Scale and amount of the consumption of energy

Scale and amount of the consumption of water

Energy and amount of the consumption of water

The above figure stratifies the types of hotels by the scale (Designated Energy Management Factory: Electricity), the type of heat source for the air conditioning system and the structure of department categories (ratio of the floor space area used for lodging, banquet and catering) and analyzes the unit requirement for primary energy [MJ/m2 per year] from the sum of the heat and electricity requirement of each department category. The graph is shown as a box graph in order to express the divergence of the data and the mean and average values and the following is an explanation of the results of this analysis.
E The larger the scale of a hotel, the larger the unit requirement tends to be;
E In the comparison by the type of heat source for air conditioning, the unit requirement for the district heating and cooling system is about 10% lower than for other systems.
E The smaller the ratio of the floor space area composition of the lodging department or the higher the ratio of the floor space area composition of the banquet and catering departments, the larger the unit requirement tends to be.
When these results (the mean value for each category) are compared to the unit energy requirement of the relevant hotel, it is possible to evaluate energy conservation objectively.
Explanation) The heat source system is categorized by the following principal heat sources.
Pat_1: District heating and cooling; Pat_2: Turbo refrigerating machines; Pat_3: Absorption water cooling and heating machine: Pat_4: Absorption refrigerating machine