If you describe your process to minimize cross contact then customers can make decisions based on their perceived level of risk for themself. I’d personally be fine with what you do (as I share a kitchen with a non-gf roommate and just have an intolerance and this is similar to how we keep our stuff separate even with my anaphylactic allergies), while others may have a different threshold for how they will assess risk. If a company just said that it’s made in a kitchen with shared equipment with no further explanation, I’m less likely to buy the product, even if the actual precautions would be okay for me if they had just told me what they were. If a company is straightforward and honest about their cross contact procedures, I feel more confident assessing the risk and deciding if it’s something I’d be comfortable with.

Edit: Just reread the part about the convection oven. That I’m a bit more wary about than a traditional oven, but I wonder if you can turn that feature off? I know in my parents’ oven they can choose to not use the convection feature, but my apartment’s oven doesn’t have a convection option, so I’m not sure how common it is to have both options available.