Mundawgs79- What kind of noise? There should not be a lot of noise. the rush of air like you would hear with an ordinary large fan perhaps but no rattling or other mechanical sounds.
A couple of things.
I would first suggest someone who has recently installed a modern air system, set up for the current codes in your area or the current codes in a more regulated area. As various agencies learn new things, the regulations change. Here in NY, they seem to change regularly. So what was "normal" as little as five years ago may be outdated already.
After repairing a faulty hood once, it started working well for the first time in years. Unfortunately, this meant sucking the air out of the dining room, killing the air conditioning.
In response we made sure several kitchen windows were open while the fan was on so the hood could draw enough air without affecting the dining room. In winter this made things a bit cool in certain areas of the kitchen but kept the dining room at appropriate comfort levels. In summer we kept both kitchen doors open as well as the windows. We also turned the hood on as late as possible and shut it off as quickly as possible after service.
When we sold the place, the new owners were told they would have to redo the hoods, precisely because of the new make up air regulations. I never got an answer as to what they were.
I tried to figure out what the standard was for make up air and like Railbeaux, I got several answers. So what I learned was that the air has to come from somewhere. If the hood is moving 200 cubic feet of air per minute, then you need somewhere for that much replacement air to come from. If you can't open a door or two connected to a non dining room area, If you can, install a couple of windows, even small ones. Ours were more like transoms, set high along the rear wall of the kitchen.
In doing further research, I would suggest going to any company who installs hoods in hotels. Hotel kitchens don't typically have windows and have multiple conflicting systems and the resulting issues. Designers and installers for those systems have to over come the same problem you describe. The fire insurance companies should also be able to help as they are the main ones concerned with a poor hood system.
I planned to fill the kitchen with colored smoke to be able to actually see what the air was doing. I did not decide on a way to do this before we sold but my original plan was to use colored smoke grenades like they do on July 4th. A large bunch of incense might do the trick as well.
Whatever you come up with, keep us informed please. This is one area I always wanted to know more about.