Second oven caught fire during a 40 cover service in Chicago

The convection fan seized up on the new oven mid-shift and smoke started pouring out while I had two racks of lamb in there. I killed the gas, moved everything to the wood-fired oven, and we finished service 15 minutes late with apologies to the last three tables. Anyone else dealt with equipment failure on a busy night and had to improvise with backup gear?

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