When a restaurant gets too hot, the rooftop HVAC unit (RTU) is often adjusted by staff to run in full recirculation. Yet all too frequently, that setting is never touched again, and as a result, the building runs with a negative balance. The elevated temperatures are a symptom of a greater problem: increasing kitchen heat. Addressing increasing heat loads and prioritizing kitchen balance must work in tandem. Comfort and Balance Are Not OppositesPeople treat comfort and pressure balance like they pull against each other, choosing the comfort provided by recirculation and paying for it later in wasted energy and a building stuck in negative balance.