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 'Light' Daily Cleaning of Patient Rooms Misses
Sprinkler Compliance: Navigating Code Mandates, Renovation Triggers and Patient Safety
MUSC Board of Trustees Approves $1.1B South Carolina Cancer Hospital
Study Outlines Hand Hygiene Guidelines for EVS Staff
McCarthy Completes $65M Sharp Rees-Stealy Kearny Mesa MOB Modernization