tovala oven

Several years ago, I posted about a light, seedless rye that I used to eat growing up that had a very chewy crust.  Got lots of help, thank you, but still the crust is not quite right.  I know they used commercial steam ovens when making the bread.  

Have recently been getting lots of adds for the Tovala food service, one option they have is an oven with steam.  Do you think this would mimic a commercial oven well enough to get closer to that crust?  I honestly have no idea how the commercial steam ovens work so I have no clue.  Would consider buying this oven just to make this bread if it would work, even though I'd only be able to make small loaves.

If this wouldn't work, is there an affordable for home baker option that would mimic?