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.
Hand, Foot and Mouth Disease on the Rise
BayCare Reveals Pagidipati Children's Hospital at St. Joseph's
Preparing for the Hazards of Winter Weather
Why Identity Governance Is Becoming a Facilities Management Issue
Habitat Health Opens South Los Angeles PACE Center