I am looking at a property in Gippsland which has an unrestored Scotch oven in one of the buildings. The property once ran as a cafe but as far as I know, the oven has not been used for many years. My partner and I have a vision of a organic sourdough bakery/cafe/B&B etc etc, but really need some advice on the condition of the oven. On initial inspection it looks pretty good but we have no experience in this type of oven. Is there anyone who could advise us on what to look for when assessing a Scotch oven?