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Water Conservation
Water Conservation /Saving Tips for Commercial Set-ups

Here, we are giving some useful tips for water conservation for various commercial set-ups using major portion of water
Water Conservation / Saving Tips for Hotels and Motels

Water Saving Tips for the Beverage Industry
Water Saving Tips for Commercial Buildings
Water Saving Tips for Golf Courses and Industrial Landscapes
Water Saving Tips for Restaurants
Water Saving Tips for Schools and Colleges
Water Saving Tips for Swimming Pools


Water Conservation / Saving Tips for Hotels and Motels

In hotels the following areas are the major consumer of water. We are giving some useful guidelines to improve water efficiency in hotels and restaurants

  •     Guest rooms
  •     Public amenities and staff rooms
  •     Heating and Cooling
  •     Laundry
  •     Kitchens
  •     Irrigation and Landscape 

GENERAL SUGGESTIONS

  •     Increase employee awareness of water conservation.
  •     Seek employee suggestions on water conservation; locate suggestion boxes in prominent areas.
  •     Conduct contests for employees (e.g., posters, slogans, or conservation ideas).
  •     Install signs encouraging water conservation in employee and customer restrooms.
  •     When cleaning with water is necessary, use budgeted amounts.
  •     Read water meter weekly to monitor success of water conservation efforts.
  •    Assign an employee to monitor water use and waste.
  •     Determine the quantity and purpose of water being used.
  •     Determine other methods of water conservation.

BUILDING MAINTENANCE

  •     Check water supply system for leaks and turn off any unnecessary flows.
  •     Repair dripping faucets, showers and continuously running or leaking toilets.
  •     Install flow reducers and faucet aerators in all plumbing fixtures whenever possible.
  •     Reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).
  •     As appliances or fixtures wear out, replace them with water-saving models.
  •     Shut off water supply to equipment rooms not in use.
  •     Minimize the water used in cooling equipment, such as air compressors, in accordance with the manufacturer recommendations.
  •     Reduce the load on air conditioning units by shutting air conditioning off when and where it is not needed.
  •     Keep hot water pipes insulated.
  •     Avoid excessive boiler and air conditioner blow down. Monitor total dissolved solids levels and blow down only when needed.
  •     Instruct clean-up crew to use less water for mopping.
  •     Switch from wet or steam carpet cleaning methods to dry powder methods.
  •     Change window cleaning schedule from periodic to an on-call/as required basis.

GUEST ROOMS

  •     Install low-flow or high-efficiency toilets.
  •     Install showerheads with a flow of 2.5 gallons per minute or less.
  •     Install sink aerators to reduce the flow to 1.5 gallons per minute.
  •     Participate in linen reuse programs.

POOLS

  •     Channel splashed-out pool water onto landscaping.
  •     Lower pool water level to reduce amount of water splashed out.
  •     Use a pool cover to reduce evaporation when pool is not being used.
  •     Reduce the amount of water used to clean pool filters.

KITCHEN AREA

  •     Turn off the continuous flow used to clean the drain trays of the coffee/milk/soda beverage island; clean the trays only as needed.
  •     Turn dishwasher off when not in use. Wash full loads only.
  •     Replace spray heads to reduce water flow. If necessary, use ponded water. Use water from steam tables to wash down cooking area.
  •     Do not use running water to melt ice or frozen foods.
  •     Use water-conserving ice makers.
  •     Recycle water where feasible, consistent with state and county requirements.
  •     Recycle rinse water from the dishwater or recirculate it to the garbage disposer.
  •     Presoak utensils and dishes in ponded water instead of using a running water rinse.
  •     Wash vegetables in ponded water; do not let water run in preparation sink.
  •     Use water from steam tables in place of fresh water to wash down the cooking area.

BAR

  •     Do not use running water to melt ice in the sink strainers.

LAUNDRY

  •     Reprogram machines to eliminate a rinse or suds cycle, if possible, and not restricted by health regulations.
  •     Reduce water levels, where possible, to minimize water required per load of washing.

Wash full loads only.

  •    Evaluate wash formula and machine cycles for water use efficiency.

EXTERIOR AREAS

  •     Do not water landscape every day; two-to-three times a week is usually sufficient.
  •     Stop hosing down sidewalks, driveways, and parking lots.
  •     Wash autos, buses, and trucks less often.
  •     Avoid plant fertilizing and pruning that would stimulate excessive growth.
  •     Remove weeds and unhealthy plants so remaining plants can benefit from the water saved.
  •     In many cases, older, established plants require only infrequent irrigation. Look for indications of water need, such as wilting, change of color, or dry soils.
  •     Install soil moisture overrides or timers on sprinkler systems. Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
  •     Make sure irrigation equipment applies water uniformly. Investigate the advantages of installing drip irrigation systems.
  •     Mulch around plants to reduce evaporation and discourage weeds.
  •     Remove thatch and aerate turf to encourage the movement of water to the root zone.
  •     Avoid runoff and make sure sprinklers cover just the lawn or garden, not sidewalks, driveways, or gutters.


Use these water-use guidelines to make sure you are using water efficiently.

            Bed and Breakfast    7,925 gallons (30 cubic meters) per bed space per year  
                   2-3 star    10,566 gallons (40 cubic meters)  per bed space per year      
                     4-5 star    21,133 gallons (80 cubic meters)  per bed space per year  

 Water Saving Tips for the Beverage Industry

GENERAL SUGGESTIONS

  •     Appoint a water conservation coordinator with the responsibility and authority for a water conservation program.
  •     Make the plant manager and other employees aware of the water conservation coordinator's function.
  •     Increase employee awareness of water conservation by explaining the importance of individual actions to the success of the program.
  •     Seek employee ideas for water conservation using contests, rewards, and suggestion boxes.
  •     Read water meter daily to monitor and report the success of water conservation efforts.

SURVEY THE PLANT

  •     A plant survey helps to establish facility water savings potential by identifying areas where water is wasted or where water could be reused.
  •     Identify the major water lines. Determine the quality, quantity, and temperature of water carried by each.
  •     Identify all points where water is used, including hose connections. Determine the quantity of water used at each point.
  •     Determine the capacity of each water-containing unit and frequency of emptying.
  •     Determine the capacity of each continuous discharge not yet being reused.
  •     Determine flow rates in floor gutters and whether the flows are adequate to prevent solids accumulation.

EVALUATE SURVEY

  •     Review the information developed during the survey.
  •     Identify the major water-using operations.
  •     Review the water re-use practices currently employed and develop plans to improve re-use. Study the potential for screening and disinfecting reclaimed water to increase the number of times it can be re-used.
  •     Evaluate the feasibility of installing cooling towers.

WATER CONSERVATION TIPS

  •     Install high-pressure low-volume nozzles on spray washers.
  •     Use fogging nozzles to cool product.
  •     Install in-line strainers on all spray headers; inspect nozzles regulatory for clogging.
  •     Adjust pump cooling and flushing water to the minimum required.
  •     Determine whether discharges from any operation can be substituted for fresh water supplied to another operation. Discharges that can potentially be re-used are:
  •     final rinses from tank cleaning, keg washers, fermenters
  •     bottle and can soak and rinse water
  •     cooler flush water, filter backwash
  •     pasteurizer and sterilizer water.
  •     Areas of possible re-use are:
o    first rinses in wash cycles
o    can shredder, bottle crusher
o    filter backflush
o    caustic dilution
o    boiler makeup
o    refrigeration equipment defrost
o    equipment cleaning, floor and gutter wash.
  •     Use conveying systems that use water efficiently.
  • ·   Handle waste materials in a dry mode if possible.
  •     Replace high-volume hoses with high-pressure, low-volume cleaning systems.
  •     As equipment wears out, replace with water-saving models.
  •     Equip all hoses with spring loaded shutoff nozzles. Be sure these nozzles are not removed.
  •     Instruct employees to use hoses sparingly and only when necessary.
  •     Adjust overflows from recirculation systems by controlling the rate at which make-up water is added:
  •     install float-controlled valve on the makeup line.
  •     close filling line during operation.
  •     provide surge tanks for each system to avoid overflow.
  • turn off all flows during shutdowns (unless flows are essential for cleanup).
  •     use solenoid valves to stop the flow of water when production stops. The valves could be activated by tying them to drive motor controls.
  •     Adjust flow in sprays and other lines to meet minimum requirements.

EVALUATE CLEAN-UP PROCEDURES

  •     Sweep and shovel solid materials from the floor; do not use hoses for this purpose
  •     Provide an adequate number of receptacles for collecting solids and empty the receptacles frequently to prevent odor and insect problems.
  •     Inventory all cleaning equipment (such as hoses) provided in the plant:
  •     Determine the number and types of units provided.
  •     Inventory all cleaning chemicals used in the facility to determine if they are being used correctly and if they are water efficient.

EXTERIOR AREAS

  •     Wash autos, buses, and trucks less often.
  •     Discontinue using water to clean sidewalks, driveways, loading docks, and parking lots.
  •     Consider using mobile sweepers and vacuums.
  •     Avoid landscape fertilizing and pruning stimulating excessive growth.
  •     Remove weeds and unhealthy plants so remaining plants can benefit from the water saved.
  •     In many cases, older, established plants require only infrequent irrigation. Look for indications of water need, such as wilting, change of color, or dry soils.
  •     Limit landscaping additions and alterations.
  •     In the future, design landscapes with native plants which require less water.
  •     Install soil moisture overrides or timers on sprinkler systems.
  •     Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
  •     Make sure irrigation equipment applies water uniformly.
  •     Investigate the advantages of installing drip irrigation systems.
  •     Mulch around plants to reduce evaporation and discourage weeds.
  •     Remove thatch and aerate turf to encourage the movement of water to the root zone.
  •     Avoid runoff and make sure sprinklers cover just the lawn or garden, not sidewalks, driveways, or gutters.
  •     Do not water on windy days.

Related Topics

Water Saving Tips for Commercial Buildings
GENERAL SUGGESTIONS

  •     Increase employee awareness of water conservation.
  •     Install signs encouraging water conservation in employee and customer restrooms.
  •     When cleaning with water is necessary, use budgeted amounts.
  •     Determine the quantity and purpose of water being used.
  •     Read water meter weekly to monitor success of water conservation efforts.
  •     Assign an employee to monitor water use and waste.
  •     Seek employee suggestions on water conservation; locate suggestion boxes in prominent areas.
  •     Get creative! Determine other methods of water conservation specific to your situation.

BUILDING MAINTENANCE

  •     Check water supply system for leaks.
  •     Turn off any unnecessary flows.
  •     Repair dripping faucets, showers and continuously running or leaking toilets.
  •     Install faucet aerators where possible.
  •     Reduce the load on air conditioning units by shutting off air conditioning when and where it is not needed.
  •     Reduce toilet water by adjusting flush valves or installing dams and flapper mechanisms.
  •     As appliances or fixtures wear out, replace them with water-saving models.
  •     Shut off water supply to equipment rooms not in use.
  •     Minimize the water used in cooling equipment in accordance with manufacturers recommendations. Shut off cooling units when not needed.

CAFETERIA AREA

  •     Turn off the continuous flow used to clean the drain trays.
  •     Turn dishwasher off when not in use. Wash full loads only.
  •     Use water from steam tables to wash down cooking area.
  •     Do not use running water to melt ice or frozen foods.
  •     Use water-conserving ice makers.

EXTERIOR AREAS

  •     Inventory outdoor water use for landscaped areas.
  • ·    Water landscapes only when needed. Two-to-three times a week is usually sufficient.
  •     Water in the early morning or evening.
  •     Make sure that water does not run into the streets or alleys.
  •     Stop hosing down sidewalks, driveways, and parking lots.
  •     Use time controllers on sprinkler systems.
  •     Do not water on windy days.

Water Saving Tips for Golf Courses and Industrial Landscapes
START A WATER CONSERVATION PROGRAM

  •     Increase employee awareness of water conservation.
  •     Install signs encouraging water conservation in employee and customer restrooms.
  •     When cleaning with water is necessary, use budgeted amounts.
  •     Read water meter weekly to monitor success of water conservation efforts.
  •     Assign an employee to monitor water use and waste.
  •     Seek employee suggestions on water conservation; locate suggestion boxes in prominent areas.
  •     Determine the quantity and purpose of water being used.
  •     Determine other methods of water conservation.

SURVEY THE FACILITY

  •     Identify water source points.
  •     Develop a schematic of all water entry points (know where your faucets, time clock, solenoids, booster pumps, sprinklers and bubblers are located).
  •     Identify capacity of each water-carrying unit and frequency of use. Determine specific use for each entry source.

INTERIOR AREAS

  •     Discontinue continuous flow.
  •     Use ponded water where available.
  •     Adjust flows to reduce discharge of water.
  •     Install water-waving devices to decrease water consumption -
  •     Restrooms (toilet dams and flappers), faucets (aerators), cooling systems.
  •     Use recycling systems for chillers and cooling towers.
  •     Consider installing energy- and water-efficient air conditioning equipment.
  •     Conservation suggestions for clubhouse areas are contained in the "Restaurants" and "Hotels and Motels" checklists.

MAINTENANCE PROCEDURES

  •     Sweep materials from floor instead of washing down whenever possible.
  •     Instruct clean-up crews to use less water where appropriate.
  •     Check water supply system for leaks.
  •     Repair dripping faucets and continuously-running or leaking toilets.

DESIGN AND MAINTENANCE CRITERIA FOR TURF AND LANDSCAPE AREAS

  •     Contact your local water supplier about possible landscape water auditor classes for your golf course managers.
  •     Hire a golf course and/or landscape architect with water conservation and xeriscape experience.
  •     Use turf only where actually necessary; such as picnic areas/outside lunch areas and golf course target areas (greens, tees, landing areas).
  •     Limit or exclude turf from roughs.
  •     Use only low-water use plant material in non-turf areas.
  •     Use automatic irrigation systems monitored by moisture probes (i.e., tensiometers).
  •     Design dual watering system with sprinklers for turf and low-volume irrigation for plants, trees, and shrubs.
  •     Operate sprinkler system before sunrise and after sunset. Amount of irrigation can be determined by the evapotranspiration rate.
  •     Use properly-treated waste water for irrigation where available.

EXTERIOR AREAS

  •     Discontinue using water to clean sidewalks, tennis courts, pool decks, driveways, and parking lots.
  •     Stop irrigation water from running onto streets and alleys.

Related Topics
•   

Water Saving Tips for Restaurants
GENERAL SUGGESTIONS

  •     Increase employee awareness of water conservation.
  •     Seek employee suggestions on water conservation; locate suggestion boxes in prominent areas.
  •     Conduct water conservation suggestion contests.
  •     Install signs encouraging water conservation in employee and customer restrooms.
  •     When cleaning with water is necessary, use budgeted amounts.
  •     Read water meter weekly to monitor success of water conservation efforts.
  •     Assign an employee to monitor water use and waste.
  •     Determine the quantity and purpose of water being used.
  •     Determine other methods of water conservation.
  •     Provide table signs urging water conservation.
  •     Serve water only when requested by customer.

BUILDING MAINTENANCE

  •     Reduce the load on air conditioning units by shutting off air conditioning when and where it is not needed.
  •     Check water supply system for leaks and turn off any unnecessary flows.
  •     Repair dripping faucets, showers and continuously running or leaking toilets.
  •     Install flow reducers and faucet aerators in all plumbing fixtures whenever possible.

Reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).

  •     As appliances or fixtures wear out, replace them with water-saving models.
  •     Shut off water supply to equipment rooms not in use.
  •     Minimize the water used in cooling equipment, such as air compressors, in accordance with the manufacturer recommendations.
  •     Keep hot water pipes insulated.
  •     Avoid excessive boiler and air conditioner blow down. Monitor total dissolved solids levels and blow down only when needed.
  •     Switch from wet or steam carpet cleaning methods to dry powder methods.
  • Instruct clean-up crew to use less water for mopping.
  •     Change window cleaning schedule from periodic to an on-call/as required basis.

KITCHEN AREA

  •     Turn off the continuous flow used to clean the drain trays of the coffee/milk/soda beverage island; clean the trays only as needed.
  •     Turn dishwasher off when not in use. Wash full loads only.
  •     Replace spray heads in dishwasher to reduce water flow. Use water from steam tables to wash down cooking area.
  •     Do not use running water to melt ice or frozen foods.
  •     Use water-conserving ice makers.
  •     Recycle water where feasible, consistent with state and county requirements. Recycle rinse water from the dishwasher or recirculate it to the garbage disposal.
  •     Rinse utensils and dishes in ponded water.
  •     Wash vegetables in ponded water; do not let water run in preparation sink.

BAR

  •     Do not use running water to melt ice in the sink strainers.

EXTERIOR AREAS

  •     Water landscapes only when needed; two-to-three times a week is usually sufficient.
  •     Stop hosing down sidewalks, driveways, and parking lots.
  •     Wash autos, buses, and trucks less often.
  •     Avoid plant fertilizing and pruning that would stimulate excessive growth.
  •     Remove weeds and unhealthy plants so remaining plants can benefit from the water saved.
  •     In many cases, older, established plants require only infrequent irrigation. Look for indications of water need, such as wilting, change of color, or dry soils.
  •     Install soil moisture overrides or timers on sprinkler systems. Time watering, when possible, to occur in the early morning or evening when evaporation is lowest.
  •     Irrigation equipment should apply water uniformly.
  •     Investigate the advantages of installing drip irrigation systems.
  •     Mulch around plants to reduce evaporation and discourage weeds.
  •     Remove thatch and aerate turf to encourage the movement of water to the root zone.
  •     Avoid runoff and make sure sprinklers cover just the lawn or garden, not sidewalks, driveways, or gutters.
  •     Do not water on windy days.


Water Saving Tips for Schools and Colleges
GENERAL SUGGESTIONS

  •     Increase employee, faculty, and student awareness of water conservation.
  •     Conduct contests for employees and students (e.g., posters, slogans, or conservation ideas).
  •     Seek employee suggestions on water conservation; locate suggestion boxes in prominent areas.
  •     Install signs in all restrooms encouraging water conservation.
  •     When cleaning with water is necessary, use budgeted amounts.
  •     Read water meter weekly to monitor success of water conservation efforts.
  •     Assign an employee to monitor water use and waste.
  •     Determine the quantity and purpose of water being used.
  •     Determine other methods of water conservation.

BUILDING MAINTENANCE

  •     Check water supply system for leaks.
  •     Turn off any unnecessary flows.
  •     Repair dripping faucets, showers and continuously running or leaking toilets.
  •     Install flow reducers and faucet aerators in all plumbing fixtures whenever possible.
  •     Reduce the water used in toilet flushing by either adjusting the vacuum flush mechanism or installing toilet tank displacement devices (dams, bottles, or bags).