Wire electrical shutdown/shunt-trip integration with a commercial kitchen fire suppression system's activation

Steps

1. Confirm that, upon activation of the fire extinguishing system, all sources of fuel and electric power that produce heat to the protected cooking equipment are required to automatically shut off, per NFPA 96 (with exceptions for externally supplied steam and solid-fuel operations)
2. Confirm any gas appliance located under the same hood but not itself requiring fire suppression protection is also wired to shut off automatically upon system activation
3. Coordinate with a licensed electrician on the specific implementation method (e.g., a shunt-trip breaker, contactor, or relay logic) since NFPA 96 specifies the shutdown outcome but the electrical implementation detail is a design/electrical-code matter for the electrician and local AHJ to specify, not a fixed method mandated by NFPA 96 itself
4. Confirm all shutoff devices require manual reset after activation (i.e., power/fuel does not automatically restore itself once the fire condition clears)
5. Verify the manual actuation pull station for the suppression system is mounted between roughly 42 and 60 inches above the floor, is mechanical (not dependent on electrical power to actuate), and is independent from the automatic actuation path so a failure in one does not disable the other