Deepak Chhikara - Hospitality Engineering Blog BHCT 310 (4th Sem)

Refrigeration and Heating System in Hotels (HVAC) for Lecture Purpose

REFRIGERATION SYSTEM INTRODUCTION Refrigeration is cooling of food and beverage stores and wine cellars. Air-cooling and food storage depend on adequate and economical refrigeration systems. Refrigeration is necessary for complete, year-round air-conditioned comfort for hotels. Cooling of an object and the maintenance of its temperature below that of surroundings is called Refrigeration. OR Refrigeration is the science of producing and maintaining a temperature condition in a closed space lower than the surrounding ambiance by removing heat from the space and transferring that heat to another space or substance. Uses of refrigeration in Hotels • In hotels and households, food items, both cooked and uncooked, can be preserved for a long time in low temperatures. • Storage of fruits and vegetables makes it possible to add fresh salads to the menu all year round. • Storage of fish, meat and other perish

Introduction to Hotel Engineering Department (Revision-1)

UNIT- 1 INTRODUCTION TO HOTEL ENGINEERING DEPARTMENT Maintenance is a combination of actions carried out to retain any item/machine/equipment/system/ plant in order to restore it to an acceptable working condition. The purpose of maintenance is to increase the system availability. The term maintenance covers the following aspects: a) Inspection of the item /plant/ equipment/ machine/ system b) Repair of the defects if any c) Minor modification in order to reduce maintenance efforts The terms maintenance and engineering have different meanings to different people. In some hotels in recent years, the terms have combined under the heading of facilities management or facilities engineering. The maintenance and engineering department has been treated as a catch-all department, which literally means that if a problem is not related to food, marketing or sales, housekeeping or accounting, then it must be a maintenance and engineering responsibility. Introduction and Scope i

Fire Prevention and Protection

FIRE PREVENTION & PROTECTION TYPES OF FIRE Classes of fire : To make it easier to select the appropriate extinguishi ng media according to the nature of the material undergoing combustion, fires are arranged in 'Classes'. Fuel Source Class of Fire Type of Extinguisher (Extinguishing Agent) Ordinary combustibles (e.g. trash, wood, paper, cloth) A Water; chemical foam; dry chemical Flammable liquids (e.g. oils, grease, tar, gasoline, paints, thinners) B Carbon dioxide (CO2); halon (Gas), dry chemical and foam Flammable gases C Dry chemicals powder Combustible metals (e.g. magnesium, titanium) D Dry powder (suitable for the specific combustible metal involved) Electricity (e.g. live electrical equipment) E CO2; halon; dry chemical Combustible Cooking (e.g. cooking oils; animal fats, vegetable fats) F Wet

Hospitality Engineering & Maintenance BHCT 210 (4th Sem)

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