Alto-Shaam Prodigi Classic Combi Ovens - 6-10G CLASSIC
Gas • Countertop • 6 Half-Sheet or 7 GN 1/1 Pan Capacity
Do the work of a convection oven, kettle, steamer and fryer with a single, space-saving unit. The Alto-Shaam Prodigi Classic 6-10G delivers high-volume output, precise moisture control and automatic self-cleaning—all while using just 43,000 BTU/h.
Features
- Boilerless steam generation eliminates costly descaling and reduces water use.
- Absolute Humidity Control lets you dial in 0–100 % humidity for perfect texture and yield.
- Three cooking modes—steam, convection, combi—cover every menu item from delicate veg to crispy roast chicken.
- 7 in programmable touchscreen stores recipes and updates via USB.
- SafeVent automatically vents steam before the door opens, protecting staff.
- Five fully automated tablet-based cleaning cycles keep the cavity spotless with minimal labor.
- Zero-clearance sides and rear simplify installation in tight cooklines.
- High-efficiency LED cavity lighting and right-hinged, field-serviceable door.
- EcoSmart design lowers energy and water consumption for rapid ROI.
Specifications
| Cooking modes |
Steam, Convection, Combination |
| Temperature range |
85 °F – 550 °F (30 °C – 302 °C) |
| Humidity range |
0 – 100 % |
| Gas input |
43,000 BTU/h • Natural or Propane
3/4 in NPT connection |
| Electrical (controls) |
120 V / 1 ph / 60 Hz, 6.8 A (0.84 kW) |
| Water inlets |
(1) Treated + (1) Untreated, 3/4 in NPT each
30–90 psi (200–1000 kPa) @ 0.26 gpm (1 L/min) |
| Drain |
1-1/2 in (40 mm) vertical, 200 °F (93 °C) rated |
| Exterior (H × W × D) |
35-1/16 × 35-11/16 × 40-1/16 in
(890 × 906 × 1018 mm) |
| Interior (H × W × D) |
20-1/2 × 16-1/4 × 28-1/16 in
(521 × 413 × 713 mm) |
| Net weight |
418 lb (190 kg) |
| Door |
Right-hinged, triple-pane glass, SafeVent |
What our Experts Think
Q&A
Maintenance Tips
- Turn oven off and allow full cool-down before cleaning or servicing
- Clean interior daily to remove grease, steam residue, and food debris
- Wipe stainless steel exterior with a non-abrasive commercial cleaner
- Run automatic clean cycle regularly to maintain hygiene and cooking performance
- Inspect and clean door gasket frequently for proper sealing and energy efficiency
- Keep air vents and filters clear for stable airflow and electrical performance
- Use filtered/softened water to reduce scale buildup in steam system components
- Inspect steam injection system and ensure nozzles remain free of blockages
- Descale unit periodically based on usage and water hardness
- Check temperature probes and sensors for accuracy and consistent cooking results
- Test door latch and hinges for tight sealing and smooth operation
- Inspect electrical connections periodically for safety and stable performance
- Maintain clear ventilation around unit to manage heat and humidity output
- Avoid abrasive pads or harsh chemicals that can damage stainless steel surfaces
- Always allow proper preheat before cooking for consistent combi performance
- Follow scheduled preventive maintenance to reduce downtime and extend equipment lifespan
Damage 
Loss 
Theft 
