KALORIK EKP 47828 Triple Burner Buffet Server Set Instruction Manual

: June 5, 2024
: KALORIK

Table of Contents

PARTS DESCRIPTION
IMPORTANT SAFEGUARDS
3-PRONG PLUG INSTRUCTIONS
SHORT CORD INSTRUCTIONS
BEFORE THE FIRST USE
OPERATING INSTRUCTIONS
HINTS AND TIPS
RECIPES
GET MORE OUT OF YOUR PRODUCT
CLEANING AND MAINTENANCE
WARRANTY
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

TRIPLE BURNER BUFFET SERVER SET

EKP 47828
120V~60Hz 1650W (13.7A)

PARTS DESCRIPTION

1. Heating plate
2. Power indicator light
3. Individual power control knobs| 4. 3 Qt Casserole pans with lids
5. Triple burner buffet base
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IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

READ ALL INSTRUCTIONS.
Check that your voltage in your home corresponds to what is stated on the appliance.
Do no touch hot surfaces as they may cause injuries. Use handles or knobs.
To protect against electrical shocks do not immerse cord, plugs, or the appliance in water or any liquid.
Close supervision is necessary when any appliance is used near children. This appliance is not recommended for children to use.
This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
The temperature of accessible surfaces may be high when the appliance is operating.
Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning the appliance or moving the appliance.
Never leave the appliance unattended, while it is operating.
Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment.
The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
Do not use outdoors.
Do not place the food directly on the heating surfaces, ensure food is cooked in a pan or cooking pot.
Do not clean with metal scrubbing parts. Pieces can break off the pad and short electrical parts, creating a possibility of electric shock.
Do not use appliance for other than intended use.
Do not let cord hang over edge of table or counter, or touch hot surfaces.
Do not place on or near a hot gas or electric burner, or in a heated oven or microwave oven.
The appliances are not intended to be operated by means of an external timer or separate remote-control system.
Always ensure that the cookware used on the hot plate does not project beyond the area of the hot plate or overhang the controls.
Extreme caution must be used when moving an appliance containing hot liquids.
Never leave oil or fat that is being heated unattended. This is a fire risk.
Do not operate at maximum power for more than an hour.
A fire may occur if the cooking plate is covered or touching flammable material, including curtains, draperies, walls, and the like, when in operation.
Do not pull on the power cord to disconnect, pull on the head of the plug. Always turn the power control knob off and disconnect from the power outlet when not in use and before cleaning.
Always place on a flat, level and heat-resistant surface.

SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY

3-PRONG PLUG INSTRUCTIONS

For your personal safety, this appliance must be grounded. This appliance is equipped with a power supply cord having a 3-prong grounding plug. To minimize possible shock hazard, the cord must be plugged into a mating 3-prong, grounding type, wall receptacle, grounded in accordance with the National Electrical Code ANSI/NFPA 70 latest edition and all local codes and ordinances. If a mating wall receptacle is not available, it is the personal responsibility and obligation of the customer to have a properly grounded, 3-prong, wall receptacle installed by a qualified electrician.

SHORT CORD INSTRUCTIONS

A short power supply cord is provided to reduce the hazards resulting from becoming entangled in, or tripping over a longer cord. Extension cords may be used if care is exercised in their use.

The electrical rating of the extension cord should be at least that of the appliance. If the electrical rating of the extension cord is too low, it could overheat and burn.
The resulting extended cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

BEFORE THE FIRST USE

This product has been designed to offer you independent cooking controls for optimum cooking flexibility.

Remove all packing materials.
Wash the pots and wipe down the triple burner base. Make sure all items are dry before using.
Place on a dry, flat, level, and heat-resistant surface, close to an electric socket.
For proper ventilation provide at least 4-6 in (10-15 cm) of space above and around the appliance.
Before using for the first time, turn the hot plates on to the highest heat setting and heat up for 10 minutes. This will burn off any residue left from manufacture.
Some odor and smoke could develop during this process, ensure good ventilation and it should disappear after few minutes of use.
Set the power dials back to off and allow the unit to cool down completely. The cooking plates are now ready for use.
Keep the surface of the heating element clean and dry.
NOTE: This should be the only time the hot plates are turned ON without cooking utensils on them.

OPERATING INSTRUCTIONS

Select a suitable position close to an electric socket, on a dry, flat, level, and heat-resistant surface.
Make sure the power control knobs are in the off starting position, before plugging in the power outlet.
Place filled cooking pots on the burner. NOTE: DO NOT operate the burner without filled cookware pots on top.
Turn the power control knobs clockwise for the triple burners to turn on.
The temperature/power indicator lights will illuminate and stay illuminated until the temperature setting has been reached. It will then cycle on and off until the unit is turned off or unplugged.
After use, turn power dials back to the starting point, and unplug the appliance from the electrical outlet. Allow the unit to cool before moving or cleaning.
Due to the cooking plate construction, residual heat will remain after switching off. This may be used to keep food warm for a short period. Be careful not to touch the heating elements until they have completely cooled down, at least for 1 hour.

NOTES:

For maximum heat efficiency, always use flat-bottomed cookware, which makes full contact with the cooking plates. Ideally, the pan’s base should be of the same size as the cooking plate that it is placed on.
The hot plates can all be used at the same time; however, care must be exercised to prevent the cookware handles from protruding over the adjacent hot plates.
Do not operate at maximum power for more than an hour.

IMPORTANT! Do not place food directly on the heating plates.
CAUTION! The metal surface will become hot! Do not touch while in use.

HINTS AND TIPS

Do not use with unstable pans or pans that do not have a flat bottom.
Never switch the unit on without a pan being placed on the heating elements, as it may damage the appliance.
Cookware with a base smaller than the diameter of the boiling ring should not be used.
Pots and pans with convex, concave, or uneven bottoms should not be used.
Cooking utensils, regardless of their size, should not protrude beyond the boiling ring or intrude into the area of proximity of the controls.

RECIPES

These recipes are for at-home entertaining, on-the-go parties, seasonal celebrations, and sumptuous meals…all from the beauty of your Kalorik Triple Burner Buffet Set. From quick stovetop preparations to oven-baked dishes, you can serve breakfast, brunch, lunch, dinner, and dessert from your new Triple Burner. And how nice it is to celebrate with a buffet where everyone can take their own plateful (and seconds!). I guarantee that these delicious dishes will put a smile on everyone’s face!

BREAKFAST CHILAQUILES / Serves 4

Eggs, tortillas, and cheese…what a wonderful way to start the day! Pantry items that come together quickly make up this traditional Mexican dish. Use up leftover corn tortillas and salsas and garnish with crema, crumbled queso fresco, chopped red onion and avocado slices.

3 tablespoons corn oil
6 white corn tortillas, cut into 1/2- inch strips
4 large eggs, beaten
One 4-ounce can diced fire-roasted green chilies
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 cup shredded Monterey Jack cheese
2 tablespoons freshly chopped cilantro
1 cup your favorite salsa
Mexican Crema, crumbled Queso Fresco, chopped red onion, cilantro leaves
Hot Sauce

Heat the oil in a saucepot until almost smoking. Add the tortilla strips and sauté until fragrant and beginning to crisp. Add the beaten eggs, chilies, cumin, and oregano and cook until the eggs are just set. Mix in the cheese and cook until melted. Finish with cilantro, salsa and crema and pass hot sauce at the table.

ITALIAN EGGS IN TOMATO SAUCE / Serves 4

This poached egg dish makes a terrific breakfast, brunch, or a quick dinner! Serve the eggs over toasted bread with a spoonful of the tomato sauce; you can add a dollop of ricotta or goat cheese when serving if you like.

1 tablespoon good-quality olive oil
2 garlic cloves, minced or grated
1 teaspoon granulated sugar bread, for serving
Pinch of red pepper flakes
4 cups homemade or store-bought marinara sauce
6 large eggs
Salt and freshly ground pepper
4 slices toasted country or French bread, for serving
Grate Parmesan cheese, for serving

Heat the olive oil in a saucepot over medium-high heat. Add the garlic and red pepper flakes and cook for 30 seconds, stirring often, until the garlic is lightly golden. Add the marinara sauce, season with salt and pepper and bring to a boil. Reduce the heat and simmer for 15 minutes.
Gently crack the eggs into the tomato sauce, cover the pot with a lid and let cook for 5 minutes. Remove from the heat and let stand for 3 minutes, uncovered. Place each egg onto a piece of toast and spoon the sauce over the eggs. Finish with the Parmesan cheese.

EASY BAKED BRIOCHE FRENCH TOAST / Serves 6
Somewhere between traditional French toast and bread pudding and so easy to prepare the night before! Serve it with fresh berries and peaches or in the Fall with caramelized apples and cranberry sauce.

One 24-ounce brioche loaf, cut into 1-inch cubes
One 8-ounce package cream cheese, cut into small cubes
3/4 cup chopped pecans or walnuts
1/2 cup golden raisins, dried cranberries or dried blueberries
6 large eggs
2 cups whole milk
1/2 cup firmly packed dark brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Pinch of nutmeg
Powdered sugar
Pure Grade B pure maple syrup, warmed

Generously butter a 3-quart saucepot. Place half of the bread cubes in a single layer in the pot, filling in all the gaps. Evenly scatter the cream cheese cubes, nuts and raisins on top. Cover completely with the remaining bread cubes. In a large mixing bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes. Gently press down on the bread cubes to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate for four hours or overnight.

Preheat the oven to 350°F. Remove the pot from the refrigerator and let it sit at room temperature for 20 minutes. Bake the French Toast covered for 20 minutes, then uncover and bake 15 to 20 minutes longer, or until the cubes are nicely toasted and there’s no liquid on the bottom of the pot. Let rest 10 minutes before serving. Spoon the French Toast into bowls and finish with powdered sugar and warm maple syrup.

SRIRACHA POPCORN / Serves 6
Great for popcorn lovers and Sriracha lovers! This snack is spicy, salty, tangy, buttery, and addictive.

1 tablespoon vegetable oil
1/4 cup popcorn kernels
4 tablespoons unsalted butter, melted
2 tablespoons Sriracha
Zest of 1 Lime
Generous pinch of salt

Pour the oil into a tall saucepot (with a lid) and add the popcorn kernels. Place over medium heat, cover with the lid and cook, shaking the pan often, until the popcorn pops completely. Whisk together the melted butter, Sriracha, lime zest and salt in a mixing bowl. Drizzle over the warm popcorn in the pot and toss to coat.

CHEDDAR BEER DIP with SOFT PRETZELS / Serves 8
Bring on game-day with this warm and hearty dip made with beer and lots of cheddar cheese. Add a few dashes of hot sauce or a squeeze of Sriracha and warm the soft pretzels with a brush of butter and everything bagel seasoning!

1 cup Pale Ale
4 cups shredded cheddar cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups whole milk
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper
8 frozen soft pretzels, baked according to package directions

Pour the beer into a 3-quart saucepot and bring to a boil. Simmer until reduced by half. In a separate 3-quart saucepot, combine the butter and flour. Cook over medium-low heat, stirring constantly, for 3 minutes. Add the reduced Pale Ale and the milk and continue to cook, whisking often, until the mixture is thickened, about 5 minutes.

Slowly whisk in the cheddar cheese until smooth and fully incorporated, then add the lemon juice, salt and pepper. Serve the dip warm with soft pretzels for dipping.

VERY VEGGIE MINESTRONE with TORTELLINI / Serves 6
There is so much veggie goodness in this hearty soup. Add the rind from a wedge of Parmesan while it’s simmering, to increase deliciousness! Top the soup with a dollop of pesto and serve with an arugula salad and Tiramisu for dessert.

3 tablespoons olive oil
1 small sweet yellow onion, diced
1 garlic clove, minced
1 leek – cut in half, cleaned, and sliced thinly
3 carrots, coarsely chopped
1 zucchini, thinly sliced
1 russet potato, peeled and diced
4 cups vegetable broth or low-sodium chicken broth
One 28-ounce can diced tomatoes in juice
One 15-ounce can cannellini beans, rinsed and drained
2 cups fresh baby spinach leaves or kale leaves
One 9-ounce package fresh cheese tortellini
1/2 cup freshly grated Parmesan cheese
Salt & freshly ground pepper

Heat 2 tablespoons of olive oil in a saucepot. Add the onions and sauté, stirring often, until the onion is translucent, about 5 minutes. Add the remaining olive oil along with the garlic, leek, carrots, zucchini, and potatoes. Season with salt and pepper and sauté, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to low, cover the pot with a lid and simmer for 15 minutes, stirring occasionally. Add the diced tomatoes with their juice, beans, spinach, and tortellini. Simmer for 10 minutes more. To serve, ladle the soup into soup bowls and finish with Parmesan cheese.

ONE-POT LEMON ORZO with SHRIMP / Serves 4
One-pot meals are truly amazing! This is a super easy meal that the whole family will love…when dinnertime survival is on the line, try this fast, delicious all-in-one meal.

2 tablespoons good-quality olive oil
1 small sweet yellow onion, diced
3 garlic cloves, minced or grated
1/2 teaspoon dried oregano
8 ounces orzo pasta
2 1/2 cups low-sodium chicken broth
One (14.5-ounce) can diced tomatoes, drained
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
Zest and juice of 1 lemon
1-pound medium shrimp, peeled and deveined
Salt and freshly ground pepper
1/4 cup grated Parmesan cheese

Heat olive oil in a 3-quart pot over medium high heat. Add the onion and sauté, stirring often until the onion is tender and translucent, about 5 minutes. Add the garlic and oregano and cook, stirring often, for 1 minute more. Stir in the orzo and sauté until 2 minutes to toast the orzo.
Stir in the chicken broth. Bring the mixture to a boil, reduce the heat to a simmer and cover the pot. Cook for 10 minutes.
Season the shrimp with salt and pepper. Remove the lid and stir in the diced tomatoes, asparagus, lemon zest and juice and the shrimp. Replace the lid and cook on low heat for 10 minutes more, or until the shrimp are cooked through. Finish with Parmesan cheese.

SAUSAGE GRAVY and BISCUITS / Serves 4 to 6
This is the simplest, most scrumptious country gravy (and you can substitute turkey sausage, if you like). Perfect served with biscuits alongside and sautéed greens…this Southern specialty can’t be beat!

1-pound ground Italian sausage, mild or hot
2 tablespoons unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons black pepper

Warm Biscuits
Brown the sausage in a pot over medium-high heat until cooked through. Add the butter to the pot and stir until melted. Sprinkle the flour over the sausage and stir to combine well. Slowly pour in the milk, whisking constantly until smooth. Add the garlic powder, salt, and pepper. Simmer the gravy for 10 minutes, stirring frequently. Spoon the gravy over warm biscuits and eat immediately!

SOURDOUGH APPLE STUFFING / Serves 6
The American Holiday Table is all the better with a beautiful bird and a savory stuffing/dressing and stuffing is by far the favorite of the Thanksgiving leftovers. Add mushrooms, use Challah or cornbread, add dried fruit, even oysters; to modify as you like.

2 pounds sourdough bread, crust trimmed and cut into o 1/2-inch cubes
1/2 pound thick-cut bacon, cut into 1/2-inch pieces
1 sweet yellow onion, diced
2 celery stalks, diced
1 Gala or Fuji apple – peeled, cored and diced
3/4 cup pecan halves, toasted
1/4 cup freshly chopped parsley
1 tablespoon fresh sage, chopped
3 large eggs, beaten
1 stick (4 ounces) unsalted butter, melted
2 cups low-sodium chicken broth
Salt and freshly ground pepper

Preheat the oven to 350ºF. Spread the bread cubes in a single layer onto two baking sheets. Bake until lightly toasted, about 12 minutes, tossing once during baking. Remove from the oven and let cool. Transfer to a large mixing bowl.
Cook the diced bacon over medium heat in a saucepot until crisp. Add the onion and celery and sauté until tender, about 5 minutes. Add the diced apple and sauté 3 minutes more. Add the bacon mixture to the bread cubes along with the nuts, parsley and sage and mix well. Add the eggs and melted butter and mix to combine. Add enough stock to moisten the mixture. Season with salt and pepper. Spoon the mixture into a buttered 3quart pot. Cover and bake at 350ºF for 45 minutes. Uncover and bake 15 minutes more, or until the top is golden and crisp.

SWEET POTATO CASSEROLE with PRALINE TOPPING / Serves 8
This glorious mash gets packed into a buttered pot and praline topped. You can make the casserole ahead, cover and refrigerate for up to 2 days.

3 pounds sweet potatoes, peeled and cubed
1 cup all-purpose flour
3/4 cup packed dark brown sugar
1/2 cup pecans, chopped and toasted
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/2 cup heavy whipping cream
2 teaspoons freshly grated orange zest
1/4 teaspoon ground ginger
Salt and freshly ground pepper

Cook the sweet potatoes in a large pot of boiling salted water until tender, about 30 minutes. Drain well. Preheat the oven to 350°F. For the topping, combine the flour, 1/4 cup of the brown sugar, pecans, butter and cinnamon in a small mixing bowl. Set aside.
Place the cooked sweet potatoes in a large mixing bowl with the cream, orange peel, ground ginger and the remaining 1/4 cup brown sugar. Mash the mixture together until smooth. Season to taste with salt and pepper. Butter a 3-quart pot. Transfer the sweet potato mixture to the pot and cover the surface of the sweet potatoes with the topping mixture. Bake the casserole for 30 minutes, or until the topping is golden and the casserole is heated through.

CROISSANT BREAD PUDDING / Serves 6
Think bread pudding, only so much more! The buttery flakiness of the croissants creates a wonderful texture. This recipe is easy to make and out of this world delicious.

12 croissants
1 cup half & half
1 cup heavy whipping cream
1/2 cup granulated sugar
4 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Preheat the oven to 350ºF. Butter a 3-quart pot. Tear the croissants into 2-inch pieces and place them in the pot.

In a mixing bowl, whisk together the half and half, cream, sugar, eggs, vanilla, almond extract, and salt. Pour the egg mixture over the croissants and press down to allow the croissants to absorb the liquid. Let stand for 10 minutes.

Cover the pot with a lid or aluminum foil and bake for 30 minutes. Remove the lid and bake uncovered 15 minutes more, or until the croissants are puffy and golden brown.

APPLE ALMOND CRISP / Serves 6
When you are dreaming of apple pie but do not have the time, an easy apple crisp is the next best thing. This comforting dessert of bubbling apples with a crunchy, sweet topping is perfect for your next tailgate or your holiday table.

For the Topping

1 1/2 cups all-purpose flour
1 1/8 cups old-fashioned oats
1 1/8 cups packed brown sugar
1 1/2 cups almonds, toasted and finely chopped
1 teaspoon ground cinnamon
Pinch of salt
4 ounces (1 stick) cold unsalted butter, cut into 1/2-inch cubes

For the Filling

4 pounds sweet-tart apples (Gala, Fuji or Honeycrisp work well)
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour

Preheat the oven to 375°F. Butter a 3-quart pot.
To make the topping, place the flour, oats, brown sugar, almonds, and cinnamon in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse crumbs.
Peel and core the apples and cut into 1/4-inch-thick wedges. Place the apple slices in a large mixing bowl and add the lemon juice, granulated sugar and flour and toss to combine. Transfer the apples to the prepared pan.
Crumble the oat topping evenly over the apple mixture and bake the crisp until the topping is golden and the apples are tender, about 45 minutes. Serve warm.

GET MORE OUT OF YOUR PRODUCT

Browse Chef-created recipes specifically made for your Kalorik product. Visit our website www.kalorik.com to see our extensive recipe library and start cooking. Sign up for the Kalorik email mailing list to receive special offers and recipes and connect with us on social media for daily inspiration.

CLEANING AND MAINTENANCE

Before cleaning, turn the power dial knobs back to the starting position, unplug the appliance, and wait for it to cool down completely.
Wipe base with a damp cloth. Dry after cleaning.
Pots and lids are dishwasher safe, but hand washing is recommended.
Rinse food residue promptly before putting the cookware in the dishwasher as prolonged exposure to salts and food acids (e.g. mayonnaise, vinegar, mustard) may cause stains or damage.
Do not allow the cord to touch any hot surfaces.
Do not immerse the cooking burner base in water or any other liquid.
Baked on food and dirty marks can be removed with a mild kitchen cleaner or a cloth moistened with soap detergent.
All servicing, other than cleaning, should be performed by an authorized service representative.
Store the appliance in a cool, dry location and out of reach of children.
Do not place the pot or the lid in the microwave.

WARRANTY

We suggest that you complete and return the enclosed Product Registration Card promptly to facilitate verification of the date of original purchase. However, return of the Product Registration Card is not a condition of these warranties. You can also fill out this warranty card online, at the following address: www.KALORIK.com

This KALORIK product is warranted in the U.S.A. and in Canada for 1 year from the date of purchase against defects in material and workmanship. This warranty is not transferable. Keep the original sales receipt. Proof of purchase is required to obtain warranty performance.
During this period, if the KALORIK product, upon inspection by KALORIK, is proven defective, it will be repaired or replaced, at Kalorik’s option, without charge to the customer. If a replacement product is sent, it will carry the remaining warranty of the original product.

This warranty does not apply to any defect arising from a buyer’s or user’s misuse of the product, negligence, failure to follow KALORIK instructions noted in the user’s manual, use on current or voltage other than that stamped on the product, wear and tear, alteration or repair not authorized by KALORIK, or use for commercial purposes. There is no warranty for glass parts, glass containers, filter basket, blades and agitators. There is also no warranty for parts lost by the user.

ANY WARRANTY OF MERCHANTABILITY OR FITNESS WITH RESPECT TO THIS PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY PERIOD.
Some states do not allow limitation on how long an implied warranty lasts or do not allow the exclusion of incidental or consequential damages, so the above limitations may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

If the appliance should become defective within the warranty period and more than 30 days after date of purchase, do not return the appliance to the store: often, our Customer Service Representatives can help solve the problem without having the product serviced. If servicing is needed, a Representative can confirm whether the product is under warranty and direct you to the nearest service location.

If this is the case, send the product via your pre-paid postage back to Kalorik, along with proof of purchase and a return authorization number indicated on the outer package, given by our Customer Service Representatives. Send to the authorized KALORIK Service Center (please visit our website at www.KALORIK.com or call our Customer Service Department for the address of our authorized KALORIK Service Center).

When sending the product, please include a letter explaining the nature of the claimed defect.

If you have additional questions, please call our Customer Service Department (please see below for complete contact information), Monday through Thursday from 9:00am – 5:00pm (EST) and Friday from 9:00am – 4:00pm (EST). Please note hours are subject to change.

If you would like to write, please send your letter to:

KALORIK Customer Service Department
Team International Group of America Inc.
16175 NW 49th Avenue Miami Gardens, FL 33014 USA

Or call:
Toll Free: +1 888-521-TEAM / +1 888-KALORIK
Only letters can be accepted at this address above. Shipments and packages that do not have a return authorization number will be refused.

For questions please contact:
Pour toute question, veuillez contacter:

KALORIK Customer Service
Team International Group of America Inc.
16175 NW 49th Avenue
Miami Gardens, FL 33014 USA

Toll Free:
+1 888-521-TEAM / +1 888-KALORIK
www.KALORIK.com

Ref EKP 47828