这是描述ASHRAE 1544研究项目结果的一系列技术论文中的第二篇。由于ASHRAE对图表数量和论文总长度的限制，不可能在一篇论文中呈现研究项目的结果。预计最终将撰写6至10篇技术论文，描述研究结果。其中前三篇论文已提交同步出版。酒店的热水使用及其相关的能源使用非常重要。然而，关于酒店的信息很热- 到目前为止，用水模式一直受到限制，导致大多数酒店热水系统的设计都使用了非常古老（45至80年）的热水使用数据，这些数据早于节水节能装置和器具的引入。鉴于这一事实，ASHRAE资助了1544研究项目“建立商业热水使用的基准水平和模式——酒店”，以开发一种其他人可以复制的监测方法，从更多酒店收集热水使用数据，并从至少两家酒店获得最新的热水使用信息。 第二篇论文描述了从一家没有会议室或商业餐饮服务的“旅行”式酒店收集的数据。与本文同时发布的其他技术文件描述了数据收集方法和从其他测试酒店收集的数据。这些论文详细描述了观察到的热水使用时间差异，以及将结果标准化的方法，以便将其应用于不同规模的酒店。需要指出的是，酒店热水的使用并不是简单地随客人数量或入住客房数量而变化的，因此不适合将酒店热水标准化- 水的使用与两者有关。相反，酒店热水使用（洗澡）的一部分与客人人数成正比，而酒店热水使用的其他部分与酒店入住率无关。例如，商用厨房热水使用、非客房区域的清洁和维护、偶尔清洗床铺，以及不寻常的热水使用，如泳池和水疗填充。稍后将发布的后续技术论文将比较两家酒店的结果，并展示如何将结果用于酒店热水系统设计。收集的信息和新的标准化程序导致了新的酒店热水系统尺寸调整程序的开发。 本设计将于稍后发布完整的设计示例。所有这些信息都包含在项目最终报告中（Hiller and Johnson 2015）。引文:2016年冬季会议，佛罗里达州奥兰多，2016年交易，第122卷第。1.

This is the second in a series of technical papers written todescribe results of ASHRAE Research Project 1544. Because ofASHRAE's limitations on the number of figures and tables andoverall paper length, it is not possible to present results from theresearch project in a single paper. It is anticipated that between6 and 10 technical papers will ultimately be written describingfindings from the research. The first three of these papers havebeen submitted for simultaneous publication.Hot-water use in hotels and its associated energy use issignificant. However, information on hotel hot-water usepatterns has been limited until now, resulting in most hotel hot watersystems being designed using extremely old (45 to 80years old) hot-water use data that predate the introduction ofwater- and energy-efficient fixtures and appliances. In recognitionof this fact, ASHRAE funded Research Project 1544"Establishing Benchmark Levels and Patterns of CommercialHot-Water Use--Hotels" to both develop a monitoring methodologythat could be duplicated by others to collect hot-wateruse data from a larger number of hotels and to obtain updatedhot-water use information from at least two hotels.This second paper describes data collected from a "travel"style hotel having no meeting rooms or commercial food service.Additional technical papers released simultaneously with thispaper describe the data collection approach and data collectedfrom the other hotel tested. These papers describe in detail theobserved hot-water use time diversity and a method of normalizingthe results so that they can be applied to hotels of differentsizes. It is important to point out that hotel hot-water use doesnot simply scale with number of guests or number of occupiedguestrooms,and therefore that it is not appropriate to normalizehotel hot-water use with respect to either. Rather, some portionof hotel hot-water use (bathing) scales well with respect tonumber of guests, while other portions of hotel hot-water use arenot related to hotel occupancy. Examples include commercialkitchen hot-water use, non-guest-room area cleaning and maintenance,occasional washing of bedspreads, and unusual hot wateruses such as pool and spa filling. Subsequent technicalpapers to be released at a later date compare results from the twohotels and show how the results can be used in hotel hot-watersystem design. The collected information and new normalizationprocedure have led to the development of a new hotel hot watersystem sizing procedure. This design procedure, completewith design examples, is described in companion technicalpapers to be released at a later date. All of this information isincluded in the project final report (Hiller and Johnson 2015).