Montanaras require a Neapolitan oven and it's Neapolitan temperatures- well north of 550F. The commercial convection ovens that I've used had very strong fans, which would be a plus for NY style, but you'll need to confirm that 550F temp. Once you confirm that temp with an IR thermometer, then I think NY should be no problem. There's a chance you'll only be able to do one pie at time, though. Tying up an entire convection oven with a single pie every 4-5 minutes- probably not something you want to do. You might be able to do more than one at time, but it would all depend on the BTUs.