Albert, I can see, from the other thread, that you were able to get this oven up and running. Congratulations.
A 12mm stone is a bit discouraging. Full size pizza ovens have decks in the 25+ mm realm. It's not the end of the world, but, if you're doing multiple pizzas, it might impact your recovery time.
Crank it up and see what it can do. Take a load of temperature measurements- both before the pizza goes in and after it comes out. Watch the top element during the bake to see if it stays on. Please keep us informed as to how this oven works for you. If it does turn out to be viable, that would be great news for other European members looking for a good countertop.
I am busy with my new oven and i must say, its a realy good oven, must be because its a proffesional oven ( i dont know how mutch crap is solled).
I dont have a temperature divice ( you must mean with a laser ) to measure the temperature correct.
The stone is indeed about 14mm thick, but its made from that brownish stone.
I dont know what the recovery time will be, but on the other hand the stone is that thin that the heat is mutch quicker through the stone itself.
But i dont know what the time will be.
This is a affordebly oven and there are some more brands that are not that expensive, like the Roma 1 oven and some more.
They are made in the same way, and use a 2 fase connection.
I am sure that in the States there must be ovens availeble like this to, it could not be otherwise seen technically.
It just must be connected in the same way.
Just make sure that the elements run on 110/220 volts and not on 180/380 volts.
Technical it would be possible that you have 3 elements that run on 380 between the fases.
I dont see why its in America not possible to.
Yesterday i baked the first good pizza, it took 30 minutes to reach the temperature of 300 below and 370 up.
It whas baked in exact 3 minutes.
I just got to experiment some more for a baking time of 4 minutes, otherwise ( i discovered ) the herbs like garlic (or pesto) will evapourate when its baked to long, or the vegetables will not be crunchy, or have not enough taste when its baked to short.
But thats a different story.
Funny also that i had to replace the lower heating element, it caused to pop out the groundleak switch.
Very nice from the store where i bought this oven to thrust me in this technical problem, they sended a other heating element so i could replace it.
All just works fine right now.