Unless you find it somewhere really CHEAP, I would advise that you stick with your kitchen oven.
I have a similar 220V model. Would it work for fresh dough in your kitchen? Yes. In a commercial environment? No. 1800 watts just won't keep up with a constant demand. For the money, I honestly don't think you would be happy with the difference between a geeked up kitchen oven and the P18.
Consider these ovens are standalone and not vented. Drop some cheese on the stone and it will be a foggy (smoky) day in London Town in your kitchen. From personal experience, I can attest that my smoke alarm works perfectly.
Now I use mine just for Chicago pan pizzas.
Dig around for threads by "Les".