U.S. Department of Energy - Energy Efficiency and Renewable Energy
Building Technologies Program – Appliances and Commercial Equipment Standards
Walk-In Coolers and Walk-In Freezers
This page presents information on test procedures, energy conservation standards, and rulemaking activities for walk-in coolers and walk-in freezers.
Walk-in coolers and walk-in freezers (walk-ins or WICF) are large, insulated refrigerated spaces with access door(s) large enough for people to enter. The purpose of walk-ins is to store temporarily refrigerated or frozen food or other perishable materials. The two major classes of walk-ins are: low-temperature refrigerated space (-10°F to -20°F) and medium-temperature refrigerated space (-10°F to 30°F). Although walk-ins can be used in a wide variety of applications, they are used primarily in food service and sales.
Statutory Authority
The National Energy Conservation Policy Act (NECPA), Pub. L. 95-619, amended the Energy Policy and Conservation Act of 1975 (EPCA) to add part C of title III (42 U.S.C. 6311-6317), which established an energy conservation program for certain industrial equipment including WICF. In addition, section 312 of the Energy Independence and Security Act of 2007 (EISA 2007) (PDF 1.0 MB) amended section 342 of EPCA by adding subsection 342(f)(3) (42 U.S.C. 6313(f)(3)), to establish prescriptive requirements, mandated by Congress, for walk-in coolers and walk-in freezers with transparent reach-in doors manufactured on or after January 1, 2009, as set forth in EISA. Download Adobe Reader.
Frequently Asked Questions
The U.S. Department of Energy (DOE) has prepared answers to frequently asked questions about the provisions in EISA related to walk-in coolers and walk-in freezers.
Rulemakings in Progress
DOE is conducting concurrent, but separate, rulemakings for WICF test procedures and energy conservation standards.
Test Procedures Rulemaking
Energy Conservation Standard Rulemaking
Prescribed Energy Conservation Standards
Public Meetings and Meeting Materials
Contact Information
Charles Llenza
Project Manager
(202) 586-2192
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