这是描述ASHRAE 1544研究项目结果的一系列技术论文中的第三篇。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。据估计，最终将有6到10篇技术论文撰写，描述研究结果。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，到目前为止，有关酒店热水使用模式的信息一直有限，导致大多数酒店热水系统的设计使用了非常古老（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”，以开发一种监测方法，其他人可以复制这种方法来收集热水- 从多家酒店获取用水数据，并从至少两家酒店获取更新的热水使用信息。第三篇论文描述了从一家“商务”风格的酒店收集的数据，该酒店拥有多个会议室和多个房地产，因此还有一个商业厨房。与本文同时发布的其他技术文件描述了数据收集方法以及从其他酒店收集的数据。这些论文详细描述了观察到的热水使用时间多样性，以及将结果标准化的方法，因此它们可以应用于不同规模的酒店。 重要的是要指出，酒店热水的使用并不是简单地与客人数量或入住客房数量成比例的，因此，就这两个方面而言，酒店热水使用的标准化是不合适的。相反，酒店热水使用的一部分（即洗澡）与顾客数量成正比，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、非客房区域清洁和维护、偶尔清洗床罩，以及不寻常的热水- 水使用游泳池和水疗填充。项目最终报告比较了两家酒店的结果，并展示了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Anewotel热水系统尺寸程序的开发。项目最终报告（Hiller and Johnson 2015）中描述了该设计程序以及设计示例。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 third in a series of technical paperswritten todescribe results of ASHRAE Research Project 1544. Becauseof ASHRAE’s limitations on the number of figures and tablesand overall paper length, it is not possible to presentresultsfrom the research project in a single paper. It isanticipated thatbetween 6 and 10 technical papers will ultimately be writtendescribing findings from the research. The first three ofthesepapers have been 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 hotelhot 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. Inrecognitionof 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 third paper describes data collected from a “business”style hotel having multiple meeting rooms and severalrestaurants and, thus, a commercial kitchen. Additionaltechnicalpapers released simultaneously with this paper describe thedata collection approach and data collected from the otherhoteltested. These papers describe the observed hot-water use timediversity and a method of normalizing the results in detail sothey can be applied to hotels of different sizes. It isimportant topoint out that hotel hot-water use does not simply scale withnumber of guests or number of occupied guest rooms, andthereforethat it is not appropriate to normalize hotel hot-water usewith respect to either. Rather, some portion of hotelhot-wateruse (i.e., bathing) scales well with respect to number ofguests,while other portions of hotel hot-water use are not related tohotel occupancy. Examples are commercial kitchen hot-wateruse, non-guest-room area cleaning and maintenance, occasionalwashing of bedspreads, and unusual hot-water uses suchas pool and spa filling. The project final report comparesresultsfrom the two hotels and shows how the results can be used inhotel hot-water system design. The collected information andnew normalization procedure have led to the development of anewhotel hot-water system sizing procedure. This designprocedure,complete with design examples, is described in the projectfinal report (Hiller and Johnson 2015).