Source document: https://docs-lawep.s3.us-east-2.amazonaws.com/1697804740608.pdf (India)
SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION DETAILED WATER ASSESSMENT www.ncpc.co.za National Cleaner Production Centre South Africa The National Cleaner Production Centre South Africa is a national support programme that drives the transition of South African industry towards a green economy through appropriate resource efficient and cleaner production (RECP) interventions.
Services and focus areas include industry and sector knowledge-sharing; company technical support; green skills development; and advocacy and awareness-raising.

The NCPC-SA Industrial Water Efficiency (IWE) Project promotes the transformation of industrial water use practices in South Africa to reduce water consumption and improve industrial water effluent quality.
Through the development of tools and guides, the NCPC-SA aims to build capacity in industry to improve its water efficiency, whilst water assessments and implementation support are available to companies at a plant level.
CSIR Water Centre The CSIR invests in the development of technology/software/tools that will improve water resources resilience, thus ensuring availability of water of high quality against the backdrop of the impact of climate change and other stressors, such as trade-offs within the food- water-energy nexus.
The CSIR Water Research Centre aims to develop fit-for-purpose technologies for the development and optimisation of smart and robust water use and wastewater infrastructure with concomitant improved operation and maintenance.

Visit our website for self-help tools, case studies and participation options www.ncpc.co.za SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION This toolkit is for implementers.

They may include: IS THIS GUIDE FOR YOU?


Water auditors tasked to conduct the actual assessment.

Local youth and NGOs as part of an effort to educate the public on the current local water situation and to provide them with the tools to understand how water is used and where any savings opportunities can be garnered.

Residential developers interested in new construction water-efficiency opportunities and best practices.

Government institutions (i.e.


Department of Water and Sanitation, Department of Science and Innovation, Department of Trade and Industry, Department of Public Works) that would like an understanding of where and how their water is used and potential water- efficiency opportunities, including achieving water savings from leak detection.

Industries interested in operating sustainable and responsible manufacturing centres and interested to investigate potential water-efficiency opportunities.
i SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION TABLE OF CONTENTS 1 INTRODUCTION 2 BACKGROUND SECTION A: WATER MANAGEMENT: RELEVANCE AND PRINCIPLES 3 IMPORTANCE OF INDUSTRIAL WATER EFFICIENCY 3.1 Water Charges – By-laws and Tariffs 3.2 Industry Performance Indicator 4 SOUND PRINCIPLES OF WATER MANAGEMENT 4.1 BENCHMARKING 4.1.1 Planning 4.1.2 Analysis 4.1.3 Integration and Action 4.2 CHOOSING THE RELEVANT WATER ASSESSMENT SECTION B: WATER ASSESSMENTS 5 ASSESSMENT FOCUS AREAS 5.1 METERS AND SUB-METERS 5.1.1 Assessment Objectives 5.1.2 Assessment Plan 5.1.3 Post-Assessment Considerations 5.2 ESTIMATING DAILY WATER USE 5.2.1 Background and Description 5.2.2 Assessment Objectives 5.2.3 Assessment Plan 5.2.4 Post-Assessment Considerations 5.3 LEAK DETECTION 5.3.1 Background and Description 5.3.2 Assessment Objectives 5.3.3 Assessment Plan 5.3.4 Post-Assessment Considerations 5.4 GENERAL WATER USE (DOMESTIC) 5.4.1 Background and Description 5.4.2 Assessment Objectives 5.4.3 Assessment Plan 5.4.4 Post-Assessment Considerations 5.5 COMMERCIAL-GRADE KITCHEN WATER USE 5.5.1 Background and Description 5.5.2 Assessment Objectives 5.5.3 Assessment Plan 5.5.4 Post-Assessment Considerations ii SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.6 COOLING TOWER WATER USE 5.6.1 Background and Description 5.6.2 Assessment Objectives 5.6.3 Assessment Plan 5.6.4 Post-Assessment Considerations 5.7 CHILLED AND HEATING WATER USE 5.7.1 Background and Description 5.7.2 Assessment Objectives 5.7.3 Assessment Plan 5.7.4 Post-Assessment Considerations 5.8 CLEANING AND SANITATION 5.8.1 Background and Description 5.8.2 Assessment Objectives 5.8.3 Assessment Plan 5.8.4 Post-Assessment Considerations SECTION C: STRATEGIES, TOOLS AND BEST PRACTICE 6 TRUE COST OF WATER 6.1 Background 6.2 Assessment Objectives 6.3 Assessment Steps 6.4 Post-Assessment
 Considerations and Additional Activities 7 WATER MANAGEMENT STRATEGY 7.1 Background and Description 7.2 Site Metering 7.3 Best Practice Guideline 7.4 Alternative Water Sources 7.5 Zero Discharge Initiatives 8 SITE WATER BALANCE 8.1 Background and Description 8.2 Assessment Objectives 8.3 Assessment Steps 8.4 Post-Assessment Considerations and Additional Activities 9 REPORTING FORMAT APPENDICES Appendix A: Basic Facility Header Data Appendix B: How to Read Your Water Meters Appendix C: How to Read Your Water Invoice REFERENCES iii SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION LIST OF FIGURES Figure 1: Use of water resources of the Republic of South Africa (NWSMP, Oct 2018) Figure 2: Provincial industrial water withdrawal in South Africa (WARMS database, 2016) Figure 3: Benchmarking methodology Figure 4: Typical accuracy curve for a water meter Figure 5: Typical ‘pay’ or ‘main’ meter for commercial/industrial installations Figure 6: A train of large capacity cooling towers Figure 7: Illustration of a chilled water unit employing an open-loop condenser Figure 8: Cooling tower wear and tear.
a) and b) Excessive corrosion and fouling c) Algae growth and forming, and d) Algae growth and missing drift eliminators Figure 9: (a) Total recovery LRVP system and the (b) Heat exchanger specifications Figure 10: Example of site water balance LIST OF TABLES Table 1: Approved tariff structure for sewer (and trade effluent) from select metros Table 2: Water-saving potential for industrial facilities (Mirata and Emtairah, 2010) Table 3: Benchmarking water-use efficiency values for select industries Table 4: Typical level of water audit, related activities and outputs (Piper, 2008) Table 5: Recommended testing intervals for various water meter sizes (AWWA, 1999) Table 6: Estimate cost to install water meter with a transmitter Table 7: Litres per use of common residential indoor water fixtures and appliances Table 8: Flush volume flow rate acalculator for the valve-flush, timed-flush test Table 9: Metered faucet flows and total litres per cycle Table 10: A comparison of food waste disposal methods Table 11: Water savings from increased concentration ratios in cooling towers Table 12: Uses of water for cleaning and sanitation Table 13: Prioritisation of opportunities LIST OF ASSESSMENT TABLES Assessment 1: Meters and Sub-meters Assessment 2: Plan for Calculating Daily Water Use and Cost Assessment 3: Facility Leak Detection Assessment 4: Faucets Assessment 5: Showerheads Assessment 6: Toilets Assessment 7: Urinals Assessment 8: Commercial-Grade Kitchen Appliances Assessment 9: Commercial-Grade Kitchen Fixtures Assessment 10: General Cooling Tower Data & Observations Assessment 11: Cooling Tower Water Use Assessment 12: General Cooling/Heating System Data & Observations Assessment 13: General Cleaning/Sanitation System Data & Observations Assessment 14: Site Water Balance iv SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION ACRONYMS AND DEFINITIONS Industries / Factories
 are defined as commercial and institutional facilities wherein activities of economic development takes place.
Water balance is a schematic chart showing the different components of water supplied into the distribution system as well as water lost and/or used within the distribution system.

As-built plans are site plans reflecting the actual constructed conditions of a landscape irrigation system or other facility installation.

Commercial users are customers who use water at a place of business, such as hotels, restaurants, office buildings, commercial businesses or other places of commerce.
These do not include multi-family residences, agricultural users or customers that fall within the industrial or institutional classifications.

Cooling tower is a mechanical device that cools a circulating stream of water by evaporating a portion of it.

A cooling tower is part of a system that provides air conditioning or equipment cooling.

It usually includes a heat exchanger, recirculating water system, fans, drains and make-up water supply.
Demand management is measures, practices or incentives deployed by utilities to change the pattern of demand for a service by its customers or slow the rate of growth for that service.

Demand-side measures in the water industry are programmes that encourage customers to modify the amount or timing of water use.

These measures may include encouraging customers to implement hardware or behaviour changes, or change the volume or timing of their use, depending on the time of day or time of year.
Effluent is something that flows out, such as wastewater, treated or untreated, that flows out of a wastewater treatment plant, sewer or industrial outfall.

Greywater is untreated (or lightly treated) domestic effluent, not including water from toilets or the kitchen, for use on the property in subsurface landscape irrigation.

Non-revenue water is the difference between volume of water delivered to the distribution system and the volume of water sold (as a % of water delivered).
Water conservation is defined as the accomplishment of a function, task, process, or result with the minimal amount of water.

Water efficiency means using improved technologies and practices that deliver equal or better service with less water.

It is an indicator of the relationship between the amount of water required for a particular purpose versus the amount of water used or delivered.
Water assessment is defined as the process by which all uses of water on a site are characterised as to flow rate, flow direction, temperature and quality requirements.

v SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION vi SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 1.

INTRODUCTION Overuse and inefficient use of water is a common crisis reported throughout the world and is more pronounced in developing countries.
This has detrimental effects on the availability of water and its use in the domestic, agricultural and industrial sector.

South Africa is one of the developing countries experiencing problems in the efficient use of industrial water.
The problem is that most of the industrial activities are water-intensive; these include washing, rinsing, heating, cooling, shop clean-up and outdoor use of the water, these lead to over-use of water and a large volume of contaminated water which in turn results in loss of profit, environmental degradation, and at times system overload at the local treatment works.

With great power comes great responsibility.

It is for this reason that industries should focus on efficient water use.
As stated in the National Water Act, water should be used efficiently, in such a way for the betterment of society and economic advantage.

The Act holds to ensure the availability of water to all citizens and future generations.

Historically, water consumption at the industrial level has been managed depending on the sensitivity of the wastewater disposal controls.
Given the multi-year increases in tariffs for both freshwater and trade effluent, together with the increased need for corporate social responsibility, many industries are striving to implement water efficiency techniques.

The challenge has been the availability of in-house skill sets and time to commit fulltime resources.
There are various ways to achieve industrial water efficiency, including water conservation measures, process modification to reduce water consumption, direct re-use of wastewater, in-plant reuse of reclaimed wastewater and use of treated wastewater for non-industrial purposes.
Following a well-defined method to reduce freshwater use is a way forward towards a successful sustainable organisation, as it also may reduce cost of the electric and gas bills, provides better operational efficiency and savings in wastewater discharge costs.

This guideline outlines systematic methodology to assist organisations to conduct audits for their facilities through in-house or externally appointed water champions.
The focus is primarily on water efficiency; however, through the symbiosis of water and energy, the topic of energy use is briefly discussed where relevant.

2.

BACKGROUND South Africa’s water security is dependent on the sustainable supply from our water resources, which are replenished by rainfall.
These water resources divide into groundwater and surface water; surface water being rivers and lakes that make up a large part of urban water supply, and groundwater which includes aquifers that provide for boreholes and wells that mostly supply rural communities.

In a Review of South Africa’s Water Sector 2019 report, Creamer Media notes that the country uses, on average, about 15 billion to 16 billion cubic metres a year of water and, in some provinces, consumption already exceeds supply.
The country consumes about 233 l/d per capita (includes industrial water use), compared with the global benchmark of 180 l/d per capita.

The report states that water demand is likely to increase to 17.7 billion cubic metres by 2030, at which time the country is expected to have a 17% gap between supply and demand.
The DWS pointed out in the National Water and Sanitation Master Plan (NWSMP) of October 2018 that South Africa’s surface water resources are highly developed, with limited opportunity to augment future supply through the construction of more dams.

Where there is potential to build new dams, these are likely to come at a significant cost, while potentially taking a toll on the environment.

Figure 1 depicts the current split of water uses in South Africa by sector.
1 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Agriculture is the largest water use at 61% of total water use, followed by municipal use at 27% (including industrial and commercial users provided from municipal systems), with power generation, mining and bulk industrial use, livestock and conservation and afforestation jointly making up the remaining 12% (Figure 1).
The level of assurance at which agricultural water is supplied is lower than that of the other sectors (90%).

Water for power generation is seen as strategically important and is provided with the highest assurance of supply (99.5 %) (which translates to 1: 200-year risk of failure).
Agriculture Irrigation 61% Municipal/Domestic: 24% Urban + 3% Rural = 27% Total Afforestation 3% Livestock, Watering and Nature Conservation 2% Mining 2% Power Generation 2% Industrial (If not part of Urban Domestic) 3% Figure 1: Use of water resources of the Republic of South Africa (NWSMP, Oct 2018) Focusing on the industrial freshwater withdrawal, it is shown in Figure 3 that Gauteng has the highest industrial water usage, proving that general trends in water use at national scale are a reflection of population size, degree of urbanisation, economic activities, geography and land use.
The four provinces with the least industrial activity, namely the Free State, Northern Cape, Eastern Cape and Limpopo, are mostly dominated by agricultural and domestic water use; hence, they have little to no industrial water usage.
80,6 90 80 70 60 50 40 30 20 10 0 34,3 27,2 26,3 4,9 2,4 0 0 2,4 Figure 2: Provincial industrial water withdrawal in South Africa (WARMS database, 2016) 2 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION SECTION A: WATER MANAGEMENT: RELEVANCE AND PRINCIPLES 3 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION NOTES 4 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 3 3.
IMPORTANCE OF INDUSTRIAL WATER EFFICIENCY In order to ensure economic growth, South Africa must have an expanding manufacturing sector, which will increase water demand in this sector, and which has the potential to increase water pollution if not appropriately regulated.

The projected gap between requirements and supply is driven by low tariffs, inadequate cost recovery, over-consumption, inefficient use, wastage, leakage, inappropriate infrastructure choices (e.g.
water borne sanitation in a water scarce country), inadequate planning and implementation, as well as population and economic growth.

As a target, average domestic consumption must be reduced to 175 litres per person per day by 2025.

The National Development Plan (NDP) targets an average reduction in water demand of 15% below baseline levels in urban areas by 2030, where the baseline is taken as year 2012.
It is without doubt that this is possible if the industrial sector contributes to water conservation and water demand management programme.

The industrial sector is known to use large amounts of water and a further significant amount of wastewater is released back into either municipal sewers or rivers.

This water is used for many purposes; cooling towers, boilers, scrubbers, cooking area(s) or kitchen, toilets and/or change-rooms, process activities, cleaning and sanitation, etc.
Industries consume about 18% (of the 18.5 billion m3) of the total from natural resources.

3.1 Water Charges – By-laws and Tariffs Most industries release their trade effluent directly to a municipal sewer (eventually to a wastewater treatment works) or directly to the environment with only minimal treatment, especially to manage fats and alkalinity (pH).

When discharging to municipal systems, non-compliance to the discharge quality limits is often penalised by the Water Service Authority (WSA).
The structure of the penalties is dependent on the by-laws and municipal tariff plan which are revised annually.

Some metropolitans such as those in KwaZulu-Natal, Western Cape and Gauteng have approved by-laws to define the tariff plan for industrial, commercial and institutional customers.
These are based on; (a) sewage disposal charge plan for eThekwini Metropolitan Municipality, (b) a surcharge factor for City of Cape Town tariff plan, or (c) limit on constituent of concern (COC) factor as in the case for Tshwane Metropolitan Municipality as summarised in Table 1.

The need to meet compliance requirements when disposing wastewater to a municipal sewer (eventually to a wastewater treatment works) or directly to the environment is the primary driver to water efficiency in most facilities.
However, it should be noted that South Africa is a water-stressed country and responsible use of water must be included in all the company’s corporate social responsibility.

It is important to note that the success of any water efficiency project will require managerial and financial backing from top management.

The WSA or municipal charges alone may not always or immediately be sufficient to promote water efficiency projects within industries.
Other important factors to consider for water efficiency projects is consumer awareness, competing demands, and competitive pressures.
5 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Table 1: Approved tariff structure for sewer (and trade effluent) from select metros1 Tariff Formula Description of Terms and Acronyms eThekwini Metropolitan Municipality where: – volume-based charge 1 2 3 4 𝑇𝑇𝑇𝑇 + 𝑉𝑉𝑉𝑉× 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 360 9 𝑉𝑉𝑉𝑉 𝑆𝑆𝑆𝑆 + 𝑉𝑉𝑉𝑉 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 − 1000 − 1 + 𝑍𝑍𝑍𝑍× 1500 − 1 + 𝑉𝑉𝑉𝑉(𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆) 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 = 𝑋𝑋𝑋𝑋 − 𝐿𝐿𝐿𝐿 𝐿𝐿𝐿𝐿 𝑇𝑇𝑇𝑇 = 𝑄𝑄𝑄𝑄 ∗ 𝑡𝑡𝑡𝑡 0.6 𝐶𝐶𝐶𝐶𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 − 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 − 1 𝑋𝑋𝑋𝑋 − 𝐿𝐿𝐿𝐿 + 𝑉𝑉𝑉𝑉(𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆) 𝑇𝑇𝑇𝑇 + 𝑉𝑉𝑉𝑉× 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 = 𝑇𝑇𝑇𝑇 + 𝑉𝑉𝑉𝑉× + 0.15 1500 + 0.25 − 1 + 𝑍𝑍𝑍𝑍× 𝑃𝑃𝑃𝑃 − 𝑃𝑃𝑃𝑃 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑃𝑃𝑃𝑃 − 1 360 9 𝑁𝑁𝑁𝑁 − 𝑁𝑁𝑁𝑁 𝑉𝑉𝑉𝑉 𝑆𝑆𝑆𝑆 + 𝑉𝑉𝑉𝑉 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 − 1000 𝑁𝑁𝑁𝑁 + 𝑉𝑉𝑉𝑉(𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆) 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 − 1 + 𝑍𝑍𝑍𝑍× 𝐿𝐿𝐿𝐿 360 9 𝐶𝐶𝐶𝐶𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 − 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑉𝑉𝑉𝑉 𝑆𝑆𝑆𝑆 + 𝑉𝑉𝑉𝑉 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 − 1000 𝑇𝑇𝑇𝑇 = 𝑄𝑄𝑄𝑄 ∗ 𝑡𝑡𝑡𝑡 0.6 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 1500 𝐵𝐵𝐵𝐵 𝑄𝑄𝑄𝑄 𝑇𝑇𝑇𝑇 = 𝐷𝐷𝐷𝐷 ∗ 𝑁𝑁𝑁𝑁 𝐶𝐶𝐶𝐶 − 𝑋𝑋𝑋𝑋 − 𝐿𝐿𝐿𝐿 + 0.25 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 = 𝐿𝐿𝐿𝐿 𝑊𝑊𝑊𝑊 𝑡𝑡𝑡𝑡 𝑃𝑃𝑃𝑃 − 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 𝐶𝐶𝐶𝐶𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 − 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑁𝑁𝑁𝑁 − 𝑁𝑁𝑁𝑁 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑇𝑇𝑇𝑇 = 𝑄𝑄𝑄𝑄 ∗ 𝑡𝑡𝑡𝑡 0.6 𝑇𝑇𝑇𝑇 + 𝑉𝑉𝑉𝑉× + 0.15 − 1 + 𝑍𝑍𝑍𝑍× − 1 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑁𝑁𝑁𝑁 9 360 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑄𝑄𝑄𝑄 𝑃𝑃𝑃𝑃 𝐶𝐶𝐶𝐶 𝑃𝑃𝑃𝑃 − 𝑃𝑃𝑃𝑃 𝑇𝑇𝑇𝑇 + 𝑉𝑉𝑉𝑉× − 1 + 𝑍𝑍𝑍𝑍× − 1 𝑇𝑇𝑇𝑇 = 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 𝑑𝑑𝑑𝑑 𝑎𝑎𝑎𝑎 + 𝑏𝑏𝑏𝑏 𝑉𝑉𝑉𝑉 𝑆𝑆𝑆𝑆 + 𝑉𝑉𝑉𝑉 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 − 1000 Extraordinary Treatment Costs 9 360 𝑄𝑄𝑄𝑄 𝑃𝑃𝑃𝑃 + 0.25 12 + 𝑉𝑉𝑉𝑉(𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆) 𝑃𝑃𝑃𝑃 1500 𝑉𝑉𝑉𝑉 𝑆𝑆𝑆𝑆 + 𝑉𝑉𝑉𝑉 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 − 1000 𝑁𝑁𝑁𝑁 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑁𝑁𝑁𝑁 − 𝑁𝑁𝑁𝑁 +
 𝑉𝑉𝑉𝑉(𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆) 𝑁𝑁𝑁𝑁 + 𝑓𝑓𝑓𝑓 + 𝑒𝑒𝑒𝑒 1500 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 = 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 + 0.15 𝐿𝐿𝐿𝐿 𝑁𝑁𝑁𝑁 𝑋𝑋𝑋𝑋 − 𝐿𝐿𝐿𝐿 𝐶𝐶𝐶𝐶𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 − 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐵𝐵𝐵𝐵 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 = 𝑄𝑄𝑄𝑄 𝑊𝑊𝑊𝑊 𝑡𝑡𝑡𝑡 𝐷𝐷𝐷𝐷 ∗ 𝑁𝑁𝑁𝑁 𝐶𝐶𝐶𝐶 − 𝑇𝑇𝑇𝑇 = 𝐿𝐿𝐿𝐿 𝑇𝑇𝑇𝑇 = 𝑄𝑄𝑄𝑄 ∗ 𝑡𝑡𝑡𝑡 0.6 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐶𝐶𝐶𝐶𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 − 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑇𝑇𝑇𝑇 = 𝑄𝑄𝑄𝑄 ∗ 𝑡𝑡𝑡𝑡 0.6 𝑃𝑃𝑃𝑃 − 𝑃𝑃𝑃𝑃 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 0.25 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 − 𝑃𝑃𝑃𝑃 𝐵𝐵𝐵𝐵 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 0.25 𝑁𝑁𝑁𝑁 − 𝑁𝑁𝑁𝑁 𝑊𝑊𝑊𝑊 𝑡𝑡𝑡𝑡 𝑃𝑃𝑃𝑃 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 𝑑𝑑𝑑𝑑 + 0.15 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 − 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 + 𝑓𝑓𝑓𝑓 𝑄𝑄𝑄𝑄 𝐶𝐶𝐶𝐶 𝐷𝐷𝐷𝐷 ∗ 𝑁𝑁𝑁𝑁 𝐶𝐶𝐶𝐶 − 𝑄𝑄𝑄𝑄 12 + 0.15 + 𝑒𝑒𝑒𝑒 𝑄𝑄𝑄𝑄 𝑇𝑇𝑇𝑇 = 𝑋𝑋𝑋𝑋 − 𝐿𝐿𝐿𝐿 𝑎𝑎𝑎𝑎 + 𝑏𝑏𝑏𝑏 𝑇𝑇𝑇𝑇 = – rate for the treatment in the treatment works of standard domestic = rate for the treatment in the treatment works of standard domestic – chemical oxygen demand TR COD effluent (COD < 360 mg/L) V effluent (SS < 9ml/L) Z City of Cape Town where: – Total volume of water discharged – Sewage volumetric charge – Total industrial effluent discharged = surcharge factor calculated according to equation 3 = concentration of COC = limit applicable to COC City of Tshwane Metropolitan Municipality where: – extraordinary cost to the consumer – wastewater volume (kL) – unit treatment cost of wastewater (94c/kL in 2014) – total measured COD (mg/L) – COD of domestic wastewater (710 mg/L) – measured orthophosphate (mg P/L) – orthophosphate concentration of domestic wastewater (10 mg P/L) – measured ammonia concentration (mg N/L) – ammonia concentration of domestic wastewater (25 mg N/L) 𝑎𝑎𝑎𝑎 + 𝑏𝑏𝑏𝑏 𝑇𝑇𝑇𝑇 = 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 5 Non-Compliance with By-laws Limits 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 𝑑𝑑𝑑𝑑 𝑁𝑁𝑁𝑁 𝑊𝑊𝑊𝑊 𝑡𝑡𝑡𝑡 𝑁𝑁𝑁𝑁 + 𝑓𝑓𝑓𝑓 𝑊𝑊𝑊𝑊 𝑡𝑡𝑡𝑡 𝑄𝑄𝑄𝑄
𝑊𝑊𝑊𝑊 𝑡𝑡𝑡𝑡 𝑄𝑄𝑄𝑄 𝐶𝐶𝐶𝐶 𝑄𝑄𝑄𝑄 12 𝐷𝐷𝐷𝐷 ∗ 𝑁𝑁𝑁𝑁 𝐶𝐶𝐶𝐶 − 𝐷𝐷𝐷𝐷 ∗ 𝑁𝑁𝑁𝑁 𝐶𝐶𝐶𝐶 − 𝑇𝑇𝑇𝑇 = 𝑇𝑇𝑇𝑇 = 𝐵𝐵𝐵𝐵 + 𝑒𝑒𝑒𝑒 𝐵𝐵𝐵𝐵 𝑄𝑄𝑄𝑄 𝑄𝑄𝑄𝑄 – charge for non-compliance – monthly volume in kL – working days in the month – number of days exceeding by-law – average COC exceeding by-law 𝑇𝑇𝑇𝑇 = 𝑇𝑇𝑇𝑇 = 𝐶𝐶𝐶𝐶 12 𝐶𝐶𝐶𝐶 12 𝑄𝑄𝑄𝑄 𝑄𝑄𝑄𝑄 𝑄𝑄𝑄𝑄 𝑄𝑄𝑄𝑄 𝑎𝑎𝑎𝑎 + 𝑏𝑏𝑏𝑏 𝑎𝑎𝑎𝑎 + 𝑏𝑏𝑏𝑏 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 𝑑𝑑𝑑𝑑 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 𝑑𝑑𝑑𝑑 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 + 𝑓𝑓𝑓𝑓 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 + 𝑓𝑓𝑓𝑓 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑃𝑃𝑃𝑃 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 + 𝑒𝑒𝑒𝑒 + 𝑒𝑒𝑒𝑒 – by-law limit – tariff (65c/kL) 1 Refer to the relevant municipal annual report for up-to-date parameters to determine effluent tariff.
6 – Water Affairs standard limitation on parameter exceeding by-law TR SVC VieT SF where: X L Tc Qc t CODc CODd Pc Pd Nc Nd where: Tc Q D N CAIP BLL WPL tNC 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 𝑇𝑇𝑇𝑇 + 𝑉𝑉𝑉𝑉× − 1 + 𝑍𝑍𝑍𝑍× − 1 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 360 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 9 𝑉𝑉𝑉𝑉 𝑆𝑆𝑆𝑆 + 𝑉𝑉𝑉𝑉 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 − 1000 + 𝑉𝑉𝑉𝑉(𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆) 1500 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 = 𝑋𝑋𝑋𝑋 − 𝐿𝐿𝐿𝐿 𝐿𝐿𝐿𝐿 𝑇𝑇𝑇𝑇 = 𝑄𝑄𝑄𝑄 ∗ 𝑡𝑡𝑡𝑡 0.6 𝐶𝐶𝐶𝐶𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 − 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 0.25 + 0.15 𝑃𝑃𝑃𝑃 − 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 𝑁𝑁𝑁𝑁 − 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 Tariff Formula Description of Terms and Acronyms City of Ekurhuleni Metropolitan Municipality 𝑄𝑄𝑄𝑄 𝑇𝑇𝑇𝑇 = Tariff for industrial trade effluent 𝐷𝐷𝐷𝐷 ∗ 𝑁𝑁𝑁𝑁 𝐶𝐶𝐶𝐶 − 𝑊𝑊𝑊𝑊 𝑡𝑡𝑡𝑡 6 𝐵𝐵𝐵𝐵 𝑇𝑇𝑇𝑇 = 𝐶𝐶𝐶𝐶 12 𝑄𝑄𝑄𝑄 𝑄𝑄𝑄𝑄 𝑎𝑎𝑎𝑎 + 𝑏𝑏𝑏𝑏 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 + 𝑑𝑑𝑑𝑑 𝑁𝑁𝑁𝑁 𝑁𝑁𝑁𝑁 + 𝑓𝑓𝑓𝑓 𝑃𝑃𝑃𝑃 𝑃𝑃𝑃𝑃 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 + 𝑒𝑒𝑒𝑒 – Charges due per month for the treatment and conveyance of industrial effluent.
Ti – The C-value is a factor in percentage for the full cost of effluent treatment and therefore includes amongst other components, treatment, C distribution, admin and resources charges, etc.

The percentage adopted is 15% of the sanitation budget.

The estimated C- Value for 2019/2020 is R1, 582 000 000.
– sewage flow (as defined in the Council’s Wastewater by-laws) originating from the relevant premises in kilolitres per day determined for Qi the relevant month – five year average of total sewage inflow (as defined in the Council’s Waste Water By-laws) to the Council’s sewage disposal system in kilolitre Qt per day; – average chemical oxygen demand of the sample originating from the relevant premises in milligrams per litre determined for the relevant CODi month; – five year annual average chemical oxygen demand of the sewage in the total inflow to the Council’s sewage disposal system in CODt milligrams per litre; – average Ortho-phosphate concentration originating from the relevant premises in milligrams phosphorus per litre determined for the Pi relevant month; – five year annual average Ortho-phosphate concentration of the sewage in the total inflow to the Council’s sewage disposal system in Pt milligrams phosphorus per litre; – average ammonia concentration originating from the relevant premises in milligrams nitrogen per litre determined for the relevant Ni month; – five year annual average ammonia concentration of the sewage in the total inflow to the Council’s sewage disposal system in milligrams Nt nitrogen per litre; – average suspended solids concentration originating from the relevant premises in milligrams per litre determined for the relevant month; SSi – five year annual average suspended solids concentration of the sewage in the total inflow to the Council’s sewage disposal system in SSt milligrams per litre; – portion of the fixed cost of treatment and conveyance; – portion of the costs directly related to the removal of chemical a oxygen demand; b – portion of costs directly related to the removal of phosphates; – portion of the costs directly related to the removal of ammonia; – portion of the costs directly related to the removal of suspended solids c d e 7 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 3.2 Industry Performance Indicator It is
 critical to develop and implement appropriate policies, strategies, projects and initiatives that will promote and institutionalise water conservation and water demand management.
One way to measure efficiency at an industrial site is to establish best-practice benchmarks (covered in Section 4.1) of water consumption per unit production, referred to as water use efficiency, a unit of water (e.g.

Litres or Kilolitres) per volume of produce (e.g.

tonne of mutton, kL of beverage, etc.).

If this were to be adopted as an objective, priority in water allocation would be given to those activities of which the production value is relatively high.
To a large degree this is dependent on the age of the industrial site, and the employed technology.

Industrial facilities have a good potential for raising their water efficiency rates.

Experience from around the world shows that adopting a systematic approach to water efficiency often results in reduced water consumption by 20-50%, and up to 90% when more advanced measures are implemented (Table 2).
For instance, once the operator has water at an acceptable discharge quality, in-depth look into the business the user may realise secondary use for the discharge water further reducing trade effluent costs.
The drivers for implementing water efficiency programme also include: • Advanced technology availability; • Reputational risk of industrial water users among their customers; • Operational risk due to water shortages; • Adoption of water stewardship principles and approaches; • Safeguard its license to operate; • Reduce purchasing, treatment and discharge costs; • Avoid disruptions in production; • Increased competition among suppliers, which lowers costs and allows for business model innovation; and • Demonstrate social responsibility.
Table 2: Water-saving potential for industrial facilities (Mirata and Emtairah, 2010) Efficiency Measures Potential Savings Closed loop reuse Closed loop recycling with treatment Automatic shut-off valves Counter-current rinsing High-pressure, low-pressure upgrades Reuse of wash water ~ 90% ~ 60% ~ 15% ~ 40% ~ 20% ~ 50% 8 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 4 4.
SOUND PRINCIPLES OF WATER MANAGEMENT Optimising a facility’s water use is more than conducting an in-plant study and preparing a report.

Water efficiency measures must be viewed holistically within a business’s strategic planning, being supported by the executive of the organisation.

A successful programme must prioritise needs, set well-informed goals, establish current performance minimums and carefully plan a course of action.
The following are principles for water efficiency management: • Reducing losses; • Reducing overall water use; and • Employing water reuse practices.

These principles should reflect the fundamental beliefs and attitudes that underpin efforts to improve water efficiency, creating a sustainable organisation, while maintaining the level of production or boosting productivity.
While implementing a water efficiency project for a facility, it remains important to be cognisant that product quality standards or service levels are not jeopardised including: • Public health sanitation requirements, and • Environmental requirements such as water quality for reuse.
Whatever the driver for a facility, always consider simple tasks first to gain acceptance and positive feedback for the programme, then consider interventions that involve the human side, such as changing behaviours and attitude toward water use.

Interventions that involve product quality must be assessed in line with company policies, and must include a full Hazardous Analysis Critical Control Points team such as production manager, quality control manager, etc.
4.1 Benchmarking Facility managers may use a variety of total quality management tools to help plan, develop and implement water efficiency measures.

These tools include self-assessments, statistical process control, ISO standards (such as ISO 9000 and 14000), process analysis, and many others.

The main focus here is on self-assessments and this document serves as a guideline or methodology for conducting water efficiency audit.

Benchmarking, too, can be an important tool.


It is defined as a process of comparing a facility’s own operational performance to another organisation’s to become ‘best in class’ and make continual improvements.

This is a competitive benchmarking and at times, it may be difficult to obtain priceless information while relying mostly on public domain sources.

A market research or intelligence report will then become necessary.
The process consists of five phases (Figure 4) as briefly discussed in the subsequent sections (Section 4.1.1 to Section 4.1.3).

Note that the planning, analysis, and integration phases are integral in the methodology for water audit in facilities.

In most cases public domain sourced data are limited to volumes consumed and produced, water use efficiency, and to an extent best practice data.

More effort and resources will need to be spared to gather detailed data.
Several institutions periodically release specific industry benchmarks but mostly are in the United States and Europe, with the exception of the Minerals Council of South Africa2 which releases annual, such may include A&N Technical Services, The National Water Foundation, Antea Group, Sydney Water, WRAP, and many more.

4.1.1 Planning The facility water champion for the facility through the established team should be able to identify the function(s), such as product output, to benchmark.
By identifying a specific output of interest, the champion can more easily determine the function responsible for the output.

It is always best to gather thoroughly researched data that are publicly available.

Additional information can be derived from the company’s existing network, industry experts, and industry and trade associations.

In-house data for the facility are readily available.
2 Department of Water and Sanitation: Benchmarks for Water Conservation and Water Demand Management in the Mining Sector.

9 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 4.1.2 Analysis In this phase, comparisons in performance levels among the facilities are determined.

The root causes for the performance gaps are studied.

To make accurate and appropriate comparisons, the comparison data must be sorted, controlled for quality and normalised.
Normalised data are generally reported as water-use efficiency or full-time equivalent, depending on whether the facility is in the production/processing or services sector.

It is important to define the facility and technologies (such as the age of the building), employed by the organisations in order to make a fair comparison.

Older facilities may still be operating older technology which may subsequently be water intensive in the operation.
4.1.3 Integration and Action The integration phase of the benchmarking study refers to the activity of establishing operational targets or goals for organisational transformation.

It is recommended that sponsor organisations chart a very specific course and set of steps that will be adopted, including the timeline for adoptions, as part of determining when or how new practices will be incorporated.
The two primary steps to integration are communicating benchmarking findings to gain acceptance and developing action plans.

This is the science rather than the arbitrary practice of setting a target without basis.

The facility champion or delegated party working together with the facility manager should be engaged in the action planning process to help determine the best way to encourage implementation of work processes.
This phase includes translating the benchmarking findings into a language the employees will understand.

This phase also involves anticipating objections employees may have toward implementing the new practices and the assistance the sponsor organisation will need to implement the practice.

To identify potential stumbling blocks to implementation, the sponsor organisation should consider pilot-testing practices prior to full implementation.

PLANNING 1.

Identify function to benchmark 2.


Identify best-in-class organisation in that function 3.

Select performance measures 4.

Identify data collection 5.

Collect data internally and externally 6.

Measure and compare organisations' performance 7.

Identify best practice to close gap ANALYSIS 8.

Communicate findings and obtain buy-in 9.

Develop action plan INTEGRATION ACTION 10.

Implement actions and monitor progress MATURITY 11.

Close performance gap 12.


Integrate practices into processes Figure 3: Benchmarking methodology Another key element of this phase is the frequent measurement of performance and change in outcomes to ensure the practices are being implemented as per their design goal.

To help track implementation, the sponsor organisation should maintain a continuous reporting system that allows progress toward the benchmarking findings to be shared across the organisation.
This way, progress is monitored and corrections in the process made accordingly.
10 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Table 3: Benchmarking water-use efficiency values for select industries Industry NATSURV Edition 2 (2016-2017) WRAP (UK) IFC (2007) Breweries 1.5 – 9 hL/hL 4.43 hL/hL 4 – 7 hL/hL Commercial/ Front Loaders 25 – 30 L/kg Washer 9 – 11 L/kg Industrial Laundries Batch Loaders 6 – 8 L/kg Tunnel Washers 8 – 10 L/kg Extractors – – – – – Dairy Products Milk 0.75–5.5 L/L 0.5-2.6 L/L Milk & 1.0 – 1.5 L/L UHT Products 2.0-6.2 L/L Butter 1.3–6.9 kL/t Cultured Products 6.3-13.8 L/L Ice Cream Seed Oil 1.9-3.1 kL/t 0.29 – 1.5 kL/t Edible Oil Poultry > 10, 000 birds/day 15 – 20 L/bird Fruit Oil 0.02 kL/t 500 10, 000 birds/ 15 – 25 L/bird day 200 – 500 birds/day 9 – 13 L/bird < 200 birds/day 4 L/bird Cultured Products Cheese & 1.4 – 2.0 L/L Whey 0.5-18.5 L/kg 0.2–10.9 L/kg – – Ice Cream 4.0 – 5.0 L/kg Vegetable 1-30 kL/t Oil – 5.07 – 67.4 L/kg bird – – – – – – – Red Meat Abattoir > 100 SU/d 0.5 – 2.05 kL/SU Cattle 1.62 – 9 kL/t 50 – 100 SU/d 0.28 – 2.08 kL/SU Sugar Processing Cane Sugar 30 – 100 kL/kt 20 – 50 SU/d 1.48 – 2.60 kL/SU Soft Drinks Carb.
Soft Drinks 1.2 – 2.8 L/L Carb.
Soft 1.53 L/L Bottled Water 1.2 – 1.5 L/L Bottled – Water Drinks Pig Cane Beet carcass 1.6 - 8.3 kL/t carcass – 0.5 – 0.9 kL/ton 0.5 kL/ton – – Fruit Juice 1.0 – 4.5 L/L Fruit Juice 3.5 L/L Fruit Juice 6.5 kL/ton Tanning & Leather Full tanneries 280 – 550 L/hide Finishing Wet-blue plant – Retanning, Dyeing 170 – 440 L/hide and Finishing Pulp and Paper Pulp & Paper 11.9 – 76.1 kL/t Paper Only 3.5 – 38.8 kL/t – – – – – Bovine Pig Sheep 12 -50 kL/t 32.69 kL/t 110 -265 kL/t Pulping 4 – 100 kL/t Recovered 2 -20 kL/t Paper Mill Paper Mill 5 – 300 kL/t Table 3 lists some of the publicly available data per industrial sector.
The values reported should be treated with caution, noting the effect of technology employed or the scale of production for the organisation, all of which influence the volume of water consumed.

11 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 4.2 Choosing the Relevant Water Assessment A water-use assessment, like its energy counterpart, is an important first step toward understanding both a facility’s water use and what can be done to manage it.
A water assessment is defined as the process by which all uses of water on a site are characterised as to flow rate, flow direction, temperature and quality requirements.

It may be used to determine the amount of water lost from a distribution channel due to leakage, storage overflows, meter malfunctions, etc.

For an assessment, a methodology is followed to trace the water use from its first point of entry into the facility, its use within the facility, through to its discharge into a sewer.
The assessment identifies and quantifies unaccountable water losses and possible leaks.

It serves as an important step towards improved water conservation and water efficiency.

It provides facility managers or executives with a road map of potential savings, as well as implementation costs.

A water assessment should examine water quality for the different sinks in the facility.
Some of the biggest gains from a water assessment is through the recycling of water or augmentation of demand with rain/storm water.

The assessments can also help identify potential use for alternative sources of water.

Also, opportunities are sought for reduction of water use, water re-use, and water recycling.

All water-using facilities should be investing in water assessments, and related systems, such as installation of sub-meters and quality monitoring, to inform data-driven decision-making.
Table 4 details the different levels of water assessment complexity, supported by smart technologies and systems (Piper 2008).

Due to the desirable resolution of outcomes for the audits by NCPC-SA, Level 1 and Level 2 are summed and referred to as basic audit, whereas Level 3 is referred to as advanced/comprehensive audit.

The programme by the NCPC-SA requires for a Level 3 assessment.
The choice of the type of assessment necessary for a facility is dependent on the resources made available and also the timeline allocated to the project.

A basic water assessment requires the least amount of experience in conservation and efficiency improvement analysis.

It is useful to uncover the ‘lowest-hanging fruit in terms of efficiency gains.

A comprehensive or advanced water assessment requires interaction with third parties and detailed statistical analysis of data which may take time.
Also a high level of experience in facility water use and efficiency is required.

In a comprehensive or detailed audit water use for all major areas in which a facility uses water is assessed, including sanitation, maintenance, mechanical systems (such as cooling towers, chillers, boilers, etc.

), production areas, and irrigation.

For each of those areas the water-use assessment will provide a breakdown of the how, when and where of water use.
In some cases, the advanced audit procedures may not require a significant amount of additional time or effort beyond the information collected for the basic assessment.

For example, information for the basic assessment and advanced assessment procedures for assessing your facility’s cooling tower can be done in a single visit.

WATER ASSESSMENT The process by which all uses of water on a site are characterised as to flow rate, flow direction, temperature and quality requirements.
12 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Table 4: Typical level of water audit, related activities and outputs (Piper, 2008) Basic Audit Advanced Audit Level 1 Desktop Analysis Level 2 Site Audit and Analysis Level 3 Detailed Site Analysis (Investment-Grade) Focus Facility Use Water consumption by end-use Detailed analysis of water use by sub-system Demographics More rigorous estimate of savings Investment-grade estimates of potential savings potential Rough estimate of savings No/low-cost and capital Identify capital measures No/low-cost measures measures Inputs Utility bills Identification of water- using Measurement of all non- equipment domestic equipment Site drawings Determine water-use for As-built listing of all water- using Aerial Imaging Phone Interviews equipment, appliances, equipment operations, and fixtures.
Outputs Checklists Complex spreadsheet Financial evaluation of estimated calculations capital investment and projected savings Engineering estimates of Computer water models Detailed construction- grade savings potential Spreadsheet calculations listing of all products Domestic savings potential Detailed Summary Report based on actual measurements Preliminary benefit/cost estimate Audit Organisation Each assessment procedure in this guide is divided into four sections as adapted from Water Efficiency and Self- conducted Water Audits at Commercial and Institutional Facilities (Wanvestraut, 2013).
The first, Background and Description, provides general relevant information and describes the procedure.

The second, Assessment Objectives, explains the purpose of the procedure.

The third, Assessment Steps, lists the steps to complete the procedure.

The fourth, Post-Assessment Considerations and Additional Steps, provides information to help you evaluate your results and includes some suggestions for future actions.
Note that it is important for a successful programme to ensure that data can be tracked, monitored, and measured accurately.

Monitoring and capturing of information for purposes of reporting and evaluation allows the implementation progress to be monitored regularly.

Thus timely changes can be effected as required.


13 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION NOTES 14 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION SECTION B: WATER ASSESSMENTS 15 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.
ASSESSMENT FOCUS AREAS Basic assessments are a quick, relatively less complicated set of activities in a water-use assessment for a facility.

Many activities are completed without the rigorous task of calculating parameters using engineering design equations.

This is useful for a quick assessment of potential savings for a site, quick feedback to site management, or lack of suitably qualified individual to carry-out a comprehensive water assessment.
An NCPC-SA-adapted data sheet is provided (Appendix A) and should be completed before the audit commences.

Not all data entries are mandatory at this stage, but this information is useful as reference point during assessment and review.

Some of the information required include company contact person and details, specific objective from the company perspective, average water use (as per invoices), sources of water, categories of water use, types of buildings, areas of known leaks, etc.
Next, conduct a quick survey of the site regarding very generic information describing the site, such as water consumption, production capacity or volume of clientele serviced, total number of permanent and contract staff, type of utilities installed, water and energy invoices, and check availability of meter logs.

The trail of water distribution and quantification at the facility should be traced for each water-use category.
The quantification is assessed by reviewing the logs for water meters, which are typically kept with the Engineering department or Facilities team.

5.1 Meters and Sub-Meters Accurate measurement and placement of water meters and sub-meters is a vital part of water management.

Generally, meters are an interface of consumption volumes at a facility and are not a water reduction method.
However, together with a pressure management system, they are also useful for identification of leaks in the pipeline system leading to water- using processes, equipment, plumbing fixtures, etc.

At the least, many South African industrial facilities are fitted with a ‘pay’ or ‘master’ meter.

This is essential for accurate billing by municipalities instead of charging a flat-rate.

It is usually found along a road at the property line.
Various other sub-meters are normally installed at locations deemed necessary by the Facilities or Engineering department.

The utility charges a water consumption rate per unit volume as recorded by this meter, typically in 1 000 litres or 1 kilolitre (abbreviated 1 kL).

Most metres are accurate to 1 litre consumed.

A typical pay meter is shown in Figure 5.

Meters come in different sizes depending on the size and water demand of the facility.
It cannot be over emphasised the importance of correctly sizing an operation’s meter.

The size depends on the expected consumption, for instance too little flow through a big mechanical meter may read errors in consumption volumes.

This is illustrated in Figure 4 with the accuracy curve of a water meter.

The meter will best perform at average or permanent flow (Qp).

WATER METER A device used to record the amount of water that passes through a pipe from a water source, usually for billing purposes.
16 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Figure 4: Typical accuracy curve for a water meter Facilities that have boreholes for groundwater are typically not charged by local municipality for this water.

However, there are by-laws that the facility must conform to including volumes abstracted and limitation on number of permitted boreholes.
In addition, all boreholes must be registered and licensed with the Department of Water, Sanitation and Human Settlements.

It is useful to know the locations of all sub-meters within the facility and their supply end-user purpose(s).

Accurately measuring water use can help to identify and track areas for implementing water-efficiency measures.

Regular meter reading will also help in monitoring water use and gauging water savings after implementing water-efficiency measures.
Facilities also are typically charged a ‘sewer’ or ‘wastewater’ rate to account for the costs for collecting, treating, and disposing of the water that has been used.

The wastewater volume charged is usually roughly equal to the incoming water volume, even though some water may have been consumed on-site, such as for irrigation, cooling tower operations, etc.

Some municipalities charge a fixed percentage to the volume of the incoming water volume.
Figure 5: Typical ‘pay’ or ‘main’ meter for commercial/industrial installations 5.1.1 Assessment Objectives For a basic audit, the objective is to instruct the facility water champion/manager to identify the location of the meter(s) and understand the type of meter(s) installed.

It is not necessary at this stage to know how to read a meter.

5.1.2 Assessment Plan By now you should have completed the basic facility data sheet (Appendix A).
It contains important information about the facility, such as description of manufacturing or services rendered, volume of water consumed, sources of inflow water, etc.

It is now time to gather information about the metering of water at this facility.

Ask your contact person for a 17 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION list of all meters and sub-meters installed at site.
If blueprints of the construction and meter locality exists, then correlate the information.

Walk the facility confirming the existence of the meters and sub-meters.

Complete this into Assessment 1.

Note the location of the meters and the various end-uses of the water.

Confirm the existence of calibration certificates.


Basic facility data (Appendix A) List of facility meters and sub-meters Complete Assessment 01: meters and sub-meters Check for calibration certificate(s) Examine construction blueprints or facility water map Note location (GPS coordinates) and end-users of metered water 5.1.3 Post-Assessment Considerations With regular use and age, water meter components wear, and accuracy drops.

There are no formulae for determining the deterioration rate.
However, the American Water Works Association has developed recommendations for meter testing based on their size (Table 5).

In most cases, failures lead to meters indicating low flow which is more prominent with lower flow rates.

Hence annual calibration of meters is recommended.

Further, inaccurate readings can result in improper use charges and render the meter useless for water-use accounting.
Table 5: Recommended testing intervals for various water meter sizes (AWWA, 1999) Meter Size Testing Interval ½ and ⅝ inch Every 10 years ¾ inch 1 inch Every 8 years Every 6 years 1½ and 2 inches Every 4 years 18 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 1: Meters and Sub-meters Meter/Sub-meter Number Location Type of Meter Pipe Size (mm) Date of Calibration Purpose of End-Use (Building) 19 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.2 Estimating Daily Water Use 5.2.1 Background and Description Facilities are billed for water use depending on inflow pipe size and municipal rates in the governing area.
This is an important consideration if a facility has more than one inflow pipe.

Under any scenario, having copies of your facility’s water invoices for at least the previous year will be helpful for performing a water-use assessment.

However, two or three years of billing data are ideal, especially if there are gaps in the data.

Base fees are usually included with your water bill and typically vary depending on the size of the inflow pipe.

This would be clearly marked on the invoice.


All utilities charge a water rate per unit volume, primarily in kilolitres (kL).

Further municipalities may charge an inclining block tariff for commercial and industrial premises; for instance, according to its water policy, the City of Johannesburg charges start flat for <200 kL/month after which a higher tariff is charged.

However, other municipalities such as the City of eThekwini charges a flat rate irrespective of consumption.
Every municipality is different, which necessitates a close examination of your facility’s invoice.

Further, there are different formulae applicable for industrial effluent (Section 3.1).

When determining your facility’s daily water use, the first step is to determine the daily water consumption.

This is relatively simple: the number of litres used during the billing cycle is divided by the number of days in the billing cycle.

The billing cycle is a month or 30 days.


If there are serious variation in the consumption readings, then it is probably beneficial to complete some statistical parameters, such as standard deviation, kurtosis, and/or skewness.

This topic is not discussed further in this guideline.
Examining Your Facility’s Electricity Usage Energy is required for pumping (moving), in the treatment plant(s), and heating/cooling of water for facility operations such as air conditioning, water softening for boiler water specifications, heating of chocolate storage vessel in candy facilities, cleaning of pallets, pumping of water from a treatment plant to the demand point, etc.

In most installations, this energy is provided through electricity either directly from Eskom or through the municipality.
Some other energy forms include coal or LP gas for utilities such as steam.

For this reason, water-use reductions by certain fixtures and equipment such as faucets and showerheads, or dry vacuum pumps for example, will also lower your facility’s power bill.

This expense should be part of your calculations when considering investment costs and payback (or investment recovery) periods.
Basic spreadsheets have been prepared to assist with calculating energy savings for electricity usage for a given electricity tariff.

Determining Daily Water Use Determining how much water your facility consumes on a regular basis is important for understanding overall water consumption.

It is also a key benchmark for measuring efficiency improvements and for comparison to other facilities that conduct similar activities.
A simplest scenario for measurement of daily consumption is when all inflows are metered.

These meters are usually mechanical.

In some cases municipalities have rolled out smart meters for large consumers.

These meters are located just outside the property boundary in various sizes depending on the expected consumption.

Secondary inline meters may be installed by the facility.

Further measurement of ‘indoor’ water consumption is relatively easy when the facility does not have outdoor demands.
In this scenario, you only need to review municipal invoices, which will state the amount of water consumed monthly for the facility.

Alternatives for when the municipality does not have a reputable metering system is detailed later.

20 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Determining total outdoor water use is usually less straightforward than indoor use.

This is because irrigation water is not always metered and may come from various sources (e.g.
potable, reclaimed, groundwater).

While it may be difficult, determining the volume and cost of water consumed outdoors is important.

Depending on the purpose of the facility, irrigation can be a significant part of a facility’s total water use.

If the irrigation water source is potable water, reducing the outdoor water demand or increasing the efficiency of the irrigation system will reduce water costs.
If the facility’s irrigation system uses potable water and is metered or sub-metered, determining indoor and outdoor water use is only a matter of examining recent invoices.

Under these scenarios, keep in mind the number of days the system runs each week to determine an accurate volume for each individual time the irrigation system operates.

Alternatively, if possible, consecutive meter readings before and after an irrigation event will show how much water is used per event.
If the irrigation system uses potable water that is not delivered and metered separately from the domestic supply line and is not sub-metered off of the main incoming line, only the facility’s total water use and expense are obvious.

You can, however, still separate indoor and outdoor water use and expenses by recording the metered water use on the main meter at the beginning and end of a day when an irrigation event occurs and, on another day, when the irrigation system is not used.
If these two days are otherwise typical for the facility, the difference between the volumes of water used on each day will show indoor and outdoor water use.

5.2.2 Assessment Objectives The assessment plan proposed will assist the water champion or assessor as follows: • Become familiar with your water and electricity invoices, billing rates, and billing structures; • Estimate daily indoor water use; • Estimate volume of water used by your facility’s irrigation system; and • Estimate cost of water used.
5.2.3 Assessment Plan 1.

Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Request municipal and utility invoices (water, electricity, and/or LP gas as applicable) from the facility’s accounts payable office.

3.

Determine the cost per unit of water (R/kL) and also for each energy provision (e.g.

R/kWh).

4.

Follow the sequence and lead questions in Assessment 2: Flowcharts for Determining Daily Water Use and Cost.

5.
5.

Calculate estimates of daily water use and cost as per the equations on Worksheet 3.

An accompanying spreadsheet is available to assist in calculating the Daily Water Use3.

6.

Using Assessment 2, Step 7, record meter readings at the same time each day for at least two days, providing that one day is scheduled for irrigation system use and the other is not.

Five consecutive days are recommended.

7.

Transfer the data you recorded on Assessment 2, Step 7 to the Daily Use spreadsheet.

8.
8.

Examine the spreadsheet’s two output tables (labelled Non-Irrigation Water Use and Irrigation Water Use).
Notes: For estimating the cost of irrigation water use in intensity value, under a simple scenario (such as where irrigation water is metered separately from potable water and assuming groundwater), the calculation is: 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝𝑝 𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸 = 𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸𝐸 𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑇𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 𝑅𝑅𝑅𝑅 𝑘𝑘𝑘𝑘𝑘𝑘𝑘𝑘ℎ ∗ 𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃𝑃 𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅 ℎ𝑟𝑟𝑟𝑟𝑟𝑟𝑟𝑟 ∗ 𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀𝑀 𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅𝑅 (𝑘𝑘𝑘𝑘𝑘𝑘𝑘𝑘) 𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉𝑉 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷ℎ𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎𝑎 (𝑘𝑘𝑘𝑘𝑘𝑘𝑘𝑘) 3 The spreadsheet titled under Calculator Domestic Plumbing Fixtures / Daily Water Use worksheet will guide the user on the steps necessary to compute the facility’s daily water use.
21 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.2.4 Post-Assessment Considerations Water-use efficiency improvements typically cost less and have shorter payback periods (i.e.

the time required to repay or recover the cost of an investment) than those for energy.

However, it is always a good idea to evaluate costs versus returns before investing.
Considerations in your calculations: • Calculate estimated savings using the block tariff volumes; • Determine if water savings will be accompanied by energy savings; • Calculate estimated saving based on the proper savings rate (typically the highest per unit rate if an inclined block rate is used); and • Do not include base fees in savings calculations.

Base fees are fixed and charged regardless of consumption volumes.

Consider installing an effluent meter, especially for the trade effluent.
The cost for fixed ultrasonic flowmeters has dropped over the years.

A reliable meter can be procured at a cost of less than R25 000 (excludes installation or plumbing costs).

Otherwise the municipality charges a flat percentage which may be higher than reality for a facility.

Also, water inflows to the cooling towers, irrigation and similar uses do not return as waste to effluent discharge.
For non-metered systems that use unmetered groundwater, determining the volume of water applied during an irrigation event can be difficult.

You may need to contact a professional with the skills and expertise.

NOTES 22 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 2: Plan for Calculating Daily Water Use and Cost Refer to the Assessment Plan (Section 5.2.3) before completing this assessment.
The auditor will evaluate the facility based on the possible installation of irrigation system, review of water sources, and any sub-meters.

After completing Step 7, proceed to complete Worksheet 1.

1 Does the facility have an irrigation system?
If NO (’indoor’ water use only): () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Note: Most local municipalities have a 30 days billing cycle (considered a month) 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 2 3 If YES, continue to Step 2.
Is groundwater used for irrigation?
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () If YES: 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 'Indoor' Water Use: () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Outdoor Water Use: () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = If NO, continue to Step 3.
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () () () and and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = Determined by a professional 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Is reclaimed or re-use water used to supply the irrigation system?
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () () If YES (reclaimed water use for irrigation): 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () 'Indoor' Water Use: 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = and and () and and
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 =
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and () and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Outdoor Water Use: 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () ()
() () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 =
and and () () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = If NO, continue to Step 4.
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () () and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼
 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () () () and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 =
∗ and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and and and () () ()
∗ 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () ()
() 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = () ()
and and 23 ∗ ∗ SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 2: Plan for Calculating Daily Water Use and Cost Refer to the Assessment Plan (Section 5.2.3) before completing this assessment.
The auditor will evaluate the facility based on the possible installation of irrigation system, review of water sources, and any sub-meters.

After completing Step 7, proceed to complete Worksheet 1.

4 The facility uses potable water for irrigation.

Is irrigation water use and domestic water use recorded by the same meter as illustrated in the simplified schematic (Configuration A)?

Facility Main Meter to domestic system (Configiration A) to irrigation system If YES, continue to Step 7.
If NO, the irrigation line can be either metered independently from the main domestic inflow as in: Facility Domestic Main Meter Facility Irrigation Main Meter () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = In this instance, continue to Step 5.
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () to domestic system to irrigation system (Configiration B) 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and and Or, it can be sub-metered off of the main meter, as shown herein.
() 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Facility Main Meter 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = to domestic system and and () and irrigation meter and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = If Configuration C is applicable, continue to Step 6.
() and and to irrigation system 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = If Configuration B is applicable, then apply the following calculation for daily water-use and cost.
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = () (Configiration C) ‘Indoor’ Water Use: 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Outdoor Water Use: 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () () and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 =
5 24 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () () and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷
 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = ()
() and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = ∗ ∗ SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 =
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = () and () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝑦𝑦𝑦𝑦 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = ()
() () () () () and and and and and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 =
 () () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 =
 Assessment 2: Plan for Calculating Daily Water Use and Cost () () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and and and () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 =
 () Refer to the Assessment Plan (Section 5.2.3) before completing this assessment.
() () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = and any sub-meters.
and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = The auditor will evaluate the facility based on the possible installation of irrigation system, review of water sources, 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 =
 () 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = () After completing Step 7, proceed to complete Worksheet 1.
() 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = () () and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 6 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = If irrigation water use is not metered separately form the main domestic water meter inflow line (as shown in 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Configuration C).
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and 'Indoor' Water Use: 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = Outdoor Water Use: () () ()
and and () () () and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 =
 and and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 =
𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 7 ∗ and 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = ()
() () and and ∗ 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = 𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷𝐷 𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂𝑂 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶 = This step is applicable for Configuration A, wherein the domestic water use and irrigation water use are recorded ∗
∗ by the same meter.
This method is used to estimate the average water used for irrigation.

The method will capture both volume including irrigation water and for primarily indoor water use during non-irrigation days.

Year Date and Time Meter Reading Date and Time End Meter Irrigation System (Start Reading) (End Reading) Reading Used?

ccyy (dd/mm hh:mm) (in kL or m3) (dd/mm hh:mm) (in kL or m3) (Yes/No) Day 1 Day 2 Day 3 Day 4 Day 5 For guidance on completing Step 7, refer to estimating irrigation use example on page 23.
Refer to Step 5 on how to calculate the Daily Cost of Water Use.
Worksheet 1: Examining Utility Bills & Estimating Daily Facility Water Use Based on your facility and the evaluation in Assessment 2: Daily Indoor Water Use = Daily Indoor Water Cost = kL R Daily Outdoor Water Use = Daily Outdoor Water Cost = kL R 25 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION How to Estimate Irrigation Use for One Main Meter The following example is a guidance on the methodology to follow when estimating outdoor/irrigation water use when only one main meter is installed for a facility.
Facility: Factory A Note that the estimations start at day 1 of 04 July 2018 06:00 with the meter reading of 87, 514 kL.

Year Date and Time Meter Reading Date and Time (End End Meter Reading Irrigation System (Start Reading) Reading) Used?
2018 (dd/mm hh:mm) (in kL or m3) (dd/mm hh:mm) (in kL or m3) (Yes/No) Day 1 04/07 06:00 0087514 05/07 06:00 0087687 Day 2 05/07 06:00 0087687 06/07 06:00 0087792 Day 3 07/07 06:00 0087976 08/07 06:00 0088088 Day 4 08/07 06:00 0088088 09/07 06:00 0088272 Y N N Y Day 5 Water Consumption Pattern: Year Date and Time (Start Reading) Meter Reading End Meter Reading Consumption 2018 (dd/mm hh:mm) (in kL or m3) (in kL or m3) (in kL or m3) 0087687 0087792 0088088 0088272 173 105 112 184 04/07 06:00 05/07 06:00 09/07 06:00 10/07 06:00 Day 1 Day 2 Day 3 Day 4 Day 5 Therefore, the average indoor water use is: 𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 105 + 112 and 2 𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 108.5 𝑘𝑘𝑘𝑘𝑘𝑘𝑘𝑘 0087514 0087687 0087976 0088088 and 𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 173 + 184 and 2 − 𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑𝑑 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 178.5 − 108.5 and 𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴𝐴 𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼𝐼 𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊𝑊 𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈𝑈 = 70.0 𝑘𝑘𝑘𝑘𝑘𝑘𝑘𝑘 and 26 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.3 Leak Detection 5.3.1 Background and Description All facilities will experience some leaks.
These leaks may range from a small fraction to as much as 30% of unaccounted for water consumption.

The severity of the leak is also dependent on the service pressure of the line, with high pressure such as steam losing more to leaks.

Leakages can also be found from faucets, piping joints, pump seals, broken water supply lines, shut-off valves, processing equipment and other plumbing fixtures.

They may as well be hidden underground or in concealed areas of a facility.
The primary goal should be to fix all leaks as soon as they are identified.

Detecting and repairing leaking fixtures forms a good starting point for efficiency improvements.

In order to effectively manage leaks and save energy, facilities should follow an approved monitoring and maintenance programme.

Routine checks for leaks should be conducted by reading the water flow meter.

It follows that readings should be plotted and deviations investigated.
Smart meter vendors also provide a service wherein meter data are logged and automatically plotted on a Windows®-based platform.

When abnormalities and leaks are suspected, an in- depth investigation is required to identify the source of leak.

The principle way to detect a leak is to observe flow into a facility as recorded by the ‘pay’ meter while the facility personnel are on recess and all water consuming equipment is shutdown.
This is not always ideal in commercial facilities, hence complex measures such as continuous monitoring, overnight monitoring, and water balances may need to be used to determine the extent of the leakage.

In an ideal case during non-working hours, shutting down all machinery and valves, including closing all the valves for support functions such as change rooms and kitchens should result in zero flow into the facility.
This observation should be maintained for a period of minimum 15 minutes (or preferably 1 hour).

Reality is not always as simple.

Some facilities will always require their heating, ventilation, and air conditioning (HVAC) systems to be fully operational.

Some other water using activities such as HVAC-linked cooling towers are also required to stay online 365 days per year.
When other water-using equipment have to stay online, assuming sufficient sub-metering, estimates or measurements of the devices’ water use must be subtracted from the ‘pay’ meter reading to calculate the down-time flow measurement.

Water use by specific machinery can be estimated from consumption rates provided by the original equipment manufacturer (OEM) or from validation and verification reports.

Appendix B provides instructions on how to read various meter types.
As discussed in Section 5.1, as meters age, their sensitivity declines, therefore affecting their ability to detect smaller leaks.

Often it is advised that a facility secondary meter be subject to in situ verification every one in three years – similar to the legislated requirement for Water Service Authorities.

The cost for this service is normally less than R20 000 and includes a report for flow pulses to indicate meter performance.
5.3.2 Assessment Objectives This procedure will detail a step-by-step guide for conducting a basic leak detection test for a facility.

The detection test may be done in sections of the facility.

5.3.3 Assessment Plan 1.

Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Examine and fill-out Assessment 3 for facility leak detection.4 3.

Ensure all water-using devices that can be are shutdown.

4.
4.

Locate the inflow meter(s) to the facility or pre-determined area/section of the assessment.

There may be more than one location.

For instance, there may be more than one feed line to the boiler house.

4 Multiple print-outs of this assessment may be required dependent on the complexity of the facility.

27 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.
For each meter, record the meter reading and time at the beginning of the shutdown period (Initial Meter Reading).

Wait, ideally 24 hours, or at least 15 to 60 minutes5.

6.

Record the meter reading and time at the end of the shutdown period (End Meter Reading).

7.

Account for water consumption by any device left on during the shutdown period.

8.

Subtract the Initial Meter Reading from the End Meter Reading, and record this in Estimate Losses.
The difference should be zero if all equipment has been shut down.

9.

Repeat steps 3 and 8 for at least two trials and for all separately metered work areas/zones or equipment.

5.3.4 Post-Assessment Considerations If the facility was completely shut down and no water-using machinery was left on, there should have been no change in the meter.
If the facility was not completely shut down, the metered consumption should be within 5% of the estimated flow after accounting for any water-consuming devices left on.

A discrepancy of more than 5% indicates a leak may be present.

The General Domestic Water Use and Commercial-Grade Kitchen Water Use assessments include facility walk-throughs that should uncover leaks in toilets and any visible leaks in plumbing fixtures and appliances.
Therefore, this leak detection test should be repeated after you finish those assessments.

If the unaccounted for water remains above 10% after all visible leaks have been addressed, a professional conservation or engineering consultant may be needed to help identify the location of the leak.

This leak test procedure should be repeated monthly.

Sub-meters should be used wherever and whenever practical and read at least monthly.
Common locations for sub-meters are commercial kitchens, irrigation systems, and cooling towers.

Average costs associated with installing a new meter are shown in Table 6.

If qualified technician is available in-house, the total installation cost could be reduced to about R 2400 for small diameter sized-meters to R 11500 for relatively large diameter complex meters.
Table 6: Estimate cost to install water meter with a transmitter Meter R500 to Transmitter R1 900 to Installation R5 950 to R2 500 R9 000 R9 350 Total Cost R8 350 to R20 850 You may also want to determine your facility’s water use on a typical day.

Do this by recording the main meter reading at the beginning or end of the work day (Initial Reading) and again 24 hours later (End Reading).
This should be done on a day when no abnormal water consumption is occurring and can be repeated on a day when the facility’s irrigation system is set to run.

For the most accurate results, a 24-hour meter reading should be taken each day for a full week.
Using a meter, typical daily water consumption at a facility can be calculated as follows: Typical Daily Water Consumption=End Meter Value-Initial Meter Value Once information has been gathered on how water is being used at the facility, a plan can be established for reducing water use.

The plan needs to be clear, have individual assignments, and time frames for implementation.
The individuals nominated or selected for implementation shall have the authority and support needed to effect the implementation to the standard recommended.

5 If all water consuming devices are shutdown, a 20-minute test (or waiting period) will probably be enough to reveal most leaks.

If it is impossible to shutdown all water consuming devices, you will need to estimate the water use of the devices left running and subtract this amount from the recorded flow.
In this case, a longer test or waiting period (60 minutes or more) is recommended.
28 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 3: Facility Leak Detection Meter Location: ________________________________________________________________ Meter Type: _________________________________________________________________ Date and Time Initial Meter Date and Time End Meter Known Water Estimate Leaks / Other Reading Reading Usage During Losses (kL) Observations Shutdown Meter Location: ________________________________________________________________ Meter Type: _________________________________________________________________ Date and Time Initial Meter Date and Time End Meter Known Water Estimate Leaks / Other Reading Reading Usage During Losses (kL) Observations Shutdown 29 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.4 General Water Use (Domestic) 5.4.1 Background and Description This assessment requires a physical walk-through of the entire facility to identify all points of water use and possible losses due to leaks.
All water-using fixtures, appliances, and equipment should be documented during the walkthrough using the assessment detailed in the Section 5.4.3.

This includes faucets, toilets, urinals, appliances, showerheads and leaks.

This excludes the ambient air conditioning, commercial-grade kitchen equipment, and other unconventional water-using equipment which are covered in subsequent section(s).

Always document any behaviours that may be changed to help improve efficiency.
Employee input may help with this, so unofficial interviews are encouraged.

There may be applicable work policies or standard operating procedures that dictate the behavioural use.

In such a case this must be included in the notes.

Table 6 shows the water-use rates for common indoor water fixtures and appliances over time and associated with some current efficiency standards.
This table can be referenced, along with building age and a historical review of past fixture improvement efforts, to determine expected fixture water-use rates.

The information cannot take the place of a thorough walk-through and also the building’s year of construction should not be used to definitively assume what year model fixtures or appliances are present.

The indoor water-use documentation must include flow rates for all fixtures and appliances, as this is how their efficiency is determined.
Most fixtures and appliances will bear a stamp indicating its flow rate, in litres per minute (lpm) for faucets and showerheads, and litres per flush (lpf) for toilets and urinals, which should be recorded.

However, stamps or etchings on fixtures can fade with time and some older models may have no markings.

Most significantly, flow rates can change with time for various reasons.

Therefore, a comprehensive assessment requires that all fixture flow rates be verified.
Table 7: Litres per use of common residential indoor water fixtures and appliances Toilets (per flush) Shower-head Faucets (/min) (/min) Urinals (/flush) Dishwashers6 (/load) Tank Flush Valve Pre 1984 19 – 26.5 19 – 26.5 19 – 30.0 15 – 26.5 19.0 53.0 1984 – 1994 13.0 – 17.0 13.0 – 17.0 10.5 – 15.0 10.5 – 11.5 5.5 – 17.0 40.0 – 45.5 Post 1994 6.0 Highest Efficiency 3 – 4 6.0 5.0 2.5 2.5 4.0 40.0 4.5 – 5.5 2.0 – 4.0 07 – 0.5 17 – 24.5 Flow/Flush Rate Verification The importance of verifying the flow or flush rates of all fixtures cannot be overstated.
Additionally, faulty or no maintenance or repair will affect efficiency.

Therefore, it cannot be assumed that all equipment is performing at its original efficiency.

6 Residential units.

7 Waterless urinals are only recommended under specific conditions.

30 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Secondarily, flow verification can help direct repair and replacement efforts toward the least efficient fixtures.
Flow Verification of Faucets (and Showerheads) Perform a timed-flow test (worksheet 2) to verify the flow rate of all faucets and showerheads.

This test determines the time required to fill a known-volume cup.

For most restrooms and kitchen faucets, a measuring cup or similar container that measures in either cups (250 mL, 500 mL, etc) should be sufficient.

For showerheads, a measuring container in litres may be needed.

Metered faucets are those that remain open for a set time.
Newer metered faucets are triggered by an electronic motion sensor; older ones use a spring mechanism.

Flow from these faucets is engaged when the user depresses a spring.

The valve remains open until the spring has expanded back to its original extension.

Timing and volume of flow for all metered faucets should be verified.

As both the flow rate and the amount of time during the flow cycle can change as the valve and aerator are worn over time.
Worksheet 2: Timed-flow Test Using a Measure 1 Identify a container, such as a kitchen measuring cup 2 Using a stopwatch, record the time each faucet requires to fill the container 3 Calculate the water usage rate.

Example: Assume a measuring cup of 200ml that is filled in 14 seconds.
500 𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚 × 1.0 𝑙𝑙𝑙𝑙 1000 𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚 14 𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠 × 60 𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠𝑠 1 𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚 = 2.14 𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙/𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚𝑚 Record the flow rate as marked (stamped or etched) on the fixture itself in the “Marked Flow Rate” column on Assessment 4 and Assessment 5.

Compare the measured flow rate of each fixture against industry high efficiency standards.
31 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION s t n e m m o C o N ( , l a u n a M ( e p y T n o i t a c o L ) e c n a n e t n a M i ) w o fl , e c a p e R l , n o i t c A ) m p l ( ) m p l ( f o d n o c e S ( ) g n i r p S , r o s n e S s t e c u a F : 4 t n e m s s e s s A : r o o F l / g n d i l i u B 32 : l t a o T s i h t t a h t e t o N .

m p l 5 .
m p l 5 .

7 : s d a e h e w o h S r ; f p l 0 .

2 : s l a n i r U ; m p l 5 .

5 : s t e c u a f n e h c t i K .

s e R ; m p l 0 .

2 : s t e c u a f m o o r t s e r ; f p l 0 .

5 : s t e l i o T r : s d a d n a t s i y c n e c fi f e h g h y r t s u d n i I : t e o N .
SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION s t n e m m o C , n o i t c A o N ( n a p k r o W l ) m p l ( w o l F d e m i T s d a e h r e w o h S : : r o o F l / g n d i l i u B ) e c n a n e t n a M i , e c a p e R l ) m p l ( m p l 5 .

7 : s d a e h e w o h S r ; f p l 0 .


2 : s l a n i r U ; m p l 5 .

5 : s t e c u a f n e h c t i K .

s e R ; m p l 0 .

2 : s t e c u a f m o o r t s e r ; f p l 0 .

5 : s t e l i o T i r : s d a d n a t s y c n e c fi f e h g h y r t s u d n i : l t a o T I : t e o N 8 Include the rated efficiency of a showerhead if information is available, but note that this is related to head pressure.
For instance, a shower rose of 85 mm rated 20 lpm at 300 kPa will release more water at higher delivery pressure, and vice versa.

33 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Flush Verification of Toilets and Urinals A toilet can often flush at a rate different from what is marked on the fixture.
This can happen as internal components degrade, if incorrect replacement parts are installed during maintenance, or when calibration adjustments have been made to diaphragm toilets.

With time, the diaphragm weep hole can become partially clogged or worn, which requires more time to close and allows more water to run until the seal is complete.

For these reasons, all toilets and urinals must have their flush rates verified.
The test is based on using the valve-flush toilet timed-flush method, work through worksheet 3 to guide on volume of water used per flush for each toilet or urinal.

Generally, commercial flush valves flush at approximately 95 lpm and urinals flush at approximately 57 lpm or 0.95 lpf.

Based on the data on Table 8, get the conversion of seconds during a flush to lpf for toilets and urinals.

Table 9 supplements Assessment 6 and Assessment 7.
Worksheet 3: Valve-Flush Toilet Timed-Flush Test 1 Flush the toilet or urinal and count the number of seconds that elapsed during the flush 2 Multiply that number by 0.42 for toilets or 0.25 for urinals according to the following formula: Volume of Flush 𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆𝑆 𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓ℎ𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖𝑖 ×0.42 𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡𝑡 𝑜𝑜𝑜𝑜𝑜𝑜𝑜𝑜 0.25 (𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓 𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢𝑢) = _________ 𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙𝑙/𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓𝑓ℎ Table 8: Flush volume flow rate calculator for the valve-flush, timed-flush test Fixture Number of Seconds Flushing Flow Rate (lpm) Litres per Flush (lpf) Toilet Urinal 34 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Leaks As you evaluate the fixtures, be on the lookout for leaks.
In some cases leaks can be heard but not seen.

All fixtures, appliances, machinery, outdoor hose bibs, and conduits should be visually inspected for signs of leaks during this procedure.

Notes on Selected Indoor Water Uses • This procedure includes surveying kitchens or breakrooms using residential-grade devices only.

If relevant for the facility, review the Commercial-Grade Kitchen Water Use (Section 5.5) before accounting for kitchen water use.
• If your facility has a vehicle washing area and/or a wash-bay for crates and other plastic boards used in production, it should be documented in this section.

At a minimum, washing areas should have hoses with self-cancelling, hand- trigger nozzles.

Preferably they should be sub-metered because they may be large consumers of fresh water.

5.4.2 Assessment Objectives Domestic type water uses form a large part of any facility water usage.
Typically fixtures and appliances installed match the grade installed in the domestic set-up.

It is prudent that these compare with best industry efficiency water- use standards.

As a result of the procedure, information about outdated fixtures (if installed) will be collected.

However, the Basic Assessment activities are non-quantitative.

Advanced Assessment procedures are required to quantify volumes consumed.
Additional assessments are included to quantify water consumption by the most common water-using fixtures and appliances as well as a simple method to calculate payback period for investments in new water efficient technology.
NOTES 35 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION s t n e m m o C o N ( ( e p y T n o i t a c o L ) e c n a n e t n a M i , e c a p e R l , n o i t c A ) m p l ( ) m p l ( ) w o fl f o d n o c e S ( ) r o s n e S r o : l t a o T m p l 5 .

7 : s d a e h e w o h S r ; f p l 0 .

2 : s l a n i r U ; m p l 5 .

5 : s t e c u a f n e h c t i K .

s e R ; m p l 0 .
s e R ; m p l 0 .

2 : s t e c u a f m o o r t s e r ; f p l 0 .
5 : s t e l i o T i r : s d a d n a t s y c n e c fi f e h g h y r t s u d n i I : t e o N s t e l i o T : 6 t n e m s s e s s A : r o o F l / g n d i l i u B 36 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION s t n e m m o C o N ( ( e p y T n o i t a c o L ) e c n a n e t n i a M , e c a l p e R , n o i t c A ) m p l ( ) m p l ( ) w o fl f o d n o c e S ( ) r o s n e S r o s t e l i o T : 6 t n e m s s e s s A : r o o l F / g n i d l i u B m p l 5 .
7 : s d a e h r e w o h S ; f p l 0 .

2 : s l a n i r U ; m p l 5 .

5 : s t e c u a f n e h c t i K .

s e R ; m p l 0 .

2 : s t e c u a f m o o r t s e r ; f p l 0 .


5 : s t e l i o T : s d r a d n a t s y c n e i c fi f e h g i h y r t s u d n I : e t o N s l a n i r U : 7 t n e m s s e s s A : r o o F l : l a t o T / g n d i l i u B s t n e m m o C o N ( ( e p y T n o i t a c o L ) e c n a n e t n a M i , e c a p e R l , n o i t c A ) m p l ( ) m p l ( ) w o fl f o d n o c e S ( ) r o s n e S r o : l t a o T m p l 5 .
7 : s d a e h e w o h S r ; f p l 0 .

2 : s l a n i r U ; m p l 5 .

5 : s t e c u a f n e h c t i K .

s e R ; m p l 0 .

2 : s t e c u a f m o o r t s e r ; f p l 0 .

5 : s t e l i o T i r : s d a d n a t s y c n e c fi f e h g h y r t s u d n i I : t e o N 37 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.4.3 Assessment Plan 5.4.3.1 Basic Assessment Outline 1.
Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Do a high-level survey and supporting informal interview(s) to determine the state of fixtures and appliances installed in the facility.

Also refer to Table 7 (water consumption for common household fixtures).

3.

Assemble the following: a.

Several copies of Assessment 4 through Assessment 7 b.
A stopwatch c. A calculator d. A measuring cup of a known volume (in mL) – one marked in cups is suggested for restroom and kitchen faucets 4.

For all fixtures, note the etching or stamp that indicates the flow rate on Assessment 4 through Assessment 7.

5.

Test the flow rate of each fixture, other than toilets and urinals, using the timed flow test (worksheet 2, page 31).

6.

Record the time required to fill the measuring cup on Assessment 4 (faucets) and Assessment 5 (showerheads).

7.
7.

For all flush valve toilets and urinals, conduct a timed-flush test (worksheet 3, page 34).

8.

Record the flush times on Assessment 6 (toilets) or Assessment 7 (urinals).

9.

For kitchens and breakrooms containing only residential-grade appliances and fixtures: a.

Document all fixtures, conducting timed-flow tests as needed b.
Document all water-using appliances (e.g., dishwashers, ice machines), noting the make, model, and whether an ENERGY STAR label is present c. Indicate on Assessment 8 (appliances, page 43) whether the model is ENERGY STAR qualified 10.

Document other water-using appliances on Assessment 8 (with the exception of commercial kitchen equipment), noting the make and model.

11.

Identify any and all leaks encountered during the walk-through – include this in comments section of the assessment.

12.
12.

Document work habits, policies, and relevant work procedures that may be hampering water-use efficiency and those that may improve it.

13.

Compare the measured flow rate of each fixture against the high efficiency standards for that fixture type as provided on the appropriate assessment.

Industry high efficiency standards are summarised at the bottom of each assessment associated with this procedure.
Record whether the fixture requires maintenance (to return it to its rated efficiency), replacement (for a more efficient model), or no action (already efficient) in the space provided in the assessments.

14.

Use Table 8 (page 34) to convert all flows and flush times to lpm and record the water use in lpm or lpf for each fixture in the “Calculated Rate” column on Assessment 4 through Assessment 7.

15.

Refer to the Post-Assessment Considerations and Additional Activities for more information.
5.4.3.2 Advanced Assessment Outline 1.

Print and prepare completed Assessment 4 through Assessment 8.

Open the “Facility Water Use Calculator” spreadsheet9, and navigate to the Utility Rate and Population tab.

Utility Rate and Population Data tab 2.

Ensure the following utility and billing information has been loaded into the spreadsheet: a.

Water utility rate information: potable and sewer water costs (R/kL) b.

Power utility rate information: gas (R/kJ) and electricity costs (R/kWh) 3.
Enter the following information into the Facility Population Data Input table: a.

The names of up to two primary full-time groups (e.g., students and faculty; office staff, production staff, and sales-floor staff) b.
The number of males and females in the full-time groups c. The number of days per week and weeks per year the site is used d. Number of times each full-time person is expected to use a restroom per day (default value is three) e. Number of visitors on the site per day (customers, clients, night school attendees, etc.)

The percent (estimate) of females in the daily visitor population (the default is 50%).
f. 9 The spreadsheet calculator is adapted from the South Florida Water Management District, available from https://www.sfwmd.gov.

38 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION After you enter data in the Utility Rate and Population Data tab, the same data are linked to the other tabs of the spreadsheet as necessary.

4.

Enter the following information into the Efficiency Fixture Properties table: a. Water-use rates of efficient fixtures (lpf or lpm) b.
Cost to replace inefficient fixtures with efficient models c. Cost to perform maintenance on a fixture (for fixtures that only require maintenance to energy savings related to heating less water that occur when efficient fixtures are used) d. The size of the cup used to measure flow for each fixture (for faucets and showerheads only).

5.

Enter current fixture water use and frequency of use rates for each fixture type.

The necessary input data are summarised for each fixture.

Toilets tab 6.
Toilets tab 6.

Enter the following into the fields provided on the Toilet tab of this calculator: a.
Location (restroom number or descriptor, such as 2nd floor, with some indication of which fixture within the restroom, such as a letter ‘A’ for the fixture closest to the door) Indication of whether visitors use this restroom fixture Indication of the toilet type (valve or tank) b. c. d. Volume of the tank water used per year (if applicable) e. Number of seconds of flow per flush (for valve toilets) f. Marked flow (not required for calculations) g. Recommended action (no action, replace, maintenance) for each fixture based on field observations and comparison of current flow rate versus the efficiency flow rate h. Indication of acceptance of the default use frequency.
7.

Examine the output tables.

Urinal tab 8.

The Urinal tab entry fields are nearly identical to the Toilet tab except that it does not have data entry fields related to tank toilets.

Refer to Step 6.

Lavatory Faucets tab 9.

Lavatory faucet use is tied to restroom use and is a function of population size and make up.

For restroom faucets, enter the following: a.

Average seconds per use for manual faucets b.
Location (restroom number or descriptor, such as 2nd floor, with some indication of which fixture within the restroom, such as a letter “A” for the fixture closest to the door) c. Indication of whether visitors use this restroom fixture d. Marked flow (not required for calculations) e. Manual or metered faucet indicator (not required for calculations) f. Metered flow time (on-off cycle in seconds) g. Number of seconds required to fill the flow measuring cup (indicated in the Efficiency Fixture h. Properties table in the Utility Rate and Population Data tab i.
Recommended action (no action, replace, maintenance) for each fixture based on field observations and comparison of current flow rate versus the efficiency flow rate (see page 30).

j.

Indication of acceptance of the default use frequency 10.

Examine the output tables.

Non-Restroom Faucets tab 11.

The inputs for this tab are nearly identical to those of the Restroom Faucets tab.

However, non-restroom faucet use is not tied to restroom use.

Therefore, the Non-Lav.


Faucets tab requires you to estimate the number of uses each fixture receives per day and does not have a default use frequency.

Refer to Step 9.
Refer to Step 9.

39 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.4.4 Post-Assessment Considerations Depending on the age of the basic restroom plumbing fixtures (toilets, urinals, faucet aerators) in your facility, a switch to high efficiency fixtures can save approximately 7 500 litres per year per full-time employee.

The type of fixtures, total number of fixtures, total cost and payback period needs to be calculated for the facility.
The payback period for replacing older, less efficient fixtures with new, efficient models is typically very short (one to four years) and often less than two and a half years.

Specific considerations for most common indoor fixtures and appliances follow.
Toilets The general recommendation for improving water-use efficiency of toilets is as follows: all existing toilets designed to flush higher than 6.0 lpf or installed prior to 1994 should be considered for replacement with approved water efficient models, which use 4.8 lpf or less.

The Green Building Council of South Africa (GBCSA) concedes that many cisterns with around 6L capacity are unnecessary.
Although the replacement measures should be successful in most buildings, in retrofit applications, it is suggested that drain-lines first be inspected for defects, root intrusions, sagging, or other physical conditions that could result in clogging with lower flush volumes.

You may want to test the performance of a small number of 4.8 lpf fixtures in your facility before proceeding with a full-scale replacement programme.
If drainage problems occur while using 4.8 lpf models, 6.0 lpf toilets should be used.

Alternatively, any toilet flush-valves (flush-o-meters) designed to flush using 6.0 lpf, but using more water, should be repaired to flush at the intended rate.

Flush valve toilets should be retrofitted with piston-operated flush valves.

Piston valves generally require less maintenance, offer more precise performance, and last longer.
In addition, the housing for piston-operated valves will not accept replacement parts for older, high volume flushing toilets, while diaphragm valve toilets can.

Installing a 4.8 lpf flush valve on an existing 6.0 lpf fixture may result in poor performance and potentially serious maintenance issues.

To save water and ensure acceptable performance, both the toilet and flush valve need to be retrofitted.
The low volume flush of some commercial dual-flush valves does not always remove all paper materials in the bowl after use which may present aesthetic issues.

Additionally, there is currently limited supply of industry approved dual flush flush- valve toilets.

However, both the GBCSA and Green Building Africa appear to advocate for dual-flush toilets as water saving devices.
These have been installed in large administration buildings such as the Tshedimosetso House (1035 cnr Frances Baard and Festival Streets, Pretoria).

Urinals The general recommendation for improving water-use efficiency of urinals is as follows: all existing urinals designed to flush higher than 3.8 lpf or installed prior to 1994 should be considered for replacement with approved industry efficient models, which use 1.9 lpf or less.

In South Africa, waterless urinals have also been advocated by the GBCSA.
In many cases it is possible to retrofit existing 3.8 lpf urinals to flush at 1.9 lpf.

This can be done by either replacing the old 3.8 lpf flush valve or diaphragm in the existing flush valve with a 1.9 lpf equivalent.

If the flush valve is to be replaced, change it to a piston type valve for the reasons stated in the section on toilets.
Although this retrofit is usually successful, you may want to test the desired retrofit flush valve/diaphragm with a small group of urinal fixtures in your facility before proceeding with a full scale retrofit programme to assure proper performance.
40 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Waterless urinals can save up to 150 000 litres of water per urinal per year, but special maintenance is required to avoid odour and plumbing issues which could be exacerbated by possible poor ventilation.

Issues to consider with waterless urinals include: • Maintenance Procedures: The exact maintenance required varies by manufacturer and the trap mechanism.
Thoroughly review the maintenance procedures for the waterless urinals you are considering and consult with your facility maintenance staff to ensure that the proper care of the urinals is practical and achievable before making a final decision.

• Maintenance Cost: Include the maintenance material costs associated with the particular urinal that you are considering, to determine if the retrofit will be cost-effective.

Faucets Today, about 1.9 lpm aerators are the standard for public restroom faucets.
Because there is often little or no difference between commercial and residential restroom faucets, it is quite likely that many restroom faucets in commercial or public facilities will have high flow aerators installed.

Restroom faucets with flow rates greater than 1.9 lpm should have their aerators replaced with 1.9 lpm models.

The low cost of these items makes them a sound investment at nearly any frequency of use.
Additionally, consideration should be given to replacing aerators in non-restroom sinks (such as a kitchen sink in an employee breakroom with aerators that flow at 3.8 lpm to 5.5 lpm).

Low-flow aerators may not be appropriate for other faucets that have a single special purpose, such as those used to fill mop buckets or wash large items.

Metered faucets should use no more than 0.95 litres per use.
Therefore, metered faucets are not, by default, held to a specific flow rate so long as the timing and flow rate do not exceed 0.95 litres per on-off cycle.

When a 1.9 lpm aerator is used, the flow cycle can be as long as 30 seconds and not exceed this limit.

Conversely, an aerator flowing at 3.8 lpm should cycle off after 15 seconds.

Table 9 shows the total volume output of metered faucets based on seconds of flow and aerator gallons per minute.
Table 9: Metered faucet flows and total litres per cycle SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.5 Commercial-Grade Kitchen Water Use 5.5.1 Background and Description Most commercial buildings have some type of kitchen/canteen/cafeteria area.
This section details a procedure to assess water-using equipment in a commercial kitchen.

Note that a facility may also have distributed kitchen areas, but others will be relatively smaller without fittings of washing machines and cookers.

This may be evaluated based on the analogy used in Section 5.4 (General Water Use).

Conduct a facility walk-through to identify all points of water use and leaks through the facility’s commercial kitchen.
Common points of water use include simple hand washing sinks; large, dedicated sinks (pot filling, pot washing, etc.

); pre- rinse spray valves; dishwashers; ice machines; steam cookers; combination ovens; and large-scale garbage disposal units.

All water-using fixtures and appliances or equipment should be documented (including flow-rate verification tests for simple fixture and pre-rinse spray valves.
Timed-flow test results should be converted to lpm using the methods described in Section 5.4 (General Water Use), see worksheet 2, page 31.

As always, keep an eye (and ear) out for any leaks.

Commercial-grade kitchens (usually associated with large cafeterias/canteens) may have restrooms accessible only to kitchen staff.

If this is the case, perform the timed-flow, timed-flush, and leak test as necessary as detailed in Section 5.4.

Some kitchens have clothes washers for aprons and cleaning rags.
Also, the behaviour and habits in commercial kitchens can greatly affect water use.

Reviewing the best management practices with kitchen staff can significantly increase water efficiency.

Uses and best management practices for all these items are provided in the Post-Assessment Considerations and Additional Activities sub-section.

5.5.2 Assessment Objectives This procedure will help to better understand where and how water is consumed in a facility’s commercial kitchens.

5.5.3 Assessment Plan 1.


Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Assemble the following: a.

Enough copies of Assessment 8 and Assessment 9 b. Stopwatch c. Calculator d. A measuring cup of a known volume.

3.

For all fixtures (faucets, pre-rinse spray valves, etc.

), note the etching or stamp (manufacturer’s rating) indicating the flow rate.

4.
4.

Conduct a timed-flow test for each fixture (restroom or hand washing faucets, toilets, and urinals, if applicable, and pre-rinse spray valves) using a known-volume cup (see worksheet 2, page 31 to review the methodology).

Pot filling, pot washing, and other ‘work’ sinks do not need to be tested as it is not recommended to install low-flow aerators on these types of sinks.

5.

Convert the timed flow to lpm.

6.


Compare the measured flow rate (timed flows) of each fixture against the known industry high efficiency standard for that fixture type on the assessment.

7.

For all appliances (dishwashers, ice machines, etc.

), note the make, model, whether an ENERGY STAR label is present.

Indicate this on Assessment 8.

8.

Note the water use as listed on the appliance itself, in its owner/user guide, or by contacting the manufacturer.

9.

Make note of all leaks encountered.


If the kitchen has a restroom for kitchen staff, proceed to steps 10 through 14, if not, skip to step 15.

10.

Determine flow rates for all bathroom faucets (Section 5.4).

11.

Determine flush volumes for all toilets and urinals (Section 5.4).

12.

Convert the timed flows to lpm.

13.

Compare the measured flow rate of each fixture against the known industry high efficiency standard for that fixture type.
Record whether the fixture requires maintenance, replacement, or no action in the space provided for comments on the assessment.

42 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 8: Commercial-Grade Kitchen Appliances Dishwasher Location Make/ Model Quantity Racks Hot Water Booster Operating Energy washed Fuel Type Fuel Type (p.d) Period (d/yr) Start Qualified?

Low Temp?

High Temp?


Leaks or other comments: Ice Location Machine Make/ Model Quantity Harvest Water Use Operating Energy Energy Rate (kg/d) (kg/kg ice) Period Start Start (d/yr) Qualified?

Qualified?

Leaks or other comments: Steam Cooker Location Make/ Model Quantity Kg food Number of Operating Operating Energy per day pans per hours per per unit unit day Period (d/yr) Start Qualified?

Electric?

Gas?
Electric?

Gas?

Leaks or other comments: Combi Location Oven Make/ Model Quantity Operating Operating Kg food Operating Energy hours per days per cooked day year (d/yr) per day Period (d/yr) Start Qualified?

per oven Electric?

Gas?
Leaks or other comments: 43 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION ) m p l ( ) m p l ( d e k r a M i e s n R - - l a c e m m o C r i : 9 t n e m s s e s s A 44 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION NOTES 45 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.5.4 Post-Assessment Considerations For all water-using appliances and machinery, consider replacing non-ENERGY STAR-qualified appliances with more efficient models when the current appliances reach the end of their useful life.
Cafeterias/canteens may be excluded from the Usable Area of a base building and their energy/water-use characteristics not used for accreditation criteria.

This is an important note for administrative buildings for accreditation under GBCSA.

Anyway, effort should not be spared to modernise and ensure the facility is water efficient.

Specific considerations for some common fixtures and appliances follow.
Faucets It is not recommended to retrofit low-flow aerators on commercial kitchen sinks except those used exclusively for hand washing.

Hand washing station faucets should be fitted with 1.9 lpm aerators.

Metered faucets should use no more than 0.95 litres per use.

When a 1.9 lpm aerator is used, the flow cycle can be as long as 30 seconds and not exceed this limit.

Conversely, an aerator flowing at 3.8 lpm should cycle off after 15 seconds.
Table 9 (page 41) shows the total volume output of metered faucets based on seconds of flow and aerator lpm.

Pre-Rinse Spray Valves Pre-rinse spray valves are hand-operated devices used to remove food and grease from dinnerware before it is placed in a dishwasher.

Common flow rates for these devices are 9.5 to 15.0 lpm.

With normal use, they can consume more water than the dishwashers.

Low-flow models use 6.0 lpm or less.


Replacing an older pre-rinse spray valve with a low-flow model is one of the most cost-effective water and energy saving measures for commercial kitchens.

Making this change can save up to 455 litres of water for every two hours of use and also benefit from energy usage reduction.

Commercial Dishwashers Commercial dishwashers use heated water (80°C or higher) or chemicals to remove and clean food debris from dinnerware.
Machines using heated water are referred to as high temp machines.

Those that use chemicals are known as low temp machines.

According to ENERGY STAR ratings, a commercial dishwasher in a typical facility serving 300 meals per day can consume 2 500 litres of water per day.

Operations serving 600 meals per day may use 3 700 litres per day.

This makes it important to select the size and type of machine that best suits the needs of a facility’s kitchen.
When replacing a facility’s current dishwasher at the end of its useful life, purchase ENERGY STAR-qualified models to save water and energy.

ENERGY STAR-qualified commercial dishwashers save approximately 195 000 litres per year less water use than standard models.

Steam Cookers Steam cookers (also known as steamers) are highly energy efficient.

However, some steamers consume up to 150 litres of water per hour.
Most of their water use occurs when excess steam is expelled from the cooking cavity and condensed by a stream of cold water.

This is done to meet building plumbing codes.

Newer models use half the condensing water as older ones.

Some timer- controlled cookers switch to a standby mode after a set cook time to reduce water use.

Newer boilerless compartment steamers, known as connectionless steamers (though some are connected to water supplies), save a significant amount of water over older models.
Connectionless steamers consume less water than boiler types by operating within a closed system that does not need steam supply and drain.

They have a water reservoir below the bottom rack where boiling water generates steam, which condenses on the food above.
46 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION ENERGY STAR-qualified steam cookers may save more than 1 900 litres of fresh water supply per day (for a typical restaurant) and this may also result in less sewer costs over a regular boiler type (depending on the accounting method by the municipality involved).

When a facility is considering replacing its steamer, refer to the ENERGY STAR- certified appliances.
Garbage Disposal Units and Scraping Troughs Garbage disposal units (grinders) grind leftover food from dishware in a mixing chamber where water is added to send the food pulp to the sewer.

These units can use 19.0 to 30.0 lpm during operation.

Scraping troughs carry food scraps and other waste to the disposal, using approximately 11.0 to 19.0 lpm.

Grinders and troughs can be made more efficient, saving your facility water and money.
If a grinder is used, it should be equipped with a solenoid to shut off the water flow when not needed.

Adding a pulper to strain food waste from the grinder stream and compact it into a solid mass for disposal reduces the treatment burden of municipal water treatment works.

Pulpers can recirculate up to 75% of the water used to transport and strain food waste from the trough slough.
When recirculating water, pulpers can consume up to 30 lpm if the overflow level is improperly set, and 3.8 to 7.5 lpm when set properly.

Kitchens may opt to use garbage strainers instead of disposal units.

Garbage strainers use a strainer basket and circulate water to pre-rinse dishware and collect food particles.

Strainers use approximately 7.5 lpm.

In many cases, even in kitchens with high use, these types of units can be eliminated.

Replacing them with water bins can be viable and efficient.
This has the additional benefit of removing organic material, especially larger food debris containing fats and oils which can be collected and put into a trash bin or composed.

This further reduces the burden for water treatment facilities.

If disposals and troughs cannot be eliminated, they should use only cold water and operate with a timer, shutting down after every 15 minutes of use.
You may wish to work with your facility’s kitchen supervisor to review the many options available for increasing water-use efficiency.

Table 10 compares four food waste disposal methods.
Table 10: A comparison of food waste disposal methods Grinder Pulper Strainer Solids to Sewer Recirculate Strain Solids Compost Production Solid Waste Production Flow Restrictor Yes No No No No Yes No Yes Yes Yes Yes No Freshwater Use (lpm) 11.5 – 30.0 3.7 – 7.5 Sluice Through (lpm) 7.5 – 56.5 7.5 – 56.5 No No Yes Yes Yes N/A 0 0 Bin No N/A Yes No No N/A 0 0 47 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.6 Cooling Tower Water Use 5.6.1 Background and Description Air cooling systems are necessary for many commercial and industrial facilities.
Most of these systems use cooling towers (Figure 6), which can be a facility’s highest point of water consumption.

For this reason, special attention and guidance is provided for evaluating cooling tower operations.

The cooling system of a building extracts heat from the air (from cold storage, beverage production, dairy process, offices, etc.)

and transfers it away from building occupants, heavy industry, equipment, and produce.
The system’s air handling unit uses heat exchange coils to absorb heat from the air.

The coils are initially filled with cool water supplied by a chiller unit.

The cool chiller water absorbs the heat and the resulting cool air is distributed throughout the building.

The process heats the water, which returns to the chiller where a series of heat transfers occur that take advantage of the properties of different gases.
The final transfer within the chiller sends the heat into condenser water that is routed Figure 6: A train of large capacity cooling towers to the cooling tower.

The warmed water from the chiller reaches the cooling tower where the temperature is lowered using evaporation.

The water flows over heat exchangers where it is exposed to moving air.

The resulting evaporation cools the remaining water.

Evaporation is very efficient at cooling the condenser water, but it is where water is lost from the system.
The cool water that was not lost to evaporation returns to the chiller to repeat the process.

This is illustrated in Figure 7.


Figure 7: Illustration of a chilled water unit employing an open-loop condenser 48 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION There are variations to the reticulation wherein cool water from the tower controls the temperature of the refrigerant, which in turn is passed through a refrigerant equipment for vapour-liquid phase control.

The liquid is then passed through an evaporator to control the temperature of the building.
These systems are primarily for cold storage such as abattoirs.

Generally, cooling towers consume 9.0 litres of water per minute of operation per 100 tons of operating load for every 10 degrees of cooling through evaporation.

In other words, for every ton-hour (3.5 kWh) of cooling, 5.5 litres of water are evaporated.

This is the largest point of water loss from the system and is not easily avoided.
That said, there are options for air-cooled condensers, but these usually have a larger footprint for same capacity and are installed in projects that do not require low temperature.

This is because the heat capacity of water is much higher than that of air, therefore heat removal efficiency of air-cooled systems is lower for the same footprint installed.

As water evaporates, it leaves behind whatever was dissolved in it.
The concentrations of these dissolved solids and other chemicals increase in the cooling tower until the water must be drained (bled) from the system to avoid corrosion and other problems.

This is the second largest point of water loss from the system.

The rate the water is bled from the system (also known as blowdown) depends on many factors and is the major opportunity for water conservation related to cooling towers.
The volume of water that is evaporated and bled from the system must be made up by the addition of water, which is usually chemically treated to allow it to maintain higher concentrations of dissolved minerals, reduce system wear, and maintain efficiency.

The volume of makeup water can be calculated as: Make – up = Evaporation + Bleed – off The third point of water loss from a cooling tower is ‘drift’, which refers to small drops of water drawn away from the tower by the exhaust air.
Drift does not usually account for large amounts of water and can be almost eliminated by installing baffle-like devices, called drift eliminators.

The number of times water is run through the cooling tower before being bled depends on the concentration of dissolved solids in the recirculation water relative to the concentration of dissolved solids in the makeup water; this is known as the concentration ratio or the cycles of concentration (COCs).
This is the primary metric for measuring operating efficiency.
This is a measure of the accumulated dissolved solids in the cooling tower’s water relative to that of the makeup water, expressed as follows: Concentration Ratio (COC) = TDS Concentration of Blowdown Water (CB) (TDS Concentration of Makeup Water (CM) Alternatively if the cooling tower is not equipped to monitor the concentration of dissolved solids and sub-metering is possible, then the concentration ratio may be evaluated as follows: Concentration Ratio (COC) = Volume of Makeup Water Volume of Blowdown Water A cooling tower that is not properly maintained will consume more water and chemicals than one which is clean and tuned.
Poor maintenance will also reduce capacity and lead to energy waste.

A well-maintained tower with correctly pre-treated water will not readily show signs of leaking, corrosion, mineral precipitation, or biological fouling on the heat exchangers or elsewhere in the plant.

Figure 9 shows examples of cooling tower corrosion, biofouling, and other signs of wear.
If any of these conditions are present, it is likely the tower is running inefficiently, consuming more water and treatment chemicals than necessary, and shortening the life expectancy of the unit.

While the absence of these indicators does not mean the tower is running at its optimum efficiency, it does indicate the maintenance regime is meeting the tower’s basic needs.

These parameters are included in the assessment checklist.
49 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Water pre-treatment and treatment regimes, such as softening, side-stream filtration, and chemical adjustments to pH levels, can allow cooling tower water to achieve higher levels of total dissolved solids (TDS) concentrations before bleeding.

Some newer technologies and chemical additives even claim to achieve zero or near zero bleed.

a. b. c. d. Figure 8: Cooling tower wear and tear.


a) and b) Excessive corrosion and fouling c) Algae growth and forming, and d) Algae growth and missing drift eliminators It is possible for CI customers to apply and receive sewer credits for water consumed on-site and not discharged back as part of sewer or trade effluent.

To receive credits for cooling tower water consumption, the tower must be sub-metered.
Accurate and timely reporting of sub-metered volumes is often necessary to receive credit for water not returned for treatment.

In addition, sub-meters are vital for determining the running efficiency of cooling towers.
50 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.6.2 Assessment Objectives This procedure will guide through the steps to: • Examine and evaluate the general condition of the facility’s cooling tower • Determine whether sewer credits are available and if they are being applied for the facility • Inquire with the site’s maintenance contractor about the current COCs of the tower(s) • Ascertain water savings if COCs can be increased 5.6.3 Assessment Plan 5.6.3.1 Basic Assessment Outline 1.
Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Examine Assessment 10: Cooling Tower Water Use (Basic Assessment), and Assessment 11 (Advanced Assessment).

For advanced assessment, identify the table set that will be used based on the type of meters associated with the tower.

3.

Locate the facility’s cooling tower, they are usually on the roof or behind the building.

4.
4.

Determine if the cooling tower is equipped with feedline and drain-line (make-up and bleed-off) sub-meters.

5.

Determine if the cooling tower is equipped with conductivity meters.

6.

Carefully examine the tower and note signs of the following (refer to Figure 7): a.

Visible leaks (check all seals, ducts, conduits, tower casings, and pumps) b.

Corrosion c. Mineral precipitate scaling on the heat exchangers or elsewhere d. Algae or slime e. Excessive drift.
7. Review information on the facility’s water invoice(s) to determine whether the provider offers sewer credit discounts for cooling tower water use and whether the facility is currently taking advantage of these credits if they are available.

8.

Ask the cooling tower vendor how many COCs the tower(s) is currently operating at.

9.

Ask the cooling tower vendor to ensure the make-up float and valve are operating at the optimal level.

5.6.3.2 Advanced Assessment Outline 1.


Examine Assessment 11 (Advanced Assessment).

Identify the table set that will be used based on the type of meters associated with the tower.

2.

Enter municipal water rate information and cooling tower operations data in the Cooling Tower Data tab.

Specifically, enter the following information: a.

Billing rate for potable and sewer water b.

Water billing increments (in litres or kilolitres [kL]).

3.
3.

Enter the following cooling tower operational data in the Cooling Tower Operation Use Times table: a. Cooling tower cooling tonnage b.

Hours per day of operation c. Days per month of operation d. Potential percentage reduction in water consumption.

4.

Transfer data from the flow meter or conductivity meter (Assessment 11) onto the appropriate tab.

5.

Examine the output results.


51 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 10: General Cooling Tower Data & Observations a. Cooling tower location b.

Tons of cooling capacity or make/model (if known) c. Are flow meters or sub-meters installed on feedline?

(circle one) d. Are flow meters or sub-meters installed on drain-line?
(circle one) e. Is the tower a closed loop (not once through) (circle one) f. At how many cycles is the tower currently run at?

You may consult with the maintenance contractor for specifics.

Yes / No Yes / No Yes / No g. What percentage of total water use would be saved if the COC were increased from the current level to five or six?

Note: Refer to Table 11. h. Indicate the visible condition of the cooling tower: None Little10 Some A lot Where?
Noticeable Leaks Noticeable Corrosion Mineral Precipitate Scaling11 Algae or Slime (biofouling) Drift (misting) 10 This would account for a small amount at the interface where the air hits the corrugated heat exchangers, condenser tubes, etc.

11 Scaling normally occurs on the heat exchanger, condenser tubes, cooling tower drifters, etc.
52 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 11: Cooling Tower Water Use12 Table Set 1: Use if the cooling tower is equipped with makeup and bleed-off meters.13 1.

Enter average or typical load in tons >>>> 2.

Enter hrs/day of operation >>>> 3.

Enter days/month operation * Refer to Table 11 to see the percent reduction in water consumption that would occur if the concentration ratio was increased from the current level to at least 5.

4.
4.

Enter that percentage here >>>> % Meter Data Input Table Table 1 Date Time Hours between Make-up Meter Bleed-Off Meter Readings Reading Reading Day 1 Day 2 Day 3 Begin End Begin End Begin End Table Set 2: Use if the cooling tower is equipped with conductivity meters or another means to calculate dissolved solid concentrations in makeup and bleed-off water.

1.

Enter tons of cooling >>>> 2.

Enter hrs/day of operation >>>> 3.


Enter days/month operation * Refer to Table 11 to see the percent reduction in water consumption that would occur if the concentration ratio was increased from the current level to at least 5.

4.

Enter that percentage here >>>> Water Consumption Calculations Date Make-up Bleed-off Concentration (TDS) Concentration (TDS) 12 Use one of the two table sets that follow.

13 Transfer this information to the Cooling Towers spreadsheet.
% 53 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.6.4 Post-Assessment Considerations Cooling tower systems should be inspected monthly and cleaned at least every six months.

In addition, the drainage system should be inspected, operated, and flushed each month.

If any leaks are observed, notify building maintenance or the cooling tower’s maintenance contractor for correction.
The following is a general guideline on the hierarchy of opportunities to identify and prioritise water efficiency opportunities for cooling towers: 1.

Reduce water loss 2.

Reduce blowdown (bleed) 3.

Alternative Water Supplies 4.

Reuse blowdown.

Water loss reduction is achieved primarily by identifying and addressing leaks, reducing drift and splash, and optimising overflow.

Blowdown reduction is achieved by increasing the COC.
The maintenance contractor may be able to increase the COC of your tower(s) and greatly improve your water-use efficiency.

Most towers run between two and three cycles, but will still perform optimally at five to six cycles.

Increasing the cycles to at least five will reduce water use for cooling by approximately 15% to 40%.

See Table 11 to estimate approximately how much water your tower can save by increasing its COC.

Many vendors do not manage towers with water efficiency in mind.
Instead, they are often interested in maintaining the system in a way that will provide reliability and is most simple and convenient from a management standpoint.

This is not a dishonest practice on their part, as they are typically contracted to ensure the tower is operating reliably and continually.

However, the vendor is not the one paying your facility’s water bill.
Moreover, achieving maximum efficiency may require a shift in the chemical treatment regime and closer attention to the details of your system.

Alternative water supplies can be used to reduce or offset potable water used to make-up demand.

Alternative water supply options include reclaimed water, process water, condensate water from the cooling (or boiler) system itself, or rainwater.

New or additional chemical treatments may be needed if alternative sources are used.
Table 11: Water savings from increased concentration ratios in cooling towers 3 50% 25% 4 56% 33% 11% 5 58% 38% 17% 6% 6 60% 40% 20% 10% 4% Concentration Ratio After Increasing Cycles l s e c y C g n i s a e r c n I e r o e B f 54 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Reusing cooling tower blowdown may be possible before being released to the sewer system.
Potential uses include toilet and urinal flushing (additional treatment may be required), landscape irrigation (may require dilution with potable or rainwater due to salt content or additional treatment), process work, and some cleaning applications (health risk assessment may be required and the impacts of corrosion should be considered).

If the cooling tower is not sub-metered, your facility may be paying unnecessary sewer charges for evaporated water.
It is highly recommended that a cooling tower be sub-metered separately at the feedline and the drain-line.

The difference between these two meters represents evaporated water and thus the makeup water volume.

Meters required for sub- metering normally for themselves in less than a year.

Conductivity meters and controllers are recommended for all cooling towers to continuously monitor the level of total dissolved solids in the water.
Also, be sure to ask your maintenance contractor to validate probe readings and maintain clean probes.

For large cooling towers and those adding acid, install a pH controller to measure pH levels, which also helps prevent build-up of solids.

These measures also save energy and are relatively inexpensive, typically costing R20 000 to R45 000 installed.

Once-through cooling systems should be evaluated for replacement or retrofit to a closed-loop system.
If the system cannot be converted to a closed-loop system, it may be possible to reuse the water.

The most basic cooling tower efficiency measures are summarised: 1.

Discuss your facility’s prioritisation of water conservation with your vendor.

Request estimates of treatment chemicals and bleed-off volumes and discuss concentration ratio goals.

2.

Set the system to shut down during off hours.

3.

Use the lowest quality water supply available.

4.

Reduce bleed-off by increasing the COC.


Operate on not less than five COC.

It is highly recommended that a cooling tower be made up water having a total hardness of less than 188 mg/L, expressed as calcium carbonate.

Operate on not less than 3.5 COC.

Increasing the COC from two to five results in a water savings of approximately 38%.

5.

Install feedline and drain-line flow meters and monitor use.

6.
6.

Operate bleed-off continuously rather than by batch by setting the bleed-off timer at shorter intervals or by setting the low-end conductivity just below the bleed-off start level.

This change will reduce large fluctuations in conductivity in the system.

7.

Install conductivity controls to allow close monitoring of water consumption and to verify optimum operating efficiency.

8.

Have meters read regularly and consistently.


Keep a log containing – at a minimum – makeup, bleed-off, and evaporation volumes; dissolved solid concentrations; and operating COC.

9.

Consider adding a side-stream water softener or filter to the system.

10.

Consider adding a high efficiency drift eliminator, which can reduce drift to 0.002%of circulating water volume.

11.

Evaluate alternative on-site sources of makeup water.
55 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.7 Chilled and Heating Water Use 5.7.1 Background and Description Many production facilities have a more direct use of water, other than in the provision of utilities such as steam, air conditioning, and domestic uses.

Production lines require water provision for cooling or heating, for sterilisation, etc.
In their operation, these services may be connected to the facility utilities or operating independently, for example through supply of liquified petroleum gas to heat water.

The cold or hot water may be circulated in a closed-loop or open-loop depending on the energy sink.

For instance, cooling or heating of conveyor belts is normally via closed-loop whereas supply for clean-in-place (CIP), or for sterilisation in production bins is generally open-loop.
In both cases, the water eventually reports to the trade effluent line to the municipal treatment works.

However, in most plants the volume released to the effluent line is not quantified, which could affect sewer costs.

Further, if this equipment is not properly operated and maintained it will consume more water and chemicals, and the system will result in reduced capacity and lead to energy waste.
5.7.2 Assessment Objectives This procedure will guide you through the steps to: • Examine and evaluate the general condition of the facilities heating and cooling systems in the production floor; • Evaluate the water-use pattern versus best engineering practice; and • Develop a water efficiency plan.

5.7.3 Assessment Plan 1.

Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Examine Assessment 12: Cooling and Heating Water Systems 3.
Locate your facility’s cooling or heating system, normally adjacent the production line or sink for the heat or cooling requirement.

4.

Determine if the cooling or heating system is equipped with feedline and drain-line (makeup and drain) sub-meters.

5.

Determine if the cooling or heating system is equipped with conductivity meters.

6.

Carefully examine the cooling or heating system and note signs of the following: a.

Visible leaks (check all seals, ducts, conduits, heat exchanger, and pumps) b.
Corrosion c. Mineral precipitate scaling on the heat exchangers or elsewhere.

7.

Ask your cooling tower vendor or engineering representative about the limiting factor from increasing the number of cycles (measured in hours) of the water in the cooling/heating tank.

8.

Ask your cooling tower vendor or engineering representative about the control system for the cooling or heating system to determine optimised makeup float positioning and cooling/heating efficiency of the system.
56 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 12: General Cooling/Heating System Data & Observations a. Heating/Cooling System Location b.

Size of water Hot/Cold tank (if known) c. Are sub-meters installed on feedline?

(circle one) d. Are sub-meters installed on drain-line?

(circle one) e. Is the tower a closed loop (not once through) (circle one) f. At how many cycles (measured in hours) is the tank currently run at?
g. What is the limiting factor from increasing the number of cycles?

h. Indicate the visible condition of the heating/cooling system: Yes / No Yes / No Yes / No None Little14 Some A lot Where?

Noticeable Leaks Noticeable Corrosion Mineral Precipitate Scaling Algae or Slime (biofouling) 14 This would account for a small amount at the interface where the air hits the corrugated heat exchangers, condenser tubes, etc.
57 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.7.4 Post-Assessment Considerations Heating and cooling systems should be inspected monthly and cleaned at least every six months.

Irrespective of the quality assurance regime for the facility, where spray nozzles are deployed, regular inspection, maintenance and cleaning every month should be conducted.

In addition, the drainage system should be inspected, operated and flushed each month.
If any leaks are observed, notify building maintenance or the cooling tower’s maintenance contractor for correction.

The following is a general guideline on the hierarchy of opportunities to identify and prioritise water efficiency opportunities for cooling towers: 1.

Reduce water loss (leaks) 2.

Increasing cycles of drain intervals Alternative water supplies can be used to reduce or offset potable water used to makeup demand.
Alternative water supply options include condensate water from the cooling (or boiler) system itself, or rainwater.

New or additional chemical treatments may be needed if alternative sources are used.

It is recommended where necessary that heating and cooling circuits be upgraded to operate as completely closed circuits.

This will reduce contamination from production activities and increase the number of cycles for the water.
It is already normal practice to procure and install conductivity meters to continuously monitor the level of total dissolved solids in the water.

5.8 Cleaning and Sanitation 5.8.1 Background and Description This section is applicable to food processing, confectionery, beverage, and bottling facilities.

Bacteria can grow on unsanitary surfaces and then contaminate products.

A clean-looking work surface does not always mean that it is clean of pathogens and/or bacteria (i.e.

sanitary).
sanitary).

It is always best practice to clean and sanitise work surfaces and related production equipment before starting production and after a production shift.

Other production-related ‘tools’ such as crates, boards, knifes and pallets must have a frequent cleaning and sanitising routine to prevent cross-contamination.

This is in-line with best practice and at times ISO 9001 certification or accreditation.

It is important to understand the facility, the plant condition and tailored sanitation plan.
Certain plants may feature rudimentary systems developed in-house by their engineering teams, others use proprietary systems, and in other cases a mix of these systems are deployed.

Increased usage of water in any of the cleaning and sanitary processes does not guarantee disinfection of surfaces.

Implementation of a Good Manufacturing Practice may be considered a pre-requisite for the success of Hazardous Analysis Critical Control Points systems.
A well-tailored cleaning and sanitary regime may reduce the amount of water used in the cleaning process.
Some of the equipment used in the cleaning and sanitation programmes include: 58 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Table 12: Uses of water for cleaning and sanitation Type of System Process requirement Temperature of water Spray nozzles Production floor and equipment surfaces Cold and hot water Washing machine Specifically, for plastic crates Staged, hot/cold water Faucets and basins Hands and boots wash stations, Production Cold / Warm water for wash stations tools sanitation Hot water required for tool/equipment sanitation COP and CIP15 Processes Tanks and production equipment Staged sequence with cold and hot water Predominantly, cleaning and sanitation lines in South African production facilities are not metered or sub-metered.
However, this water use must be determined to complete the water balance for the facility and also to determine the operational efficiency of associated fixtures and equipment.

Their water use must be determined by verifying operating manuals, refer to OEM, and by informal interviews with operators.
5.8.2 Assessment Objectives This procedure will guide you through the steps to: • Examine and record the systems used for cleaning and sanitation; • Evaluate the water-use pattern and estimate volumes for each system; and • Develop water efficiency plan.

5.8.3 Assessment Plan 1.

Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Examine Assessment 13: Cleaning and Sanitation Systems.

3.
3.

Locate your facility’s cleaning and sanitation system, this varies depending on the type of system for instance sanitation faucets are found next to production lines whereas a crate washing machine is normally installed in a dedicated room.

4.

Determine if the system is equipped with feedline sub-meters.

5.

Carefully examine the cooling or heating system and note signs of the following: a.

Visible leaks (check all seals, ducts, conduits, heat exchanger and pumps) b.
Corrosion c. Mineral precipitate scaling on the heat exchangers or elsewhere.

6.

Interview, source OEM data, and/or determine volume of water used by the system.

7.

Ask your cooling tower vendor or engineering representative about the control system for the cleaning and sanitation system to determine if it is optimised for the organisation.

15 COP refers to Cleaning-out-of-Place, whereas CIP refers to Cleaning-in-Place.
59 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 13: General Cleaning/Sanitation System Data & Observations a.

Cleaning and Sanitation System Location b.

Type of System (refer to Table 12) * If faucets and basin system, refer to Section 5.4.3 c. Are sub-meters installed on feedline?

(circle one) d. Is the cleaning and sanitation regime optimised?

(circle one) e. If COP/CIP system, what is the run-time of the system?
f. What is the frequency of use for the spray nozzle system?

(hours/24hrs) g. What is the volume of water used for each stage of the washing machine?

h. Volume of water and replacement frequency for rudimentary cleaning and sanitation requirements?

Volume (per event) Frequency – number of change overs to replace with freshwater (hours/24hrs) i.

Indicate the visible condition of the cleaning/sanitation system: None Little Some A lot Where?
Yes / No Yes / No Noticeable Leaks Noticeable Corrosion Mineral Precipitate Scaling 5.8.4 Post-Assessment Considerations It may be necessary to identify and if possible, discontinue operation linked to the cleaning and sanitation system during the time of measurement.

If shut off is not possible, related water uses must be measured as part of the assessment.
In several instances, where the system is clearly separate from all other uses at a site and easily accessible, a dedicated meter such as portable ultrasonic meters may be installed on the freshwater source line.

Unfortunately, in some instances the central supply plumbing may be routed under a floor or through a wall in such a way that dedicated meters may not be possible.

Since these applications may have direct contact with food products, stringent measures are necessary on the quality of water used.
In many cases, alternatives are limited to treated groundwater or rainwater, however treated recycled water would be expensive and requires extensive quality controls.

60 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION SECTION C: STRATEGIES, TOOLS AND BEST PRACTICE 61 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 6.
TRUE COST OF WATER 6.1 Background For many facilities, the true cost of water can be almost twice as much as the actual water and sewer charges.
For example, facilities that rely on cooling towers pay for chemical treatments needed to maintain desirable water quality in the system; potable water must be chemically treated before it is fed to a boiler; even in the cooling and heating systems energy is added and tied to the water used; chemicals are added and the potable water is pressure hosed for surface cleaning; and a factor to levy penalties is tied to the quality of trade effluent to the municipal treatment works.
When evaluating the cost of potable and sewer water, only the incremental cost should be used (i.e.

the cost per kL).

This is because efficiency improvement measures do not affect fixed charges imposed by the respective municipalities.

6.2 Assessment Objectives The procedure provides a methodology to determine the True Cost of Water (TCoW) for a facility.

6.3 Assessment Steps 1.

Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.
2.

Examine the TCoW workbook (insert included in Table Set 3 and Table Set 4) 3.

On the Utility Rate Data Input tab, enter cost per unit for potable and sewerage water (do not include base costs).

See Table Set 3 a.

In the Select one cell, choose applicable units for tariff plan (either R/L or R/kL).

b.

Enter the average tariffs over the duration of the exercise at applicable units.

4.
4.

Assemble water and sewer municipal invoices from the past one to three years (ideal), available from accounts payable or from corporate office.

Some common examples of expenses are: a. Pre-treatment chemicals for site boiler (if applicable) b. Cooling tower chemical treatment c. Electricity to pump water from a borehole d. Pre-treatment of site water e. Electricity for cooling and heating services.

5.

Enter these charges into the TCoW tab (similar to shown in Table Set 4).
Cells marked with X are auto-populated as data is entered.

6.

Examine the TCoW for the facility and compare it to the direct cost for potable and sewer water.

62 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Table Set 3 Tariff Data Input 1.

Select Tariff Unit (Litres or kL) >>>>> Select one 2.

Utility cost potable water per unit 3.

Utility cost sewer water per unit 1.

Designate the Expense Period Select one Table Set 4 2.
Enter the volume used in the Expense Period Input Table 3.

Enter expenses incurred over the Expense Period indicated Step 2.
Expense Factor Cost (R) Potable water Sewer Pre-treatment chemicals (if applicable) Cooling tower water treatment Other (Electricity for heating services) Other (Electricity for cooling services) Other (Chemicals for boiler water treatment) Other (Type directly over this text) Other (Type directly over this text) Other (Type directly over this text) Total cost of water over expense period - one month Total cost of water (annually) Cost of water (potable & sewer alone) per kL True Cost of Water in rand per kiloLltre* X X X X X X Worksheet 4 demonstrates the computation of the true cost of water effluent arising from a vacuum generating pump, referred as liquid ring vacuum pump (LRVP).
These pumps are popular and may be found in food and confectionery, beverage industries, and some bakeries.

Worksheet 4 A total of 9 935 kL/month is used in production and six LRVPs are installed at the production lines.

Some of the LRVPs were originally designed and commissioned with recycling circuits to optimise and save on water costs.
Due to inefficient cooling of the LRVP discharge and poor quality of this water, current practice results in operating the system as a once- through system (see Figure 8).

63 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION It is determined that the balance of the unallocated water is also used at the production floor for purposes of providing a seal for the LRVPs, and each pump draws about 1.2 kL/hr.
The LRVPs are not operating as intended in design for the following: 1.

With chilled water flow of 3.6 kL/hr (design maximum) at 6°C at the inlet and exiting at 12°C, vacuum water entering at 40°C, then the plate heat exchanger coolant flow is not adequate and the service liquid outlet temperature is 22°C.

Calculations indicate that a 24kW heat exchanger with a total of 29 plates (15% extra surface as safety margin).

2.
2.

During CIP, even hotter water at 80°C enter the vacuum pump due to poor operating principles, the return water is at 62°C and has more contaminants which would otherwise foul the heat exchangers.

3.

Therefore, even though the pumps could operate with seal service liquid at 22°C, albeit at reduced efficiencies, the return temperature from the heat exchangers is probably higher due to historic practice caused fouling.

a. b.
a. b.

Figure 9: (a) Total recovery LRVP system and the (b) Heat exchanger specifications Currently the once-through system is costing the facility R497 640/month excluding the cost of the energy at minimum R24 100/month/unit of heat exchanger at a tariff of R1.6/kWh (2018).

Therefore, about R250 000 is paid for electrical consumption solely for the heat exchangers connected to the LRVP circuit due to chiller operation to supply water at 6°C.
The total water used is 1.2 kL/pump or about 5 255 kL/month for all pumps.

The cost of water provision is R97.7/kL.

It is reported that the cost of potable water is about R28.5/kL over the period.

Therefore the plant is being charged about R47.6 for trade effluent.

The TCoW is however R145.3/kL due to the input energy from the chilled water in the heat exchanger.

This is an additional 48.7% of wasteful expense on the part of the company without reaping benefits from the heat exchangers.
6.4 Post-Assessment Considerations and Additional Activities After examining the graphs of your facility’s water use, consider any seasonal or annual variations or spikes or drops in water use that you see.

If these cannot be explained by the operations of the facility, they may be areas where further investigation is needed.

Once this profile has been created, subsequent water use and related expenses should be added, and notations should be made to monitor when efficiency improvements are made.
In this way, the profile serves as a benchmark against which the impacts of those efforts are measured.

64 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 7.

WATER MANAGEMENT STRATEGY 7.1 Background and Description The objective of any organisation or company should be to maximise productivity while minimising freshwater intake and wastewater generated.
Annual programmes must be committed to drive and implement water efficiency projects and reduce the volume of wastewater returned to the municipal sewer.

It is also undisputable that successful programmes must include opportunity to develop and use alternative on-site water sources.

For instance, the NWSMP by the DWS advocates for increased use of groundwater to reduce reliance on surface water resource.
The extent of water efficiency initiatives and alternative water sources are not dependent on the service offering of a facility but more on the product rendered.

The food and beverage industries have stringent measures for health and safety requirements.

It is necessary that alternative sources prove sustainability of volume of supplier, quality, and reliability of source.
In summarising the facility assessment procedures in earlier sections, the following sequential steps are necessary for water efficiency: 1.

Setting clear objective(s).

2.

Data and insights – metering and sub-metering of all critical points of water use in the facility.

3.

Evaluate and implement best practice.

4.

Zero-discharge initiatives.


In setting the objective to the assessment, it is important that the management of the organisation or company offer all resources necessary to complete the study.

Further, the initiative should be led by management commitment to efficient resource utilisation stated in either company’s strategy or green policy.

Participatory meetings of all staff by workshops or surveys may be necessary to gauge the level of awareness on water conservation and water demand management.
7.2 Site Metering Section 5.1 provides a methodology to record and determine all meter readings with the aim of establishing total water use including the various use-points (e.g.

boiler meter, chiller system meter/s, cooling water meter/s, etc.).

At all times the volume reported by the main/pay meter must always be equal to the sum of all the next level metering points.
Where no meters are installed, the assessor will need to complete engineering estimates as per this guideline or consult with external parties for further expertise.

Section 8 provides a guideline to establish the Site Water Balance.

7.3 Best Practice Guideline Best practice guidelines for industries and companies are a combination of proven management, educational, and physical practices that a water user can use to achieve efficient and economical conservation of water.
The water consumption, whether supplied by others or self-supplied from groundwater sources, can be varied in amount of use, rate of use, and opportunities for efficiency.

For many industrial water users, water is an integral part of a product or process.

Also administrative buildings use most of their water demand for comfort, amenities, and the rest for sanitation and food preparation.
A major use of water is for cooling, either removing heat from processes or providing a comfortable safe environment through air conditioning.

Some industries use water as a conveyance or for rinsing and cleaning products and containers.

Numerous industrial facilities use water for landscape irrigation.

The quality of water used by industries in different processes varies widely from ultra-pure treated water to water which does not meet potable water standards.
Section 3, Table 2 lists the potential savings possible with best practice and Section 4 lists some water-use efficiency benchmark values for select industries.

These values are meant to provide a rough indication of the assessed facility against the industry.

Note that the eventual use is dependent on the adapted technology, the size of the facility occupied, and the age of the building.
Best practice guidelines promote responsible and effective water management throughout the lifecycle of the facility, its activities, and continual improvement.

65 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 7.4 Alternative Water Sources Alternative waters are sustainable sources of water, not supplied from fresh surface water or groundwater, that offset the demand for freshwater.
The possible sources of on-site alternative water include the following: • Harvested rainwater; • Water from once-through cooling equipment; • Boiler condensate; • Condensate from air handling units; • Cooling tower blowdown; • On-site treated grey-water and wastewater; and • Internally recycled water (last rinse water becomes next load’s wash water).

The implementation of alternative water sources and implementation in food processing facilities must be investigated case by case.
On the other hand, water efficiency initiatives can more readily be implemented by evaluating against industry best practice or designing and installing efficient equipment and systems.

The issue of water demand management is illustrated based on (1) rainwater harvesting from a facility’s roof, and (2) condensate recycling from a cooling system.

In the example, harvested rainwater can be used for many non-potable purposes.
Each 100 square metres of a building’s roof area can collect approximately 2 000 litres of water from 25mm of rain.

The largest capacity tanks are available as 15 000 L for underground storage.

Installation costs for potable uses may be in the range R120 000 to R170 000.

Suppose the water from the tank meet 50% of the demand for six months in a year and below 20% for the rest.
An administrative building that uses 35 kL/month would avoid only R3 675/annum charges, while a production industry that uses 800 kL/month avoids R84 000/annum.

The payback is fairly short for industry, i.e.

two years, while long for commerce building at just over 13 years.

Cooling tower air handling units can produce significant volumes of water that can be used to offset cooling tower makeup needs.
The ‘produced’ water is extremely low in total dissolved solids, thus requiring little pre-treatment for solids, but is decentralised and may require some biological control.

If there is potential to capitalise on any of the potential on-site water sources at the facility, contact a professional engineering firm to discuss site-specific considerations and costs associated with the capture, storage, and use of the alternative water.
7.5 Zero Discharge Initiatives The water demand management method by deploying on-site treatment works requires special knowledge and skill sets.

The topic is too elaborate for this guideline, however, an attempt to demonstrate with a case study follows in worksheet 6.

Similarly, the calculation of economic viability and payback period for any investment is left to the assessor.

Worksheet 6 demonstrates a special case of a confectionery plant with a trade effluent of 200 kL/d.
The issues experienced were high pH, high COD, and also elevated levels of fats and grease.

These constituents of concern were attracting elevated tariffs from their local municipality.

After a thorough review of market available technologies, it was determined that an anaerobic membrane bioreactor with biogas for steam generation would be ideal for their plant.
Worksheet 6 Anaerobic Membrane Bioreactor (AnMBR) technology that has many applications in the food and beverage industries having been installed in wastewater streams with COD of 250 000 mg/L.

AnMBR has minimal pre-treatment requirement, maximum energy recovery from biogas, minimises sludge disposal costs, and has high tolerance for fats, oils, grease and suspended solids.
Though this will differ and dependent on a case-by-case plant, the performance is generally higher with 90% removal of COD and about 60% of the wastewater may be recycled.

The plant capex on an engineering, procurement and construction contract is roughly R 60 million (2017).

The running cost is about R 8.8 per kL (opex).


Techno-economic models indicate that this plant when incorporating a small generator of between 250kW and 500kW would have an internal rate of return (IRR) of 83% with a payback period of four years.

Most stakeholders invest in a project with IRR of more than 18% and in this case all the investment would be repaid in about four years after commissioning the plant.
66 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 8.

SITE WATER BALANCE 8.1 Background and Description The most thorough method to identify potential areas for water efficiency improvements is to develop a detailed trail to overview your facility water uses, perhaps accounting by category, or by use type.
A site water balance accounts for all water uses, from its source to its use by all fixtures, cooling towers, cooling and heating systems, cleaning and sanitation systems, known leaks, and wastewater discharges (sewerage and trade effluent).

A site water balance is a powerful tool for identifying and evaluating efficiency improvement areas.

For this reason, creating and interpreting a site water balance is part of a water-use assessment.
This is, however, usually conducted by professional conservation or engineering firms.

Irrespective, a committed water champion should be able to create a workable model of the site water balance.

Creating a water balance for an office building is usually relatively simple since water use is typically limited to a few areas.

Under certain conditions, estimates of sanitation (restrooms) water use and calculated values for cooling tower water consumption are relatively easy to generate.
These estimates should have been made during the Basic Assessment and Advanced Assessment procedures.

The process gets complicated for production facilities wherein a mix of water sources and end-points16 are involved.

Sub-metering is the very important in generating accurate water balances for any facility.

Other benefits are that it helps to identify, prevent leaks and water damage; and the water champion is able to generate data for use in creating consumption awareness.
There are no mandatory regulations to implement sub-metering, but it is an act of goodwill for the environment.

When sub-metering is not possible, a combination of portable meters and engineering estimates are necessary as discussed in previous sections of this guidebook.

For any specific water-using appliance, you can refer to the OEM documentation, contact the manufacturer, or the maintenance vendor for water-use information.
The rates can be multiplied by use frequencies for your facility to yield a usable estimate.

Another helpful tip in conducting water assessments is to liaise with operations and engineering personnel to gather data on the usage of equipment.

8.2 Assessment Objectives This procedure will guide you through the steps necessary to create a facility water balance.

You will create a tabular and graphic representation of your facility’s water balance.

8.3 Assessment Steps 1.


Fill out the parts of the basic facility data sheet (Appendix A) applicable to this assessment procedure.

2.

Examine Assessment 14: Site Water Balance.

3.

Estimates of use should be made for all consumption that has not been previously measured or calculated.

This could include anything from water use for washing vehicles to other once-through water users, water embedded in final products, etc.
16 Refers to the different water sinks such as cooling towers, cooling and heating systems, cleaning and sanitation systems, etc.
67 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Assessment 14: Site Water Balance Water Use Volume (kL/month) Water Sinks Boiler makeup Cooling tower(s) makeup Equipment and process operations Steam cleaning Materials transport Heating and sanitation Laundromat Domestic (restrooms, change-rooms) Toilets Urinals Faucets Showerhead Other faucets (Non-restroom) Canteen central kitchen Vehicle fleet wash Known leaks or unaccounted-for water17 Water Source Purchased water Potable water (Municipal) Ground water Rainwater harvesting Greywater recycling Water treatment plant Water Use Rainwater harvesting Greywater recycling Water treatment plant 17 For site water balance the unaccounted-for water must always be less than 10%.
68 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION An example of the site water balance for a confectionery facility is demonstrated in Figure 9.

This includes only high-level water uses and does not categorise domestic water uses.

Note that it is important to also identify the clear objective of the facility manager so effort is spent at the correct level in doing the water balance.
Cooling Services 18.04% Pallet Washbay 0.27% Basins Washbay B Boiler House 27.83% Change House 0.97% Other 2.18% Manufacturing 51.19% NPA 0.53% Laundromat 0.07% Canteen 0.62% 8.4 Post-Assessment Considerations and Additional Activities Figure 10: Example of site water balance The total metered inflow from your facility water bill should equal the sum of all outflows and consumption.
The difference between the inflow volume (which is typically metered) and the sum of all outflow volumes (which may consist of metered volumes and calculated estimates) constitutes your facility’s unaccounted-for water.

The unaccounted-for water volumes may consist of an outflow that was not previously calculated, as well as unknown leaks or errors in some consumption estimates.
A difference between total metered flow and all accounted-for water use of 10% or less of total volume is likely due to measurement or calculation errors and is considered acceptable.

Differences greater than the expected 10% represent discrepancies beyond the error of most consumption calculations and suggest a leak is present or a legitimate consumption point was overlooked or underestimated.

The water balance can also show large or excessive water-use volumes by your facility.
These areas may be targets for improving efficiency since a small improvement in such an area can account for a large volume of water.

You can also compare your facility water by conducting benchmarking (refer to Section 4.1).

An implementation plan to indicate the interventions to reduce water volumes consumed or improve water-use efficiency of the site must be drafted for approval by management.

A proposed format is included in Table 13.


It must include type of resource optimisation opportunity, investment required to implement the opportunity, and its targeted volume savings annually.

Evaluate the level of easiness to implement the intervention and calculate the payback period for each.

The payback period may be recorded in months or years.
Table 13 Prioritisation of opportunities Resource Optimisation Opportunities Savings (Rands) Volume Saved Investment Ease Payback Period (units) (R ands) (mm/yrs) Installation of side-stream filtration unit Prevention of cooling tanks overflow Maintenance & monitoring of steam traps Installation of dry vacuum pumps TOTAL TOTAL TOTAL 69 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 9.
REPORTING FORMAT A detailed report is necessary for a water efficiency assessment, as the proposed measures need to be explained and outlined in a format that others who may not be familiar with the assessment can interpret and use.

The report must be accompanied by a separate spreadsheet containing all data analysis and calculations relevant to the assessment.

The NCPC-SA has a standard template for reporting.

An adapted version of the Table of Contents is listed.
SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Cover/Title page Document Control Information Executive Summary 1.

Introduction and Background 2.

Description of Site 3.

Project Methodology The methodology followed to conduct the water assessment as described in this document.

Always set-up a site-water conservation team for reference whenever water-related data is required.
A high-level format is included: • Scope to include process water, cooling water, water for steam generation and floor and equipment wash water; • Review and assess process flow diagrams for type and amount of water consumed; and • Collect data including: o Total annual monthly water consumption for the entire facility; o Monthly water consumption for each use area or plant; o Raw material consumption and annual consumption rate for various products; o Number and capacity of boilers; o Number and capacity of cooling towers; o Site sewer lines; o Segregation/integration of different types of water; o Washing/rinsing procedure; o Maintenance of pipes and fittings (if available); o Wastewater quality; and o Quality of consumed water (borehole water, de-ionised water, drinking water).
4.

Process Description Provide a detailed description of the process flow for the current site with specific focus on water consumption areas.

This is useful to indicate an understanding of the site and to comprehensively cover all water-use areas.

Include water-use areas such as wash bays, kitchens, laundromat, change rooms, production floor, admin offices, boiler room, chillers, compressors, condensers/cooling towers, etc.
70 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION 5.

Site Water Balance (consumption rates, water sources and sinks) This is discussed in length in Section 8 of this methodology document.

6.
6.

Benchmarking/Best Practice Standards This section includes data related to the industry under study, for instance peers in the abattoir industry would have reported water-use information for plant services or cleaning and sanitising the floor.

Such data are useful to compare with the current study to evaluate the level of technology implementation and perhaps to recommend improvement areas.

7.
7.

Detailed Analysis of Water Efficiency Opportunities The following steps can be used to evaluate the savings achieved through the steps implemented: • The amount of water saved by implementing an intervention (for instance stopping tank overflows, optimising a cooling tower, reducing demand water for cleaning, etc.)

is calculated and the cost of water saved.

• Cost savings are estimated based on current production rates and on estimated maximum production.
• The cost of the measure is estimated and the cost benefit calculated, that is the investment required and payback period.

8.

Water Management Strategy (including proposed water flow diagram(s)) Details based on the interventions in the water management strategy for the site, the water meter readings data, quality data management plan, etc.

9.

Conclusions and Recommendations Include a concise discussion of the water assessment methodology with high results.

Focus briefly on the largest consumers.


Draw up an intervention plan table to include resource optimisation opportunity, investment required, savings to be achieved in monetary terms and volumes, and state the payback period.

10.
10.

References Appendix: Raw Data Sheets 71 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION APPENDICES Appendix A: Basic Facility Header Data Site Name Address Facility Operation Manager Contact Details Age of Building Population Breakdown Full-time Employees Females Contractors Females Total operating days per year Water Services Authority Electricity Provider Irrigation System?

Metered?

Other large or significant water users?

(wash bays, kitchens, etc.)


72 Males Males Billing Rate Billing Rate SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Appendix B: How to Read Your Water Meters Your water meter tells you exactly how much water you are using and since water bills are charged according to the amount used, it is important to keep track of how much water is consumed.

Digital-type water meters The digital meter displays numbers in four or five windows.
In the diagram that follows, the black and white numbers represent kilolitres (one kilolitre is 1 000 litres) and the red and white numbers represent litres (for instance, in Figure 1, your reading would be 126 kilolitres and 487 litres).

Figure 1: Representation of a digital water meter.

Dialer-type water meters The dialer-type water meters have either four or five clock-like faces numbered in a clockwise direction.

An example of how the four-dialer water meter works is presented by Figure 2.
The dials are read from right to left using the pointer in the dials and following these guidelines: • If the pointer is between two numbers, record the lowest number, unless it is 9 and 0, and then you should record the 9.

• If the pointer is directly on a number, record that number.

If it is between 0 and 1, record the larger number.

• To calculate usage, read the numbers you recorded for each dial from left to right.

HOW TO READ YOUR WATER METER Meter age Spinning disc shows use 1 revolution is 1Ltr.
Each digit is 1/10Ltrs.

1 revolution is 10Ltrs.

Each digit is 1Ltr.

Kilolitre / cubic meter reading 1 revolution is 1kilolitre.

Each digit is 100Ltrs.

1 revolution is 100Ltrs.

Each digit is 10Ltrs.

This meter reads 8122kl + 165.6 litres (read dials clockwise).
At 999.9 the digital meter will move from 8122 to 8123 Figure 2: Four-dialer water meter 73 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Once the exact amount of water used is known, one can then track monthly consumption by recording the amount consumed in the next month and subtract it from the previously recorded amount.

This is done to check water consumption on a daily basis as well.

To check for leaks, shutdown all water-consuming activities.
The meter should stop reading (spinning disc, represented in figure 2, stops).

If this is not the case, there might be a leak in the water distribution pipes.

Additional examples of water meters 1.

Four-dialer meters Step 1 - Record the meter number, e.g.

203378 Step 2 - Read the black digits from the meter clock, e.g.

0631 2.

Five-dialer meters Step 1 - Record the meter number, e.g.

203378 Step 2 - Read the black digits from the meter clock, e.g.
00631 74 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Appendix C: How to Read Your Water Invoice Figure 3: Example of a water bill/invoice for municipal water provision services a.

Basic customer for account identification, including the account number, registered VAT number, and address.

b.

Billing details: Reading dates, meter readings, consumptions, meter number, date billed and meter reader.
c. Date of invoice d. Details of current month's charges e. Relevant water authority notice f. Related pay-point reference number, other than direct bank payment (if applicable).
75 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION REFERENCES Mirata M. and Emtairah T. 2010 Water Efficiency Handbook – Identifying Opportunities to Increase Water Use Efficiency in Industry, Buildings, and Agriculture in the Arab World, Technical Publications, Lebanon, ISBN: 98-9953-437-33-0 O’Rourke et.

al.
2012 Handbook on Applied Environmental Benchmarking in Freight Transportation, National Academy of Sciences, ISBN: 978-0-309-25875-3 Unknown 2013 Best Management Practices for Industrial Water Users, Report # TWDB 362 (2004), Texas Water Board, United States Wanvestraut R. 2013 Water Efficiency and Self-Constructed Water Audits at Commercial and Institutional Facilities, South Florida Water Management District (District), Florida, United States NOTES 76 SELF-CONSTRUCTED INDUSTRIAL WATER EFFICIENCY ASSESSMENT: A GUIDE FOR FACILITY WATER CHAMPION Pretoria: +27 12 841 3772 Cape Town: +27 21 658 2776 Durban: +27 31 242 2441 Email: ncpc@csir.co.za www.ncpc.co.za