Electrical equipment under a kitchen exhaust

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The hood fire suppression system usually comes with a set of contacts in the fire suppression firing apparatus that can connect to shunt trip breakers to control large loads and may have a contactor control box to control the supply air fan, lights, etc.
 
Onshut down supply fans, poi`2 the last restaurant we did the Hood manufactuer supplied a control system that provided a way to trip all circuits I below the hood,
 
On the last restaurant we did the Hood manufactuer supplied a control system that provided a way to trip all circuits thru a shunt trip breaker control circuit for equipment and recepts below the hood, it also shut down the supply fans, sped up the exhaust fan if not on high and signaled the FACP. The dry fire ex system shut down the gas valves and also sent a signal to the FACP. The e stop was required for the dish washing equipment booster heater and wash machine that was in a different room.
 
If you go by NFPA 17A, which is the standard for wet chemical suppression systems, you only need to remove sources of fuel/energy for "protected" appliances. If there's a nozzle pointed at it, shut 'er down. However, the IBC, IMC, and IFC are more stringent, and require removing all sources of energy under the hood. So the lights go off and electricity, whether via hard connection or cord-connected, goes off within the hood foot print. As others have pointed out, any make up air is shut down but exhaust fans continue to run, and typically all this is done via micro switch outputs from the control head for the suppression system.
 
TDrake said:
Do I need an emergency power off for stoves, etc. under a commercial exhaust in a commercial kitchen?
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Any electrical equipment under a commercial kitchen fire suppression system (i.e. ANSUL) I typically power from a dedicated panel and shunt the main CB of that panel to the contacts in the ANSUL system. Although I cannot remember exactly where this requirement is in any codes at the moment.
 
lielec11 said:
Any electrical equipment under a commercial kitchen fire suppression system (i.e. ANSUL) I typically power from a dedicated panel and shunt the main CB of that panel to the contacts in the ANSUL system. Although I cannot remember exactly where this requirement is in any codes at the moment.
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That is just a convenient way to do it. All that codes are typically going to tell you is what to shut off and when. How you do it is up to you.
 
kwired said:
That is just a convenient way to do it. All that codes are typically going to tell you is what to shut off and when. How you do it is up to you.
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Agreed, but do you know where this is located? Building code? NEC? One of the NFPA's? I seem to have forgotten..
 
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