I see chicken. Lots & lots of "rotisserie" chicken.
I'm a designer at a company that develops & manufactures the ovens you see in the back of Costco, Sam's club, Meijer's, etc.. (I specialize in the 'hot cases'..)
We typically do at least one test cook a week, sometimes more, depending on circumstances & testing required... So, in our 'lab' , we have at least one oven ready to go. And, the whole building can soon smell like roast chicken!! The 'test cooks' sit & watch the chicken go round & round, and do a temp & visual check every 5 minutes.. then there's the quality check once they're done...
(Do the math: each oven typically does 32 birds in one cook; about 120 minutes.. we sometimes do 2 or 3 cooks in a day... We all bring 'work' home, at least once a month, if not once a week.. On Fridays, we usually call the local homeless shelter to make a "donation")
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