My husband and I own a store that originally had a pizza business going. The ovens sound like what Leah is describing. We have 2 of them stacked. Each one has a door underneath of it where you can see the pilot light and heating element. The bottom of each oven looks like gray stone or brick (kind of). I don't know what type they are for sure. But, I will tell you they bake the best cakes!! I have racks that I have slid in the oven so my cake pans are not directly sitting on the brick/stone (whatever it is). I leave them in there all the time. I can set the temp. on each oven to whatever I want. I typically keep mine at 325 degrees. I can literally fit a 14", 10" and 6" wedding cake in at the same time (2 pans of each) in each oven. It makes baking speedy! And opening the door to take (for example) the smaller pans out before the bigger ones are ready...does not cause any issues like my home oven does.
I love it and would love to take it with me when we sell this store...but, they are too large.
Definitely inquire about it...I know when I first started my business I refused to use the pizza ovens ~ they just seemed like the would burn the cakes. So, I always used a standard oven. The business grew so much that I decided to try it out (almost out of necessity)...and now even take my own baked things to our store because it bakes so well.