Commercial kitchens must house robust equipment that is often used at full capacity for extended periods with the potential to release exhaust and other fumes that can be detrimental to indoor air quality. The Vari-Flow System from Greenheck moderates the intensity of cooking activity throughout the day and adjusts exhaust and supply air accordingly to save energy and cut operating costs. The system tracks static pressure in the space in order to pressurize the room, while a tank-mounted temperature sensor responds up to five times faster that duct-mounted units, the company says. A keypad control interface lets users operate fans, lights, manual overrides, and system events. The system can contribute to LEED credits for innovation and design and optimizing energy performance.