Hospitality and guest facilities
Separate guest services, kitchens, HVAC, pumps and essential loads for clearer procurement and maintenance.
Decisions before procurement
| Decision | What to establish | Evidence to bring |
|---|---|---|
| Operating demand | Record kitchens, laundry, HVAC, pumps and room loads with simultaneous-use scenarios. | Occupancy and load schedule |
| Control and metering | Agree shared-services metering, pump automation and alarms. Separate comfort from life-safety responsibilities. | Meter hierarchy and building-control interfaces |
| Restoration | Prioritise essential services and stage motor restarts around UPS/generator duties. | Essential-load and transfer sequence |
Your project brief
- Room count and common services
- Kitchen, laundry, HVAC and motor nameplates
- Single-line diagram and meter boundaries
- Essential loads and allowable outages
Confirm the actual supply and control voltage. Kenyan projects commonly specify 230/240 V single-phase or 400/415 V three-phase; the selected equipment must match the measured supply and manufacturer rating.
Engineering methods
Related guides
Choose a reference or send your BOQ
Compare relevant product families, then confirm the exact rating, control supply and duty. Price and availability are confirmed with your enquiry.
Technical references
These references support planning. The exact model documentation and a project-specific engineering review govern the final specification.