The holidays bring full dining rooms, tight turn times, and zero tolerance for equipment downtime. If you’re in Raleigh, Durham, Chapel Hill, Cary, Apex, Hillsborough, or Pittsboro, use this short pre-rush checklist to keep service smooth. Plus, know exactly when to call Boer Brothers Restaurant Services for help.

Need a hand with holiday kitchen prep right now? Call us or request an appointment (24/7 service).

20-Minute Walk-In Check

1) Doors & gaskets
Run your hand around the door while it’s closed. If you feel cold air leaking or see gaps/tears, plan a gasket replacement. Leaky doors make temps creep and force longer compressor cycles.

2) Door closer & sweep
If the door doesn’t self-close and latch, or you see light under the sweep, fix now—especially with heavy traffic.

3) Temperatures & drift
Verify product and air temps with a calibrated thermometer. If you’re chasing setpoints or seeing frost on coils, call before the rush.

4) Evaporation & drainage
Check for water on floors or clogged drains. Standing water is a slip hazard and a health-inspection red flag.

5) Lighting & organization
Replace bulbs and re-slot shelves so items are easy to grab. Pro tip: label outs for banquets/catering.

When these checks turn up issues, or if the box is already warming, book a technician. We handle repair, installation, maintenance & rental for commercial refrigeration throughout the Triangle.

Pass-Inspection Basics for Commercial Dishwashers

Cloudy glassware and slow racks before a major rush? Not an option. Run through this:

1) Racks, jets & rinse arms
Pull and clean spray arms; clear clogged jets with a soft brush. Inspect racks for broken welds that trap debris.

2) De-lime schedule
Hard water plus holiday volume = scale. If you’re overdue, de-lime before the weekend (follow OEM chem guidelines).

3) Final-rinse temp & sanitizer
Log temps/PPM at the start of each shift. If you’re not hitting target, it’s time for service.

4) Backup plan
Have two clean, undamaged racks ready to rotate when service gets slammed.

If performance hasn’t recovered after cleaning, or your logs show you’re missing temperature/sanitizer targets, get a pro in now so you pass inspection with confidence.

Ice Without Fail (including backup options)

1) Filters & cleaning
Replace filters on schedule and keep bins/tubs clean to avoid taste, odor, and slime complaints.

2) Production check
Confirm daily ice yields match expected service demand (events, private dining, bar programs).

3) Backup plan
If you’re near capacity, or past due on a deep clean, don’t gamble during the holidays. Boer Brothers Restaurant Services offers ice machine service & rentals so you never run dry.

When to Call a Pro Today vs. After Hours

Call today (business hours) if:

• Walk-in temps are slowly rising but still in the safe zone

• Dishwasher is cleaning inconsistently or missing temp/PPM intermittently

• Ice production is trending down but not critical

Use after-hours service if:

• Product temps are unsafe or you’re losing inventory

• Dishwasher can’t sanitize and you can’t safely hand-wash at scale

• You’re out of ice with a full weekend on the books

We provide rapid, cost-effective service across the Triangle and can advise whether to hold for morning or dispatch immediately. Our team can help you take care of holiday kitchen prep without breaking a sweat.
Request an appointment or call us today.

Maintenance Agreements Pay for Themselves in Peak Weeks

Seasonal surges expose weak links. A Commercial Kitchen Maintenance Agreement locks in routine inspections, priority scheduling, and predictable costs—so you’re not scrambling right before a prix fixe or large event.

Service Area

Proudly serving Raleigh, Durham, Chapel Hill, Cary, Apex, Hillsborough, and Pittsboro, as well as nearby Triangle locations.

FAQs

Q1: My walk-in temp is creeping up 2–3°F during dinner rush. What should I try first?
Check that the door is self-closing, gaskets are sealing, and the sweep isn’t torn. Make sure product isn’t blocking airflow to the evap coil. If temps keep drifting, call for service before loss becomes costly.

Q2: Glassware is cloudy right before a private party—help!
Clean spray arms, verify detergent/rinse aid, and run a de-lime cycle if scaling is visible. If final-rinse temps or sanitizer aren’t hitting, we can get a tech out quickly.

Q3: How fast can we arrange an ice machine rental?
Call us—holiday timing matters. We’ll confirm capacity needs, delivery/installation timing, and cleaning schedule so you stay stocked through New Year’s.

Clear next steps

• Do the 20-minute checks today (doors, temps, jets, filters).

• If anything is still needed, get ahead of it now—tomorrow’s schedule fills fast.

• Lock in a maintenance agreement to keep peak weeks stress-free.

Call us today or request an appointment. With holiday kitchen prep, we’ll keep your kitchen moving smoothly into the new year.