##If the concern is the food that fell we need libun.
##If the concern is zeyia we should logically only need hagalah, but some poskim require libun for that.
#Can we ignore the first reason because of rov tashmisho?
##Ashkenazim are strict for the miyut tashmish of the utensil initially and not after the fact (Rama 451:6). If there’s no other options we can be lenient since the ikar hadin is that we follow rov tashmisho (Binat Tzvi p. 81; similar to Gra on S”A YD 108:8 that shaat hadachak is like bedieved).
####Chut Shani rejects that answer differently. There the table doesn’t have any shimush with food besides spills. [It seems that you can answer the same for the tripod.] Binat Tzvi argues that they used to put cold food directly on the table more than hot food spilled on the table.
####Or Letzion rejects both of these answers.
#What type of koshering does zeyia need?
##Or letzion holds that libun is necessary based on Tur and S”A 451:15.
##Minchat Shlomo 2:51 based on Bet Meir 461:1 argues that hagalah is sufficient because only liquids have steam. What about tur and s”a 451:15? That was very close zeyia and would require libun but an oven zeyia only needs hagalah. Also libun kal is enough which is having it get to yad soledet on both sides (RAE 451:4, Graz 451 unlike Pri Megadim that you need kash nisraf). Chut Shani Pesach 10:2 agrees that zeyia only needs libun kal. Pesach Khilchato 1:8 fnt. 11 quoting Rav Elyashiv says ovens only need libun kal. Binat Tzvi explains that he’s only talking about zeyia and not spills.
#How hot does libun chamur need?
##Rabbi Yitzchak Abadi (Or Yitzchak 1:302) writes that libun chamur is 350 and 400 at most.