First question is what code has the jurisdiction adopted, if any. IMC 506-509 does not reference NFPA 96. The OP referendes 96, the most current edition is 2008. 10.4.1 & 10.4.2 All fuel sources, except steam are to be shut off upon activation of hte suppression system. 10.4.4 Shut-off devices shall require manual reset. 10.6.2, if there is a fire alarm, the suppression system must activate the alarm. No alarm, no bells and flashing lights, unless it is a local requirement. 8.2.3.3 Exhaust fan shall contiue to operate after the suppression system has been activated, unless fan shutdown is required by a listed comoponent or by the design of hte fire suppression system. 8.3.2 Make-up air supplied internally to a hood shall be shut off.
Not in 96, but the suppression systems are tested and listed to control the fire with the exhaust fan on or off. The general consensus among fire departments is they want the exhaust fan on, to exhaust heat, smoke and combustion gasses.
Cooking equipment shut down can be done with shunt trip breakers or contactors. Normally, I see shunt trip on new work and contactors on existing wiring.
Wiring is not allowed in the duct. The exhaust fan is to be hinged to allow for cleaning of the duct. Hinging the fan means the electrician needs to use a flexible cord and enough cord to allow the fan to be hinged.
Renosteinke states:
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.
I have not seen that requirement in 96, but it is in the IMC. Look in 507.2.1.1, at least that is where it is in the Oregon Mechanical Specialty Code, which is based upon the 2006 IMC.
The NFPA standard is much better and thorough than the ICC codes.
A read only is available below
http://www.nfpa.org/aboutthecodes/AboutTheCodes.asp?DocNum=96&EditionID=282
