Good Practice Guide To Energy Conservation For Hotels in Hong Kong

Good Practice Guide to Energy Conservation for Hotels in Hong Kong
Forward
Hotels and the
environment
According to World Travel & Tourism Council (WTTC) in

1998 revenues for Hong Kongs 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 Kongs
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 Kongs 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
Page 1
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 hotels 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
Check Lists
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 hotels ISO 14001 Environmental Management
System.
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
Page 2

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.
Page 3
Energy and costs savings

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
Consumption / Cost
12000
100
95
11000
90
85
10000
80
9000
75
70
8000
Occupancy (%)
No significant
capital investment
65
7000
between 1991 and 1995,

average occupancy increased
by 21.5%, electricity
consumption reduced by 6.8.
Consumption (MWh)
Occupancy (%)
900000
100
95
Consumption / Cost
Page 4
Cost (x 500 $)
1994
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)
1992
1993
Year
800000
90
85
700000
80
600000
75
70
500000
65
400000
60
1991
Diesel (Liter)
1992
1993
Year
Cost ( x 2 $)
1994
Occupancy (%)
Occupancy (%)
$avings go on and
on
60
1991
9000
100
95
90
85
80
75
70
65
60
Consumption /Cost
8000
7000
6000
5000
4000
1991
gas consumption reduced

by 16.5% and cost reduced
by 21%
Gas (GJ)
Total cost for energy

and water
1993
Year
Cost ( x 200 $)
1994
Occupancy (%)
100
10
9
Total cost M$ / % of T.R
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%
1992
95
90
7
6
85
80
75
Occupancy (%)
Gas consumption
Occupancy (%)
70
65
60
1991
1992
1993
1994
Year
Total cost (M$)
% total revenue
Occupancy (%)
Page 5
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).
!"
"
Ensure
Housekeeping staff
should
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.
!
Page 6
Loads should be weighed if necessary.
!"
"
Ensure
that water temperature and amount of water

used are in accordance with the washing machine
manufacturers instructions.
Front office staff

should
!"
Ensure that the main entrance door is closed, to avoid
air filtration.
Page 7
Good engineering practices

For Engineering Staff !"
Keeping indexed records of plant log sheets, test
reports, energy use data, codes of practice and
to consider
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.
Engineering staff
should
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.
!"
Optimise the operation of multiple chillers.
Chiller Plant
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.
Page 8
!"
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.
!
Air-side System
Energy saving systems, such as heat pumps, can be

installed for heat recovery and utilisation of waste
heat.
!"
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 2224 oC is acceptable to most people. In cool season, 2022 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 underventilation 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.
Page 9
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.
!
Mechanical Systems !
Boilers Plant
Automatic regulator and capacitor banks shall be

installed for power factor improvement.
This includes boilers, calorifiers, laundry and kitchen
equipment, and swimming pool.
!"
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.
Calorifiers
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.
!"
Properly
lag calorifiers and hot water pipes with

insulation, to reduce heat loss to the environment,
and also to optimise the energy use.
!"
Check
Page 10
calorifiers and hot water pipes quarterly and

repair as soon as possible in the event of water
leakage.
!"
Maintain
the hot water supply temperature in the

range of 50 to 60C 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 !"

Ensure the gas equipment in kitchens is checked at
least quarterly by a registered contractor to avoid
Equipment
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.
Swimming Pool
Consider use of variable-speed extraction systems to

reduce the energy waste by adjusting the fan speed to
the rate of extraction required.
!"
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.
Page 11
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 managements concerns about the indoor
environment raises moral.
Page 12
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
Page 13

medium for heat rejection. Therefore, air-cooled airconditioning 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
Page 14

from a chiller plant to air side equipment and recirculating 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).
Page 15
Figure 1.4 Schematic of a typical hotel airside HVAC system.
Guestrooms
FCUs 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
Page 16
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.
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).
Page 17
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
Page 18
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.
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 guestrestricted 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.
Page 19
Fire Services
Page 20
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.
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).
Towngas
13%
Diesel oil
14%
Figure 2.1 Percentage

breakdown of energy cost for
different fuel types in a Hong
Kong hotel.
Electricity
73%
Diesel oil
38%
breakdown of energy use for
different fuel types in a Hong
Kong hotel.
Towngas
11%
Electricity
51%
Page 21
Breakdown of
Electricity by Enduse
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.
Airconditioning
and Ventilation
system
46%
Others
28%

breakdown of electricity
consumption in hotel
buildings equipped with
seawater cooled airconditioning system.
Vertical
Transportation
8%
Lighting
18%
Others
20%

breakdown of electricity
consumption in hotel
buildings equipped with aircooled air-conditioning
system.
Vertical
Transportation
8%
Lighting
19%
Air-conditioning
and Ventilation
system
53%
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 airconditioning 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.
Page 22

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 baseload. 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.
Total energy consumption (GJ)
7000
Figure 2.5 Monthly energy

consumption and outdoors
mean air temperature profile.
35
6000
5000
Temperature
Consumption
30
Baseload
25
4000
20
3000
15
2000
1000
Monthly mean outdoor air

temperature ( oC)
Classification of
Energy Load
10
Jan
Feb
Mar
Apr
May
Jun Jul Aug Sept

Month in 1995
Oct
Nov
Dec
100
Occupancy
6500
Figure 2.6 Monthly energy

consumption and mean
occupancy profile.
Consumption
80
4500
70
3500
60
2500
50
1500
40
500
Monthly mean occupancy (%)
Total energy comsumption (GJ)
90
5500
30
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sept
Oct
Nov
Dec
Month in 1995
Page 23
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:
Two Stage
Approach...
An energy audit can be separated into several stages. It is

sufficient to audit in two stages:
Page 24
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.
preliminary audit - including walk through survey o

plant and equipment;
full audit - including detailed appraisal of plant and
equipment metering and control.
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...
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:
Analysis...
total amount (units) of energy consumed;

cost per unit; and
total cost.
After collecting the data, the followings analysis is

performed:
!
Electricity ...
data collection;
data analysis;
data presentation; and
establishing priorities.
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.
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 25

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!
Page 26
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

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:
Chillers...
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).
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 27

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 humiditys).
!"
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;
Page 28
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

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;
Boiler Plant
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.
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 29

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;
Lighting Systems
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;
manufacturers instruction on boiler maintenance

procedures should also be fully followed to ensure the
highest possible safety and reliability.
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 30
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
lo c a tio n
E (lx )
E n tra n c e h a ll
75
R e c e p tio n , c a s h ie r
300
B a rs , c o ffe e b a rs
150
D in in g ro o m
100
Lounges
100
C lo a k ro o m
150
B e d ro o m (g e n e ra l)
50
B e d ro o m (b e d h e a d )
150
B a th ro o m
100
K itc h e n
500
B a g g a g e ro o m
100
G LS LVTH
#
#
#
#
#
#
#
#
#
#
#
#
#
#
#
CFL TL
#
#
#
#
#
#
H ID
#
#
#
#
#
#
Page 31
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 faade 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 32
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 shutdown 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 33
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
Page 34
Hotel management should encourage self-help approaches to

improving efficiency, rather than relying solely on consultants
and contractors. The valuable training received by the hotels
own staff is an important resources. Assistance may be available
from local educational establishments.
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
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
Page 35

Code of Practice for Energy Efficiency of Lighting
Code of Practice for Energy Efficiency of Electrical
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/ind
ex.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/
Page 36
P RELIMINARY ENERGY AUDIT FORM

Prepared for
Prepared by
Date:
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
Glass Curtain Wall
underground
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
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:
Location (Floor)
Floor Area Data

Total Gross Floor Area (GFA)
Carpark Area
m2 (excluding carparks)
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 areas
including guest floors, retail, restaurants, carparks, mechanical services areas, etc.
Remarks
2. Monthly Average Room Occupancy / Outdoor Air Temperature Records

Hotel Name
Monthly average room occupancy records
Year
Unit
M.A.O
MAOAT
M.A.O
MAOAT
M.A.O
MAOAT
M.A.O
MAOAT
Jan
Feb
Mar
M.A.O = Monthly average room occupancy (%)

MAOAT = Monthly average outdoor air temperature ( C)
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Yearly
average
3. Electrical Energy Use and Cost

Metering Arrangements
Meter Owner
Meter Number
Utility
Sub-meter
Fuel Type
Area Served
End Uses Served
Electricity
Electricity
Electricity
Electricity
Electricity
Energy Use and Cost Records
Meter Number
Unit
Jan
From
Feb
to
Mar
Apr
____________
May
Jun
Jul
to continue on a new sheet if necessary

Aug
Sep
Oct
Nov
Dec
Total
kWh
$
kWh
$
kWh
$
kWh
$
kWh
$
4. Other Energy / Water Use and Cost

Metering Arrangements
Meter Owner
Meter Number
Utility
Energy Use and Cost Records

Meter
Number
Fuel
Type/
Water
Unit
Sub-meter
Fuel Type or Water
From
Jan
Feb
Area Served
to ____________
Mar
Apr
May
Jun
End Uses Served
to continue on a new sheet if necessary

Jul
Aug
Sep
Oct
Nov
Dec
Total
5. Summary of Utility Information - Consumption

Hotel Name
Fuel Type
Unit
Electricity
kWh/ GJ
Gas
unit/GJ
Diesel
Liter /GJ
Water
m3
Year
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
Other
(Specify)
6. Summary of Utility Information - Costs

Hotel Name
Fuel Type
Unit
Electricity
HK $
Gas
HK $
Diesel
HK $
Water
HK $
Other
(Specify)
HK $
Year
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Total
7.
Building Services Systems Information- Air Conditioning System
System Description -Water Side

Total Number of Chillers
Chiller
Total installed cooling capacity (Ton or KW):
Power Input
Cooling Capacity
kW
TR
Condenser heat rejection (please tick): q air cooled
Compressor Type (Tick appropriate type)

Reciprocating
Centrifugal
Screw
Reciprocating
Centrifugal
Screw
Reciprocating
Centrifugal
Screw
Reciprocating
Centrifugal
Screw
Reciprocating
Centrifugal
Screw
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):
Pump
Nominal Power
Input
kW
Quantity
Total number of secondary chilled water pumps (SCWP):
Flowrate /
Head
Total number of condenser water pumps (CWP):
Operating Details (giving details on how there pumps are scheduled

to operated, estimated operating hours per day/week, etc.)
Usage (PCHP, SCHP,

CWP)
ls-1 / kPa
7.
Building Services Systems Information- Air Conditioning System (Contd.)
System Description -Air Side

Types
Area served
Design parameters
(Temp. and RH)
C/%
Quantity
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.):
10
8.
Building Services Systems Information- Other BSE systems
Hotel Lighting System

Location
Description
Equipment
(lamp type)
No. of
luminaries
Lamps per
luminaries
Lamp power
Ballast power
Operating hours
Type of
control
Switching
arrangement
Central Boiler Plant (skip this part if it is not present)

No. installed
Fuel type
Capacity
Steam / Hot
Water
Pressure
Control
Country of
origin
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
11
9.
Site Measurement Records

This page might need to be reproduced for site measurement purpose
Type of measurement
(e.g., temp, Lux, etc)
12
Date of
measurement
Location of
measurement
Instruments
used for
measurement
Measurement results (including units)
10. Survey of Instrumentation in Central Chiller Plant

A. Control / Monitoring
Manual on/off q 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 return
temperatures, 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 a
simplified schematic drawing to show the installation location.
Remarks
13
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 q on supply and return header q
Type of temperature sensors used: q Glass bulb thermometer q Thermocouple q Thermoresistance q Bimetal q Electronic
q Others (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 remote
panel, connection to BMS system, calibration, manufacturers, etc)
Remarks
14
Daily Energy Consumption Analysis (Month/Year)

Date
Month
Total
Daily
Average
Mean outdoor Room

temp. (oC)
Guest
No.
Food
Cover
No.
Electricity
KWh (GJ)
GJ / (Room
Guest + Cover)
Diesel Fuel
Gas
Litre (GJ)
m3 (GJ)
Total energy
GJ
GJ / m2
floor area
GJ / (Room
Guest + Cover)
Water
m3
m3 / (Room
Guest + Cover)
Monthly Energy Consumption Analysis (2000)

Month
Year
00
99
%
change
Mean outdoor
temp. (oC)
Room
Guest
No.
Food
Cover
No.
Electricity
KWh (GJ)
GJ per Room
Guest + Cover
Diesel Fuel
Gas
Litre (GJ)
m3 (GJ)
Total energy
GJ
GJ / m2
floor area
GJ / (Room
Guest+ Cover)
Water
m3
m3 / (Room
Guest+ Cover)

Good Practice Guide To Energy Conservation For Hotels in Hong Kong

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Good Practice Guide To Energy Conservation For Hotels in Hong Kong

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Good Practice Guide to Energy Conservation for Hotels in Hong Kong

According to World Travel & Tourism Council (WTTC) in

This Guide is based on a number of energy conservation

Prof. John Burnett