I'm not sure I'd recommend Forno Bravo for a commercial oven at this point in time. When Forno Bravo started their commercial ovens were simply rebadged italian ovens they imported. Over the last few years they have switched over to their own in house build ovens. As this change took place quality control seemed to go down hill as did customer service. Disclaimer I don't own a Forno Bravo oven, but if you look around online you will find lots of the issues I mention.
You mention a couple 10" pizzas at a time cooking for 2 minutes 8 hours a day. I'm going to guess from that you aren't opening a full scale Neapolitan pizzeria?