Ciro,
Sorry I didn't get back to you sooner. We had a little soft opening the past few days so I've been living at the pizzeria.
The reason the hand made oven would not pass health in my county (clark county, nevada) is that they are strict on requiring every piece of equipment used in a commercial kitchen have either a; UL, NSF or ETL listing attached to it. There are currently no oven makers in Napoli that go through the process of getting this listing.
You can also get the oven and then go through the process yourself but it is very difficult and if it does not pass their certification then you are out the money you spent on the oven and shipping.
You can also get one a risk that the health department won't check or won't care. Again you are risking a lot of money if your health department does what mine said it would do, which is red tag the oven.
There is always the chance that your health department do not have the strict standards that mine does. I know there is a pizzeria in Seattle that has a hand made oven as well as New York and Pittsburgh.
If I had it to over again I would do whatever it takes to get the hand made oven. While my prefab Morello oven is putting out very authentic pizzas, it is very difficult (but not impossible) to consistently get the balance that a good hand made oven gives you.
Marco or forno-napoletano can probably explain it better, but the beauty of the hand made oven is the balance it provides between the ambient air temp, the floor temp and the flame. If one of the three are out of balance you will not be able to put out a true Napoli style pizza, you will either burn the bottom of the pizza, or burn the cheese or not get a good rise out of your crust. We have managed to find a good balance in our oven, but it is difficult.
Let me know if there is any other thing I can help you with. I will come up for air again next Sunday, maybe I'll try and post a few photos of our margherita.
Merry Christmas Everyone!
