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.
Disinfectant Dispensers in Healthcare Facilities Often Fail to Deliver Safe Concentrations: Study
Duke University Health System Receives $50 Million for Proton Beam Therapy Center
UT Southwestern Experiences Data Breach Through Calendar Tool
Protecting Patient Data: Strategies and Tactics
Duke Health to Acquire Lake Norman Regional Medical Center