I disagree completely with the requirements as you explained them.
NFPA 96 is as close as you're going to get as a 'standard,' ant it does not say what you claim.
NFPA 96 does NOT require the exhause fan to operate, be shut down, or any other action for the exhaust fan.
NFPA 96 only required fresh air supplied directly to the hood to be shut down - there is no requirement for the general fresh air supply for the room to be shut down.
It's simply amazing what NFPA 96 actually says, as opposed to what various installers, fire marshals, etc. seem to think it says.
There's simply no excuse for not reading it. The proper title is: NFPA 96: Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
Otherwise, it is required that all sources of ignition under the footprint of the hood be extinguished. This, of course, means that the lights, receptacles, etc., be killed.
It ALSO means that the gas be shut off. If the equipment uses standing pilot lights, you will also have to instal a solenoid-operated interlock to prevent the gas valve from re-opening until you are actually ready to light the pilots; simply resetting the contactor won't be enough.
Another thread on this forum has drawn attention to the few inspectors out there who object to installing your contactor in a simple 'pull can,' as opposed to using a 'control panel' with a hinged door.
There is also an alarm requirement. If there is no central-station monitored system, you will have to instal a bell that rings when the system is activated.
Keep in mind that the inspection will be by the fire marshal, rather than the usual building inspector.
