Kill step measurement for bakery items

Hey all I have a very small client who needs kill step validation for their bakery items. They have a rack oven that rotates so a wired thermocouple will not work unless there is a heat proof unit that can go into the oven as well. I am thinking last ditch effort to use a wireless grill thermometer to get the kill step validation info. Any ideas would be great. 

Could get one of those wireless madgetech temperature probes

Madgetech HiTemp140-2-TD Data Logger, 2 x 0.13" Probe, 284°F (globaltestsupply.com)

A little pricey but would do the trick.

What are they baking?   All my baking items held temp fine right after being removed from a similar oven.   Mine's ferris wheel style, whatever ya call that style.   But brownies, biscuits, cakes, etc, all held kill step temps for plenty of time if I measured right after removing them.