Today, the US Department of Energy (DOE) issued a direct final rule establishing the first-ever efficiency standards for wine chillers. The new standards, which were negotiated by manufacturers and efficiency advocates, will reduce wine chiller energy use by 75% relative to the least efficient products on the market.
On Friday, the US Department of Energy (DOE) released a revised proposal for home furnace minimum energy efficiency standards, the latest step in a long-running docket to update the original standards which took effect in 1992 and have been largely unchanged since then. Under today’s Supplemental Notice of Proposed Rulemaking (SNOPR), most new furnaces would reach an efficiency of at least 92%.
A long process to establish the first efficiency performance standards for walk-in coolers and freezers is now just one step away from a successful conclusion. Today the US Department of Energy (DOE) issued proposed standards for certain types of walk-in cooler equipment based on a negotiated agreement between manufacturers and efficiency advocates.
Today, the US Department of Energy (DOE) issued a proposed rule for new standards for residential cooking products. The proposed standards are based on straightforward measures that would significantly reduce energy waste while maintaining all the features available to consumers today. In particular the proposed standards would cut standby power consumption.
On Friday, the US Department of Energy (DOE) finalized new efficiency standards for dehumidifiers. In addition to reducing the power consumption of a major energy hog, the new standards will also ensure that dehumidifiers perform efficiently in the basements where they are most commonly used.
Yesterday, the US Department of Energy (DOE) proposed what would be the first-ever efficiency standards for portable air conditioners (ACs). While the new standards would be a significant step forward for portable ACs, higher efficiency levels could more than double the savings.
Businesses in the restaurant, food processing, institutional and hospitality sectors all need large amounts of hot water to keep their plates clean and their customers happy. Nearly one-fifth of the natural gas consumed by buildings operated by the food service industry goes toward heating hot water.