Energy management of green tourist hotels

8. 1. 1 Establish energy-consuming equipment classification and metering instrument account.

8. 1.2 Install water, electricity and steam metering instruments according to departments or systems, and establish accounting for the number and distribution of metering instruments.

8. 1.3 Establish an energy statistics work system with comparison, analysis and suggestion report.

8. 1.4 Establish energy consumption quota, assessment system and reward and punishment measures.

8. 1.5 management personnel should know the details of hotel energy consumption, with clear problems and clear objectives, and energy-saving measures are feasible and effective. 9. 1. 1 All kinds of sewage treatment equipment are complete and running normally.

9. 1.2 The sewage discharge meets the requirements of GB 8978- 1996 Integrated Wastewater Discharge Standard.

9. 1.3 The smoke and dust emission of the boiler meets the requirements of GB13271-2001Emission Standard of Air Pollutants for Boilers (GWPB3- 1999) or adopts central heating.

9. 1.4 Cooking fume purification equipment shall be installed in the kitchen, and the oil fume emission shall meet the requirements of GWPB5-2000 Oil Fume Emission Standard.

9. 1.5 The boundary noise of the hotel conforms to GB 3096-93 Standard for Environmental Noise in Urban Areas.

9. 1.6 solid waste treatment complies with relevant national laws and regulations. 9.2. 1 adopt environmental protection water chillers such as lithium bromide absorption type.

9.2.2 Use environmental protection (fluorine-free) air conditioner.

9.2.3 Use environmental protection (fluorine-free) refrigerator.

9.2.4 Do not use halon (F 12 1 1) fire extinguishers. 9.3. 1 Indoor air quality meets the requirements of GB/T 18883-2002 Indoor Air Quality Standard.

9.3.2 Before the renovated or newly renovated guest room facilities are put into use, necessary measures should be taken to reduce harmful substances.

9.3.3 Use decorative materials with environmental protection signs. 9.4. 1 Do a good job of outdoor greening based on the principle of ecological protection.

9.4.2 Do a good job in indoor greening to provide guests with a good consumption environment.