In ~45 years in the craft I never saw a manual trip on a Deluge System and I built and repaired a lot of fire alarm and detection systems. Deluge systems are far more expensive than any other kind. Unlike all 3 of the other types of systems, and their various combinations, they must be piped to supply all of the sprinklers at once rather than just the ones that get heated to their rated temperature. They are only installed were a fire in the materials at risk would spread faster than the sprinklers would open individually. Once the fire outruns the number of sprinklers for which the system is designed not enough water can be carried by the piping to supply the larger number of sprinklers and the fire continues to spread out of control. A classic example is an aircraft hanger. The spilled fuel hazard can only be suppressed if the extinguishing agent can be applied to the whole area at once. Another is cloth manufacturing. From the moment the looms are started each day they are producing fine combustible fibers over which fire can spread very quickly. To protect the factory and its weaving machinery instant application of a large flow of water is essential. Such risks are monitored with optical flame detectors that monitor the protected area for the light signature of flame. Within a couple of seconds of flame detection by 2 detectors the Deluge valve's closure plate has been released, the water pushes it straight up and out of the way of the flow, and the suppression agent is flowing from every sprinkler in the system. The valve does not have any form of clapper and compared to the other sprinkler control valves the waterway through the valve is huge.
Commercial kitchen cooking protection systems do have manual trip handles which led to a humorous incident at a very upscale restaurant were the dining area overlooked the atrium of the building. A chef had just been brought in from France and the manager had told him to "pull this handle if there is a fire." The chef's English was limited and he misunderstood the instruction. Seeing a trash receptacle on fire on the atrium floor he pulled the wet chemical cooking equipment suppression system's manual actuator and put the restaurant out of service for a day and a half.
Tom Horne