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.
3 Pillars of Stronger Cybersecurity in Healthcare
Meridian Acquires Medical Office Building in Pasadena, CA
Expanded Maternity Unit Opens at Inspira Medical Center Mullica Hill
Resilience Planning in Remote Healthcare Facilities
Missouri Southern State University Opens Roy Blunt Health Science Innovation Center