I am no expert on these systems. It does seem that there have been some major sode changes relating to them over the past decade- changes made in codes other than the NEC.
In the inspections I've had, 'all possible sources of ignition' was the phrase used. This meant all electric, including the lights, in the hood area.
It may be relevant that the newer hood extinguishing agents are water based- and NOT the dry chemical of earlier days. Manufacturers are phasing out the dry chem systems. Likewise, the extinguisher in the hood area also uses a water-based agent. Besides the old "A,B,C, and D" classifications, there is a new one just for cooking fires.
Some words were heard about the 'hood area' extending 6" beyond the actual hood enclosure. As this was not an issue -no questionable receptacles- I'm not sure if this is a rule or not.
In some areas here, they want the exhaust killed, as well as the make-up air.
So my advice to anyone who is contemplating installing one of these systems to work closely with the fire guy. Best to make the inspector happy on the first visit.
Other observations: The fire guy will have access to special fittings, should you wish to pass a pipe through the hood itself.
The fire guy usually has a mechanically activated valve, but electric ones do exist (mainly on larger pipes).
A kitchen may very well have several different fans. Each hood may have a separate Ansul system, or they may all be on a common system. In other words, it is common to need more than one contactor.
Your circuits may very well come from different panels, and be of different voltages.
Getting back to the pics- I think we can agree that an extension cord, to a receptacle outside the hood, in a place where it will collect moisture, is a poor plan!
Nor is the use of a GFCI a substitute for proper wiring.
