Mark, have you purchased this oven yet? It sounds a lot like you're selling NY style pizza (All Trumps, Hobart). It depends on what kind of NY style pizza you plan on selling, but, as far as ovens go, this runs a little on the weak side. If you're running a high volume operation and/or seeking fast-ish bake times, I'm not sure this is the oven for you.
Also, you're freezing your cheese? You'll find different opinions on freezing cheese in the forum. I think most of the opinions, though, will be based on freezing cheese in a home freezer. Freezing cheese in bulk is a much sketchier proposal, imo, because the slower the cheese freezes, the more damage occurs. Depending on how quickly you plan on using it once you get it to South Africa, I think refrigeration will be a lot kinder to your cheese.
Will you be continuing to import cheese from the U.S.? Quite a few American pizzerias import Italian cheeses (such as Bufala), but there's an extensive delivery network in place to ensure the cheese makes it to the customer as fresh as possible, and there are customers willing to pay a premium for it. Are you able to continue to import American cheese in a timely fashion at a price that's cost effective? Does South Africa not have local mozzarella or milk that can be made into mozzarella?