DCS refrigerators are in top demand in Southern California. As a result, AES has added local appliance technicians who are DCS refrigerator specialist with factory-certified technicians and who are available for same-day service, in most instances. AES preaches that an ounce of prevention is worth a pound of cure. It makes much more sense to regularly maintain your DCS refrigerator rather than to endure the downtime and expense of repair.
DCS Refrigerators. DCS helps keep your great ingredients fresher. Most current models include:
- 36” Side by Side Refrigerator
- ActiveSmart™ Fridge – French Door 36"
If you own a DCS refrigerator, you know that DCS and Fisher & Paykel are affiliated brands that took the market by storm in the late 1980’s when appliance engineers and designers created the first line of high-end commercial quality appliances bringing home chefs the same high-end restaurant-quality cooking devices as used by professional chefs. In evolving their product, DCS also crafted a vast product line of indoor and outdoor kitchens.
AES suggests that if your DCS refrigerator needs installation, repair or regular maintenance that you leave the heavy lifting to AES.
DCS cooking and refrigeration appliances are intricately engineered units, repair of which is best left to the experts at AES.
Not enough information? Watch DCS on YouTube: https://www.youtube.com/user/dcsappliances
DCS Best Refrigeration Tips. Here are a few basic guidelines from DCS to use when trying to get the best out of your refrigerator. Remember to buy the best quality food possible – food quality will not improve during freezing and always use food within recommended storage times (best before or use by date).
Meat, Poultry, Fish and Seafood
Store meat, poultry, fish and seafood separately. Store in covered water-tight containers or cover plates with plastic wrap, waxed paper or foil.
Do not place raw meat, directly above or on top of foods that will not be cooked before being consumed. Transfer of bacteria from the meat can occur, resulting in cross contamination. Thaw food in your refrigerator rather than on the bench.
Cover open cans of pet food with plastic wrap or foil to stop odor transfer. Alternatively, store pet food in covered containers.
Minced/diced or small cuts of meat should only be stored for 1-2 days in the refrigerator, after that they need to be stored in the freezer.
Larger pieces of meat like roasts can be kept for up to 2 – 4 days in the refrigerator, depending on how fresh the meat was on purchase.
Vacuum packed meat can be stored for longer periods in the refrigerator and freezer, check the manufactures recommendations for storage recommendations and times.
Deli meats should be removed from their original wrapping, wrapped in waxed paper or foil or placed in covered containers. Deli meats should be used before the use by/best before date.
Fresh whole birds/poultry pieces should be covered with plastic wrap, waxed paper or foil to ensure that juices do not leak. Poultry should be stuffed just before cooking. If stuffing remains in the poultry bacteria may grow and cooking temperatures may not be sufficient to eliminate bacteria. Raw poultry can be stored for up to 2 days and cooked poultry can be stored for up to 3 days in the refrigerator.
Fish and Seafood
Whole fish and fillets should be used on the day of purchase. They should be refrigerated until required on a plate and covered with plastic wrap, waxed paper or foil.
If storing overnight or longer, take care to select particularly fresh fish. The eyes should be bright and clear.
Whole fish should be rinsed in cold water to remove loose scales and dirt, then patted dry with paper towels. Whole, fresh fillets should be placed in a plastic bag and stored in a covered container with a layer of ice on its base. Place the bagged fish on this. Cover with a second layer of ice. Before using, rinse whole fish again in cold water.
Shellfish and other seafood should also be covered and chilled. Use within 2 days.
Precooked, Cooked foods and Leftovers
Divide hot food into smaller quantities for faster cooling. Hot food should not be left out at room temperature for more than 2 hours.
Ideally, place precooked, cooked foods and leftovers in the refrigerator within 30 minutes. Refrigerate and cover leftovers if you plan to use them within two days, otherwise throw them out. Any food left in cans should be transferred to plates/containers/jars and covered. Food should not be stored in opened cans.
Reheat leftovers, especially those containing meat, poultry or seafood until ‘piping hot’. Stir/mix/turn during reheating to ensure thorough reheating. This is particularly important when using a microwave oven as heating can be uneven.
Fruits and Vegetables
Nearly all Fisher & Paykel ActiveSmart™ refrigerators have fruit and vegetable bins fitted with a unique humidity control system. This seals the fruit and vegetable bins creating a high humidity environment. Condensation, from the respiring produce, is captured and retained by the humidity control lid. This prevents the moisture from dripping back down onto the fruit and vegetables which would cause them to rot. The humidity control system has a fruit and vegetable setting, which adjusts the humidity accordingly. Fruit and vegetables should be removed from their plastic bags before being placed in the fruit and vegetable bins. Some fruit and vegetables are ethylene producers, such as apples and pears, whereas others are ethylene sensitive, such as lettuce and broccoli. These items should be separated, as a general rule, separating fruit and vegetables into different bins will help reduce the effects of ethylene. Fruit and vegetables will last up to one week, if stored correctly in the fruit and vegetable bins.
Temperature sensitive fruit and vegetables should not be stored in the refrigerator for long periods. For example: tomatoes, bananas, citrus fruit, melon, mango, eggplant, peppers/capsicum, cucumber, pumpkin, green beans and pineapple. Temperatures that are too cold can actually cause damage to the flavor, texture and freshness. Undesirable changes like rotting, browning, flesh softening and accelerated decay can also occur at low temperatures.
Dairy Food and Eggs
Cheese can be stored in the covered door compartment for approximately 1 week. If storing for longer than this, place in the main fresh food compartment
Once cheese is opened, place in a sealed plastic bag/container, or in plastic wrap or foil to prevent cheeses drying out and picking up any taints. Depending on the type of cheese, it may be necessary to renew the wrapping every 2-3 days to reduce the chance of mold growth.
Other dairy products including yoghurt and cream cheese should be stored in the main fresh food compartment. Store butter in the covered compartment or in a sealed container, as butter can be easily tainted by strong smelling foods.
Power failure – food safety
Do not refreeze frozen foods that have thawed completely. Follow the recommendations below if you discover food in your freezer has thawed:
- Ice crystals still visible – food may be refrozen but should be stored for a shorter period than recommended.
- Thawed but refrigerator cold – refreezing generally not recommended. Fruits and some cooked food can be refrozen but use as soon as possible. Meat, fish, poultry – use immediately or cook and refreeze. Vegetables – discard as they usually go limp and soggy.
- Thawed and warmer than 41°F (5°C) – discard all foods.
Please skim these refrigeration symptoms. If you notice any of them, it is time to call AES:
- Refrigerator thermostat is not true to temperature
- Inconsistent temperatures
- You hear noises
- Freezer makes too much ice
- Irregular cooling cycles
- Strange smell
- Food does not seem fresh
AES always checks wires, thermostats and general machinery of your DCS cooking appliance and addresses all other potential problems. AES appliance repair technicians are also a great training resource. They will gladly take whatever time is needed to instruct you on the proper operation of your DCS appliances. Taking the time to learn how to best operate your DCS appliance goes a long way in ensuring its longevity.
DCS Recalls: You may follow this link to determine if your DCS refrigerator was involved in a recall https://search.cpsc.gov. If you suspect that your DCS refrigerator might be at recall risk, check the links provided below or call the AES office manager stays on top of any product recalls and is available to AES customers throughout the work week.
You may follow this link to determine if your DCS appliance was involved in a recall https://search.cpsc.gov.
AES service technicians are also factory trained in other brands. AES services all major brands of stoves, refrigerators, refrigerators, cook-tops, vents, refrigerators, freezers, coolers, ice machines, wine cooling & storage units, microwaves, appliances, garbage disposals, trash compactors, washers, dryers, air conditioning/heating and connective systems.
AES appliance repair technicians have dozens of years of training who can repair any DCS cooking device problem while it is still minor. However, if it has gone beyond that point, AES can also repair complex issues. Along with updating their DCS certified credentials, AES technicians are encouraged to obtain and maintain certification from the U.S. Environmental Protection Agency, the International Society of Certified Electronics Technicians and/or the Certified Appliance Professional.
To schedule emergency repair, please dial our toll free number: 1 800 520-7044 or make a request online.