Much as I like Kunze, it's highly influenced by the Reinheitsgebot. Where the addition of most everything is verboten!
Personally I use KMBS (Campden tablet) to remove Chlorine (different Conversation) and as the strike water is reasonably hot the dissolved O2 is fairly low and there is going to be a slight excess of Met.
If I wanted to push it down lower I would bubble CO2 or N2 through the water (N2 is best), use my airstone.
Some of the commercial attempts to remove O2 include fully de-aired water, gas flooding of the malt from the mill to the mash mixer and keeping an inert gas cap on the mash. Care taken to avoid fast mixing and the creation of vortices in pumping (especially on the suction side).
As a home brewer I just avoid splashing and stirring that incorporates air into the mash, I keep cracked malt in a barrier bag to prevent O2 and moisture uptake, pay attention to mash pH, just the basics really. But I'm not aiming at a 12 month shelf life.
Mind you next time I do a Barley Wine that I will want to vintage I'll be going postal.
Had forgotten that mention in Kunze for using yeast to de-air water. Wouldn't need to be bakers yeast, any yeast would do. probably just add a teaspoon of sugar to the water with some yeast and leave it overnight in an airtight container should get you there.
Commercial Breweries are heading toward zero O2, these days low PPB levels are becoming normal, the biggest problem area remains packaging. Trying to get beer into a bottle without any O2 exposure is quite a challenge.
Mark