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Temperature in and around the hotel is a very critical factor that contributes to the success of the hotel. Hotelier India explores HVAC systems and the latest innovations in this department.

As the most service driven industry, the hospitality sector has its own set of unique challenges.

A hotel stay is all about the experience, making it hard to quantify and compounding the challenge further is that it varies from guest to guest. Heating, Ventilation and Air Conditioning (HVAC) systems are critical to this experience.

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Consuming almost 8-12% of revenue generation, a robust HVAC system is essential to keep operation costs in control. In addition, environmental responsibility requires hotels to reduce emission and recycle natural resources, which is also kept in mind while designing and installation an HVAC system.

Says Akshay Kulkarni, Executive Director, Hospitality Services, Cushman and Wakefield, “Temperature in and around the hotel is a very critical factor that contributes to the success of the hotel as the best of food tastes unappetising in a hot, humid, uncomfortable space; the best of beds cannot provide for restful sleep if not complimented by the right temperature and the taste of the best cocktail cannot be savoured unless it is the right temperature not only in the glass but also the ambient temperature.

The HVAC systems of a hotel not only contribute to the front of the house but also to the back of the house efficiency by providing sufficient heat for the laundry and in heating at times, and most critically by controlling utilities costs.”

Considering that the hotel space caters to a variety people with each individual having a different temperature threshold, it seems almost impossible to be able to satisfy all but the truly successful operations attempt to keep temperatures acceptable to most people.

Indoor Air Quality
Fresh air plays a crucial role in maintaining healthy indoor air quality (IAQ). The quality of indoor environment has an impact not only on guest comfort and their perception of quality but also on productivity loss.

“In our resort we use high efficiency fan coil units (FCU) filters capable of removing micro-organisms, these are cleaned/serviced on a regular basis. Our drain trays and drain pipes are installed with sufficient slopes, thus eliminating the possibility of moisture build up in rooms.

We do not have carpets in our rooms; however the finishes and wall coverings used are made of low VOC (Volatile Organic Compound) materials,” says George Joseph, chief engineer, The Zuri Kumarakom, Kerala Resort & Spa.

Adds SK Mishra, manager, engineering services from Hotel Sahara Star, “We are achieving indoor air quality through AHU pre-filter, apart from that sufficient treated fresh air is provided.

AHU/Fan filter cleaning on regular interval, advance BMS system is adopted for find out the position of filter and AHU room house keeping is done on regular intervals.”

Studies have proved that the level of contaminants in the indoor air can often be several times higher than outdoor air. The solution to the problem of pollution is dilution or increased ventilation, which runs contrary to the energy conservation guidelines followed by air-conditioning designers for hotels.

“The HVAC system is designed to filter the air, heat or cool as necessary, and control relative humidity during the cooling season.

“Today, systems need to be designed to cater to fresh air during this process to dilute building contaminants. A poorly maintained HVAC system can allow water to build up in the unit, creating conditions where the system itself can become a reservoir for biological contaminants.

Inadequate systems can also allow high moisture levels that foster the growth of mold and mildew. For these reasons, it is very important that HVAC systems be maintained very well,” says Sonali Dutta, vice president, corporate affairs, Pahwa Enterprises. Adds Rajan Kinjawadekar, chief engineer at Ibis, Pune,

“In guest rooms, FCUs are provided with auto solenoid valves on chilled water supply line. Those are electrically controlled by the thermostat unit fitted on the wall and accessible to the guest.

The required temperature is set on the thermostat. Depending upon the return air temp to the FCU, solenoid valve controls the flow of chilled water (CHW) to the FCU coil. When set temperature is attained, solenoid valve bypasses the CHW to the FCU coil thereby reducing the load on CHW circulating pumps and the chiller plant automatically.”