WaterSense H2Otel Challenge Water Assessment Worksheets Introduction

WaterSense® WaterUSE Tool Water Assessment Worksheets

Introduction

WaterSense® H2Otel Challenge Water Assessment Worksheets Introduction

The U.S. Environmental Protection Agency's (EPA's) WaterSense program developed the H2Otel Water
Use and Savings Evaluation (WaterUSE) Tool to help hotel facility managers and building operators
ACT—Assess, Change, and Track water use. The WaterUSE Tool, in combination with the following
worksheets, can assist hotels in identifying and prioritizing cost-effective water efficiency projects and
best management practices to reduce water and energy use and save money. For more information
about the H2Otel Challenge, please visit the WaterSense website.

Getting Started

These worksheets will guide you through a water assessment (e.g., tour or walk-through) of your hotel
to help you identify key water use areas. You will need to capture information about your water-using
fixtures and equipment to populate the WaterUSE Tool. Here are a few tips to help you get started:

• Prior to conducting the walk-through, print the relevant worksheets (listed below) for the water
uses at your hotel. Note: All hotels using the WaterUSE Tool should complete Worksheet 1. The
information from Worksheet 1 is designed to ensure that the WaterUSE Tool provides best
management practice (BMP) recommendations and calculates potential savings estimates specific to
your hotel.

• The text on each worksheet provides guidance to help you identify the major water uses and
relevant data and information required by the WaterUSE Tool.

• The tables on each worksheet indicate the data inputs for the WaterUSE Tool that you should gather
during the walk-through or through research on building and renovation plans. Manufacturer
websites can often be used to verify flow rates, flush volumes, unit capacities, and other product
information.

• Shaded cells within worksheet tables indicate data inputs required by the WaterUSE Tool; you must
complete these cells for the tool to provide BMP recommendations and calculate potential savings
estimates.

• Use the "Additional Notes" section at the end of each worksheet to identify malfunctioning
equipment, leaks, or operational improvements that should be addressed immediately following
your assessment, as well as any other information you would like to remember that is not captured
elsewhere on the worksheet.

• All potential savings estimates and BMP recommendations generated by the tool are intended to
provide water-savings project ideas for further consideration. Before initiating a potential project
identified by this tool, WaterSense recommends more thoroughly evaluating the project's cost and
savings to accurately evaluate its cost-effectiveness.

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WaterSense® WaterUSE Tool Water Assessment Worksheets
WaterSense	Introduction

The worksheets are organized according to the tabs in the WaterUSE Tool and include:

Worksheet 1: Facility Information

S Required by all users
S Water and energy rates
Worksheet 2: Metering

S Water meter data
Worksheet 3: Guest Rooms
S Toilets
S Showerheads
S Faucets
Worksheet 4: Public Restrooms
S Toilets
S Urinals
S Showerheads
S Faucets

Worksheet 5: Guest Ice and Laundry

S Ice makers for guest use
S Clothes washers for guest use
Worksheet 6: Linen Laundry
S Commercial washers for
hotel staff use (e.g., linens,
towels, etc.)

Worksheet 7: Commercial Kitchens
S Ice makers
S Steam cookers
S Combination ovens
S Steam kettles
S Dipper wells
S Garbage disposals

Worksheet 8: Dishwashing

S Commercial dishwashers
S Pre-rinse spray valves
Worksheet 9: Heating, Ventilation,
and Air Conditioning (HVAC) and
Mechanical

S Cooling towers
S Single-pass cooling
S Steam boilers
Worksheet 10: Irrigation

S Outdoor water use and
irrigation equipment
Worksheet 11: Pools and Spas
S Indoor and outdoor pools
S Hot tubs and spas

Gather the appropriate hotel staff and vendors familiar with specific areas of the hotel to help obtain
the information needed for each worksheet. Helpful personnel and vendors might include:

Facility manager
Facility engineer
Maintenance manager
Facility operations staff
Plumber

Housekeeping manager and staff
Landscaping/outdoor maintenance
manager and staff

Restaurant/kitchen manager
Laundry services staff
Accounting manager
Landscape/irrigation professional
Laundry equipment vendor
Cooling tower maintenance/chemical
vendor

• Pool maintenance/chemical vendor

You may also want to contact your local water and energy utilities, which may be able to help you with
your water assessment and provide rebates for water- and energy-efficient upgrades you identify.

To learn more about developing a water management plan for your facility, including how to establish a
water efficiency team, conduct a water assessment, set goals, prioritize projects, and evaluate your
progress, review Section 1.2: Water Management Planning of WaterSense at Work: Best Management
Practices for Commercial and Institutional Facilities.

If you need more information about any of the water uses assessed in the WaterUSE Tool, please review
relevant chapters in WaterSense at Work. WaterSense at Work details water-efficient equipment,
products, and practices across eight key areas: water management planning, water use monitoring and
education, sanitary fixtures and equipment, commercial kitchen equipment, outdoor water use,
mechanical systems, laboratory and medical equipment, and onsite alternative water sources.

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WaterSense® WaterUSE Tool Water Assessment Worksheets

Worksheet 1: Facility Information

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Facility Info" tab. As a reminder, the data in this worksheet will be used in many calculations
throughout the tool. Please enter facility-specific data when available to yield more accurate savings
estimates and project payback periods.

Getting Started

To begin this worksheet, fill out the table below with general information about your hotel and its
typical occupancy.

Facility Details

WaterUSE Tool Data Inquiry

Facility-Specific Data

Building Size (sq. ft.)

Construction Year (or Significant Renovation)

Building Hot Water Fuel Type (electric or natural gas)

Number of Guest Rooms in the Hotel

Hotel Operating Days Per Year1

Average Number of Guests per Room1

Average Annual Occupancy Rate1

Utility Bills and Rates

Gather at least one year's worth of water and wastewater bills. It is possible that your wastewater could
be billed by the same utility as your water provider or by a separate wastewater treatment utility. Next,
find at least one electric bill because some of your water-using equipment might use electricity to
function. If you don't have these bills on hand, contact your water, wastewater, and energy utility since
they can likely provide this for you.

You should also determine what type of energy is used to heat water at your hotel. Electricity and
natural gas are the most common types of energy used to heat water. If your hotel uses more than one
type of energy to heat water, focus on the type of energy used to heat the water used by your guest
rooms. Find at least one billing statement for the main energy source for hot water heating.

1 The WaterUSE Tool provides industry averages for the number of operating days per year (365), average number of guests per room (1.4), and
average annual occupancy rate (61 percent); however, providing data specific to your hotel will yield more accurate savings estimates and
project payback periods.

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WaterSense® WaterUSE Tool Water Assessment Worksheets

Worksheet 1: Facility Information

Key items to gather include:

•	At least a year's worth of water supply and wastewater bills

•	At least one electric bill

•	At least one natural gas bill (if used to heat your water)

Look at your water and wastewater, electricity, and/or natural gas bills to determine your rates in cost
per unit ($/unit). You may be billed in one of several units:

Potential Water and
Wastewater Rate Units:

•	Cost per gallon ($/gal)

•	Cost per thousand gallons
($/Kgal)

•	Cost per cubic foot ($/cf)

•	Cost per hundred cubic feet
($/ccf)

•	Cost per thousand cubic feet
($/kcf)

•	Cost per liter ($/L)

•	Cost per acre-feet ($/ac-ft)

•	Flat rate

Potential Electricity Rate Units:

•	Cost per kilowatt-hour ($/kWh)

•	Cost per megawatt-hour
($/MWh)

•	Cost per thousand Btu ($/kBtu)

•	Cost per million Btu ($/MMBtu)

Potential Natural Gas Rate Units:

•	Cost per million cubic feet
($/MMcf)

•	Cost per thousand cubic feet
($/Mcf)

•	Cost per hundred cubic feet
($/ccf)

•	Cost per cubic foot ($/cf)

•	Cost per cubic meter ($/m3)

•	Cost per thousand Btu ($/kBtu)

•	Cost per million Btu ($/MMBtu)

•	Cost per Therm ($/Therm)

Utility Information

WaterUSE Tool Data Inquiry

Facility-Specific Data

Water Rate ($/unit)2



Wastewater Rate ($/unit)2



Electricity Rate ($/unit)2



Natural Gas Rate ($/unit)2



Additional Notes

2 The WaterUSE Tool provides national averages for the water supply rate ($3.65/kgal), wastewater rate ($5.02/kgal), electricity rate
(SO.lO/kWh), and natural gas rate ($8.13/Mcf); however providing data specific to your hotel will yield more accurate savings estimates and
project payback periods.

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Worksheet 2: Metering and Billing

Worksheet 2: Metering and Billing

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Facility Info" and "Water Use" tabs. Completing this section is optional. The data entered here can be
used to plot your data over time to identify and analyze water use trends and can be easily transferred
into the ENERGY STAR Portfolio Manager tool. For more information on metering and submetering,
visit Section 2.2 of WaterSense at Work.

Water Meter and Water Use Data

Although not required by the WaterUSE Tool to generate water efficiency projects and best
management practices that might benefit your hotel, entering your water meter and water use
information provided on your water bills will help you track your water use over time and facilitate
recordkeeping. The "Facility Info" tab requests information about your water meters. From your water
bills, record the meter ID numbers if provided. In addition, give each meter a name and describe its
service area. For example, a meter servicing an outdoor landscape might be named "Irrigation."

Metered Water Usage Information

Meter Name

Meter ID #

Service Area

If you gathered a year's worth of water supply bills, record your water use information on the "Water
Use" tab and plot your data over time to identify and analyze water use trends. Plotting and analyzing
your data monthly may help you identify seasonal water use patterns, leaks, malfunctioning equipment,
or other issues.

In addition, consider entering your water use information into the ENERGY STAR Portfolio Manager tool
monthly to help you track and trend your water use. The "Water Use" tab is set up to mimic Portfolio
Manager so the data can be easily copied from the WaterUSE Tool to Portfolio Manager using your copy
and paste function. Populating Portfolio Manager with water and energy use data is required for
participation in the EPA Battle of the Buildings Competition and other aspects of the ENERGY STAR
program.

Using the bills you gathered, the "Water Use" tab will prompt you to enter the following information
from each bill:

• Start date

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Worksheet 2: Metering and Billing

•	End date

•	Usage

•	Cost

•	Whether the water use was estimated (as opposed to metered)
Additional Notes

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Worksheet 3: Guest Rooms

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Guest Rooms" tab. For more information on restroom fixtures, visit Section 3 of WaterSense at Work.

Getting Started

To complete the tables in this worksheet, conduct a full inventory of all of the toilets, faucets, and
showerheads located in your guest rooms. The "Total Number Installed" column in each table should
reflect the entire sum of these fixtures from all guest rooms in your hotel. Fixture types can vary
significantly between rooms, particularly if a renovation has occurred for only some of the guestroom
bathrooms or if certain rooms have new fixtures due to previous malfunctions. Be sure to visit at least
one representative room for each replacement or renovation phase to obtain an accurate inventory.

Toilets

Complete the table below to capture information about toilets in all of your guest rooms. Consider the
following when assessing your toilets:

• Tank-type toilets: Toilets equipped with a tank that stores and dispenses water to the bowl when
flushed.

• Flushometer-valve toilets: Toilets attached to a valve activated by a lever or sensor that releases
pressurized water to the bowl.

Flush volumes in gallons per flush (gpf) are typically found on the underside of the tank lid for tank-type
fixtures. For flushometer-valve toilets, find the flush volume marked on the toilet fixtures. For dual-flush
toilets, which flush at one of two predetermined volumes depending upon the need to flush liquid or
solid waste, enter the effective flush volume. If not indicated on the toilet fixture, on your stocked
replacement parts, or in product documentation (including the manufacturer's website), assume the
effective flush volume of a dual flush toilet = ([2 x low flush volume] + [1 x high flush volume]) / 3],

What type of toilets are installed in your guest rooms?

Toilet Type (tank-type or flushometer-
valve)

Number Installed

Existing Flush Volume (gpf)3

WaterSense

3 The WaterUSE Tool can estimate your toilet flush volumes based on the year your hotel was built or last renovated (refer to Worksheet 1:
Facility Information or the "Facility Info" tab); however, providing data specific to your hotel will yield more accurate savings estimates and
project payback periods.

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Worksheet 3: Guest Rooms

Faucets

Complete the table below to capture information about faucets
in all of your guest rooms. Consider the following when assessing
your faucets:

• Be sure to account for all faucets in suite-type rooms with
multiple bathrooms or sinks.

• The faucet flow rate in gallons per minute (gpm) is typically
found etched into the faucet aerator but can also be visible
on the faucet body of some models.

• If the flow rate is not visible on the faucet or faucet aerator,
the flow rate can be determined using this simple procedure:

o Turn the faucet on to its full operating position.

o Place a container under the faucet and collect water for 10 seconds.

o Measure the volume of water collected in the container. Convert to gallons if necessary.

o Multiply the measured volume of water by 6 to calculate the flow rate in gpm [e.g., (0.35
gallons collected x 6) = 2.1 gpm].

What is the flow rate of the lavatory faucets in guest rooms?

Number Installed

Existing Flow Rate (gpm)4

Showerheads

Complete the table below to capture information about showerheads in all of your guest rooms.
Consider the following when assessing your showerheads:

• Be sure to account for all showerheads in suite-type rooms with multiple bathrooms.

• The showerhead flow rate in gpm is typically marked on the showerhead. If it is not, the
showerhead flow rate can be determined using the same process described for faucets.

4 The WaterUSE Tool can estimate your faucet flow rates based on the year your hotel was built or last renovated (refer to Worksheet 1: Facility
Information or the "Facility Info" tab); however, providing data specific to your hotel will yield more accurate savings estimates and project
payback periods.

WaterSense

Water-Saving Tip: During the
guestroom assessment, check for
leaky faucets and showerheads.
Every fixture that drips at a rate of
one drip per second could waste
nearly 3,200 gallons per year! Your
housekeeping staff should be
trained to promptly report leaking
fixtures or running toilets to your
maintenance staff.

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Worksheet 3: Guest Rooms

What is the flow rate for the showerheads installed in guest rooms?

Number Installed

Existing Flow Rate (gpm)5

















Additional Notes

*

WaterSense

5 The WaterUSE Tool can estimate your showerhead flow rates based on the year your hotel was built or last renovated (Refer to Worksheet 1:
Facility Information or the "Facility Info" tab); however, providing data specific to your hotel will yield more accurate savings estimates and
project payback periods.

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Worksheet 4: Public Restrooms

Worksheet 4: Public Restrooms

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Public Restrooms" tab. For more information on restroom fixtures, visit Section 3 of WaterSense at
Work.

Getting Started

To complete the tables in this worksheet, determine the number of full-time (or equivalent) employees
you have on staff daily, as well as the estimated average number of "non-overnight" daily visitors you
host at your facility. Non-overnight visitors might include visitors to your restaurant(s), conference
center, pool, casino, or other hotel functions, as applicable.

*

WaterSense

WaterUSE Tool Data Inquiry

Facility-Specific Data

How many daily full-time equivalent employees do
you have at your hotel?



On average, how many non-overnight visitors does
your hotel host per day?



You will also need to conduct a full inventory of all of the toilets, faucets, showerheads, and urinals in
your public and employee-only restrooms. Fixture types can vary significantly in public and employee-
only restrooms throughout your facility, particularly if a renovation has occurred for only some areas of
your facility. Be sure to closely examine the fixtures in each of your public restrooms. Don't forget to
account for restrooms located near fitness rooms, spas, and pool areas.

Toilets

Complete the table on the next page to capture information about
toilets in all of your public and employee-only restrooms. Consider
the following when assessing your toilets:

•	Tank-type toilets: Toilets equipped with a tank that stores and
dispenses water to the bowl when flushed.

•	Flushometer-valve toilets: Toilets attached to a valve activated
by a lever or sensor that releases pressurized water to the
bowl.

Water-Saving Tip: Stock and use
flushometer-valve inserts that
have a rated flush volume
consistent with the manufacturer
specifications for the toilet bowl.
You can typically find the flush
volume on the box of the
flushometer-valve insert and
marked somewhere on the toilet
fixture. Matching the flush volume
on the valve and bowl ensures the
best flushing performance.

Flush volumes in gallons per flush (gpf) are typically found on the
underside of the tank lid for tank-type fixtures. For flushometer-
valve toilets, find the flush volume marked on the toilet fixtures. For dual-flush toilets, which flush at
one of two predetermined volumes depending upon the need to flush liquid or solid waste, enter the
effective flush volume. If not indicated on the toilet fixture, on your stocked replacement parts, or in
product documentation (including the manufacturer's website), assume the effective flush volume of a
dual flush toilet = ([2 x low flush volume] + [1 x high flush volume]) / 3],

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Worksheet 4: Public Restrooms

What type of toilets are installed in public and employee-only areas?

Toilet Type (tank-type or
flushometer-valve)

Number Installed

Existing Flush Volume (gpf)6



















Urinals

Complete the table below to capture information about urinals in all of your public and employee-only
men's restrooms. Consider the following when assessing your urinals:

•	Flushing urinals: Urinals that flush using water to remove waste by washing down or washing out
the fixture basin.

•	Non-water urinals: Urinals that remove liquid waste using a specially designed trap that allows it to
drain out of the fixture, through a trap-seal, and into the drainage system without the use of water.

What type of urinals are installed in public and employee-only areas?

Urinal Type (flushing or non-water)

Number Installed

Existing Flush Volume (gpf)6



















Faucets

Complete the table below to capture information about lavatory faucets in all of your public and
employee-only restrooms. Consider the following when assessing your faucets:

•	The faucet flow rate in gallons per minute (gpm) is typically found etched into the faucet aerator but
can also be visible on the faucet body of some models.

•	If the flow rate is not visible on the faucet or faucet aerator, the flow rate can be determined by
using this simple procedure:

o Turn the faucet on to its full operating position,
o Place a container under the faucet and collect water for 10 seconds,
o Measure the volume of water collected in the container. Convert to gallons if necessary,
o Multiply the measured volume of water by 6 to calculate the flow rate in gallons per minute
[e.g., (0.35 gallons collected x 6) = 2.1 gpm].

6 The WaterUSE Tool can estimate your toilet and urinal flush volumes based on the year your hotel was built or last renovated (refer to
Worksheet 1: Facility Information or the "Facility Info" tab); however, providing data specific to your hotel will yield more accurate savings
estimates and project payback periods.

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Worksheet 4: Public Restrooms

What is the flow rate of lavatory faucets installed in public and employee-only areas?

Number Installed

Existing Flow Rate (gpm)7













Showerheads

Complete the table below to capture information about showerheads in all of your public and
employee-only restrooms. Consider the following when assessing your showerheads:

• The showerhead flow rate in gpm is typically marked on the showerhead; however, if the flow rate
is not visible, it can be determined using the same process described for faucets.

What is the flow rate of showerheads installed in public and employee-only areas?

Number Installed

Existing Flow Rate (gpm)7













Additional Notes

*

WaterSense

7 The WaterUSE Tool can estimate your faucet and showerhead flow rates based on the year your hotel was built or last renovated (refer to
Worksheet 1: Facility Information and the "Facility Info" tab); however, providing data specific to your hotel will yield more accurate savings
estimates and project payback periods.

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Worksheet 5: Guest Ice and Laundry

Worksheet 5: Guest Ice and Laundry

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Guest Ice & Laundry" tab. For more information on ice makers and laundry equipment, visit Section 4.2
and Section 3.6, respectively, of WaterSense at Work.

Getting Started

To complete the tables in this worksheet, conduct a full inventory of all of the ice makers and clothes
washers provided for guest use on all floors of your hotel. Do not record information about laundry
equipment used to wash guestroom linens and towels or ice makers used in commercial kitchens on this
worksheet. These equipment types will be covered in Worksheet 6: Linen Laundry and Worksheet 7:
Commercial Kitchens.

Ice Makers for Guest Use

In the table below, complete one row for each ice maker provided for guest use. If you have more
equipment than rows, be sure to print additional copies of this worksheet before conducting your
walk-through. Consider the following when assessing your ice makers:

•	Unit type [ice-making head (IMH), remote condensing unit (RCU), or self-contained unit (SCU)]:

Ice-making head units have an ice maker and condenser in a single package with a separate ice
storage bin. In remote condensing units, the ice maker and condenser are separate units. In self-
contained units, the ice-making mechanism, condenser unit, and ice storage bin are in an integral
cabinet. If you are unsure which type of ice maker you have, you might need to look up the details
using the manufacturer or model information collected.

•	Equipment type (batch or continuous): A batch ice maker alternates freezing and harvest periods. A
continuous ice maker continually freezes and harvests ice at the same time. If you are unsure which
type of ice maker you have, you might need to look up the details using the manufacturer or model
information collected.

•	Cooling type [air-cooled, single-pass water-cooled (SPC), recirculating-water-cooled (RWC)]: Your
ice makers might be air-cooled or water-cooled. Air-cooled models usually have an "A" at the end of
the model name. Water-cooled models typically have a "W" at the end of the model name. If water-
cooled, note in the table under cooling type if you use single-pass potable water or recirculated
process water to cool your ice makers.

Inventory of Ice Makers for Guest Use

Floor

Location
ID

Ice Maker
Type (IMH,
RCU, SCU)

Batch/
Continuous

Cooling

Type
(air, SPC,
RWC)

ENERGY
STAR
Qualified?
(yes or no)

Manufacturer

Model
Number











^Yes Q No















QYes Q No















QYes Q No





*

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Worksheet 5: Guest Ice and Laundry

Inventory of Ice Makers for Guest Use

Floor

Location
ID

Ice Maker
Type (IMH,
RCU, SCU)

Batch/
Continuous

Cooling

Type
(air, SPC,
RWC)

ENERGY
STAR
Qualified?
(yes or no)

Manufacturer

Model
Number











|~1 Yes Q No















I | Yes Q No















^Yes Q No















^Yes Q No















QYes Q No





Summarize information about your ice makers by counting those of the same type and grouping them
together in the table below. For example, you will need to know how many ice makers are batch-type
remote condensing units that are air-cooled and how many of those are ENERGY STAR qualified. The
information summarized in the table below will be used in the WaterUSE Tool.

What type(s) of ice makers does your hotel provide for guest use?

Ice Maker Type
(IMH, RCU, SCU)

Batch/ Continuous

Cooling Type
(air, SPC, RWC)

Number
Installed

Number ENERGY
STAR































Clothes Washers for Guest Use

In the table below, complete one row for each clothes washer provided for guest use. If you have more
equipment than rows, be sure to print additional copies of this worksheet before conducting your
walk-through.

Inventory of Clothes Washers for Guest Use

Floor

Location ID

Equipment
Type (top-
loading or
front-loading)

ENERGY STAR
Qualified?
(yes or no)

Average Weekly
Loads per
Machine8

Manufacturer

Model
Number







^Yes Q No













^Yes Q No







8 Estimate the average number of loads that are run in each machine per week. You can do so by estimating the total number of loads that all
guests on the floor wash per week and dividing that by the number of machines offered on the floor. If you are unsure, the WaterUSE Tool will
provide you with a default of 24 loads per machine per week.

*

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Worksheet 5: Guest Ice and Laundry

Inventory of Clothes Washers for Guest Use

Floor

Location ID

Equipment
Type (top-
loading or
front-loading)

ENERGY STAR
Qualified?
(yes or no)

Average Weekly
Loads per
Machine8

Manufacturer

Model
Number







1 I Yes Q No













|~1 Yes Q No













1 I Yes Q No













1 I Yes Q No













|~1 Yes Q No













^Yes | | No













^Yes Q No







Summarize information about your clothes washers by counting those of the same type and grouping
them together in the table below. For example, you will need to indicate how many top-loading clothes
washers wash approximately the same number of loads per week and how many of those are ENERGY
STAR qualified. The information summarized in the table below will be used in the WaterUSE Tool.

What type of clothes washers are currently installed for guest use?

Equipment Type (top-loading or
front-loading)

Number Installed

Number ENERGY STAR

Average Weekly Loads
per Machine

























Additional Notes

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Worksheet 6: Linen Laundry

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Linen Laundry" tab. For more information on laundry equipment, visit Section 3.6 of WaterSense at
Work.

Getting Started

To begin this worksheet, estimate the number of pounds of linen laundry and towels washed per day.

WaterUSE Tool Data Inquiry

Facility-Specific Data

How many pounds of laundry are washed per day, on
average?9

Complete the table below to capture information about your linen laundry equipment. Consider the

following when assessing your clothes washers:

• Multi-load washer: Top- or front-loading machines with programmable controls for varying volumes
and cycles.

• Washer extractor: Large-capacity washers with horizontal, front-loading configurations that remove
water and detergent using centrifugal-force spin cycles.

• Tunnel washer: Large-volume, continuous-batch washers with long chambers and a series of
compartments through which laundry is pulled for soaking, washing, and rinsing.

• Water recycling system: Washing systems that recycle some or all of the water used in cycles from
previous loads for the next load.

• Ozone system: A system that injects ozone into the wash as a powerful oxidant that reacts with dirt
and soil to disinfect and whiten laundry.

What type of laundry equipment does your hotel use?

Laundry Equipment
Type (multi-load washer,
washer extractor, tunnel
washer)

Capacity
(lbs.)

Water Recycling
System? (yes or no)

Ozone System?
(yes or no)

Number Installed

1 I Yes Q No

^Yes Q No

1 I Yes Q No

^Yes Q No

I | Yes Q No

^Yes Q No

1 I Yes Q No

^Yes Q No

9 The WaterUSE Tool can estimate the amount of linen laundry washed per day; however, providing data specific to your hotel will yield more
accurate savings estimates. The WaterUSE Tool estimates the amount of daily laundry by multiplying the number of occupied rooms per day by
an assumed linen weight of 10 pounds per room per day (this weight per room can be altered based on your facility). If your hotel has a linen
reuse program, the total weight is then reduced by 17 percent, based on savings estimates from the American Hotel & Lodging Association.

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WaterSense	Worksheet 6: Linen Laundry

Additional Notes

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Worksheet 7: Commercial Kitchens

Worksheet 7: Commercial Kitchens

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Commercial Kitchens" tab. For more information on commercial kitchen equipment, visit Section 4 of
WaterSense at Work.

Getting Started

To begin this worksheet, record the average number of days per year and average number of hours per
day your commercial kitchen(s), restaurant(s), bar(s), and banquet hall(s) operate.

WaterUSE Tool Data Inquiry

Facility-Specific Data

What is the number of operating days per year for
your restaurant/commercial kitchen?10

How many hours does your kitchen operate daily, on
average?10

To complete the tables in this worksheet, conduct a full inventory of all of the water-using equipment
located in your commercial kitchen(s), restaurant(s), bar(s), or banquet hall(s). This includes ice makers,
steam cookers (e.g., food steamers), combination ovens, steam kettles, dipper wells, and garbage
disposals. Do not record information about your dishwashing equipment (e.g., commercial dishwashers,
commercial pre-rinse spray valves) on this worksheet. This equipment will be covered in Worksheet 8:
Dishwashing.

Ice Makers in Commercial Kitchens

In the table below, complete one row for each ice maker used in your food service areas. If you have
more equipment than rows, be sure to print additional copies of this worksheet before conducting
your walk-through. Consider the following when assessing your ice makers:

• Unit type [ice-making head (IMH), remote condensing unit (RCU), or self-contained unit (SCU)]:

Ice-making head units have an ice maker and condenser in a single package with a separate ice
storage bin. In remote condensing units, the ice maker and condenser are separate units. In self-
contained units, the ice-making mechanism, condenser unit, and ice storage bin are in an integral
cabinet. If you are unsure which type of ice maker you have, you might need to look up the details
using the manufacturer or model information collected.

• Equipment type (batch or continuous): A batch ice maker alternates freezing and harvest periods. A
continuous ice maker continually freezes and harvests ice at the same time. If you are unsure which
type of ice maker you have, you might need to look up the details using the manufacturer or model
information collected.

• Cooling type [air-cooled, single-pass water-cooled (SPC), recirculating-water cooled (RWC)]: Your
ice makers might be air-cooled or water-cooled. Air-cooled models usually have an "A" at the end of

10 The WaterUSE Tool can provide an industry average for the number of operating days per year (365) and the hours per day (12) that your
commercial kitchens operate; however, providing data specific to your hotel will yield more accurate savings estimates and project payback
periods.

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Worksheet 7: Commercial Kitchens

the model name. Water-cooled models typically have a "W" at the end of the model name. If water-
cooled, note in the table under cooling type if you use single-pass potable water or recirculated
process water to cool your ice makers.

Inventory of Ice Makers in Your Commercial Kitchen/Restaurant

Location
ID

Ice Maker
Type (IMH,
RCU,SCU)

Batch/Continuous

Cooling
Type (air,
SPC, RWC)

ENERGY STAR
Qualified?
(yes/no)

Manufacturer

Model
Number

Q Yes Q No

1 I Yes Q No

I | Yes Q No

1 I Yes Q No

Summarize information about your ice makers by counting those of the same type and grouping them
together in the table below. For example, you will need to know how many ice makers are batch-type
remote condensing units that are air-cooled and how many of those are ENERGY STAR qualified. The
information summarized in the table below will be used in the WaterUSE Tool.

What type(s) of ice makers does your hotel use in your hotel commercial

kitchen/restaurant?

Ice Maker Type
(IMH, RCU, SCU)

Batch/Continuous

Cooling Type (air, SPC,
RWC)

Number
Installed

Number ENERGY
STAR

Steam Cookers

In the table below, complete one row for each steam cooker (e.g., food steamer) used in your food
service areas. If you have more equipment than rows, be sure to print additional copies of this
worksheet before conducting your walk-through. Consider the following when assessing your steam
cookers:

• Equipment type (boiler-based or connectionless): Boiler-based steam cookers are connected to a
central facility boiler system. Connectionless steam cookers are typically filled with water each day
or as needed and generate their own steam.

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Worksheet 7: Commercial Kitchens

Inventory of Steam Cookers (Food Steamers)

Location ID

Equipment Type
(boiler-based unit or
connectionless unit)

ENERGY STAR Qualified?
(yes or no)

Daily Use
(hours)11

Manufacturer

Model
Number





^Yes Q No











^Yes Q No











^Yes Q No











^Yes Q No











^Yes Q No







Summarize information about your steam cookers by counting those of the same type and usage and
grouping them together in the table below. For example, you will need to know how many steam
cookers are connectionless and how many of those are ENERGY STAR qualified. The information
summarized in the table below will be used in the WaterUSE Tool.

What type of steam cookers (food steamers) are installed in your hotel commercial

kitchen/restaurant?

Equipment Type (boiler-based
unit or connectionless unit)

Number Installed

Number ENERGY STAR

Daily Use (hours)

















Combination Ovens

In the table below, complete one row for each combination oven used in your food service areas. If you
have more equipment than rows, be sure to print additional copies of this worksheet before conducting
your walk-through. Consider the following when assessing your combination ovens:

• Equipment type (boiler-based or connectionless): Boiler-based combination ovens are connected to
a central facility boiler system. Connectionless combination ovens are typically filled with water each
day or as needed and generate their own steam.

Inventory of Combination Ovens



Equipment Type (boiler-
based unit or
connectionless unit)

Daily Use (hours)11



Model Number





















11 Estimate the average number of hours your steam cookers and combination ovens are operated daily. If you are unsure, the WaterUSE Tool
will provide you with a default number of hours based on your kitchen operating hours.

*

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Inventory of Combination Ovens

Equipment Type (boiler-
based unit or
connectionless unit)

Daily Use (hours)11

Manufacturer

Model Number

Summarize information about your combination ovens by counting those of the same type and usage
and grouping them together in the table on the next page. For example, you will need to know how
many combination ovens are connectionless and used for six hours per day. The information
summarized in the table below will be used in the WaterUSE Tool.

What type of combination ovens are installed in your hotel commercial kitchen/restaurant?

Equipment Type (boiler-based unit or
connectionless unit)

Number Installed

Daily Use (hours)

Steam Kettles

In the table below, complete one row for each steam kettle used in your food service areas. If you
have more equipment than rows, be sure to print additional copies of this worksheet before
conducting your walk-through. Consider the following when assessing your steam kettles:

• Equipment type (boiler-based or self-contained unit): Boiler-based steam kettles are connected to
a central facility boiler system. Self-contained units are typically filled with water each day or as
needed and generate their own steam.

• Condensate return system: This system directs condensate from the steam kettle back into the
central boiler system for reuse.

Inventory of Steam Kettles

Location ID

Equipment Type
(boiler-based unit
or self-contained
unit)

Condensate
Return System
Installed?
(yes or no)

Daily Use
(hours)12

Manufacturer

Model
Numbers

I | Yes Q No

1 I Yes Q No

12 Estimate the average number of hours your steam kettles are operated daily. If you are unsure, the WaterUSE Tool will provide you with a
default number of hours based on your kitchen operating hours.

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Worksheet 7: Commercial Kitchens

Inventory of Steam Kettles

Location ID

Equipment Type
(boiler-based unit
or self-contained
unit)

Condensate
Return System
Installed?
(yes or no)

Daily Use
(hours)12

Manufacturer

Model
Numbers

QYes Q No

^Yes Q No

QYes Q No

Summarize information about your steam kettles by counting those of the same type and usage and
grouping them together in the table below. For example, you'll need to know how many steam kettles
are boiler-based and have a condensate return system. The information summarized in the table below
will be used in the WaterUSE Tool.

What type of steam kettles are installed in your hotel commercial kitchen/restaurant?

Equipment Type (boiler-based
unit or self-contained unit)

Number Installed

Condensate Return
System Installed?
(yes or no)

Daily Use (hours)

^Yes Q No

Dipper Wells

In the table below, complete one row for each dipper well used in your food service areas. A dipper well
is a spigot and valve that flows water into a receiving well, typically used to rinse utensils between uses.
If you have more equipment than rows, be sure to print additional copies of this worksheet before
conducting your walk-through.

If the flow rate is not marked visibly on the dipper well body, it can be determined by using this simple
procedure:

• Turn the dipper well on to its full operating position.

• Place a container under the dipper well and collect water for 10 seconds.

• Measure the quantity of water collected in the container. Convert to gallons if necessary.

• Multiply the measured quantity of water by 6 to calculate the flow rate in gallons per minute [e.g.,
(0.35 gallons collected x 6) = 2.1 gpm].

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Inventory of Dipper Wells

Location ID

Flow Rate [(gallons per minute (gpm)]

Daily Use (hours)13

Summarize information about your dipper wells by counting those of the same flow rate and daily usage
and grouping them together in the table below. For example, you will need to know how many dipper
wells flow at 1.0 gallon per minute (gpm) and are used for 12 hours per day. The information
summarized in the table below will be used in the WaterUSE Tool.

What is the flow rate of any dipper wells installed?

Number Installed

Flow Rate (gpm)

Daily Use (hours)

Food Disposals

In the table below, complete one row for each food disposal used in your food service areas. If you have
more equipment than rows, be sure to print additional copies of this worksheet before conducting your
walk-through. During your walk-through, note if your food disposal has a sensor to regular water flow.
Consider the following when assessing your food disposals:

• Food grinder: Grinders process food waste into pieces small enough to pass through the plumbing
system. They do not use water in and of themselves. However, kitchen staff often unnecessarily run
water at high flow rates to prevent damage to the grinder blades and to keep food waste from
building up in the plumbing system.

• Food pulper: Pulpers crush food waste into pulp for solid waste disposal. They extract excess water
from the pulp and send it to the drain, collect it for use for pre-rinsing dishes, or use it in the sluice
trough. A sluice trough is a channel that passes water through to remove food waste.

13 Estimate the average number of hours your dipper wells are operated daily. If you are unsure, the WaterUSE Tool will provide you with a
default number of hours based on your kitchen operating hours.

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Worksheet 7: Commercial Kitchens

• Food strainer: Strainers collect food waste in a strainer basket in the bottom of the sink as it is
rinsed from dirty dishes. The food waste that is collected in the basket is then put in the garbage or
composted.

Location ID

Inventory of Food Disposals

Equipment Type (food
grinder, food pulper,
food strainer)

Sluice Trough
Water Flow Rate
(gpm)14 (for food
grinders only)

Total Daily Use
(hours)15
(for food grinders
only)

Daily Sluice Trough

Idling Hours16
(for food grinders
only)

Summarize information about your food disposals by counting those of the same flow rate and daily
usage and grouping them together in the table below. For example, you will need to know how many
food grinders have a water flow of 2.0 gpm and are used for 12 hours per day, nine of which the grinder
is idle. The information summarized in the table below will be used in the WaterUSE Tool.

What type of food disposal is used in your hotel commercial kitchen/restaurant?

Equipment Type
(food grinder, food
pulper, food

Number Installed

Sluice Trough Water
Flow Rate (gpm)

Total Daily Use (hours)

Daily Sluice
Trough Idling
Hours

strainer)

Additional Notes

14 Determine the flow rate of water running through your sluice trough. If you are unable to determine it, the WaterUSE Tool estimates a flow
rate of 2.0 gpm for food grinders.

Estimate the average number of hours your food disposals are operated daily. If you are unsure, the WaterUSE Tool will provide you with a
default number of hours based on your kitchen operating hours.

16 Estimate the average number of hours your food disposals are idle (e.g., disposal is on, but food is not being processed) daily. If you are
unsure, the WaterUSE Tool will provide you with a default number of hours based on your kitchen operating hours.

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Worksheet8: Dishwashing

Worksheet 8: Dishwashing

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Dishwashing" tab. For more information on commercial dishwashers, visit Section 4.10 of WaterSense
at Work.

Getting Started

To begin this worksheet, record the average number of days per year your commercial kitchen(s),
restaurant(s), bar(s), or banquet hall(s) operate.

WaterUSE Tool Data Inquiry

Facility-Specific Data

What is the number of operating days per year for
your dishwashing equipment?17

To complete the tables in this worksheet, conduct a full inventory of all of the dishwashing equipment
(e.g., commercial dishwashers and commercial pre-rinse spray valves) located in your commercial
kitchen(s), restaurant(s), bar(s), and banquet hall(s).

Commercial Dishwashers

In the table below, complete one row for each commercial dishwasher used in your food service areas. If
you have more equipment than rows, be sure to print additional copies of this worksheet before
conducting your walk-through. Consider the following when assessing your dishwashers:

• Undercounter: A stationary rack machine with an overall
height of 38 inches or less, designed to be installed under
food preparation workspaces.

• Stationary single-tank door: A stationary rack machine
designed to accept a standard 20-inch-by-20-inch dish rack,
which requires raising a door to place the rack into the
wash/rinse chamber. Closing the door typically initiates the
wash cycle.

• Single-tank conveyor: A conveyor machine that includes a tank for wash water followed by a
sanitizing rinse (e.g., pumped or fresh water). This type of machine does not have a pumped rinse
tank. This type of machine might include a pre-washing section ahead of the washing section and an
auxiliary rinse section, for purposes of reusing the sanitizing rinse water, between the power rinse
and sanitizing rinse sections.

• Multiple-tank conveyor: A conveyor-type machine that includes one or more tanks for wash water
and one or more tanks for pumped rinse water, followed by a sanitizing rinse. This type of machine
might include a pre-washing section before the washing section and an auxiliary rinse section, for
purposes of reusing the sanitizing rinse water, between the power rinse and sanitizing rinse section.

17 The WaterUSE Tool will use the number of days the hotel operates if you do not have a specific number of days your commercial kitchens
operate.

WaterSense

Water-Saving Tip: Only run fully
loaded dish racks through the
dishwasher. Reducing the
number of wash cycles you run
saves you water, energy, and
money.

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Worksheet8: Dishwashing

• Pot, pan, and utensil: A stationary-rack, door-type machine designed to clean and sanitize pots,
pans, and kitchen utensils.

Dishwashers are also classified as high-temperature or low-temperature:

• High-temperature dishwasher: Applies hot water to the surfaces of dishes to achieve sanitation.
Additional heat is produced by an internal or external booster heater.

• Low-temperature dishwasher: Applies a chemical sanitizing solution to the surfaces of dishes to
achieve sanitation.

Inventory of Commercial Dishwashing Equipment

WaterSense

Location ID

Temperature
(low or high)

Dishwashing
Equipment

Manufacturer

Type (see
options above)

Model
Number

ENERGY
STAR
Qualified?
(yes or no)

Number of
Racks
Washed
per Day18

^Yes Q No

QYes Q No

^Yes Q No

| |

^Yes Q No

QYes Q No

Summarize information about your dishwashers by counting those of the same type and grouping them
together in the table below. For example, you will need to know how many dishwashers are low-
temperature, stationary single-tank door models, and how many of those are ENERGY STAR qualified.
The information summarized in the table below will be used in the WaterUSE Tool.

What type of commercial dishwashing equipment does your hotel use?

Temperature
(low or high)

Dishwashing
Equipment Type
(see options
above)

Number
Installed

Number ENERGY STAR

Number of Racks
Washed per Day

18 Estimate the average number of racks run per day per dishwasher. You might be able to do so by talking with your dishwashing staff or
kitchen manager. If you are unsure, the WaterUSE Tool will provide you with a default number of racks per day based on the equipment type.

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Worksheet8: Dishwashing

Commercial Pre-Rinse Spray Valves

In the table below, complete one row for each pre-rinse spray valve used in your food service areas. If
you have more equipment than rows, be sure to print additional copies of this worksheet before
conducting your walk-through. Consider the following when assessing your pre-rinse spray valves:

• The pre-rinse spray valve flow rate in gallons per minute (gpm) is most commonly found labeled on
the spray valve body or face.

• If the pre-rinse spray valve is not labeled, the flow rate can also be determined by using this simple
procedure:

o Turn the pre-rinse spray valve on to its full operating position.

o Place a container under the pre-rinse spray valve and collect water for 10 seconds.

o Measure the quantity of water collected in the container. Convert to gallons if necessary.

o Multiply the measured quantity of water by 6 to calculate the flow rate in gpm [e.g., (0.25
gallons collected x 6) = 1.5 gpm].

Inventory of Pre-rinse Spray Valves

WaterSense

Location ID Existing Flow Rate (gpm)19 Average Daily Use (minutes)20

Summarize how many pre-rinse spray valves have the same flow rate and usage rate. The information
summarized in the table below will be used in the WaterUSE Tool.

19 The WaterUSE Tool can estimate your pre-rinse spray valve flow rate based on the year your hotel was built or last renovated (refer to
Worksheet 1: Facility Information or the "Facility Info" tab); however, providing data specific to your hotel will yield more accurate savings
estimates and project payback periods.

20 Estimate the average number of minutes your pre-rinse spray valve is used daily. If you aren't sure, the WaterUSE Tool will provide you with a
default number of minutes (64) based on standard industry data.

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Worksheet8: Dishwashing

What is the flow rate of any pre-rinse spray valves used in your hotel commercial

kitchen/restaurant?

Number Installed

Existing Flow Rate (gpm)

Average Daily Use
(minutes)



















Additional Notes

*

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Worksheet 9: Heating, Ventilation, and Air Condition (HVAC) and Mechanical

Worksheet 9: Heating, Ventilation, and Air
Conditioning (HVAC) and Mechanical

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"HVAC & Mechanical" tab. For more information on mechanical systems, visit Section 6 of WaterSense
at Work.

Getting Started

To complete the tables in this worksheet, conduct a full inventory of all of the cooling towers, steam
boilers, and equipment cooled with single-pass potable water in your hotel.

Cooling Towers

Cooling towers evaporate water to remove heat from the system.

Water is also discharged (i.e., blown down) to prevent mineral buildup
and scaling in the tower. Make-up water is provided to replace water
that is lost in the system.

Many facilities use chemicals or other water treatment to control
mineral buildup and scaling in cooling towers. A maintenance and/or water chemistry vendor is used to
provide chemicals and monitor the equipment to ensure it is operating correctly. Water chemistry
reports, which are typically provided during or shortly after the vendor's periodic visits, might include
the cycles of concentration of your cooling tower(s), as well as the total dissolved solids (TDS) or
conductivity of your make-up and blowdown water. Cycles of concentration is a parameter commonly
used to evaluate cooling tower operation efficiency.

Complete the table below to capture information about your hotel's cooling tower system.

Cooling Tower Water Use Assessment

WaterSense

Water-Saving Tip: Using
drift eliminators on your
cooling tower helps reduce
water losses from "drift"
and splashing to negligible
amounts.

WaterUSE Tool Data Inquiry

Facility-Specific Data

What is the capacity of your cooling tower(s),
expressed as total tons of cooling?21

Does your hotel meter make-up water that is added to
the cooling tower system? (yes or no)

~ Yes

~ N°

If so, how many gallons of make-up water are
added to the cooling tower(s) annually?

Does your hotel meter water that is discharged (blown
down) from the cooling tower? (yes or no)

~ Yes

~ N°

21 If your hotel has multiple cooling towers servicing your building, add the tonnage ratings together to get the total tonnage of cooling
provided to your building.

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Worksheet 9: Heating, Ventilation, and Air Condition (HVAC) and Mechanical

Cooling Tower Water Use Assessment

WaterUSE Tool Data Inquiry

Facility-Specific Data

If so, how many gallons of water are
discharged from the cooling tower(s)
annually?

Manually not based on conductivity

How is your cooling tower discharge
(blowdown) controlled? (check one)

~
~

Manually based on conductivity
Timer-based control

Automatic control based on conductivity

Do you know your cycles of concentration? (yes or no)

Yes

| No

What is your existing cooling tower cycles of
concentration?

Is cooling tower water treatment used to control scale
build-up? (yes or no)

| Yes

~ No

If so, what is the total dissolved solids (TDS) or
conductivity of the make-up water?

If so, what is the TDS or conductivity of the
discharge (blowdown) water?

Single-Pass Cooling

Determine if any of your hotel's equipment uses single-pass cooling
water. Types of equipment that might use single-pass cooling include
point-of-use chillers, refrigeration systems, air conditioners, and air
compressors. Do not include ice makers that use single-pass cooling in
this section as they are covered in other areas of the tool.

Complete the table below to capture information about equipment
cooled with single-pass cooling water. If the flow rate of cooling water
through the equipment is unknown, the flow rate can be determined
using this simple procedure:

• Locate the floor drain where the cooling water is discharging.

• Place a container under the cooling water stream and collect water for 10 seconds.

• Measure the quantity of water collected in the container. Convert to gallons if necessary.

Water Saving Tip: If

replacing single-pass-
cooled equipment with air-
cooled models is not
possible or economically
viable, consider installing a
solenoid valve that supplies
cooling water only when
needed.

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• Multiply the measured quantity of water by 6 to calculate the flow rate in gallons per minute (gpm)
[e.g., (0.25 gallons collected x 6) = 1.5 gpm].

Single-Pass Cooling Water Use Assessment

Location ID

Equipment

Flow Rate

Operating Schedule22

Cooled

(gpm)

Minutes/Hour

Hours/Day Days/Week

Weeks/Year

Steam Boilers

Complete the table below to capture information about your hotel's steam boilers.

Steam Boiler Water Use Assessment

WaterUSE Tool Data Input

Facility-Specific Data

Does your hotel meter the make-up water that is
added to the steam boiler system? (yes or no)

~

Yes

~

No

If so, how many gallons of make-up water are
added to the boiler system annually?



Does your steam boiler(s) have a condensate recovery
system? (yes or no)

~

Yes

~

No

Does your steam boiler(s) have a conductivity
controller to control blow-down? (yes or no)

~

Yes

~

No

Additional Notes

22 If the operating schedule of the single-pass cooling is unknown, the WaterUSE Tool will assume the equipment operates 24 hours per day,
seven days per week, 52 weeks per year.

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Worksheet 10: Irrigation

Worksheet 10: Irrigation

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's
"Irrigation" tab. For more information on landscaping and irrigation, visit Section 5.2 and Section 5.3,
respectively, of WaterSense at Work.

Getting Started

Complete the table below to capture information about your irrigation water use. Consider the
following when assessing your irrigation controller(s):

•	Manually activated irrigation system: Requires the user to
begin and end watering cycles by physically turning it on and
off.

•	Timer-based irrigation controller: Equipped with a clock that
waters landscape using a pre-determined schedule.

•	Timer-based irrigation controller with a rain sensor: Equipped
with a clock that waters landscape using a pre-determined
schedule and includes a rain sensor stops irrigation from
occurring during a rain event.

•	Weather-based irrigation controller: Uses local weather conditions to adjust irrigation watering
schedules to account for actual needs of your landscape.

•	Soil moisture-based irrigation controller: Controls whether the irrigation system operates by
measuring the amount of moisture in the soil and tailoring irrigation schedules accordingly.

If you have more than one type of irrigation controller (e.g., a weather-based irrigation controller and a
soil moisture-based irrigation controller), indicate the type of irrigation controller that controls irrigation
for a majority of your landscape (i.e., is programmed to irrigate the most zones).

Irrigation Water Use Assessment

*

WaterSense

Water-Saving Tip: Check the
performance of your irrigation
system by confirming that all
sprinkler heads are functioning
properly. Make sure that sprinkler
heads aren't watering walkways,
roads, fences, or other non-
landscaped areas.

WaterUSE Tool Data Input

Facility-Specific Data

Is your irrigation water use separately metered?
(yes or no)

| | Yes | | No

If so, based on meter readings, how many
gallons of water are used annually for
irrigation?



How much landscape is irrigated at your hotel (square
feet)?



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Worksheet 10: Irrigation

Irrigation Water Use Assessment

WaterUSE Tool Data Input

Facility-Specific Data

What type of irrigation controller is used to control
irrigation for a majority of your landscape? (check one)

| | Manually activated
| | Timer-based irrigation controller
| | Timer-based irrigation controller with a rain sensor
| | Weather-based irrigation controller
| | Soil moisture-based irrigation controller

Additional Notes

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WaterSense

WaterSense® WaterUSE Tool Water Assessment Worksheets

Worksheet 11: Pools and Spas

Use the following worksheet to collect the information necessary to complete the WaterUSE Tool's

"Pools & Spas" tab. For more information on commercial pools and spa equipment, visit Section 5.4 of

WaterSense at Work.

Getting Started

Complete the table below to capture information about your hotel's pool and spa water use. If you have

multiple pools or spas, add the values together to get the total surface area and volume. Consider the

following when assessing your pool or spa filtration system(s):

• Sand filter: Uses sand, zeolite, or crushed recycled glass as the filter media. As pool or spa water
passes through the media, particulates are removed. Sand filters can use a significant amount of
water for backwashing, which is the process to regularly clean and flush trapped particulates out of
the system to restore the filter's cleaning capacity.

• Sorptive media filter: Uses diatomaceous earth (DE), cellulose, or perlite as the filter media.

Sorptive media filters use less water for backwashing, but the media must be replenished after each
backwash, as it is purged from the filter grid along with the debris.

• Cartridge unit: Uses pleated filters made from paper-type material that can be reused or disposed.
Since these filters do not need to be backwashed, they are the most water-efficient type available
for all but the largest pools.

• Industrial or pre-coat filter: Uses a specific type of sorptive media filter that can be recycled up to
30 times before the media is discarded and replaced. Industrial filters recycle the water used to
backwash the filter. These types of filters are only used for the largest commercial pools.

Pool and Spa Water Use Assessment

Pool

Spa

What is the square footage of the surface?

What is the volume in gallons?

How many days per year is it operating?

Is a cover used when not in use?

What type of filtration system is
installed? (check one)

Version 1.2

11-1

June 2015

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WaterSense® WaterUSE Tool Water Assessment Worksheets
WaterSense	Worksheet 11: Pools and Spas

Additional Notes

Version 1.2

11-2

June 2015

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