Kitchens are notoriously noisy but they don’t have to be, according to an article on the Foodservice Equipment & Supplies website.
Small steps in facility design and equipment selection can greatly reduce noise levels.
Commercial kitchens generally feature four common noise sources: the dish room, the cooking exhaust ventilation/hood, other equipment-generated noise and operational noise related to communication and physical contact with pots/pans.
For instance, if noise sensitivity is critical, as is the case in certain healthcare environments, situate the exhaust fan farther away from the hood and specify an exhaust fan with a higher tip speed. This adds construction cost but serves as an effective strategy.
Making the Energy Efficiency Case to the C-Suite
How to Avoid HAIs This Flu Season
Design Phase Set to Begin for Hospital Annex at SUNY Upstate Medical
Building Hospital Resilience in an Era of Extreme Weather
Ennoble Care Falls Victim to Data Breach