Energy
Conservationfor Hotels
Major points, measures, and successful casesof energy conservation for hotels

The Energy Conservation Center, Japan

Introduction
The first commitment period of Kyoto Protocol started in FY2008, which requires us toachieve a target of reducing greenhouse gas emissions to 6% below the base year
(FY1990) levels by FY2012. Approximately 87% of the greenhouse gas is comprised ofcarbon dioxide (CO 2 ) from energy consumption. The CO 2 emissions have beensignificantly growing especially in civilian business sectors and enhancement of drastic
measures has become an urgent need.
This brochure is intended for owners of hotels and persons in charge of energy
conservation promotion or energy facility management, explaining the points, measuresand the case examples of energy conservation. We hope that you will find theinformation taking account of characteristics in energy consumption particularly seen in
hotel operations helpful for your activities toward better energy conservation practices.

Table of Contents
1. Characteristics of Energy Consumption at Hotels

1

1.1 Energy consumption for different purposes of use and annual andhourly energy consumption patterns of hotels

2

1.2 Relationship between energy/water consumptions and size of hotels

3

1.3 Department structure and characteristics of hotels

4

1.4 Energy intensity for different hotel sizes, heat source systems,
and composition ratios of department

5

2. Major Points of Energy Conservation for Hotels

6

3. Check List for Hotels Energy Conservation

9

4. Successful Cases of Energy Conservation Measures of Hotels

10

5. Effective Tools and Techniques for Promoting Energy Conservation
by Improved Operation

14

Characteristics of Energy Consumptionat Hotels

1

Energy consumption for different purposes of use and annual andhourly energy consumption patterns of hotels

1.1

The following pie chart shows the results from an analysis and estimation on energy consumption
structure of a hotel with a total floor area of 70,000 m2 (heat source is DHC District Heating andCooling). It illustrates that hot water supply and lighting occupy a big ratio.
The graphs below shows the annual/hourly energy consumption of major energy used in the
hotel. The hot water supply has two peaks around 22:00 and in the morning.
Energy consumption structure of a hotel
Others 11.3%

Electric power receiving
and transforming 1.7%
Ventilation and others
3.9%

Heat source 28.6%
Cooling source
ce
14.2%

Power 7.5%
Water supply and drainage
0.8%

Energyintensity

Outlet
7.7%

ELV
3%

Heating source
10.7%

2,772

Auxiliary equipment
3.7%

MJ/m2/year
Fan
15.7%

Lighting
14.7%

Lighting and outlet 22.4%
Heat distribution 18.6%
Water
2.9%

Hot water supply 9.9%

In the above data, conversion of the heat quantity from the local energy supply system is based on 1GJ/GJ.

Major energy consumption trends

5

6

7

8

9

10

11 12

1

Month

2

3

35

16

30

14

25

12
10

20

8

15

6

Purchased electric power
Maximum electric power

4
2

10
5

0

0
4

5

6

7

[Daily hot water-supply trend]
25.0

8

9

10 11 12

1

2

3

Month
16％
14％

20.0

12％

15.0

10％

10.0

6％

8％
4％

5.0

2％
0.0

Hourly load factor

418Monthly maximum electricity
intensity [W/m2]

coolingheating
Hot water
supplyMonthly electricity intensity[kWh/m2][Annual electricity consumption trend]

100
90
80
70
60
50
40
30
20
10
0

Hot water consumption[L/h/person]

Monthly heat intensity[MJ/m2][Annual heating load trend]

Hot water consumption
Hourly load factor0％
12 13 14 15 16 17 18 19 20 21 22 23 24 1 2 3 4 5 6 7 8 9 10 11

Time

2

1.2

Relationship between energy/water consumptions and size of hotels

Hotels energy consumption is characterized by a large amount of water use as well as energy andwater usage proportionate to the size of the hotel facilities.

Findings from analysis related to energy usage of hotels[Size of hotel and energy usage]

Energy usage [TJ/year]600
y = 2.8919x + 34.938
R2 = 0.8306

500
400
300
200
100
0

0

50

100

150

200

Total floor area (excluding car parking space) [thousand m ]2

Water usage [thousand m3/year][Size of hotel and water usage]600
y = 3.2156x + 37.059
R2 = 0.7759

500
400
300
200
100
0

0

50

100

150

200

Total floor area (excluding car parking space) [thousand m2][Energy and water usage]

Energy usage [TJ/year]600
y = 0.732x + 36.519
R2 = 0.7092

500
400
300
200
100
0

0

100

200

300

400

500

600

Water usage [thousand m3/year]

The above graphs were prepared based on the data from studies on 33 hotels across thecountry in FY2003. The investigated hotels had floor area (a total floor area excluding car
parking space) between 12,000 and 155,000 m2 and a total number of guest rooms between
100 and 1,600.

3

Department structure and characteristics of hotels

1.3

General characteristics of departments of typical hotels are shown in the table below.

Guest room service department(1) The department generally has the largest energy consumption although its energy intensity isrelatively small.
(2) It also has the largest usage of water and hot water. The usage grows especially in winterwhen outside air temperature goes lower.

Banquet service department
The department has large energy intensity.

Food and drink service department
The department has large energy intensity.

Economy Period of
time
hotel
in use

Floor
space

Energyintensity

0〜24

Medium

Small

○

15〜10

Large

Medium

○

10〜22

Large

Large

○

10〜22

Small

Large

Recreation hall(game arcade, table tennis room, etc.)

○

10〜22

Small

Large

Bathhouse and sauna

○

0〜24

MediumLarge

Sections

City
hotel

Resorthotel

Public space(entrance hall, lobby, coffee shop, restrooms)

○

○

○

Guest rooms (including bathroom and lavatory)○○

Banquet halls/exhibition halls (small to large
spaces, including meeting rooms and ballroom)○○

Marriage ceremonial hall○

Shops and eating and drinking lacing braid

○

○

10〜20

MediumLargeEntertainment facilities(bars, restaurants, Karaoke, etc.)

○

○

10〜22

Small

Large

Hair salon, esthetic salon, refreshment zone

○

○

10〜20

Small

Large

Athletic

○

○

10〜22

Small

Large

Swimming pool

○

○

0〜24

MediumLarge

Back-office

○

○

○

7〜23

Small

MediumIndoor car parking space

○

○

○

0〜24

Large

Small

Common space(corridor, stairs, elevator hall, etc.)

○

○

○

0〜24

Large

Small

Utility/service area (machine room, electric room,
elevator machine room, etc.)

○

○

○

0〜24

MediumSmall

4

Energy intensity for different hotel sizes, heat source systems,
and composition ratios of department

1.4

The following graphs show primary energy intensity of 41 hotels in urban areas categorized by theirscale, heat source system, and composition ratio of department. They shows that the energy
intensity is smaller as either floor area for guest room service department is in smaller proportionor the area for banquet service and food and drink departments is in larger proportion. Anothertendency seen here is that the larger hotel has the larger energy intensity.
Energy intensity per scale of hotel

Energy intensity per heat source system
6,000

5,000
4,000

3,753

3,575

3,000

2,915
2,000
1,000
0

Type 1
factory classType 2
factory class

Energy intensity [MJ/m2/year]

Energy intensity [MJ/m2/year]

6,000

5,000
4,000
3,000

3,318
3,31

2,000
1,000

Equivalent designated-factory class* Criteria for the designated factory classes: classified based on thefollowing annual electric usage
Type 1 factory class: 12,000 MWh or above
Type 2 factory class: between 6,000 and 12,000 MWh
Out of designated type: less than 6,000 MWh

3,221

2,998

0

Out ofdesignated type

3,543

Pat̲1

Pat̲2

Pat̲3

Pat̲4

Equivalent designated-factory class* Types (patterns) of heat source system:Pat̲1: DHC Pat̲2: Centrifugal (turbo) chillerPat̲3: Absorption type cool and warm water generatorPat̲4: Absorption chiller

Energy intensity per composition ratio of department
6,000

5,000
4,000

3,591

3,754

3,000
2,000
1,000
0

50% or above

49〜30%

Composition ratio of guest room service department

Energy consumption index[MJ/m2/year]

Energy consumption index[MJ/m2/year]

6,000

5,000
4,000

3,582

3,458

3,000
2,000
1,000
0

10% or above

9〜5%

Composition ratio of banquet service department

Energy consumption index[MJ/m2/year]

6,000

Interpretation of the box-shaped graphs

5,000
4,000

4,250

Maximum value

3,582
3,000

1,000

10% or above

9〜5%

Composition ratio of food and drink department

5

Average value
Medium value(the figure shown on the graph)
Minimum value

2,000

0

Range ofdata set

The floor space used for calculation of energy intensity
is excluding car parking space.
Size of subject hotels:
Floor space: between 10,000 and 155,000 m2
Number of guest rooms: between 100 and 1,700(Source: FY2003 study)

2Major Points of Energy Conservationfor Hotels

It is recommended that you promote your energy conservation activities utilizing a PDCA cycle asshown below.

●Establishment of management standards
A management standard is an instruction manual for carrying out a PDCA (Plan, Do, Check, andAction) cycle for energy conservation activities. Following the manual, clear standardization(including conversion into numerical values) of major points of energy conservation program (Plan),
implementation of the improvement plan (Do), and verification of its effectiveness based on
measurement results (Check) should be carried out, followed by regular inspections andmaintenance to keep the conditions. To gain better energy conservation effect, a periodical review
on the management standard should also be performed (Action).
An example is an establishment of some rules in a manual, such as temperature setting ruledefining that outdoor air-conditioning units for guest rooms should be set at 20℃in heating mode
during winter, at 26℃ in cooling mode during summer, and between the two seasons be set at
in fan mode . In the Act on the Rational Use of Energy (Energy Conservation Act), establishmentof a management standard is required for the purpose of more rationalization of energy use.

Start your energy conservation control with implementation of PDCA cycle promotion●Understanding specification of requirements,
status of energy consumption and analysis of them●Comparison with the other hotels

Establishment of energy
management organization

Plan●Review of the
management standards●Review of the planning
program

Action Energy
Review

Check

Planning

management●Management of energy intensity●Recognition of consumption by
end use●Recognition of equipment
efficiency

Verification of the effects●Progress management●Grasping of improvement effects●Measurement and recording

Establishment of systemand organization

Do●Set objectives and targets●Establish management
standards●Develop implementation
programs for improvement

Target setting●Extraction and exclusion of waste●Implementation of planning programs●Communication, education, and training

Implementation

Benefit 1

Benefit 2

Operational cost
reduction

Improve the imageof the hotel￥￥◆Energy conservation activities promoted by a hotel, following a management standard
similar to the one described above
There is an exemplary case of a resort hotel that achieved remarkable energy-saving by firstly listing up all lighting
fixtures and air-conditioning equipment (packaged air conditioner) all over the hotel and identifying every location of theirswitches, and then established specific rules on who should operate them, when to operated them, and how long theyshould be used. Launched in 2005, the project saved electricity consumption by 15% in 2005 and 30% in 2007 against
2004 (before the energy conservation program was launched).
In this case, the project plan was reviewed and modified by the group of employees mainly from the sections which
actually manage and control the fixtures and equipment in order to establish feasible and sustainable rules that would be
able to obtain high degree of understanding and effectiveness.

The above case was presented at Shikoku regional competition for 2008 National Competition of Successful Case of Energy
Conservation in Factory & Building. For more details, please refer to the report(http://www.eccj.or.jp/succase/08/c/pdf/skk06.pdf).

6

Energy conservation activities be carried out by employees
in various departments other than Type 1 energy manager●Turning off lights and air-conditioning in the rooms not in use
The first step of energy conservation activities is elimination of waste. Being aware ofimportance of making thorough efforts to small matters will result in great energy
conservation.

Waste●Energy conservation during guest room cleaning
In guest rooms, even when indoor air-conditioning units (fan coils and others) are turnedoff, outdoor air-conditioning units are still working. Therefore, turning off the fan coils
during room cleaning would not cause poor work environment. Try to open curtains
whenever possible to let sunlight in the rooms during the cleaning work, so that a lampshould be lit only in a dark place, such as a bathroom. It is an important point of energy
conservation for a section in charge of the cleaning work takes initiatives in documenting
these practices in a manual.

OFF!

OFF

●Lighting control in banquet halls
Lights in banquet halls are categorized into two: those for general lighting to keep
enough illuminance in the rooms, and those for directive illumination such as chandeliers.
The latter consume larger electricity than the former. An important energy conservation
point in this area is to try to use only general lighting during preparation and clean-up
period and turn off the directive one during such period. This practice has already been
implemented in a large number of hotels.

●Ventilation fan control in kitchen area
Air-intake and exhaust fans in a kitchen area are generally operated by cooking staff.
The fan operation gives a great impact on energy conservation, and it is often seen thatthe conditioned air in a dining area is also discharged when the exhaust fans areoperated in the kitchen. The point of energy conservation here is to make the fan
operation time as short as possible. Closing an inlet for fresh air would cause a bad
influence on indoor air quality of other rooms.

OFF●Documentation of departmental procedures in a manual
Each of the guest room service, banquet service, and food and drink departments should
prepare documented energy conservation manual and post it where employees caneasily see, such as a wall of a staff room. It is important to develop an environment
where employees can take an approach toward further energy conservation having
common perception among them.

7

Instruction
ManualEnergy conservation activities to be carried out by
Type 1 energy managers●Rationalization of combustion
Since hotels consume a great amount of steam and hot water for the purpose of hot water supply
and air-conditioning, most of them use boilers. The Act on the Rational Use of Energy (Energy
Conservation Act) sets out a standard air ratio (between 1.2 and 1.3) for rationalization of
combustion. This standard can be achieved by making an adjustment to the boiler setting during
its periodical inspection (usually twice a year). This is an energy conservation measure without
any expense.

1.2●Prevention of steam heat loss
It is said that approximately 20% of produced steam is lost. As one of the measures against it,
maintenance and inspection of steam trap are effective to prevent the loss. In other words, it isimportant to keep traps normal condition which tends to have a problem. The second effective
measure is insulation of steam valves and flanges. Leaving them without insulation would
naturally cause heat loss. As a measure against to the problem, appropriate insulation on valves,etc enables you to achieve large amount of energy conservation effect.

●Temperature setting of outside air-conditioning unit for guest rooms
Outdoor air-conditioning units for guest rooms are operated for 24 hours a day in a majority of
hotels. Energy consumption in guest room service department is largely depending on the unit s
operation hours and process temperature (heat or cool outside air) setting. The temperature
should be set appropriately, considering the temperature of outdoor air.

Propertemperature

Banquet halls are used any time of the day for various purposes including wedding, meeting, andconference. In the hotels located in urban areas, the cooling is required throughout the year.
Considering this situation, outside air cooling is applied during winter, intermediate season forenergy conservation. From the standpoint of securing various and variable indoor air quality
conditions, a large number of hotels have adopted a 4-pipe air-conditioning system in which bothcooling and heating are available throughout the year (in other words, a system which allows useof both chilled and hot water simultaneously and selection of cooling or heating at any time).
However, this system could generate a large amount of loss, depending on operation method ortemperature setting. A typical example of the loss is called mixing loss which is seen in a casewhere heating and cooling are operated simultaneously in the same system. An effective
measure to solve the problem (an important energy conservation point) is proper temperature
setting depending on the situation and maintenance and inspection of automatic control system.

Fan

Air-conditioningunit●Air-conditioning control for banquet halls

Outdoorair●Balance of air-intake and exhaust in kitchen area
In a kitchen, it is ideal to keep the inside air pressure slightly negative in order to prevent the odor
leaking from kitchen to outside. However, the air pressure is in fact strongly negative in manycases, and it is sometimes observed that the conditioned air in a dining area is also being
discharged. In the worst case, the entire hotel has negative air pressure, leading to a situation that
outdoor air is blown into the building from an entrance. An important energy conservation point inthis area is to avoid operating exhaust fan more than actually needed so that air-intake andexhaust in a kitchen is regularly balanced under ideal conditions. In order to allow the system tomake an improved operation for more energy conservation, it is ideal to install an
air-intake/exhaust fan for individual cooking equipment when any modification is made to the
kitchen facilities.

High
operation

Low
operation●Changing incandescent lamps to fluorescent type
Since hotel business is under 24-hour-per-day operation, lights in common use area are turned
on for a long period of time. Considering the situation, replacing incandescent lamps currently
used for lighting fixtures with fluorescent type in such area, especially in a lobby, elevator halls
on guest room floors, and hallways where the lights are always on, would lead to aconsiderable energy conservation effect. In addition, the investment for the change is collected
in a short term.

8

3 Check List for Hotels Energy Conservation☆ means the measure is applicable to small hotel facilities

1. Energy
management

2. Heat source andheat-conveying
equipment

3. Air-conditioning
andventilationequipment

4. Water
supply/drainage
andsanitation equipment

5. Management ofelectric powerreceiving andtransforming facilities
6. Operation
managementof lighting
equipment
7. Operation
management ofelevating machines
8. Buildings

9. Others

Establishment of energy management organization, and employee education

Energy conservation
Checkbox
effect○□YES☆

Energy conservation targets, and investment budget setting

☆

○

□YES

Grasp status of implementation of energy conservation

☆

○

□YES

Measurements and recording of monthly usage (electricity, gas, oil, and water)

☆

○

□YES

Preparation of statistics, including graphs showing differences from previous month or year

☆

○

□YES

Grasp of energy intensity (MJ/m2/year)

○

□YES

Establishment of management standards

○

□YES

Temperature control for chilled water, cooling water, and hot water

☆

○

□YES

Adjustment of the flow rate and pressure of pumps and fans

☆

○

□YES

Steam leakage and insulation management

☆

○

□YES

Management of air ratio and exhaust gas of combustion equipment

◎

□YES

Control of steam pressure and blow-down

△

□YES

Cooling water quality control (electrical conductivity)

△

□YES

Control of opening of valves and dampers (e.g. automatic valves)

△

□YES

Proper temperature setting

☆

○

□YES

Turning off air-conditioning for rooms not in use or unoccupied

☆

○

□YES

Adjustment of appropriate outside air intake volume

☆

○

□YES

Review of operating hours

☆

○

□YES

Effective operation of total heat exchanger (e.g. Rosunai)

☆

○

□YES

Local cooling and local exhaust

☆

○

□YES

Indoor air quality control (e.g. CO2)

○

□YES

Installation of (manual or automatic) inverter device to ventilation fans

◎

□YES

Suspending either of the operation of a 4-pipe air conditioning system, if used

○

□YES

Control of ventilation in car parking space (CO concentration control)

○

□YES

Control of supplied water flow and pressure

☆

△

□YES

Water saving measures (e.g. water-saving top and automatic flashing)

☆

○

□YES

Change temperature and pressure setting on the heat source equipment depending on the season

☆

○

□YES

Operation with intervals in hot water supply circulation pump

☆

△

□YES

Utilization of rain water and well water

☆

△

□YES

Management of kitchen equipment (e.g. cooking and washing machines)

☆

△

□YES

Optimization of demand

☆

○

□YES

Usage control

☆

△

□YES

Voltage adjustments

△

□YES

Power factor management

△

□YES

Optimum illumination control

☆

○

□YES

Switching off lights when they are not necessary (use of daylight)

☆

◎

□YES

Cleaning of lighting fixtures and change to more energy-saving fixtures

☆

◎

□YES

Replace incandescent lamps to fluorescent lamps

☆

◎

□YES

Adoption of energy-saving FFE (furniture, fixture, and equipment)

☆

△

□YES

Operation○□YES

Adoption of inverter control

○

□YES

Adoption of human motion sensors to escalator

○

□YES

Blocking of sola radiation on the windows (e.g. shading curtains and light-shielding films)

☆

○

□YES

Blocking of sola radiation on the roof (heat reflection coating)

☆

○

□YES

Maintain the place around the condensing units for air-conditioning and chillers

☆

○

□YES

Utilization of heat from hot spring

☆

◎

□YES

Installation of boilers using waste materials as fuel

☆

◎

□YES

Utilization of solar heat

☆

△

□YES

Wind, solar, and small hydro power generation

○

□YES

Use late-night electricity

○

□YES

Co-generation

◎

□YES

Operating Procedures for Energy-Conservation Projects in Hotel Business- energy conservation effect was added in March 2008

Energy conservation effect (rough indicator for the level of effectiveness)◎: Large◯: Medium△: SmallThe level of the impact is very rough. It s depending on some factors such as characteristics of installations of the facility.

9

Successful Cases of Energy Conservation
Measures of Hotels

44.1

Successful case of energy conservation measures of a hotel

Covering windows with light-shielding materials (e.g. curtains and films), replacing
down light bulbs, restricting outdoor air intake to banquet hall, and other measures
Location:
Fukuoka prefecture
Size:
138,000 m2 floor area, B2F to 36F
Heat source: DHC (District Heating and Cooling), (chilled and hot water), flue and smoke
tube boilers (5t x 2)
An example of a hotel which planned and implemented effective measures developed fromcomplaints and problems and taking energy conservation into account●Covering outside window with light-shielding curtain, film, and board
Since restaurants and wedding halls were fitted with glass in order to secure outside views for the guests, excessive air cooling
was required to control elevated temperature due to sunlight into the rooms between spring and early autumn.
To minimize energy consumption on air-conditioning, light-shielding curtains were hung in an atrium to block the solar radiation
heat, and light-shielding films were attached to the windows of a chapel, restaurants and wedding hall. Plastic cardboards wereattached to windows facing a backyard for further heat insulation.

●Changing down light bulbs
The halogen bulbs were main stream when the hotel was completed. However, halogen bulbs consume a great deal ofelectricity and generate a large cooling load. To reduce the energy consumption for lighting, the halogen bulbs with E17 or E26
base were replaced with bulb-type fluorescent lights by janitors wherever possible and those with E11 base or pin-type lights
were replaced with fluorescent lamp fixtures or LED fixtures.

●Restricting outside air intake for banquet hall
The air-conditioning unit for a large banquet hall was equipped with a all heat exchanger and outside air was not controlledduring preparation for banquet service or when the unit was idling. In order to mitigate the wasteful operation, a damper was
installed at its outside-air inlet, and stopped outside air intake during preparation for banquet service.

Other measures taken by the hotel include: pump system modification by installing an inverter-control device toa pump for a fish tank in a Japanese cuisine restaurant for fresh fish preservation; modification of aircraft
warning lights; review on inverter setting of cooling water pumps for refrigerators; and replacement of traps,
control valves, and gate valves of steam pipes. After taking all these measures, energy consumption in theentire building was reduced by 5% against the previous year.
[Comparison of temperature in front of the windows
with and without light-shielding film]
℃ 50
45
40
35
30
25
20
15
10
5
0

Hung light-shielding curtains

With the film

With the film

21st

22nd

Without
the film

Without the film

23rd

24th

25th

Light-shielding films on
the windows

Light-shielding board
attached to the windows

40,00036,00032,00028,00024,00020,00016,00012,000
8,000
4,000
0

Electricity
Electricity
during daytime during night
Gas Cold source Hot source

2007
2008
2007
2008
2007
2008
2007
2008
2007
2008
2007
2008
2007
2008
2007
2008
2007
2008
2007
2008
2007
2008
2007
2008

GJ

[Comparison of monthly energy consumptions between 2007 and 2008]

Jan.

Feb. Mar.

Apr.

May

Jun.

Jul.

Aug. Sep.

Oct.

Nov. Dec.

The above case was included in the report of energy conservation project presented at Kyushu regional competition for 2008
National Competition of Successful Case of Energy Conservation in Factory & Building. For more details including
effectiveness of each measure (incl. estimation), please refer to the report(http://www.eccj.or.jp/succase/08/c/pdf/ksu13.pdf).

10Successful case of energy conservation measures of a hotel

4.2

Changing outlet temperature setting of chilled water from absorption chiller
Location:
Tokyo
Size:
74,000 m2, B3F to 15F
Heat source: steam heating type absorption chiller, flue and smoke tube boiler
Efficiency of the chiller (COP) was improved by raising the outlet temperature setting of chilledwater from the chiller, from 9℃ to 11℃, during spring and autumn when climate is moderate.
Measurement results[Load factor and COP of the chiller]

Measurement: every five minuteLoad factor and input ratio: hourly average data

1.4

1.4

1.2

1.2

1.0

1.0

COP［−］

COP［−］* The extracted data includes only the ones of which cooling watertemperature at inlet of the chiller is between 21 and 22℃.

0.8
0.6
0.4

Initial performance curve(chilled water at 7℃ andcooling water at 32℃)

0.2

COP

0.8
0.6
0.4

Initial performance curve(chilled water at 7℃ andcooling water at 32℃)

0.2

COP

0.0

0.0
0

20

40

60

80

100

120

0

20

40

60

80

100

120

Load factor [%]Load factor [%]Chilled water temperature at outlet: 9°C

Chilled water temperature at outlet: 11°C

Average load factor: 21.4%
Average COP: 0.49

Average load factor: 17.1%
Average COP: 0.83

When the outlet temperature was 11°C, the chiller was operated with higher COP

From the findings of the study, it is assumed that the higher effectiveness was achieved as aresult of not only the reduced steam consumption by the raised outlet temperature of chilled waterfrom the chiller, but also, even more importantly, mitigated impact from the degraded performanceof the chiller.
Measurements of temperature of air supplied form all outside air-conditioning units in the systemhave found no change in terms of the system control. This result demonstrates that themodification has made no impact to indoor air quality.
The measurements were made under the conditions that the chiller was operated with low load
(ON/OFF operation mode). In addition, temperature of cooling water was fluctuated in an ejector
cooling tower, and therefore, the verification was made on the results with relatively small numberof samples. Since the ejector cooling tower is not capable of controlling cooling water temperatureby turning its fan on and off, it could cause largely varied cooling water temperatures depending
on outside wet-bulb temperature.
The above case was presented in the third Energy Conservation Seminar for Buildings for Business Use held in 2007.

11

4.3

Successful case of energy conservation measures of a hotel

Improvement to proper air ratio of boiler combustion
Location:
Chugoku regionSize:
35,000 m2, B2F to 21F
Heat source: flue and smoke tube boiler, CGS, centrifugal (turbo) chiller
Average air ratio of two flue and smoke tube boilers were modified form 2.3 to 1.3

Boiler No. 1 - Correlation between gas usage and water supply
From October 17, 2003 to November 11, 2003 (before improvement)
From November 15, 2003 to December 5, 2003 (after improvement)
Average temperature of supply water for boilers
45.7℃ (before improvement: from October 17 to November 11)
47.0℃ (after improvement: from November 15 to December 5)
48.2℃ (from December 5 to January 6)

2

Average gas usage of boilers (used on behalf of load factor)
42.64 m3 (before improvement: from October 17 to November 11)
44.09 m3 (after improvement: from November 15 to December 5)61.32 m3 (from December 5 to January 6)

1.8

Water supply [m3/h]

Efficiency of boilers
have improved by
8.8%

1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
0

20

40

60

80

100

120

140

Gas usage by boilers [m3/h]

B-1 Water supply to boilers (before improvement)Line (B-1 Water supply to boilers (before improvement))

B-1 Water supply to boilers

Line (B-1 Water supply to boilers(after improvement)

B-1 Water supply to boilers(from December 5 to January 6)(after improvement))Line (B-1 Water supply to boilers(from December 5 to January 6))

The above case was presented at the first Energy Conservation Seminar for Buildings for Business Use held in FY2006.

12

Successful case of energy conservation measures of a hotel

4.4

Avoided loss during steam heat transfer
Location:metropolitan area
Size:
98,000 m2, B3F to 37F
Heat source: DHC (District Heating and Cooling), (steam and chilled water)
Even though it was during summer, steam usage was increased compared with previous year. In
order to solve the problem, an investigation was made for steam leakage caused by degradation
or damage of traps and their bypass valves in the systems for air-conditioning units and kitchen
facilities. The degraded traps and valves were replaced with new ones.

Term: October 2002

Steam flow rate [kg]Reduction

10,000

10

5,000

0

20

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Outside air temperature [℃]3015,0000

Date
Before replacement(air-conditioning)
Before replacement(kitchen)After replacement(air-conditioning)
After replacement(kitchen)Outsideair temperature

Upon completion of the replacement of traps and other parts for air-conditioning and kitchensystems, steam usage dropped significantly. The repair of the systems successfully reduced theamount of steam received from DHC approximately 6,000 kilograms per day and 2,190 tons per
year.
This case was presented at the first Energy Conservation Seminar for Buildings for Business Use held in FY2006.

13

5

Effective Tools and Techniques for Promoting
Energy Conservation by Improved Operation

ECCJ provides tools and techniques for further energy conservation useful for improving
operations of large-scale buildings for business use without charge.
The three tools and techniques are:
(1) ESUM: Energy Specific Unit Management Tool
ESUM is computer software which estimates energy consumptions of a building and compares theconsumptions before and after implementing an energy conservation measure to demonstrate the energy
reduction effect.

(2) TuBE: Tuning of Building Systems for Energy Conservation
TuBE is a document which defines how to select and carry out operational improvement actions among
various energy conservation measures.

(3) EAST: Energy Analysis Support Tool
EAST is computer software which compiles operation process data of air-conditioning units and heat source
equipment and make a graphic presentation of the trends to help you analyze their operation conditions.

Combined use of the above three tools helps your making smoother energy conservation
activities throughout the necessary steps for the activities; analysis on operation status andconditions, selection of improvement method, estimation of its effectiveness, and implementationof the measure.

How to obtain more detailed information onenergy conservation of buildings for business use
ECCJ has a website to provide various kind of information on energy conservation of buildings.
The site includes:●inputs from actual users of tools (e.g. ESUM and EAST) useful for enhancing your energy
conservation activities for buildings;●various forums for different types of facilities (e.g. office buildings, commercial facilities, hotels, andhospitals), which serve as an information exchange forum among members; and●invitations to seminars and lecture classes which provides information on successful cases ofimproved energy conservation of buildings for business use and examples of effective use of various
tools as well as materials for those seminars and lectures

URL

http://eccj06.eccj.or.jp/bldg/index.php
A

C

CE

Owners of buildings for business use
Persons in charge of energy conservation promotion
Persons in charge of energy facility management
Energy conservation business operators

SS!

Open spacefor energy
conservationin buildings

14

The Energy Conservation Center, Japan
URL：http://www.eccj.or.jp■ Head Office: 3-19-9, Hatchobori, Chuo-ku, Tokyo, 104-0032 Japan
Tel: 81-3-5543-3018

Fax: 81-3-5543-3022

This is translated from the original Japanese document.
For precise information and nuances, please refer to the original.

Copyright (C) The Energy Conservation Center, Japan 2009

All rights reserved