We bought this to replace a Vevor convection oven we bought several months ago for out pretzel business. Unfortunately, that oven is WAY to uneven to bake in, it would burn in the back near the circulation fan and barely cook in the front at the door, it also would loose 50 to 75 degrees when opened to load the racks. This pizza oven is much smaller but MUCH more predictable and constant in its temperature. It is quite heavy so if you are planning on using it occasionally and then putting it away... good luck with your chiropractor. ;-)
I recommend this oven, it is very nice to have two sections so you can load once, load the other and it doesn't affect the first load. You will have to play with the temps a bit, the coils for the bottom of the upper oven are the upper coils for the lower oven, soooo.... play with it a bit. We found that about 210 on the upper dial, 180 or so on the middle dial and about 130 or 200 on the bottom heating dial gives us a good top and bottom browning in about 10 minutes (we normally pake at 425 in a standard oven and it takes about 5 min. longer, so this onve helps on speed as well. If you need it, buy it, you'll be glad you did.