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General Tips to the Energy Managers

It all starts or fails with the appointment of an energy manager! No energy manager means no voice to advise the owner on investments in energy efficiency and no annual budget for energy conservation measures. No annual budget means no energy efficiency measures being implemented. No implementation results in less profit and no energy cost reduction.
The general advice below is followed by tips for day-to-day activities categorised by subsystem.

  • Develop and observe the rules set in operation and maintenance manuals for the building (including inspection and records of technical installations and repair, cleaning of the equipment, maps and documentation)
  • Ensure correct installation and operation of equipment
  • Check thermostat settings to ensure that heating and cooling systems turn on and off at the optimal programmed temperatures
  • Provide a timetable for checking the building and systems for visual damage or failures
  • Personal Computers (PC’s) and photocopiers may represent 35% of electric consumption in offices. Advise occupiers to switch off electric equipment rather than leaving them on stand-by mode (a photocopier left on overnight wastes enough energy to make 5,300 A4 copies; A PC monitor left on overnight wastes enough energy to laser print 800 A4 copies)
  • Compare and analyze energy consumption of the building
    Break down the energy consumption by category of energy use (heating, ventilation, air-conditioning/cooling, lightening) if possible
  • Measure weekly energy consumption and outdoor temperatures. Establish an Energy Temperature curve (ET-curve) of the building. (ET-diagram indicating mean outdoor temperature [oC] and the relevant energy consumption [kWh/m2week] is a basic tool in an energy management system)
  • An ET-curve describes the correct energy consumption for a building. Deviation from the ET-curve indicates malfunctioning equipment. This problem should be investigated and remedied
  • Have heating and cooling systems serviced every year or two and determine if a replacement is needed
  • Be sure non-perishable foodstuff vending machines are switched off during weekends and holidays

 
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