It's a MOS2E 220V Model. 2850 watts. Both decks measure 17 X 17 1/2. Oh yeah... A real pizza oven.
The make-up board is a wood fiber laminate. It's 18 X 18. The markings are just tracings of various stones I've used.
I'm not sure where it came from. My wife bought it after watching me lug around a big NSF plastic cutting board. This is WAY better.
Hope this helps.
I own the identical Biaggia model MESOPI-1898 1450W electric countertop oven as you. The oven has elements on the very top and bottom, and is able to fit a thirteen inch pizza.
The biggest downfall is not having an adjustable temperature control. Interestingly, the element on the top actually gets much hotter, or more red, than the bottom. Although, I've never had the chance to officially test the temperature with my infrared thermometer. Either my unit is defective, or it purposely uses some sort of resistor.
At first, I was a little disappointed with the Biaggia's performance vs. a typical oven. The dough tended to rise a good deal more, and become too bread-like. There also wasn't the same amount of crispness. But then, I modified the oven to include clay tiles covering a half inch over the bottom element, and tiles lining the aluminum ceiling. I even began the practice of warming up the electric oven, allowing the tiles a greater chance to retain/release heat.
Suddenly, the results of the Biaggia are within ten percent of my typical oven performance. Not bad for something purchased for $5 on clearance from Kohl's, with $2 worth of tiles from Home Depot.
Although, your Bakers Pride looks like a really nice investment.