Alto-Shaam Prodigi PRO Combi Ovens - 20-10G PRO
Boiler-free • Roll-In Cart • 20 Full-Size Pans • ENERGY STAR
Engineered for the busiest production kitchens, the Alto-Shaam Prodigi PRO replaces a convection oven, steamer, kettle, fryer, smoker and holding cabinet in one intuitive, connected platform. The result: higher yields, consistent quality and unmatched labor, energy and water savings.
Features
- Boiler-less steam generation with Absolute Humidity Control (0–100 %) for perfect texture & yield.
- Three cooking modes—steam, convection, combi—plus programmable cool-down for back-to-back batches.
- 10.1 in. capacitive touchscreen with recipe filters, lockouts and colour status LED door handle.
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Wi-Fi + ChefLinc remote management: push/pull recipes, monitor HACCP data and update software anywhere.
- Roll-in cart with 20 rack positions (2 9/16 in / 65 mm spacing) handles:
• (20) GN 1/1 or 12 × 20 in hotel pans
• (20) 18 × 13 in half-size sheet pans
240 lb / 109 kg maximum load
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SafeVent automatic steam venting for safer door opening.
- Removable quick-release T-style probe; optional sous-vide probe available.
- Five automatic cleaning cycles with eco-friendly tablets (liquid system optional).
- Triple-pane door, high-efficiency LED cavity lighting and seismic legs for reduced energy loss & maximum stability.
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EcoSmart design – 160,000 BTU/h input yet ENERGY STAR qualified.
Specifications
| Model |
Prodigi PRO 20-10 (G) |
| Cooking capacity |
(20) GN 1/1 or 12 × 20 in hotel pans
(20) 18 × 13 in half-size sheet pans |
| Interior dimensions |
60 7/16 H × 16 1/4 W × 28 D in
(1535 × 413 × 711 mm) |
| Footprint (H×W×D) |
78 11/16 × 33 11/16 × 40 13/16 in
(1998 × 856 × 1036 mm) |
| Fuel / input |
Natural or LP gas, 160,000 BTU/h (46.9 kW) |
| Temperature range |
85 – 550 °F (30 – 302 °C) |
| Power requirements |
120 V 1 ph / 208-240 V 1 or 3 ph (control & accessories, 2.0–2.7 kW) |
| Cleaning system |
Tablet based, 5 levels (liquid system optional) |
| Connectivity |
Built-in Wi-Fi (Ethernet optional) |
| Water connections |
(1) treated & (1) untreated ¾ " NPT, 30–90 psi |
What our Experts Think
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High-volume combi performance
The 20-10G PRO is a full-size roll-in combi oven designed for production kitchens, delivering convection, steam, and combination cooking in one high-capacity unit.
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Space-efficient “zero clearance” design
Engineered to fit tightly under hood systems or operate in compact layouts, helping operators maximize kitchen output without expanding footprint.
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Advanced humidity control for precision cooking
Offers full-range humidity control (0–100%), allowing exact control over moisture levels for consistent roasting, baking, steaming, and retherm results.
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Boilerless steam system = lower maintenance
Uses a boilerless steam generation system that reduces water usage and maintenance needs, improving reliability and long-term operating cost efficiency.
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Smart kitchen integration ready
Compatible with ChefLinc remote management, enabling recipe control, monitoring, and data tracking across multiple units for standardized kitchen operations.
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High-capacity production capability
Built for bulk cooking environments such as banquets, institutional kitchens, and commissaries, supporting full roll-in rack workflows for continuous production.
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Efficiency-focused design features
Includes automatic cleaning cycles, energy-efficient operation, and improved thermal retention, helping reduce labor and utility costs while maintaining output consistency.
Q&A
Q1: What is the Alto-Shaam 20-10G PRO?
A: The 20-10G PRO is a high-capacity Prodigi PRO roll-in commercial combi oven designed for large-volume cooking, baking, roasting, steaming, and retherming in professional kitchens.
Q2: What type of equipment is it?
A: It is a gas-powered roll-in combi oven that combines convection, steam, and hybrid cooking functions in one unit for maximum versatility.
Q3: What is it best used for?
A: Ideal for banquets, hotels, catering operations, and institutional kitchens that need consistent high-volume batch cooking and holding.
Q4: What is its capacity?
A: It holds up to 20 full-size hotel pans (GN 1/1 or equivalent configurations) for large-scale production cooking.
Q5: What are the key benefits?
A: It delivers multi-function cooking (steam, bake, roast, reheat), high efficiency, and consistent food quality at scale in one platform.
Q6: Does it help save kitchen space?
A: Yes—its zero-clearance roll-in design reduces hood space requirements and lowers ventilation costs.
Q7: Does it use steam generation?
A: Yes, it features boilerless steam generation, reducing water use and maintenance compared to traditional boiler systems.
Q8: Can it be controlled remotely?
A: Yes, it supports ChefLinc™ cloud-based remote management for recipes, monitoring, and operational control.
Maintenance Tips
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Daily Auto-Clean Use: Run the built-in cleaning cycles regularly (light to heavy) to prevent grease buildup and maintain hygiene.
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Rinse System Care: Keep PROrinse hose and spray head clean and free of blockages for effective washdown performance.
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Steam System Monitoring: Ensure boilerless steam components are scale-free; use filtered or treated water to reduce mineral buildup.
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Door & Gasket Inspection: Check seals daily to maintain heat retention, humidity control, and cooking efficiency.
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Probe Maintenance: Inspect and calibrate food probes regularly for accurate temperature control and food safety.
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Vent & Safety System Check: Keep Safevent and airflow paths clear for proper heat/steam release and safe operation.
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Descaling Routine: Schedule periodic descaling (especially in hard water areas) to protect internal steam generation systems.
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Professional Servicing: Perform routine technician inspections to ensure long-term reliability and minimize downtime.
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