You have to ask for the modified version.
The classic version is 1000W up & 1000W down.
The special version is 1750W up & 700W down.
It's taken me some time to catch up with this topic, but, I finally got a chance to plug these numbers into my oven wattage calculator and compare them with other brands. With a broiler (upper element) strength of 8 watts per square inch, from a top element perspective, this is the strongest electric pizza oven in the world. The next closest, at 5.6 watts, are the Swedish Pizzamasters, and those, I believe are close to a couple thousand dollars.
Seb, the Baker's Pride P22s, just as a comparison, clock in at 2.8 watts/sq. inch. As you can see, that's incredibly pitiful compared to 8. I have to give your friend a lot of credit for modifying his P22, but that's not really a very viable option for most of the members of this forum.
In other words, you struck gold with this oven- and have something that the rest of the world can only imagine, at a pretty amazing price.
Btw, if you wanted to play around with this oven a bit, you might be able to intensify the top leoparding a tiny bit by raising the bottom stone about a half inch to an inch (15 mm to 30 mm). This will let the heat from the bottom element escape, so you'll need to cover the hole with some thin gauge steel, but the closer you get to the broiler, the more leoparding you'll get. Not that you need it
Also, forgive me if this has already been discussed, but what tomatoes are you using? Is this passata?