Joe, I recommend a pizzamaster oven. You might be able to get away with a PM451ED but you might want to consider the two tiered PM451ED-1. Two stones in the same oven is going to involve a big learning curve, but I think you should be able to figure it out, and I think you might end up needing the extra output. If you have the money to spend, you might want to think about stacking two PM451EDs- or maybe start with one, and, then, based upon the volume it can do, maybe pick up a second.
Pizzamaster isn't cheap, and, from what I've heard, their customer service is practically non existent, but this is the only sufficiently powerful countertop for NY style with confirmed build quality.
I've never seen a truly great New York style pizza come out of a conveyor oven. If you're just trying to match the chain pizza you're selling now, then perhaps a conveyor will work for you. This forum has a few conveyor fans, so hopefully they'll chime in.
Here's another countertop, at least on paper, that has somewhat reasonable specs:http://www.pizzagroup.com/en/prodotto_dett/3/008/1394800.aspx
The watts are not on par with most home ovens, but they are better than the Baker's pride or Nemcos. The build quality is a huge question mark, though. Here's a defunct eBay listing:http://www.ebay.com/itm/BRAND-NEW-PIZZAGROUP-M50-13-ELECTRIC-MANUAL-PIZZA-OVEN-/290625112071?
It's an Italian company, but the oven could easily be a rebranded Chinese oven, like other countertops are. Based upon the wattage, though, if you were going to roll the dice on a countertop, this is the one I'd gamble on.
Speaking of home ovens, the form factor will be larger, but there is a good chance that a home oven can outperform these countertops. An oven with dual chambers should give you the output you're looking for.
By the way, if you do have 2300 feet of pipe to run, you might want to run it yourself and have the electrician make the connections. At the same time you run the 240 V line, you might want to double the wiring for a potential second line if necessary. If you do go the countertop route, you may need a second countertop to keep up with demand, especially if your demands are concentrated into short time frames.
Edit: My numbers for the pizzamaster ovens were incorrect.