC- Avoid placing televisions, computers,
lamps and hair dryers near thermostats. The heat from these and other
appliances or equipment may affect thermostat readings and lead to increased
energy consumption for cooling.
EnerTip #23
Food Refrigerator- Do not overfil refrigerator
shelves. Proper cooling occurs when air can circulate throughout. Schedule
regular checks for fans, condensers and compressors. Clean these items
regularly since dirt buildup reduces efficiency.
EnerTip #24
Fall - Avoid simultaneous heating and cooling,
which often occurs when daily temperature fluctuations can lead to the
activation of both systems.
EnerTip #25
Compressed- Air Systems- Monitor both use and
pressure require-ments. Every pressure reduction of 0.14 kilograms per
square centimetre (two pounds per square inch) reduces total system horsepower
by 1 percent.
EnerTip #26
HVAC- Remove obstructions that restrict the
free flow of air through heating and cooling units. Make sure air supply
or return grilles are not blocked by furniture, books or magazines, which
waste energy by making the air-handling units operate longer than necessary.
If pipe insulation is removed or damaged after maintenance, ensure it
is replaced promptly or consider removable insulation.
EnerTip #27
Hotel Tips- Check for worn and cracked caulking
and weatherstripping on doors and windows of all rooms, including those
that have been permanently closed.
EnerTip #28
Lighting- Make sure lighting controllers (time
clocks and photocells) are well maintained and proply set. Check to ensure
exterior lighting is off during the day.
EnerTip #29
Insulation - Seal air leaks and cracks with
foam, caulking and weather-stripping. Use fiberglass or glazier's foam
backer rod insulation in areas too large to be caulked.
EnerTip #30
Follow manufacturers' suggestions for opening
all kitchen equipment. You can reduce energy use by scheduling pre-heating
times for ovens, grills, broilers, fryers and other equipment.
EnerTip #31
Check gas burners periodically. If flames are
yellow or uneven, clean burner with wire brush and make sure holes are
unobstructed. Regularly inspect safety controls and automatic lighters.
Check thermostats for accuracy and recalibrate, if necessary.
EnerTip #32
Flush boilers at least once each week, following
manufacturers' instructions. use commercial strength cleaning chemicals
occasionally, especially if water is hard.
EnerTip #33
Reduce thermostat settings in winter and raise
them in summer when preparing and cleaning meeting rooms. Reduce lighting
levels as well. Shut off heating, cooling and lighting when rooms are
not in use.
EnerTip #34
Examine your buildings external envelope for
damage that could result in heat loss or gain.
EnerTip #35
Check heating-system controls to ensure they
respond to weather changes. Minimize heating-energy consumption by setting
temperatures at cool but comfortable levels.
EnerTip #36
Avoid simultaneous heating and cooling, which
often occurs when daily temperature fluctuations can lead to the activation
of both systems.
EnerTip #37
Adjust heating systems to ensure that they are
comfortable, but not too warm (recommended: 20°C or 68°F).
EnerTip #38
Turn off heating earlier in the day, and ensure
your building's warm-up period is shorter than in winter.
EnerTip #39
Negotiate contracts with your electrical and
other utilities and commit the savings towards retrofits.
EnerTip #40
Ensure timer switches and thermostats are set
to meet only minimum heating, ventilating and cooling loads - when and
where needed.
EnerTip #41
Broilers - Rearrange ceramic material in under-fired
broilers once a month to ensure even heat. Check ceramic and metal surfaces
for deterioration. Replace when blackened or cracked.
EnerTip #42
Lighting - Zone light switches so they can be
used selectively. Label or colour-code light switches to ensure lights
are on only when and where required. Reduce lighting during daylight and
early-morning hours.
EnerTip #43
Summer - Check all external doors to ensure
that they close and fit properly, and that automatic door-closing mechanisms
are working efficiently. Ensure all windows fit and close properly. Repair
damaged handles and catches.
EnerTip #44
Summer - When buildings are closed for extended
periods, ensure all non-essential HVAC and lighting systems are switched
off.
EnerTip #45
Water - Monitor water use in landscaping operations
to minimize waste. Encourage housekeeping staff to tighten all faucets
and report dripping faucets promptly.
EnerTip #46
General Kitchen - Establish and periodically
review start-up and shut-down schedules for all major kitchen equipment,
especially air-deck ovens.
EnerTip #47
Hotel Guest Rooms - Place tent cards and decals
in guest rooms to offer specific energy efficiency suggestions for guests.
EnerTip #48
Year Round Checklist - The most energy-efficient
lights and appliances are those that are not turned on. Make "Turn
it off when not in use" your operation's catch phrase.
EnerTip #49
Broilers and Ovens- Load ovens to capacity whenever
possible, but remember to maintain two-inch clearances around pans in
standard ovens to ensure proper air circulation. Forced-air convection
ovens require less clearance.
EnerTip #50
Do not allow fans to blow directly onto any
cooking surfaces and equipment. Turn off all but one of each type of equipment
immediately following rush periods.
EnerTip #51
Break the habit of turning everything on first
in the morning. Leave equipment off until it is needed and turn it off
when it is no longer needed.
EnerTip #52
Adjust heating systems to ensure temperatures
are comfortable, but not too cool (recommended: 20 C or 68 F). Check the
reset timers at the end of daylight-savings time.
EnerTip #53
Set documented lighting shut-off procedures
for closing and make an on-duty staff person responsible. Switch energy-intensive
lights off as soon as the restaurant closes. Add a Last Person Out switch.
EnerTip
#54
Use task lighting whenever possible. Carefully
focus directional and spot lighting to minimize the amount of spill light.
EnerTip
#55
Check heating-system controls to ensure they
respond to weather changes. Minimize heating-energy consumption by setting
temperatures at cool but comfortable levels.
EnerTip
#56
Dishwashers -
Add extra insulation to reduce standing heat loss in water heaters and
storage tanks. Do not over-dry dishes. Adjust power dryers to deliver
heated air just long enough to dry dishes.
EnerTip
#57
Activate heating not according to the calendar, but only
when required to offset cold temperatures.
EnerTip #58
Hotel
Tips - Open drapes and shades to take advantage of natural light
when servicing rooms.
EnerTip #59
Insulation- Watch for wet insulation
and replace it immediately once the source of the moisture has been identified
and repaired.
EnerTip #60
Compressed-Air Systems
Check filters and drain traps, and watch for pressure drops as part of
regular maintenance.
EnerTip #61
Spring
Adjust Heating systems to ensure that they are comfortable, but not too
warm (recommended: 20C or 68F).
EnerTip #62
Spring
Install weatherstripping, where required, around external doors and windows,
and check for damage to existing weatherstripping.
EnerTip #63
Water
Drain and flush hot-water heater tanks semi-annually or more often if
water is exceptionally hard.
EnerTip #64
Lighting
Relocate hidden and inconveniently placed light switches, if possible.
People are more likely to turn lights off when switches are easy to find.
EnerTip #65
HVAC
Ensure that all vents - including return-air vents - are unobstructed
by items such as boxes, curtains and displays. Blocking airflow reduces
the efficiency of HVAC systems and increases energy costs.
EnerTip #66
SUMMER
Consider maintaining temperatures in your facility 1C to 2C higher than
normal. Set your thermostats so that air conditioning does not engage
until temperatures hit 23C (73F).
EnerTip #67
SUMMER
Close curtains and blinds during the day to reduce heat build-up generated
by sunlight.
EnerTip #68
Motors
Ensure that drive belts are replaced as part of regular maintenance.
EnerTip #69
Cover and lock thermostats in common
areas.
EnerTip #70
Compressed-Air Systems
Check regularly for hissing sound of leaks and fix them promptly.
EnerTip #71
FALL - Once the heat is activated,
ensure room temperatures are set to comfortbale levels.
EnerTip #72
Broilers and Ovens -
Have a service contractor check gas burners at least once every six months.
EnerTip #73
Lighting-
Set documented lighting shut-off procedures for closing and make an on-duty
person responsible.
EnerTip #74
HVAC
Adjust HVAC equipment to accommodate changes to the building envelope
and to heat gains and losses in a building.
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