The peak temp is just the pre-heat temp, and, depending on what hearth material you put in it, you've got some flexibility. Where you don't have flexibility, though, is the infrared radiation being pumped out of the top element. That needs to be really intense and boils down primarily to a lot of watts. While I'm a little intrigued by the models that mention 'IR' burners (some outdoor grills have IR burners that have been known to do Neapolitan top browning), I'm relatively certain none of the Pizzagroup ovens will give you Neapolitan top browning.
