DOE Publishes a Notice of Public Webinar and Availability of the Preliminary Technical Support Document Pertaining to Standards for Dishwashers
The U.S. Department of Energy (DOE) has published a Federal Register notice announcing a webinar to discuss and receive comments on the preliminary analysis it has conducted for purposes of evaluating energy conservation standards for dishwashers. The webinar will cover the analytical framework, models, and tools that DOE is using to evaluate potential standards for this product; the results of preliminary analyses performed by DOE for this product; the potential energy conservation standard levels derived from these analyses that DOE could consider for this product should it determine that proposed amendments are necessary; and any other issues relevant to the evaluation of energy conservation standards for dishwashers. In addition, DOE encourages written comments on these subjects.
- DOE will accept comments, data, and information regarding this notice until March 25, 2022.
- Interested persons may submit comments identified by docket number EERE– 2019–BT–STD-0039, by email (Dishwashers2019STD0039@ee.doe.gov), Federal eRulemaking portal (http://www.regulations.gov).
- DOE will hold a webinar on Tuesday, February 22, 2022, from 12:30 p.m. to 4:30 p.m.
- Click here to register for the webinar.
- Click here to view the TSD.
- Foreign Nationals interested in participating in this webinar, must be screened by DOE Headquarters Security prior to being granted access. Please email Regina.Washington@ee.doe.gov to complete the necessary documentation at least two weeks prior to scheduled meeting date.
- Additional webinar registration information, participant instructions, and information about the capabilities available to webinar participants will be published on DOE’s website: https://energy.gov/eere/buildings/public-meetings-and-comment-deadlines
- Find product information for Dishwashers including current standards and test procedures, statutory authority, waivers, exceptions and contact information.
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