SAVE ENERGYHelsinki PilotAsko Kippo, Project ManagerThe Helsinki Metropolia University of Applied SciencesISA Workshop, Coimbra Meeting, June 17th, 2010

Content of Presentation:

Some Displays

Living Lab Methodologies

Objectives, Energy Audits (Katri Kuusinen), Time schedule

Start End Description of Item Slides

Save Energy Helsinki Pilot

Implementation, Pilot Design Work, Working Groups

Main Achievements

Next Steps

SAVE ENERGY SAVE ENERGY 1.3.2008 1.3.2008 –– 31.8.201131.8.2011

4.46 M4.46 M€€EU / FP7 / CIP / ICT / PSP EU / FP7 / CIP / ICT / PSP -- 20082008

EU / FP7 European Union, Framework Programme 7CIP, Competitiveness and Innovation Framework Programme

ICT, Information and Communication TechnologyPSP, Policy Support Programme

1. 1. CallCall for for ProposalsProposals: : closedclosed 26.06.200826.06.20082. 2. CallCall for for ProposalsProposals: : closedclosed 05.09.2008 05.09.2008

ApprovalApproval 16.10.200816.10.2008Asko KippoAsko Kippo26.04.201026.04.2010

The project will demonstrate the substantial Energy Savings20 % from energy consumption transformation behaviour5 % from smart ICT energy management that can be achieved in public buildings through the use of services enabled by ICT in particular by supporting the user transformation behaviour. The social acceptability of energy efficiency will be enabled by the motivated education of the users, playing the SAVE ENERGY Serious Game in different creative and compelling settings. Furthermore, the eco-conscious educated user will be empowered with real time ubiquitous information and decision making guidance that will enable and motivate the interaction leading to energy efficiency.

Objectives: Annex 1 - A1.4 2

1. Save Energy Pilots

2. Save Energy ICT Management System

3. Real Time Information on Energy Consumption

4. Save Energy Serious Game

5. User Behaviour Transformation

6. Policy Recommendations and Save Energy Advisory Board

7. Proactive Dissemination

Save EnergyMain Objectives, Annex 1 – B1.1.3

Asko KippoProject Manager

Helsinki Metropolia UAS

Pihkapuisto Comprehensive School(low level)

Principal Pirkko KaskinenTeachers; Huurre, Grohn, Hast, Mäntyniemi, Oikarinen, Vuorio

Janitor OrtelaPupils: NN, NN

City of HelsinkiCentre of Premises; Director Pekka

Hapuoja, Juha Haapasalo, Jukka Järvenranta, Kari Niittymäki, Erkki Pihkoluoma,

Education Dept: Paula Tähtinen, Airi Rintamäki, Susanna Sarvanto

Public Work Dept; Katri Kuusinen, Pälvi Holopainen, Timo Posa, Toivo SahlstenPalmia Food Services: Jaana Kujala

Helsinki School of Economics/CKIRDirector Seija Kulkki, Riina Utriainen, Ben

Cowley, Lasse Sariola, NN2

Green Net Finland ryManaging Director Lauri Hietaniemi, Anu Hassinen, Suvi Häkämies, Arto Haakana

Nokia OyjDirector Veli-Pekka Niitamo

Helsinki Metropolia University of Applied Sciences

Teachers; Kai Virta, Tapio Kallasjoki, Riitta Lehtinen, Jukka Pirinen, Antero Putki-

ranta, Kaija Haapasalo, Matti PeltoniemiEng.Students: Matti Olin, Ville Olkkonen, Samuli Rasinmäki, Anssi Ulmanen, Jussi

Känsälä, + kitchen logistics group (15 students)

Ala-Malmi Comprehensive SchoolPrincipal Rita Huhtala

Teachers; Snellman, Makkonen, Pajunen, Tiainen

Janitor; HeikkinenPupils; Aikio, Kujala, Pirttioja, Tanskanen,

Zec

Development of Helsinki Pilot Applications

Engineering departments involved at Metropolia UAS

Lighting

Electricity

Automation

Building Tech

Bio- & Food techology

LightingGroup

Kitchenoperation &

food services

HVAC Group

PC-Classroom

Group

Helsinki comprehensive

schools, 180 units

Ala-Malmi

Pihkapuisto

City of HelsinkiAuthorities & Departments

City Real EstateDepartment

Public Works Department

Educationdepartment

Palmia Food Services

Companies, subsuppliers, consultants:

Beijers, HK-Instruments, Pöyry, There, ISA, Produal, Philips,

Osram, Process Vision, Nomovok, Meshworks Wireless,

Arealtec, YIT, Fazer Amica

Computer tech

Mobile tech

ProductionLogistics

Automation

Business Logistics

Save Energy Applications:ElectricityElectricityElectricity

LightingLightingLighting

HVACHVACHVAC

Climate changeCO2

Climate changeClimate changeCOCO22

EnergyEfficiency:

§Saving Energy§Change of Behavior§Learning§Best Practices§Dissemination

EnergyEnergyEfficiencyEfficiency::

§Saving Energy§Change of Behavior§Learning§Best Practices§Dissemination

Real time ICT/Building automation system Energy Saving Serious GameWireless Measurements

User behaviour

Energy Audit Reports states the base line !

Energy Audit Report; October 2009Distribution of Energy consumption

Group of consumption: MWh/a % MWh/a %Heating group Heating 912 67 66 17Ventilation 433 32 287 76Heated water 22 2 27 7Total 1367 101 380 100Electricity group Internal lighting 52 17 62 22External lighting 18 6 10 4HVAC-equipment 130 42 127 45Kitchen equipment 53 17 51 18PC equipment 36 12 Plugged equipment 0 0 19 7Elevators, lifting equipment 0 0 5 2Electrically heated equipment 0 0 0 0Other equipment 18 6 6 2Total 307 100 280 100

Ala-Malmi Pihkapuisto

Helsinki Pilot: Time Schedule, updated 30.5.2010:

Year 1 Year 2 Year 3Months 1 - 12 Months 13 - 18 Months 19-30

2009 2010 2011Tasks: 03 04 05 06 07 08 09 10 11 12 01 02 03 04 05 06 07 08 09 10 11 12 01 02 03 04 05 06 07 08

1. Living Lab User design and discussions

2. Project Design & Man.

3. Techn. Design & Install. Of Lighting applications

4. Energy & HVAC audits

5. Server & Database & data transmission

6. Wireless sensor network

7. Installation of sensors

8. Kitchen Evaluation

9. User Interfaces(Displays)10. Pilot Testing, Follow up& User motivation, Best Practices

Helsinki Pilot:Collaboration and Co‐operation

towards Implementation

Users:Teachers, pupils

TechnicalExperts

Historical Data:Made Energy

Audits

SupportingCompanies

EvaluationIdeas,Proposals

SAVE

ENERGY

ActionPlan

ProjectPlan

InvestmentPlan

Evaluation

Implementation of the Pilots and Game

Behavioural changes ?Living Lab metodology ?

Users to be involved in all phases ?

1.Problem Evaluation

Design,Defination,

Priority,User requirements

3.Peer Evaluation,

Validation,Checking,

Best Practicies,Publicity,

Change of Thinking,Change of Understanding

Change of Behavior

2.Teaching,

Learning by Doing,Experimentation,

Testing,Participation,Cooperation

Collaboration

Who are the users at the pilots ?

Others

Subsuppliers

Management

Servicemen

Kitchenpersonnel

Janitors

Teachers

Pupils

Users and the key users ?

Can they really effect on saving energy at the pilot ?

Helsinki Workgroups and TeamsHelsinki Project

Group

User Teams Technical TeamCity of Helsinki

Development GroupMetropolia UAS

Serious GameAalto/HSE/CKIR

Other PartnersNokia/Process Vision

Green Net Finland

Ala-Malmi SchoolJanitor, Teachers,

Pupils, kitchen staff

Pihkapuisto SchoolJanitor, Teachers,

Pupils, kitchen staff

School Masters

Electricity / Lightingexperts

ICT & Automationexpert

Energy and HVAC experts

Server, Communication, Database, User Interface

students & experts

Electricity, Lighting, Automation, HVAC Students & experts

Subsupplier: MWWWireless sensor network

Ala-Malmi BM&A SystemYIT Ltd, CiTech

Pihkapuisto BM&A SystemArealtec Ltd, Trend

User Groups at Schools

USER GROUPSResponsible on

energy consumption

Ala-Malmi School Pihkapuisto School

School Master, Janitor, - The whole school

Kitchen Staff,- Kitchen operations

School Master, Janitor,- the whole school, gym,

entrance hall

Kitchen Staff,- kitchen operations

Pupils in classrooms,Teachers,

- Electricity of lighting, water

Pupils in classrooms, Teachers,

- Electricity of lighting, water

Living Lab methodology / User involvement

R&D, design, development Experiment, testsIdeas, problem

defination

Real problemsDiscussionsSmall thingsSmall stepsListen sensitively

EvaluationArgumentationPriorityChoiceImprovementsProblem solutionUserrequirements

ContinuousimprovementsUpdatesFeedbackValidationReportsDisplaysRecommendationsBest Practices

Changing user’s attitude and behaviour and the new way of thinking, living, working within energy saving

Supervision, Follow up

New learningUnderstandingIncreased eco-consciousNew experienceNew behaviourBenefit, profit

Living Lab methodology / Behavioral change

Display units, web pages CheckingMotivation of the

user

RewardsMore real timeinformationLectures,teaching, understanding, small steps,CompetitionPersonal goals,PublicityResults, earning

Measurements,Trends,ComparisionsStatistics,Conclusions,Instructions,Alternatives,ChoicesRight directionNew setpointsAccurate tuning

ContinuousimprovementsSaving results for the users (partly)ReportsRecommendationsBest Practices

Permanentchange

Checkpoints,Tests,EveryonecommittedQuiz,Peer evaluation,Savings,Results

Feedback, check, evaluation of the results

Present skillsand knowledge

Work Groups, Teams, Quiz,

Demos

Follow up, Continuous

Improvement

Serie of lecture, distribution of

information

ICT system, Serious Game,

Learning byDoing

Change of Behavior and Operation

Interest to change, being aware

Eager to learn, desire to change & learn

Object lessons, alternatives, commitment

Peer evaluation, understanding

new values,attitudes,operations

User based Collaboration in Helsinki PilotApplication Role of

teachersRole of pupils

Role of other

persons

Problem Technical Solution

Lights at EntranceHall

Manualcontrol of lighting

Follow up of energyconsumptionand lighting

Operationand maintenance

20 units a’ 150 W lamps arecontinuouslyon

smart solution for lightingsystem (new lamp groups, sensor based system, new lamp technology), userslearn by displays

Gym HVAC Designingthe use of Gym withHVAC

Follow up of energyconsumptionand HVAC

HVAC controlaccording to the users in gym

HVAC systemfunctionspoorly, under-capablesystem

New and modern sensorbased control EC-motorsystem for HVAC, userslearn by displays

ClassroomsPC classes(several)

Manualcontrol of lighting and power supply

Follow up of energyconsumptionand lighting

Operationand maintenance

Unnecessaryuse of lightingand power, poor quality of air

Reduced unnecessaryusage by intelligent sensorbased systems, users learnby displays

Corridors Manual orsensor basedcontrol of lighting

Manualcontrol ifneeded

Operationand maintenance

Unnecessaryuse of lighting

Reduce the unnecessaryuse of lighting by sensors

EnergySaving at Kitchen

Operationaldevelopmentand logisticplan

Participationin design and evaluation

Energyeconomicaldevelopmentof the kitchen

Uneconomicaluse of kitchen

Evaluation and design of the developments of the logistics and food service

The key objectives of the Helsinki pilot is to measure in real time all the relevant energy information on the consumed electricity, heat and water consumption

by using the new high-tech wireless sensor network system, by transferring the data from the existing building management system and from the separate transferable measurement units.

All the measurements have been collected to the virtual server generating the instructions to save energy and the simple and understandable displays to the users at the schools (kitchen personal, janitor, teachers, pupils, technical experts) in order to achieve the permanent behavioral change in saving the energy.

Saving Energy by the userbehavioral change

Activities for users:

User Group/Activity

Pupils 7 –12 y Pupils 12 - 16 Janitor Teachers

Serie of lecture Yes YesWorkshop/seminar YesGreen Board of pupils

Yes

Quiz Yes Yes Yes Yes

Questionnaires Yes Yes Yes YesTheme day, week Yes Yes YesFollow up of energy consumtion at home

Yes Yes

Work groups, teams Yes Yes YesLearning by doing activities, Displays

Yes Yes Yes Yes

Final Quiz competition

Yes Yes

Conference, rewards Yes

Validation of Implementation, User behaviour

EvaluationPriorization

DefineSolution

ProblemDefination Implementation

Experts DevelopmentGroupUsers Users, Experts

EvaluationValidation

Acceptanceto use

MeasurementsFrequency to measureInterfaces to BM&ASServer, DatabaseData transmissionChecking, validationUser interfaceDisplays

Use of ICT systemDaily, weekly ?Teaching, learningMotivation, tasks, quiz, interviews, commitmentTeam works,CompetitionPersonal targets, homes, personalization, parentsIncreased awarenessSocial media, blogs

To change the behaviour, do we need more ?

Shock impact

More publicity

Learning/Teaching,Learning by doing

High level personsTo be involved Co-operation

Public lecturesTheme weeksWorkshopsSeminarsConferences

Team workingClubsWeb 2.0 toolsQuizDemosMeasurementsSimple tasksInstructionsAdvicesReportsDisplaysTrendsComparisionsStatisticsExisting examplesPilot results

In Finland there were about 22.000 professional public kitchens in 2008Of which more than 9.000 (42 %) were preparing 200 meals per dayOf which more than 4.600 (21 %) were distribution & heating kitchens without own productionBesides there were about 1.600 central kitchens preparing meal portions for distribution & heating kitchens and for homes

At Ala-Malmi and Pihkapuisto, there is a very small personnel, only 2 – 3 persons, who can effect on the energy consumption at the kitchen by

The working methods in each phase (maturing effectively)The correct timing, filling the owens and using all the machinesproperly

The kitchens (having several really high power machines) are consumingabout 20 % of the total electricity energy at schools

Kitchen is a big consumer !Professional public kitchen

The goals (from the energy saving point of view):To analyse present food preparation methods and the use (timing, filling) of equipment and machinesTo analyse user logistic operations at the kitchenTo evaluate potential energy savingsTo evaluate possible proposals of standard developments, improvements and efficiency in the food preparation and in dining (preservation, preparation of food, waiting, dining, returning dishes, washing and cleaning)To find out best practices to save energy at the kitchen

Evaluation of the kitchen energy consumption at Ala-Malmi and Pihkapuisto

The cost savings (water, electricity and heat energyconsumption) notifying also the environmental and hygienicissues and the valid standards, instructions, laws and decrees.Appropriate operations at kitchen and activities and knowledge of the personnel to use the equipment correctlyEfficient and appropriate level of equipment (new technology) available at the kitchen (inductive owen, combined owen, intelligent combi pot, maturing processes, high speed freesing, energy economic washing machine, etc.Ventilation of the kitchen room

The evaluation has a critical eye on :

Kitchen evaluation / OrganisationMan.Group: Palmia, Fazer Amica:Education Dept, Real Estate Dept,

Public Works Dept., Metropolia

Student Project mngAri Mäenpää

G1, Food technologyTeacher: Ulriikka Savela-HuovinenStudent team leader: Antero Juvani

G2, Production LogisticsTeacher: Antero Putkiranta

Student team leader:Matti Saloranta

G3, Business LogisticsTeacher: Kaija Haapasalo

Student team leader:Henrik Ollikainen

G4; AutomationTeachers: T.Tuominen, K.Virta

Student team leader:Seppo Luong

Kitchen Operators:Ala-Malmi: Master of kitchen

Pihkapuisto: Master of kitchen

Expert Group:Technical & Kitchen designers

Customer Group:Teachers, pupils

Time schedule of evaluation of the kitchens:

Evaluation of the kitchens at 20092010Ala-Malmi and Pihkapuisto November December January FebruaryTasks for 15 students; week: 44 45 46 47 48 49 50 51 52 53 1 2 3 4 5 6 7 81. Project plan, time schedule2. Web questionnaire3. Experiment design4. Group1, Food techn., 4h/week5. Group 2, Prod.Logist. 4h/week6. Group 3, Bus.Logist., 4h/week7. Group 4, Automation, 4h/week8. Theme interviews9. Project meeting weekly10. Proj.Man.Group meeting11. Final Report12. Final Seminar, Results

13. Kitchen Workshop 3/2010

Kitchen operation, food services and logisticsAnalyzed and designed by Metropolia student groups:

Evaluation and design the new energy savingand logistic wayto operate

New way of operation in kitchens and new dining

logistics

Evaluation the PresentOperations in kitchen and dininglogistics

Material flowsFilling machinesUsing electricalequipmentTiming of food preparation, services, cleaningDining; distribution, logistical chain, timing

Recommendedchanges, discussions, argumentation, decisions

Material handlingOwensFrigeratorsService tables, warmingWashing machineWater usage, temperatureWaste treatmentCleaning & teadingStandards, regulations, safety

Raw materialshandling, toolsPreparation, services, aftercare (cleaning)Logistics, circulation, timingBest practicesQuality, standards, regulations

Efficient use of equipmentSaving EnergyBetter servicelogisticsBetter quality, customersatisfaction

High power machines in kitchen

The most important equipment at Ala-Malmi's kitchen max power (kW)

Combined owen 34,40Elecricity-steam convection owen 17,50

Pressurised cooker 36,00Electric stove 10,00Washing line 32,30

Pot 17,00Frigerator 0,65Frigerator 0,65

Washing line connected into heated water

From food preparing to energy consumption

Energy consumptionFood preparationPurchasesMenu

EducationDept.

Service Producer

ServiceProducer

ServiceProducer

Laws, decrees, Instructions,Orders

Customers,Pupils,Teachers

Dining room,SpacesStudy planSchedules

Equipment,Machines,Users

Power consumption 11.12.2009

Watt

Time

A = Big Combined OwenB = Small Combined OwenC = Washing Line

Filling Level of the Dining RoomNumber of Diners

Blue Print of Ala-Malmi School

Ideas of Development (1/2)

–– PreparingPreparing the food:the food:

•• WhenWhen usingusing the the kitchenkitchen machinemachine, , useuse themthem correctlycorrectly

•• WhenWhen to to switchswitch the the kitchenkitchen equipmentequipment on ?on ?

•• UseUse onlyonly the the shallowshallow paletspalets for food for food preparationpreparation in the in the owenowen

•• BenefitBenefit the the afterafter heatheat in the in the owenowen

•• MaintenanceMaintenance of the of the kitchenkitchen equipmentequipment is is importantimportant to to keepkeep themthemin in goodgood conditioncondition

–– ServeServe the food the food effectivelyeffectively

•• ItIt willwill bebe moremore effectiveeffective whenwhen the 2 the 2 diningdining set set upsups areare veryvery closeclose to to eacheach othersothers

–– OtherOther

•• HVAC HVAC shouldshould bebe switchedswitched offoff automaticallyautomatically

Energy efficient professional kitchen

FrigeratorFrigerator and and FreezerFreezerKeepKeep the the doorsdoors closedclosedFreezerFreezer devicedevice is is notnot a a coldcold storagestorage

CombinedCombined owenowenGetGet acquaintedacquainted withwith the the characteristicscharacteristics of the of the equipmentequipmentModifyModify the the oldold receiptsreceipts accordingaccording to to the new the new equipmentequipmentBenefitBenefit the the afterafter heatheat

OwenOwenCheckCheck the the maturingmaturing devicesdevicesCleanClean upup immediatelyimmediately afterafter the the usageusage

ServingServing equipmentequipmentUseUse the the hothot waterwaterSwitchSwitch itit on on aboutabout 30 30 –– 50 min 50 min beforebefore servingserving

DishingDishing machinemachineFeedFeed itit correctlycorrectlyUseUse onlyonly fullfull palettespalettesDriedDried dirtydirty dishesdishes shouldshould bebe firstfirst preprewashedwashed

””Kouluta, opasta ja vaadi.Kouluta, opasta ja vaadi.”” ””Energia tehokkaan toiminnan ydin on oikea aikaisuusEnergia tehokkaan toiminnan ydin on oikea aikaisuus””

Ideas of Development (2/2)

–– LayOutLayOut

•• ReorganizeReorganize the the diningdining room.room.

–– EconomicEconomic responsibilityresponsibility to the Food to the Food OperatorOperator

•• The Food The Food OperatorOperator shouldshould bebe responsibleresponsible for the for the bornborn costscosts of the of the waterwater and and electricityelectricity consumptionconsumption

–– MenuMenu

•• HealthyHealthy and and cheapcheap food, food, whatwhat aboutabout the the preparationpreparation of the food and of the food and energyenergy efficiencyefficiency ??

–– LightingLighting

•• BenefitBenefit the the dayday lightlight as as muchmuch as as possiblepossible

–– R&D R&D tipstips for the for the manufacturermanufacturer of the of the kitchenkitchen equipmentequipment

•• VerticallyVertically flexiblyflexibly movingmoving shallowshallow doordoor for for owenowen wouldwould alsoalso savesaveenergyenergy

Proposals of Developments dealing with kitchen Equipment and food preparation

1 Using effectively the after heat in the owens

2 Limiting the unnecessary use of high power equipment

3 Using mainly the shallow palets in food preparation

4 Loading the high power equipment properly and effectively

5 Replaced investment of the old and energy consuming equipment

6 The effects of Menus on energy consumption

7 Food operator (Fazer Amica, Palmia) should have moreresponsibility on the consumption costs of electricity and water

8 Logistical effluency and timing at schools

9 Equipment training for users, scheduled maintenence

Save Energy / Saving potentials in Kitchen

How to activate the users ?

Much greater energy savings could be achieved by changing the user’s energy saving habits than by technical solutions

Real time information about the energy consumption giving to the user with the display unit

Giving instructions to users about correct and appropriate useof lighting

The users get acquainted with the new lighting technology and transfer this information outside the school

Classroom; New lighting

Energy consumption based on lighting:

In Finland all the lighting is consuming about 10 % of the totalavailable energy (Motiva, 2009).Lighting at school building is consuming the energy more than 20 %.

Large amount of lightingUnefficient control methodsThe lights are on with full power all the day

How to save energy in lighting ?Correct amount of light, in right time, into right placeEnergy efficient and lifelong lamps and interfacesUse highly profitable (beneficial) lightingUse control actively (based on motion, daylight, tasks, etc.)

EuP directive 2005/32/EC removes incandescent lighting away

q The lights at the classroom are controlled by using multisensorsincluding a light sensor and a motion detector.

q Depending on the availability of daylight the light sensor (photocell sensor) automatically reduces/increaces the amount of electrical lighting and keeps the illuminance level constant.

q The motion detector switches the lights off when the classroom is vacated (set to switch the lights off after 10 min. of absence).

q Two multisensor units are mounted into the luminaires. These master luminaires controls the illuminance level of the slave luminaires that are on the same row/luminaire group. The luminaires are equiped with T5 45 W and 25 W fluorescent tubes and electronic ballasts (DALI).

q The calculated energy consumption is about 439 kWh/a (assesmentmady by using standard EN 15193, typical values for a classroom).

1. Pihkapuisto, old part; Multisensor lighting at the classroom:

Lighting Applications in Helsinki Pilot

21 * 150 W

T8 58 W

T8 36 W

T8 51 W

T5 45 W / 25 W

T5 35 W / 25 W

T5 35 W / 25 W

T5 35 W / 25 W

Equipment

994Reference class 11

439Lighting with multisensors1Pihkapuisto

677Pavillion 2; multisensors3

SchoolN:o of rooms Pilot

Energy cons.

(kWh/a)

Ala-Malmi 3 Pavillion 1; reference 1 129

3 Pavillion 3; movement sensors 677

1 Lighting with movement detectors 587

1 Reference class 2 823

Entrance hall regrouped 3 709

Pihkapuisto School; Location of the sensors

Helsinki Pilot System Architecture

Wireless sensornetwork

Pihkapuisto measurements from BM&A system

Ala‐Malmi Measurements from BM&A system

Ala-Malmi From CiTech/YIT: Frequency

The whole school:

1 Total heat energy consumption kWh 1 /hour CiTech YIT

2 Total water consumption m3 1 /hour CiTech YIT

3Total el.energy consumption at school kWh 1 /hour CiTech YIT

4 Energy consumption of Gym kWh 1 /hour CiTech YIT

Gym: 1 /hour CiTech YIT

5 Gym; Temperature oC 1 /hour CiTech YIT

6 Gym; CO2-content ppm 1 /hour CiTech YIT

7 Gym; Moisture % 1 /hour CiTech YIT

Outside (Open air) 1 /hour CiTech YIT

8 External Conditions Temperature oC 1 /hour CiTech YIT

9 External Conditions Moisture % 1 /hour CiTech YIT

Number of real time measurements

15Measurements from Trend BM&AS

3948Total wireless measurements

5454Total

6Measurements from CiTech BM&AS

PihkapuistoAla-Malmi

1

1

9

n:o of rooms

4

4

4

36

n:o of measurements

1

1

1

1

4

n:o of rooms

5Consumption of electricty

4Gym hall

4Kitchen

Pilot Application n:o of measurements

Classrooms 16

Dining room 6

Entrance hall 4

Frequency of measurements

12

6

15

87

n:o of measurements

XML

FTP

SQL queries

ZigBee/GPRS/ XML

Communication protocoll

24 hTo iCenter / ISA

5 minTrend BM&AS / PIhkapuisto

SystemFrequency of measurement

Meshworks Wireless (MWW) 2 min / 5 min

CiTech BM&AS / Ala-Malmi 60 min

Juhlasalin IV-koje muutoksen jälkeen

Pihkapuisto GYM; HVAC machineMeasured saving (15.10.2009 – 4.6.2010)

Source: Toivo Sahlsten, HKR

Payback time of the investment of the HVAC machine

2 899Savings

7,3 yearsPayback time

21 312

10 000

6 312

5 000

Euro

Total

Installation work

Investment

HVAC EC machines (2 units)

Electricity and automation

Source: Toivo Sahlsten, HKR

New replacement investement:Renewing totally the old equipment or system to new, modern, energy efficient equipment or system

New replacement investement:Renewing totally the old equipment or system to new, modern, energy efficient equipment or system

Strategies on saving energy:

New Eco/Green devices:Replacing the old energy consuming lamps and lighting equipment to new sensor based eco-lightings

New Eco/Green devices:Replacing the old energy consuming lamps and lighting equipment to new sensor based eco-lightings

Tuning and controlling the BM&AS:Setting, tuning, reducing and controlling all possible setpoints at the BM&AS towards more energy efficient level

Tuning and controlling the BM&AS:Setting, tuning, reducing and controlling all possible setpoints at the BM&AS towards more energy efficient level

Increase to show the real time information:Increasing to show the real time information, making it understandable, interesting, teaching, testing and committing the users

Increase to show the real time information:Increasing to show the real time information, making it understandable, interesting, teaching, testing and committing the users

Saving EnergySaving Energy

TotalConsumpt

MWh/a

Saving in ElectricityConsumpt

%

Saving in Electrictyconsumpt.

MWh/a

Place Saving examples by Living Lab methodsfrom

The Energy Audit Recommendations

52 10 % 5.2 A-M Internal Lighting Applications in the wholeschool

57 5 % 5 A-M Switching off the unused electrical appliances( AV equipment, kitchen equipment, washing

machines, technical equipment, etc)33 60 % 13 A-M Switching off the unused PCs & printers, 100

pcs

25 55 % 13 Pp Energy Efficient HVAC EC-Machine in Pihkapuisto Gym (implemented 10/2009)

Potential savings by LL methods

Presentvalue

Proposedvalue

Saving School Pilot Applications

7.6 m3/h 3.2 m3/h 62 % Pp The reduction of the flow rate of the remoteheat

06.00-18.00 o’clock

07.00-17.30 o’clock

13 % A-MPp

The shortening of the running time of the HVAC machines 201TK, 203TK ja 204TK by one hour

23 oC 19 oC 12 % Pp The reduction of the incoming temperature of the air of the HVAC machine 201TK (the whole

school)21 oC27 oC23 oC19 oC

18 oC 10 % -30 %

A-MPp

The reduction of the incoming temperature of the air of the HVAC machine 202TK

(classrooms), 203TK (pavillion 1), 204TK (pavillion 2), 205TK (pavillion 3), 208TK, TK1/94

50 %40 %

A-MPp

The reduction of the flow rate of the consumedwater with the eco-valves

-26.3 oC -18 oC 20 % A-M The increase of the temperature of the freezer

Energy Saving Proposals from Energy Audit Report

q The city of Helsinki owns about 1.200 public buildings including 200 school buildings, 350 kindergartens and 7 hospitals, office buildings, libraries, etc.

The city of Helsinki ownspublic buildings

Pihkapuisto elementary schoolOutdoor conditions

Monthly mean outdoor air temperature (priority 2)

Pihkapuisto elementary schoolOutdoor conditions

Monthly mean outdoor air temperature (priority 2)

Ke 17.3.2010 14:30CIP‐ICT‐PSP‐238882 PROJECT

Pihkapuisto elementary school

Outdoor and indoor air temperature (priority 2)

Pihkapuisto elementary school

Outdoor and indoor air temperature (priority 2)

Ke 17.3.2010 14:30CIP‐ICT‐PSP‐238882 PROJECT

Pihkapuisto elementary schoolKitchen

Daily cumulative electricity consumption of the kitchen equipments

Pihkapuisto elementary schoolKitchen

Daily cumulative electricity consumption of the kitchen equipments

Ke 17.3.2010 14:30CIP‐ICT‐PSP‐238882 PROJECT

Wed 10.3.2010 2:30 pmAla‐Malmi elementary school: mobile

Mon Tue Wed Thu Fri Sat Sun

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31 1 2 3 4

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school: kitchen

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school: kitchen

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

kWh Electrical energyconsumption

kWh

< ?

? ‐ ?

? ‐ ? ?

? ‐ ?

? ‐ ?

? ‐ ?

> ? GG

FF

EE

DD

CC

BB

AA

kW Current active powerconsumption

kW

< 35

35 ‐55

55 ‐75

73

75 100

100 ‐130

130 ‐170

> 170 GG

FF

EE

DD

CC

BB

AA

Wed 10.3.2010 2:30 pmAla‐Malmi elementary school: mobile

Mon Tue Wed Thu Fri Sat Sun

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31 1 2 3 4

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school: kitchen

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school: kitchen

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

Wed 10.3.2010 2:30 pm Pihkapuisto elementary school

? kWh? kWh ? kWh? kWh

Building: yesturday

Building: today

? kW? kW ? kW? kW

Building: yesturday

Building: today

Wed 10.3.2010 2:30 pmAla‐Malmi elementary school: mobile

Mon Tue Wed Thu Fri Sat Sun

1 2 3 4 5 6 7

8 9 10 11 12 13 14

15 16 17 18 19 20 21

22 23 24 25 26 27 28

29 30 31 1 2 3 4

Wed 18.3.2010 2:30 pm Ala‐Malmi elementary school

Wed 18.3.2010 2:30 pm Ala‐Malmi elementary school

Wed 18.3.2010 2:30 pm Ala‐Malmi elementary school

Wed 18.3.2010 2:30 pm Ala‐Malmi elementary school

Wed 18.3.2010 2:30 pm Ala‐Malmi elementary school

Wed 18.3.2010 2:30 pm Ala‐Malmi elementary school

asko.kippo@metropolia.fi+358 40 848 1761 www.ict4saveenergy.eu

Thank you!

Asko Kippo +358 40 848 1761asko.kippo@metropolia.fiwww.ict4saveenergy.eu

Save Energy with Joy and Attitude !