Lighting in Design November-December 2015

Oyster Box honours the environment Mindful of the need to reduce operating costs and acknowledging its obligation to minimise the impact of its operations on the environment, the five-star Oyster Box hotel in Umhlanga, KwaZulu-Natal, em- barked on an energy efficiency campaign to reduce electricity usage.

activates the lights in the room on entry. When guests leave the room, the card reader automatical- ly shuts down lighting and air conditioning systems. “Recognising that lighting accounted for a sig- nificant portion of our energy costs, we replaced over 600 electricity intensive incandescent and halogen lamps with CFLs in the hotel’s common areas and passages. These lamps use up to 80% less electricity and last about eight times longer than incandescent lamps whilst producing the same amount of light. We have, therefore, retained the same warm ambience in our public areas,” says Olsen. Motion sensors in the hotel’s administrative offices and storerooms ensure that no electricity is wasted through lighting and ventilation systems being left on unnecessarily. Outside, the Oyster Box has implemented a heat recovery system that absorbs heat rejected by its cooling towers to heat water and keep the hotel’s 15 sparkling pools at the desired warm temperature. A stringent maintenance programme exists for heating, ventilation and air conditioning systems; refrigeration systems; fans; and lighting and cook- ing equipment. Knowing that its energy saving drive cannot be effective or sustainable without the support of its staff, the Oyster Box also runs a comprehensive back-of-house campaign to encourage electricity smart behaviour amongst employees, who are reminded to switch off lights and appliances when they are not in use. Visit www.eskom.co.za/idm for information on energy saving.

From the inner core of the 86-room hotel to the breathtaking pool areas outside, energy saving technologies and electricity smart behaviours are quietly at work to optimise efficiencies. According to Jonathan Olsen, the Maintenance Manager at the hotel, it was important to the owners, Stanley and BeaTollman, that the process of implementing these strategic interventions should in no way affect their guests’ experience. The energy saving journey began in the hotel’s guest rooms. Windows were double-glazed to minimise radiant heat from permeating the rooms, which even in the warm and humid KwaZulu-Natal climate assists with limiting the need for artificial cooling. In winter, the window glazing serves to retain internal temperatures without overusing heating systems. Specialised reflective paint has been used on ceilings to reflect light and create natural lightness, which minimises the need for artificial lighting dur- ing the day. Ceiling fans, a more cost effective and energy efficient cooling alternative to air condition- ers, were installed in every guest room; guests are encouraged to use these instead of turning on air conditioners. Micro switches have been installed on all rooms’ sliding doors so that air conditioners are automati- cally turned off when a door is opened. Guests’ room cards have been equipped with a reader that

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