Nu-Vu XO-1 for artisan breads?

I've been looking at the Nu-Vu XO-1 as a possible option for a new oven.  I've seen other tabletop catering ovens in the past that are available either in a 120V configuration or with steam injection, but these options have been mutually exclusive.  Also, I am having trouble finding any of the other similar ovens mentioned here in the past (in fact, I can't even find the discussions in a forum search -- too much discussion of the Westinghouse consumer steam ovens drowning everything else out, I guess).

It looks like the XO-1 can be ordered in 120V with steam.  Has anyone here had any experience with this oven, or similar ovens?  The Nu-Vu web site doesn't seem to show a manual available; I guess I'll call them and see if I can get one.

I primarily intend to use this oven for artisan breads.  I have a gas range with rotisserie that takes care of the rest of my baking rather nicely, but it's a great big box with so-so temperature control and an overly aggressive venting system that makes it hard to steam things up well for bread baking.  A second use might be pizza; my current range tops out at 500F, and my old range which went to 550 with convection was noticeably better for that.