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.
What Accessibility in Senior Care Facilities Should Look Like
Corewell Health to Expand Grand Rapids and Troy Hospitals
Shoshone Medical Center Reports Data Breach
Cyberattack Results in Patient Reroutes at Anne Arundel Medical Center
Tangram Furnishes Be Well OC Irvine Behavioral Health Campus