I just got a new to me Bakers Pride PX14 countertop 120 volt oven, older style. I haven't cooked in it yet, but did some temperature testing. Although I bought it for my home, I am posting it here because it isn't a normal consumer grade oven.
First, I was looking at different option to make pizza inside, as the colder temps make trips out to the grill not as much fun. I looked a various options, then finally settled on the Bakers Pride PX16 or PX14. Both can be obtained for under $600, and both can be run on 120 - though I read somewhere that the PX16 would do better on 240 due to its higher electric demand. While the PX16 is the right size in terms of making pizza, the cavity is 17 7/8 by 18, its overall dimension are too high to fit on my counter, and it weighs around 70 pounds, so not something I want to move around. There are some old posts by Les in which he said he added a stone and it worked even better, which would make it even heavier so the PX14 was the best fit for me.
I ended up finding a used PX14 old style ( the newer ones have a slightly different look to the control panel ) at Burkett's at a decent price so I bought it and it arrived tonight. I hope to make a few small pies tomorrow, but it will probably be a while before I can get a stone for it and really put it through its paces, so tonight I just played with the temps and monitored it.
It got warm pretty quickly, about 500 in maybe 5 minutes, and then kept going up. I left the top and bottom element on for most of the tests. One quick observation, is either the sensor is very slow, or the electronics have a lot of lag. I watched by temp meter pretty religiously noting when the light clicked on and off. It got as high as 800 when the light went off ( I left the temp control on max ) and went as low as 607 for the light to switch on. I tried to time how long it took to recover, but other times is stopped rising at 725 or so. With the light on for a short time and the temp at 650, I opened the door all the way ( it has a slide tray) and quickly closed it and it recovered to 650 in 45 seconds. Another test was with the light on as it was just beginning to heat at 607, with only the bottom element on, I again opened the door all the way, and closed it, this time it dropped into the high 450's and took 2 minutes to recover to 650.
I checked the surfaces with an infrared numerous times. The top got as high as 100 - which feels pretty warm, the sides stayed in the 80's, The top part of the front got as high as 170, and the door got to 225 F - obviously, need to be careful there.
My plan is to try to find either soapstone or corderiete to cut to fit. The opening isn't high, and I can't justify putting in a 1 inch stone because that would take up too much room. I am considering cutting a 18 by 18 soapstone tile, cause I can get that in 1/4 width, but am concerned that since it is unsupported, it may crack and fail. The other option is 5/8 corderite, but that will really cut into the height. Right now, there is 2 1/4 inches open above the 1/2" wide slot the tray rides in. Of course, to do this mod, I think I would need to make a new door, probably something more insulated. For right now, I will try a few times with pizza screens, then maybe a few pies on a small round stone that I will leave on the wire rack, so I can preheat the stone on the rack in the oven, take out the rack and stone and load the pie, then put it back in.