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.
The OR HVAC Puzzle: Why Individual Systems Are on the Rise
Sutter Health Announces Plans for New Santa Clara Medical Center
Sanford Health Receives $300M Gift for Black Hills Medical Center Campus
Wanted: Scientific Standard for Hospital Cleaning
NLCS Strengthens Safety and Compliance with Comprehensive Electrical Program