They call this a Raclette Oven. The cheese is sliced in about 1 cm. (between 1/4 and 1/2 inch) thick slices from a 5 kg. (11 lb.) rectangular block of cheese, and one slice fills each tray. The trays on the top have cheese in them, warming, waiting to go in under the flame. The lower trays are kept under the flame unit until the cheese is melted and bubbling. If no eaters appear, the trays can be lowered to stay warm, but not burn. When you come with your potatoes and plate, you get the whole tray-full of cheese slid on to your plate. No small portions allowed.
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