Alto-Shaam Prodigi PRO Combi Ovens - 6-10E PRO
Boiler-free | Countertop | 7 × GN 1/1 or 6 × ½-sheet pans
Replace a convection oven, steamer, kettle, smoker and more with one high-performance solution. The Alto-Shaam Prodigi PRO 6-10 delivers unmatched versatility, connectivity and efficiency to the busiest commercial kitchens—while fitting neatly on a countertop.
Features
- Boiler-free Absolute Humidity Control lets you set 0–100 % cavity humidity for perfect texture & yield.
- Three independent cooking modes—steam, convection & combi—from 85 °F to 550 °F (30 – 302 °C).
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ChefLinc Cloud Connection (Wi-Fi built-in) for remote recipe management, HACCP data & software updates.
- 10.1 in. full-color touchscreen with customizable home screens & easy USB recipe transfer.
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ECO / Turbo power levels: choose energy savings or maximum speed at the touch of a button.
- SafeVent automatically releases steam at the end of every cycle for safer, drier openings.
- Removable quick-release “T”-style temperature probe for precise core-temperature control.
- Five fully automated cleaning programs, tablet detergent system & front retractable rinse hose.
- Triple-pane door, high-efficiency LED cavity lighting & LED-illuminated door handle that shows oven status at a glance.
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Zero-clearance, ventless, EcoSmart design with UL, cULus, UL EPH, CE, IPX5 & EAC approvals—city-wide COA for NYC included.
Perfect Capacity for Mid-Volume Production
- 7 × 12 in × 20 in (GN 1/1) hotel pans
- 6 × 18 in × 13 in ½-size sheet pans
- 11.75 in (298 mm) horizontal rail spacing | 2.38 in (70 mm) vertical pan spacing
- Maximum load: 72 lb (33 kg) | 45 qt (57 L) volume
Specifications
| Exterior Dimensions (H × W × D) |
35-1/16 × 35-11/16 × 40-1/16 in
(890 × 906 × 1018 mm) |
| Interior Dimensions (H × W × D) |
20-1/2 × 16-1/4 × 28-1/16 in
(521 × 413 × 713 mm) |
| Temperature Range |
85 °F – 550 °F (30 °C – 302 °C) |
| Electrical Options |
208–240 V 1 ph or 3 ph | 440–480 V 3 ph
ECO & Turbo selectable power modes |
| Water Connections |
(2) ¾ in NPT inlets – treated & untreated water
Min. flow 0.26 gpm (1 L min) |
| Drain Connection |
1-½ in (40 mm) vertical vented drain |
What our Experts Think
Q&A
Q: What is the Alto-Shaam Prodigi PRO 6-10E Combi Oven used for?
A: A compact, commercial electric countertop combi oven designed for steam, convection, and combination cooking—ideal for baking, roasting, steaming, retherming, and multi-product production in space-limited kitchens.
Q: What are the key features of the 6-10E PRO?
A: It offers steam, convection, and combination modes, precise humidity control (0–100%), and programmable cooking for consistent, repeatable results across different menu items.
Q: What makes the PRO series efficient in busy kitchens?
A: It replaces multiple appliances (steamer, convection oven, retherm unit) with one system, improving workflow efficiency, consistency, and kitchen space utilization while reducing labor needs.
Q: Does it support humidity and airflow control?
A: Yes, it uses Absolute Humidity Control™ and multi-speed auto-reversing fans to maintain precise moisture levels and even heat distribution for consistent cooking results.
Q: Is it suitable for small or large kitchens?
A: The 6-10 platform is designed for small to mid-size professional kitchens, prep stations, and satellite operations, offering high performance in a compact footprint.
Q: Does it include cleaning and maintenance features?
A: Yes, it includes automatic self-cleaning cycles, reducing labor and maintaining hygiene with minimal operator effort.
Q: What is the main advantage of the 6-10E PRO?
A: It delivers precise, programmable multi-mode cooking with consistent results, helping kitchens standardize quality while improving speed and efficiency.
Maintenance Tips
- Run automatic self-clean cycle daily (light–heavy based on usage) to prevent grease and carbon buildup
- Use only Alto-Shaam approved cleaning tablets or liquid cleaner to protect steam system, sensors, and interior coating
- Perform regular descaling (especially in hard-water areas) to prevent mineral buildup in boilerless steam system
- Wipe door gasket and sealing surfaces daily to maintain airtight performance and heat efficiency
- Clean fan wheel and oven cavity regularly to ensure proper airflow and even cooking results
- Flush and inspect drain system frequently to avoid clogging and standing water accumulation
- Clean core probe and sensor ports carefully to maintain accurate temperature control and food consistency
- Maintain water filtration/RO system on schedule to reduce scale and extend equipment lifespan (key for combi longevity)
- Inspect door hinges, latch, and safety interlocks periodically for wear or misalignment
- Schedule annual professional preventive maintenance for calibration, electrical systems, and steam performance checks
Damage 
Loss 
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