Stable magnetocaloric effect over an ultrawide temperature range of 146–320 K via hydrostatic pressure in kagome magnets

Solid-state refrigeration leveraging the magnetocaloric effect (MCE) presents a sustainable and energy-efficient alternative to traditional gas compression refrigeration technologies. However, the practical utility of most magnetocaloric materials is restricted by their narrow operational temperature window. In this work, a stable magnetocaloric effect across an ultrawide temperature range of 146–320 K was achieved in Hf0.85Ta0.15Fe2 magnet via the hydrostatic pressure manipulation. Furthermore, the underlying mechanism for the extended and stable MCEs under hydrostatic pressure has been revealed by magnetization measurements and first-principles calculations. The material systems characterized by strong spin–lattice coupling exhibit considerable potential for externally manipulated hybrid-field-tuned magnetic properties and magnetocaloric performance, providing a convenient and practical approach for advancing applications in magnetic refrigeration technologies.