Tips on how to minimise heat loss in hospitality buildings
The hospitality industry is under increasing pressure to operate sustainably, and that includes improving energy efficiency to such a degree that 100% of your energy demands can be met from renewable sources.
If you are able to achieve this, there are potentially significant financial benefits to be derived from doing so, especially if you have on-site renewable energy generation.
One of the biggest sources of energy expenditure for hospitality operators is heat. Keeping interiors warm without losing large amounts of energy to the atmosphere is a key challenge to achieving a minimal carbon footprint and efficient use of green energy.
Here are some simple tips that can help you to minimise heat loss in hospitality buildings – these are steps you can take immediately but should be a precursor to a complete green energy audit to ensure your premises are as efficient as possible.
Create a clear policy about the temperature staff-controlled thermostats should be set to in summer and in winter (thermostats should be set to a lower temperature in winter when ambient conditions are also colder).
Another way to minimise heat loss is to keep windows closed when a space is being artificially cooled or heated but open them if the temperature differential from the interior to the exterior is in the desired direction.
When possible, turn off heating and cooling equipment to avoid wasted energy, and reset thermostats in guest rooms to a sensible value.
At your reception desk and in your offices, use sensible settings to switch computers to standby and automatically power down monitors when not in use.
Try to make sure your front doors are not left open unnecessarily. This can be challenging with regular pedestrian traffic in and out of the building but it’s a major source of heat loss.
You might also want to provide guests with written information on arrival to help them understand your policy on energy efficiency and how to use the air conditioning in their room properly.
Kitchens are a major consumer of heat energy. Cover pans to retain heat and try to avoid having ovens switched on when they are not in use.
Turn down the temperature of hot plates between uses, keep fridge doors closed and avoid putting food in the chiller or freezer if it is still warm.
Laundry rooms should wash linens at the lowest appropriate temperature and avoid excessive machine drying.
Finally if you have a heated swimming pool on-site, avoid heating it when not necessary and try to keep it covered when not in use to retain residual heat – it all adds up to better thermal efficiency, lower energy bills and a reduced carbon footprint.