By Eric Woodroof
Assembly a necessity available to buy for info on how one can function a sustainable facility and decrease carbon emissions, the golf green amenities guide truly explains why eco-friendly enterprise is sweet enterprise and delineates useful options to eco-friendly your operations in power and administration. The ebook explores concerns within the greening of a facility, together with janitorial concerns, gas offerings for fleets, and recycling. more information is supplied on carbon relief terminology, tracking and reporting, and carbon buying and selling in addition to offset thoughts. detailed bonus chapters comprise necessary details on financing and tactics for “green” marketing.
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Extra info for Green Facilities Handbook: Simple and Profitable Strategies for Managers
VAV—Meeting rooms and day-time ofﬁce areas—occupancy sensor to shut off HVAC when unoccupied for over 15 minutes. Perimeter rooms VAV HVAC goes to minimum air ﬂow, interior rooms fully closed off. Avoid humidiﬁcation if possible. Lower domestic hot water temperature to 120 deg F for hand washing and bathing. Turn off domestic hot water re-circulation pumps at night to unoccupied areas of the building. • • • • • • • • Maintenance • Calibrate controls every two years. • Annual maintenance on all heat transfer surfaces, including good quality ﬁlters, cleaning coils, cleaning tubes.
Energy End Use Distribution for Apartment Buildings/ Mullti-family/Dormitories Energy Conservation and Audits 27 APARTMENT BUILDINGS/MULTI-FAMILY/ DORMITORIES Primary Energy Use Sources Heating and cooling • • Water heating • Lighting Controls Controls to lock out cooling below 50 deg F. • • Controls to lock out heating above 65 deg F. • Reset boiler (HWS) based on outside air temp. • Lower domestic hot water temperature to 120 deg F. • Turn off domestic hot water re-circulation pumps at night.
Cafeteria: See “Food Service” in Part A. If a boiler is used: See “Boilers” in Part A. If a chiller is used: See “Chillers” in Part A. Energy Conservation and Audits 39 FOOD SALES—GROCERY STORES Figure 3A-5. Energy End Use Distribution for Food Sales/Grocery Stores Primary Energy Use Sources • Refrigeration • Ofﬁce equipment • Heating and cooling • Lighting Controls • Demand controlled ventilation for variable occupancy • Set back temperatures if not open 24 hours. Maintenance • Annual maintenance on all heat transfer surfaces, including good quality ﬁlters, cleaning coils, cleaning tubes.