Alto-Shaam Prodigi PRO Combi Ovens - 7-20E PRO
The all-in-one, Wi-Fi connected solution for high-volume, high-quality cooking
Replace your convection oven, steamer, kettle and smoker with one smart, boiler-free powerhouse. Alto-Shaam’s ENERGY STAR qualified Prodigi PRO delivers unmatched consistency, connectivity and cost savings—all from a compact countertop footprint.
Features
- Boilerless Absolute Humidity Control (0–100 %) keeps food moist, yields high & shrinkage low.
- Three cooking modes—steam, convection & combi—plus two power levels: ECO for savings, Turbo for speed.
- ChefLinc cloud management & 10.1 inch touchscreen: push/pull recipes, analytics and updates via built-in Wi-Fi or USB.
- SafeVent automatic steam release and triple-pane door with LED status handle for a cooler, safer cookline.
- Five fully automated cleaning cycles with front retractable rinse hose; tablet system included.
- Stainless steel, zero-clearance construction meets cULus, UL EPH, CE, IPX5, EAC, NYC COA and EPA 202 requirements.
Load it up
- (7) full-size sheet pans 18" × 26"
- (16) hotel pans 12" × 20" (GN 1/1), two rows deep
- 168 lb (76 kg) product or 105 qt (133 L) volume max.
- (2) side racks with (8) non-tilt rails at 2-3/4" spacing
- (4) wire shelves included
Precision tools, built in
- Removable quick-release “T” temperature probe (Δ-T, sous-vide probe optional)
- High-efficiency LED cavity lighting for clear, cool visibility
- Programmable cool-down function for back-to-back production
Specifications
| Cooking temperature |
85 °F – 550 °F (30 °C – 302 °C) |
| Exterior dimensions (H × W × D) |
37-11/16" × 43-3/4" × 44-13/16"
(958 × 1111 × 1138 mm) |
| Interior dimensions (H × W × D) |
23-1/4" × 24-1/4" × 32-3/4"
(591 × 616 × 832 mm) |
| Electrical (selectable) |
208–240 V / 440–480 V, 3 ph, 16.4 – 26.0 kW* |
| Net weight |
563 lb (255 kg) |
| Door swing |
Right hinged, zero-clearance |
What our Experts Think
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High-performance PRO-level combi platform
The Alto-Shaam Prodigi 7-20E PRO is engineered for demanding commercial kitchens that need maximum flexibility, combining convection, steam, and combi cooking in a compact countertop footprint.
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Built for high-volume, consistent output
Designed to handle heavy production environments, it delivers reliable batch cooking performance while maintaining uniform results across multiple racks and menu items.
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Precision humidity control (0–100%)
Absolute Humidity Control allows chefs to fine-tune moisture levels for roasting, baking, steaming, and regeneration—improving yield, texture, and consistency across recipes.
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Advanced chef-driven control system
The PRO interface supports programmable, image-based recipes and one-touch operation, helping standardize output across teams with different skill levels.
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Boilerless steam system for efficiency
Uses up to ~80% less water than traditional boiler systems while reducing maintenance needs and improving long-term reliability.
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Smart kitchen integration & connectivity
Supports ChefLinc remote management for recipe control, performance monitoring, and operational analytics across multiple locations.
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Labor-saving automation features
Includes automatic multi-cycle cleaning, probe functionality, and guided cooking workflows to reduce downtime and simplify daily operations.
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Best fit use case
Ideal for high-output restaurants, hotels, and institutional kitchens that want advanced control, consistency, and data-driven cooking efficiency in a compact combi oven system.
Q&A
Maintenance Tips
- Run automatic self-clean cycle daily (light–heavy based on usage) to prevent grease and food buildup
- Use only Alto-Shaam approved cleaning tablets/chemicals to protect steam, sensors, and interior components
- 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 energy efficiency
- Clean fan wheel and cavity interior regularly to ensure proper airflow and even cooking results
- Flush and inspect drain system frequently to avoid clogging and standing water
- Keep core probe and sensor ports clean and calibrated for accurate temperature control
- Maintain water filtration/RO system on schedule to reduce scale and extend equipment life
- Inspect door hinges, latch mechanism, and seal pressure periodically for wear or misalignment
- Schedule preventive professional servicing annually for electrical, steam system, and control calibration checks
Damage 
Loss 
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