Presumably this is a steam oven but not a combi oven. If so it would not be equivalent to ovens common in commercial usage.
There seems to be temperature, time and steam 'percentage' indicators active on the display - but will this equipment also extract moisture from the oven chamber - minus percentages? There seem to be three other unlit options on the left hand side - perhaps the answer might be in one of those
What is the proposed lowest oven temperature at which steam/moisture can be applied -
Looks like a quite small water tank presumably supply for steam generation - will it be possible to plumb the oven into a water supply and to drainage - otherwise what is the endurance in terms of cooking time if full steam is activated. We do trays of two chicken breasts rolled into a uniform cylinders with aromatics in a combi - 100% moisture Oven temp 62c to a probed core temp of 60c. That takes about 1.5 - 2 hours depending on size How would the new oven go with that.
Is the 'steam at all times and temperatures' just that 'water in the gas phase formed when water boils' in this oven or does the oven make moisture as humidity - 'molecules of water in the air produced at ambient temperatures rather than by boiling'.
However - congratulations on taking this project to the next stage. All very interesting and worth watching but there is probably a need to peddle quite fast given the number commercial manufactures now adding smaller bench-top domestic power supply compatible combi ovens to their range.