Is this possible? Ideally, I'd own a steam injected stone oven with heat on the top as well as bottom (Fish for instance). But... that's not going to happen and those are fairly rare. Would a Blodgett 1415 countertop 240VAC oven give the results I'm hoping for golden crust artisan italian loaves (i.e. Vienna Bread)?
Probably not. That doesn't mean you can't - but expect differences. Enjoy!
I think it is possible. I have one, and while I can't judge what "pro level" is, I do get great results with it. What I have is a Bakers Pride P24S hearth series oven. It's the single deck model. Like the more common double deck version, but with only one deck. It has about 7 inch headroom. An upper and lower heating element. One downside is that the heating elements are not independently adjustable.
Mine (I bought it used off e-bay) came with a sheet steel deck. You can buy man made stone decks for it, but I had a granite counter fabricator make me a 1.25" thick granite deck to fit. The oven was 230v, 3 phase when I received it, but I converted it to single phase by simply switching the wires around. (I think the wiring diagram on the oven showed how) I think it can also be wired to 120v, but then wattage then drops to 1800.
I built a steam injection system by plumbing an electric pressure cooker with a ball valve to the oven. With the new deck, it has about 6.5" headroom.
After looking at my oven, and photos of the 2 deck model, (both seem to be made with the same oven box) I think one could remove the middle deck of the more common 2 deck version, and make it a single deck unit, if you couldn't find a used single deck oven. I think they are still made so you could buy a new single deck one if you didn't mind the steep price. It is only 2100 w, but that seems adequate. The oven does not seal well, so continuous steam seems to be what works best. The deck is 20.75 x 20.75, so while the oven isn't large, it will hold several loaves at one time. The single deck model has a 60 min. timer, while the double deck models come with only 15 min. timer, I think. The timers are just warning buzzers, and do not turn the oven off, so it really doesn't make much difference. It takes about an hour to preheat the oven with it's heavy (55 lbs) deck.
I built a steel tubing stand for my oven. You can buy a commercial stand, but welding up a custom one was way cheaper.
I've never worked in a bakery or used stacked type deck ovens, so I can't really compare, but I think this one works pretty well. Jim