Space-saving oven with an elevator and the door on the bottom
By Mike Hanlon
October 15, 2005
October 16, 2005 Isn’t it silly that when you see a good design you woinder why people haven’t thought of it before. That was the reaction we had when we first saw the latest oven from Siemens - an oven with a completely new design that’s very easy to operate, remarkably energy efficient and creates space-saving possibilities for kitchen designers. The liftMatic mounts on the wall like a cabinet and is filled from below. With the liftMatic, food is always at eye level. Professionals and hobby cooks no longer have to stoop, and they can reach the cooked food from three sides. With the push of a button, the oven floor moves gently down and then returns to the upper position. If it meets an obstruction in the process, such as a pot or a glass below it, the oven floor automatically stops.
Since the oven opens at the bottom, the heat inside is better retained than in appliances with the fold-down doors common today. Because heat rises, due to the laws of physics, heat is held in the liftMatic as though under a bell jar. When the door of a conventional oven is open, its temperature drops from 200 degrees Celsius by almost 100 degrees after 15 seconds; in the liftMatic, it falls by only 15 degrees. The floor is made of an easy-to-clean glass ceramic on which bread, croissants or pizza can be baked directly. The floor can also hold up to one quarter of a liter of liquid, so fluids can’t run out during use.
The liftMatic also has a very fast heating element that reduces baking times by up to 30 percent. A frozen pizza, for instance, is ready in ten minutes without any preheating. The self-cleaning mechanism eliminates the need for cleaning inside the oven. At the push of a button, the inside is heated so intensely that any cooking residues disintegrate into ashes, which can then be simply wiped away with a cloth.
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