Tillie Doyle
Food pans are an essential tool in any commercial kitchen, providing a versatile and efficient way to store, transport, and serve food. They are also known as service pans, counter pans, steam table pans, or hotel pans. Food pans come in various sizes, with full-size food pans being the standard in the foodservice industry, measuring approximately 12 inches by 20 inches. A 200 food service pan is typically referred to as a 200 pan, indicating its depth of 2 inches. This depth is one of the standard hotel pan depths, which also include 4, 6, and 8. The 200 nomenclature comes from old manufacturing practices of referring to items by their stock number.
| Characteristics | Values |
|---|---|
| Standard Names | Hotel pans, steam table pans, counter pans, service pans, fractional pans, gastronorm pans |
| Common Names | Service pans, counter pans |
| Use | Food storage, holding, serving, warming, cooking, chilling |
| Common Materials | Stainless steel, plastic |
| Steel Thickness | 18-25 gauge |
| Plastic Types | Polypropylene, polycarbonate, melamine |
| Standard Sizes | Full, 2/3, 1/2, 1/3, 1/4, 1/6, 1/9 |
| Full Size | 12 x 20 inches |
| 2/3 Size | 12 x 13 1/3 inches |
| 1/2 Size | 12 x 10 inches |
| 1/3 Size | 12 x 6 2/3 inches |
| 1/4 Size | 6 x 10 inches |
| 1/6 Size | 6 x 6 2/3 inches |
| 1/9 Size | 4 x 6 2/3 inches |
| Common Depths | 2", 4", 6", 8" |
| Numbering System | "100", "200", "400", "600", "800" |
| Numbering System Meaning | Stock number |
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What You'll Learn
'200' refers to a pan's depth
Food pans are an essential tool in any commercial kitchen, providing a versatile and efficient way to store, transport, and serve food. They are also known as hotel pans, steam table pans, counter pans, or service pans. These pans are designed to withstand high temperatures and resist corrosion, making them suitable for use in ovens, steam tables, and cold storage.
The term "200" in the context of food service pans refers to the depth of the pan. The numbering system used for pan depths, such as "100," "200," "400," "600," or "800," originated from old manufacturing practices where items were referred to by their stock number. The depth of a pan is an important consideration, as it determines the number of servings it can hold.
Standard hotel pan depths include 2 inches, 4 inches, 6 inches, and 8 inches. A 2-inch-deep pan is often referred to as a "200 pan" or a "2-inch steam table pan." These pans are commonly used in the foodservice industry and offer a cost-saving design, making them ideal for high-volume establishments.
When choosing a food pan, it is crucial to consider the type of material. Stainless steel food pans, for example, offer durability and the ability to transition between different kitchen equipment, such as from the freezer to the oven or steam table. On the other hand, plastic food pans made from materials like polypropylene or polycarbonate offer versatility for different applications.
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Standard food pan sizes
Food pans, also known as hotel pans, are an essential tool in any commercial kitchen, providing a versatile and efficient way to store, transport, and serve food. They are designed to withstand high temperatures and resist corrosion, making them suitable for use in ovens, steam tables, and cold storage.
While food pan sizes are standardized in the US and Europe, the standards differ between the two regions. In the US, full-size food pans are the standard in the foodservice industry, measuring approximately 20 3/4" x 12 3/4" (or 12 inches by 20 inches). All other sizes are simply variations of these dimensions. For example, a half pan measures roughly 12 inches by 10 inches, while a two-thirds pan measures approximately 12 inches by 13 1/3 inches.
In Europe, the term "gastronorm," also known as "gastronomical-normal," was invented to provide an industry-standard sizing system for pans and other kitchen equipment. Gastronorm sizes are comparable to American sizes and can generally be interchanged. However, it's important to note that small variations in corner radius and rim width among different pan manufacturers can affect the compatibility and stacking efficiency of food pans.
The depth of a food pan is another important consideration, as it determines the number of servings the pan can hold. The most common hotel pan depths are 2", 4", 6", and 8", although they are also available in 1/2" or 1/4" increments.
Additionally, the type of material used for food pans is crucial. Stainless steel food pans are popular due to their durability, ease of cleaning, and ability to withstand a wide range of temperatures. The gauge of stainless steel indicates the thickness of the metal, with lower gauges indicating thicker steel. For heavy-duty applications, 20-gauge stainless steel pans are recommended, while 24-gauge pans are suitable for medium- and light-duty kitchen needs.
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Food pans are versatile
Food pans are an essential tool in any commercial kitchen, providing a versatile and efficient way to store, transport, and serve food. They are designed to be durable and to withstand high temperatures and resist corrosion. This makes them suitable for use in ovens, steam tables, and cold storage.
Food pans come in a variety of sizes, with the full-size pan being the standard in the foodservice industry, measuring approximately 20 3/4" x 12 3/4" (or 12 inches by 20 inches). All other sizes are simply variations of these dimensions. For example, a 1/2 size pan measures 12 3/4" x 10 3/8" (or 12 inches by 10 inches), and a 2/3 size pan measures 13 3/4" x 12 3/4" (or 12 inches by 13 1/3 inches). The number of servings in each pan depends on its depth, with common depths being 2", 4", 6", and 8".
Food pans are also known as service pans, counter pans, steam table pans, hotel pans, Gastronorm pans, or fractional pans. They are designed to stack efficiently, fit into various configurations, and work with any foodservice equipment. Steam table pans are typically made of stainless steel, which offers the ability to go from freezer to oven to steam or refrigerated tables. Stainless steel is a hard metal that resists scratches and dents from utensils and is easy to clean. It is also non-toxic and preferred by many professional chefs.
Food pans with lids offer even more versatility. Lids come in various configurations, such as domed lids, and have features like hinges. The lids are also made from different materials depending on their intended use, such as food service, holding, or storage. Food pans with lids can be used for storing, warming, cooking, chilling, or serving food, making them a must-have for any foodservice establishment.
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Materials and thickness
Food pans, also known as hotel pans, are an essential tool in commercial kitchens. They are used for food storage, holding, and serving. They are also used in chafers as a key part of catering. The most common materials used for food pans are stainless steel and plastic. However, other materials like melamine, china, and cast aluminum are also used for aesthetic purposes or for their superior heat and cold retention properties.
Stainless steel food pans are ideal for operations ranging from fine dining restaurants to central kitchens employing cook-chill systems. They can go from freezer to oven to steam or refrigerated tables. Since stainless steel is a hard metal, it resists scratches and dents from metal utensils and is easy to clean. The thickness of stainless steel food pans is typically measured in gauges, with lower gauges indicating thicker steel. For example, a 20-gauge stainless steel hotel pan is great for heavy-duty applications, while a 24-gauge model is more suitable for medium and light-duty kitchen needs. A 22-gauge pan is considered a standard weight for hotel pans in the foodservice industry, but lighter and heavier weights are also available.
Plastic food pans are often made from polypropylene, polycarbonate, melamine, or other materials, and they follow the same sizing as hotel pans. Melamine food pans offer an attractive alternative to stainless steel and can be used in wet heat applications. They are durable, practical, and inexpensive. China food pans provide an upscale and sophisticated appearance, along with superior heat and cold retention. They are designed to distribute heat uniformly and help prevent scorching. Cast aluminum food pans offer similar benefits to other cast aluminum products, such as durability and heat conduction.
The thickness of food pans is an important consideration, as it can impact the pan's durability, heat retention, and resistance to denting and warping. Lower-gauge, thicker steel pans are more suitable for busier kitchens as they provide more even heating and are less likely to warp or dent. However, they may be more expensive and take longer to heat up. On the other hand, higher-gauge, thinner steel pans are more cost-effective, lightweight, and quicker to heat up. They are a good choice for operators with lower volume kitchens, but they may not retain heat for as long and can be more prone to damage.
In addition to thickness, the depth of food pans is also a key factor. Common hotel pan depths include 2 inches, 4 inches, 6 inches, and 8 inches. The depth of the pan affects its total capacity and the number of servings it can hold. For example, a full-size pan measuring approximately 12 inches by 20 inches is typically used for cooking large batches and serving popular entrees. Smaller pans, such as the 1/2 pan (12 inches by 10 inches) and the 1/3 pan (12 inches by 62/3 inches), are commonly used for sides, soups, and smaller entrees. The 1/4 pan, measuring 6 inches by 10 inches, is popular for holding side dishes and prepped vegetables.
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Food pans are stackable
Food pans are an essential tool in any commercial kitchen, and their stackable design is one of the many reasons why. Also known as hotel pans, steam table pans, counter pans, or service pans, these versatile containers are designed to maximise space efficiency in food storage, transport, and service.
The stackable design of food pans allows for easy organisation and makes them a must-have for any foodservice establishment. They come in standardised, fractional sizes, allowing them to be stacked efficiently, fit into various configurations, and work with any foodservice equipment, regardless of brand or features. This means that caterers and commercial kitchens can easily store, transport, and serve food in a space-saving and organised manner.
The ability to stack food pans is especially useful when dealing with limited kitchen space. By stacking pans of different sizes, shapes, and depths, chefs and caterers can make the most of their available storage and work areas. This is particularly beneficial for those working in high-volume foodservice establishments, where space is often at a premium.
The standard sizes of food pans are designed to fit together seamlessly. For example, a full-size pan measures approximately 12 inches by 20 inches, while a half pan is 12 inches by 10 inches, meaning two half pans can occupy the same space as one full-size pan. Similarly, a two-thirds pan will fill two-thirds of the space of a full-size pan, leaving room for a third-size pan or other smaller pans.
It is important to note that while most food pans are designed to be stackable, there may be small variations in corner radius and rim width among different manufacturers, which can affect their stacking ability. Therefore, when purchasing food pans, it is essential to consider their compatibility and ensure they will stack efficiently to maximise space utilisation.
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Frequently asked questions
A 200 food service pan is a standard food pan used in the food service industry. It is also referred to as a hotel pan, steam table pan, counter pan, or service pan. These pans are designed to be versatile and durable and can be used for storing, warming, cooking, chilling, or serving food.
The dimensions of a 200 food service pan are typically 12 inches by 20 inches, which is the standard size for a full-size pan. This size is designed to fit directly into the well of a steam table.
The depth of a 200 food service pan is typically 2 inches. This is shallower than a 400 or 600 pan but deeper than a 100 pan. The depth of a pan is important as it determines the number of servings it can hold.
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