Following last month’s Green Practices Guide Series taken from TFG Asset Management’s Hoteliers’ Guide to Going Green white paper, the Research Hub team revealed that maintaining certain temperatures in different areas of a hotel will lead to utility savings. In our research, we have found that implementing certain initiatives in a hotel environment can generate huge savings without the need for significant investment. Key factors are summarised below:
|Ice-cream and specific frozen food||Below - 18°C/-15°C|
|Specific frozen food||Below - 18°C/-12°C|
|Poultry and specific meat||Between - 1°C/+4°C|
|Specific meat and dairy product||Between - 1°C/+5°C|
|Processed meat and dairy product||Between - 1°C/+7°C|
|Produced and canned bottle drinks||Between + 1°C/+10°C|
1) Minimise heat loss: Minimise opening and closing ovens, fridges and refrigerators as they will allow air escape of around 25%.
2) Unplug appliances when not in use: Turn off grills, extraction fans, fryers, lights and exhaustion fans etc after use. Ensure that appliances are unplugged after being used as electricity is still consumed even when the devices are turned off.
3) Refrigerator practices: Keep refrigerated products at the correct temperature. Energy consumption from refrigerators can fall if the temperatures for specific products are set correctly. The below table summarises appropriate temperatures for specific items.
In addition, cleaning fridge condenser coils on a monthly basis is highly recommended. This helps reduce energy lost by maintaining the correct temperature if dust accumulates on the coil.
4) Reuse of heat from the kitchens: Around 50% of warm air produced by hotel kitchens could be recovered to reduce energy costs and wastage. With the right tools in place hot air can be reused to preheat water.
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