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Hello this is drew Slocum with inspect point here to go over a few key visual inspection tips for a kitchen suppression system the monthly visual inspection is usually done by the owner the kitchen manager occasionally might be done by an authorized distributor but more the authorized distributor or kitchen suppression specialist is called in on a semi-annual basis or on any activation of the system so on the monthly on the monthly visual we're looking at proper placement of the hazard to make sure all we have full nozzle coverage over the hazard we have all the nozzles in place pointed directly at the hazard with blow-off caps on there we also want to look up in the duct to make sure there's not too much build-up of grease and dirt and anything else they can get up there you might want to check up in the plenum real quick or up in the up in the airway to make sure that there is a nozzle up there it's got a blow-off cap on there we also have a few links up there that does activate the system in a fire you want to make sure those are are on and ready to go coming up over here to the suppression system we have our open gas valve down here the shutoff valve gas valve or electric valve looking at the suppression system here it is green in the fully cocked position coming over to our manual actuator everything looks good here it's not damaged or anything and we also have a tamper device in there so if somebody wants to mess with the system pull the system we'll know if it has gone off so everything looks good here at the end of that monthly visual we're just going to check out our tag make sure the authorized distributor or authorized service technician for the equipment and the local jurisdiction that you're in has tagged it in a semi-annual basis at that point we're good to go and we can get back cooking thank you.