Of the resaurants that I have done this is the scoop. If the restaurant has any type of grease or fryer you will have a suppression system. The suppression system(ANSUL is popular) has contacts that are mechanically activated when handle is pulled to suppress a fire.You will need to wire the shunt trip coil in parallel with all normally open contacts. 9 times out of 10 the engineer or inspector will require that all electricity under the hood be shutdown. Now, that being said, a few of the restaurants that I have done will have the HVAC contractor supply and install a ventilation control panel. These are the "cats meow". They do multiple things for you. It would be your responsibility to wire for 2 wire control of any exhausts and intakes. The control panel allows control of all fans manually by the chef but more importantly will automatically shut down intakes and fire up the exhausts to vent the smoke if a fire alarm is activated. A FA control relay with 2 wire control will cover that. One more thing on the shunt trip breaker. If it is speced to drop an entire panel ensure that all lighting circuits are not affected. Remember that if there is more than one contol point of the shunt trip to wire in parallel. Good luck.
[This message has been edited by elektrikguy (edited 04-30-2003).]
