My current oven is very well built - holds temps, thoughtfully designed with a space for everything, can be towed with a V6. Cons - could use a tool holder/rack, no onboard refrigeration/hand sink/3 compartment sink. Good news is that there are modifications available to fix all those issues. I really like the inferno model because it has EVERYTHING on board - problem is that you need a V8 to haul it, more stressful to back up (I hate driving trailers). Biggest challenge with these mobile ovens is being able to control dough temp before your event. In the fall it is no big deal at all...but 100 degree Dallas summers make it a huge challenge. It can only last so long. When the dough gets overproofed it slows EVERYTHING down...harder to stretch, harder to cook, can't go as fast.
I'm in constant contact with my oven builder and he is asking for feedback about how to improve the trailer. He cares as much about his product as I do mine...so that's a good sign.
The other thing...I now buy all of my oven tools from fgpizza.com - the GI Metal stuff they have is nice. I never thought I would like the perforated placing peel - but it is awesome. I am coveting the tools from Zio Pepe. Does anyone know where to get them in the US??