In my opinion the best way to test any oven would be to cook pizza in it. If Neapolitan is the goal I would want the hearth brought to 900F. I would then like to see the oven produce a pizza in 60 seconds or less with the top cooked without the pizza being lifted off the hearth..
Based upon these criteria, which, imo, are valid criteria for judging an oven that's supposed to be able to bake Neapolitan pizzas commercially... this oven failed.
John, regardless of how good the pizzas look, if you don't see 900 on the hearth on an infrared thermometer, this oven isn't worth buying. If this means a return trip to have them turn the oven all the way up, then by all means, give it a shot (and, please, get an upskirt next time), but, until then, I would discourage you from purchasing this oven for a commercial operation.
I agree with Marc- to an extent. For a commercial operation, if you move away from SF/Acunto, you're asking for trouble. I don't necessarily follow the Marco line and say that you have to go with a SF- I think, in theory, someone should be able to mimic the thermodynamics of these ovens in a pre-cast, but, so far, I have yet to see anyone do it. In fact, it kind of blows my mind that you have all these manufacturers vying for the American Neapolitan pizzeria market, and not one (that I've seen) comes close to the thermodynamic principles of an SF/Acunto oven. Everyone and their brother makes ovens with these huge ceilings and massive doors. What the heck? Forno Bravo even makes an oven that's decorated like a Ferrara, so somebody in their organization has to be at least aware of these families. Wouldn't it make sense that if you were going to match a Ferrara cosmetically, someone would at least consider matching the Ferrara engineering as well? The exhaust heat capture might be tricky to do in a precast, but a lower ceiling should be completely possible, as should smaller doors.
Bear in mind, I'm only talking about commercial operations. Non SF/Acunto ovens work beautifully for home bakers.