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Conducting an Energy Walk Around

1. Introduction

 An energy walk-round is simply a tour of inspection around premises. It involves making a systematic visual inspection of all parts of the building in turn, noting where:

• Energy is being wasted (poor housekeeping practices), or repair or maintenance work is required
• Technical advice and possibly investment may be required to improve energy efficiency

2. The Checklist

• The energy efficiency checklist is intended to help with taking notes during the walk-round.
• Tick boxes are provided and also a space where the location of the items requiring attention may be noted. "A" corresponds to items requiring some attention i.e. improved housekeeping practices, repair or maintenance and "T" to technical assistance required. If you are unable to check a particular item tick the box marked "U".
• Where a tick has been placed in the box marked "T", a request for further advice should be made to Facilities or Property Management as appropriate. Make a note under action taken of whom has been contacted so that actions can be chased later if necessary.

3. Guidance On Using The Checklist

Section 1- Buying Fuels and Utilities

• Do staff have ready access to meters so they are able to keep weekly checks of usage and therefore identify any unusual increases. If not, it may be possible to install slave meters.
• Is a specific member of staff responsible for checking invoices before payment? Are tariffs checked?

Section 2- Building Fabric

• A lot of energy is lost through the fabric of a building, through the roof, walls, windows, doors and into the ground. These are the areas you need to check for problems. Look at the condition of the structure itself, both internally e.g. damp patches and externally e.g. the brickwork and pointing, leaking gutters and down pipes, missing roof tiles etc.
• Note the type and condition of glazing. Where high level windows are opened by compressed air check there are no leaks in the system. Is a high ceiling leading to excess heat loss?
• Check with the caretaker/site manager as to insulation. He / she will also be helpful in identifying any particular problem areas and planned maintenance work.
• Check for draughts, e.g. from windows, doors, chimneys etc. Unused openings should be sealed and windows and doors draught proofed. NB: it is important to ensure adequate ventilation to kitchens and bathrooms to avoid problems with condensation.

Section 3- Lighting

• Assess the overall lighting level in each room / area. Is the best use being made of natural light i.e. are the windows clean, where are desks etc. located in relation to the windows? (remember: too much light can cause glare and may overheat a space).
• Are energy saving bulbs and tubes fitted? If not, are there plans to install them? Are diffusers clean?
• If mirror reflectors are fitted, is it possible to reduce the number of tubes in use?
• Does one switch operate a large number of lights? This reduces the amount of control staff have over lighting levels.
• Are switches labelled for easy identification?
• Are there areas where overhead lighting could be turned off and task lighting used as an alternative.
• In addition to switching off lights where possible, is there an arrangement for turning off lights at the end of a day.
• Finally check that the operation of any external lights is limited to the times it is absolutely necessary.

Section 4- Heating

The caretaker / site manager will be helpful in providing information regarding the heating system.

• Is the building heated to above 19C?
• Are distribution pipes insulated where necessary? (except where they give useful heat). Are thermostats, timers etc set correctly and adjusted for occupancy, holiday periods etc?
• Check that heating surfaces are not obstructed by furniture or other items as this reduces their effectiveness.
• Look for unnecessary use of additional heaters and check that doors and windows are not left open when the heating is on.
• Check extraction fans are not left running in unoccupied spaces. Do they have self-closing shutters to reduce heat loss?
• You can get an idea of practices and perceived comfort levels by questioning staff.
• Look for radiator shelves, they direct the heat towards the middle of a room or space preventing it's loss through the windows.

Section 5- Water

• The use of water is again something which can be discussed with the caretaker/site manager, particularly as regards its use in toilet facilities. Kitchens and laundries will be the other main areas of water use in most buildings.
• Check for faulty or dripping taps which can waste an enormous amount of water if left unattended to.
• Check whether the hot water is heated separately from the main heating system.
• Is the hot water temperature higher than necessary?
• Are hot water systems turned off during holiday periods?
• Do urinals have flush control?
• Are staff encouraged to use water economically?
• Is water heated close to where it is used?
• Check that swimming pool covers are replaced after use.
• Check pool and air temperatures regularly.

Section 6 - Boilers

• This is something which can be checked with the caretaker.

Section 7- Electrical Equipment

This is another area where savings may be made fairly easily.

• Is equipment switched off when not in use?
• Does equipment have a stand-by / snooze mode?
• Is equipment energy efficient?
• Is it regularly serviced?

Section 8- Catering and Laundry

You are looking here to see if equipment is in proper working order and how it is used, both of which will affect how much energy is used. You can find out about the working condition of equipment and frequency of servicing from staff. Other points to watch out for are:

• Are kettles of the modem jug type?
• Are tea urns left boiling continuously or are instantaneous water boilers installed?
• Are hot trolleys and cupboards switched on earlier than necessary to reach the required temperature? This also applies to ovens, hobs, fryers and sterilisers.
• Are washing machines and dryers used according to manufacturers' instructions and to capacity? E.g. full or on half load, low temperature wash where possible, dry naturally where possible.
• Are refrigerator and freezer door seals in good condition and do staff check them regularly?
• Do refrigerated display cabinets have chiller strips or night blinds fitted?
• Are refrigerators and freezers located away from heat sources and is there sufficient air flow to the back of the equipment?