A three-story artificial green wall with twinkling lights is one of the space’s most significant interior design features, as well as its largest continuous surface area of sound absorptive treatment. Its artificial vegetation has a continuous backing of duct liner board, rated NRC 0.75. The atrium also features plant-filled window boxes to visually enliven the space. In addition, acoustically absorptive panels were installed at the underside of the boxes—a fragmented ceiling treatment of its own kind.
Team harmony in acoustical design
It is important to develop a strategy for incorporating intentional areas of sound absorption early in the design process to control the reverberation within the space and subsequent noise buildup. Effective teamwork among the owner, architect, and acoustic consultant is critical in determining parameters for such treatment. Rather than being excessive, the goal should be to design with sufficient absorption, while maintaining harmony with the architecture and interior design.
An acoustics simulation using rendering technology was critical in the design process, as its modeled auralizations provided audible proof of the difference in acoustical perception with and without the proposed sound absorptive treatment. By bringing owners as well as design team members into these listening sessions, the auralization technology provided strong direction to the design team, that the proposed acoustical features were needed and worth the cost.
In many cases, sound isolation is another critical acoustical concern, to ensure an active atrium space does not disturb adjacent sensitive spaces. Careful assessment of partition and window assemblies is critical in reducing sound transmission from the food hall atrium to these overlooking spaces.
In the case of High Street Place, Acentech and Gensler studied the acoustical performance of the office windows overlooking the atrium, and coordinated appropriately with building management. While louder sound levels in food venues usually convey a degree of excitement, one cannot overlook the overall acoustics of food hall atriums.
While louder sound levels in food venues usually convey a degree of excitement, a space that is too loud can have a negative effect on diners, food service staff, and nearby tenants. In general, project designers should aim for a lively, but acoustically controlled atrium by striking the right balance between spatial volume, perceived acoustics, and the intended programming within the space.
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