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A Kitchen Ventilation Hood is an air-intake device that is first, designed to capture vapors, fumes, smoke, steam, heat or odors from commercial food and heat-processing equipment, and second remove the captured matter by means of a mechanical exhaust system.terminology keywords: Ansul Suppression System, Wet Chem, Piro-Chem, Range Guardterminology keywords: Ansul Suppression System, Wet Chem, Piro-Chem, Range Guard, Pre-Engineered Fire Suppression System Fire suppression system is required in all Type I Hood applications. The hood Fire Suppression system can be automatically actuated via fusible links or manually actuated via manual pull stations.A pre-engineered fire suppression system is a utility shut down and extinguishing agent distribution system that is designed for protecting the hood, plenum, exhaust duct, grease filters, and cooking appliances from grease fires. Gas and Electricity needs to be shut down when the Fire Suppression system actuates. Depending on local and state codes, Supply and Exhaust Fans or other equipment may also be required to shut down upon the Fire Suppression system actuation.== Gas Valve Cut Off ==terminology keywords: Gas Valve, Gas Valve Disconnect, Mechanical Shutoff Valve, Ansul Gas ValveShuts off gas to cooking equipment in the event of fire. A gas shut off valve is required anytime that gas is used to power cooking equipment under the hood in which a Fire Suppression System is installed. An electricity shut off valve rule also applies the same way.== Gas Valve Cut Off ==terminology keywords: Gas Valve, Gas Valve Disconnect, Mechanical Shutoff Valve, Ansul Gas ValveShuts off gas to cooking equipment in the event of fire.