What our Experts Think
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10-20E CLASSIC Combi Oven – Offers convection and steam cooking in one unit for maximum versatility.
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Larger Cooking Capacity – Handles bigger batches than the 10-10E, making it ideal for high-volume kitchens.
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Classic Control Interface – Simple, reliable controls ensure consistent cooking results.
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Durable, Commercial-Grade Build – Engineered for heavy-duty daily use in professional foodservice.
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Perfect for Restaurants, Hotels & Caterers – Delivers flexibility, efficiency, and uniform cooking across diverse menus.
Q&A
Q: What is the Alto-Shaam 10-20E CLASSIC used for?
A: It’s a commercial combi oven designed to cook with steam, convection, or a combination of both for versatile, high-volume food production.
Q: How many pans does it hold?
A: The 10-20E CLASSIC accommodates twenty full-size pans, making it ideal for large-scale kitchen operations.
Q: What makes this combi oven unique?
A: Its Prodigi™ Classic controls ensure precision, consistency, and ease of use in demanding foodservice environments.
Q: What cooking modes does it offer?
A: It supports steam, convection, and combi cooking modes, giving chefs flexibility for roasting, baking, steaming, and more.
Q: Where is this oven commonly used?
A: Perfect for hotels, banquet halls, restaurants, catering kitchens, and institutional foodservice operations needing reliable, high-capacity cooking performance.
Maintenance Tips
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Electric combi oven with 20-pan capacity for high-volume kitchens
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Classic control interface for simple, reliable operation
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Versatile cooking: steam, convection, and combi modes in one unit
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Durable stainless steel construction for long-term use
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Even heat and moisture distribution ensures consistent results
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Space-saving design with large capacity for maximum efficiency
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Built-in cleaning system simplifies maintenance
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Perfect for restaurants, hotels, and institutional foodservice
