Tiffany Haney
Food pans, also known as counter pans, steam table pans, hotel pans, Gastronorm pans, service pans, and fractional pans, come in a variety of sizes. The sizes are standardized to fit efficiently into foodservice equipment. A 1/3 pan measures roughly 12 inches by 62⁄3 inches, and three of these pans can fit into a full-size pan. The number of cups in a 1/3 pan can vary depending on the depth of the pan, which is typically 2, 4, 6, or 8.
Characteristics and Values of a 1/3 Pan
| Characteristics | Values |
|---|---|
| Dimensions | 12 inches by 62⁄3 inches |
| Depth | 2", 4", 6", or 8" |
| Material | Stainless steel, cast aluminum, polypropylene, polycarbonate, or melamine |
| Capacity | Varies depending on depth and manufacturer; approximately 80% of brimful capacity |
| Use | Serving side dishes, soups, desserts, sauces, seasonings, spices, garnishes, toppings, and condiments |
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What You'll Learn
- A 1/3 pan measures 12 inches by 62⁄3 inches
- Pans are known by many names, including steam table pans, hotel pans, and service pans
- Pans come in standardized, fractional sizes designed to stack efficiently
- The number of servings depends on the depth of the pan
- Plastic food pans come in various colours, unlike stainless steel pans
A 1/3 pan measures 12 inches by 62⁄3 inches
Food pans, also known as counter pans, steam table pans, hotel pans, Gastronorm pans, service pans, and fractional pans, come in standardised fractional sizes. These sizes are designed to stack efficiently and fit into various configurations, and they work with any foodservice equipment, regardless of brand or features.
A 1/3 pan is a good choice for serving side dishes, soups, desserts, and more. It measures 12 inches by 62⁄3 inches, and three third-size pans can fit into a full-size cutout. A full-size food pan is the standard in the foodservice industry, measuring approximately 20 3/4" by 12 3/4". All other food pan sizes are a variation of these dimensions. For example, a 1/2 size pan measures 12 3/4" by 10 3/8", and a 2/3 size pan measures 13 3/4" by 12 3/4".
The number of servings in each steam table pan depends primarily on the depth of the pan. The most common hotel pan depths are 2", 4", 6", and 8", with pans also available in 1/2" or 1/4" increments. Additionally, product specifications such as depth, thickness, and corner design can affect the pan's total capacity.
Steam table pans are typically made of stainless steel, with thicknesses ranging from 18 to 25 gauge. The lower the gauge, the thicker the metal. Therefore, 20-gauge stainless steel hotel pans are great for heavy-duty applications, while 24-gauge models are more suitable for medium and light-duty kitchen needs. Plastic food pans, which follow the same sizing as hotel pans, can be made of polypropylene, polycarbonate, melamine, or other materials, each suitable for specific applications.
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Pans are known by many names, including steam table pans, hotel pans, and service pans
A 1/3 pan measures roughly 12 inches by 62⁄3 inches. Three third-size pans can fit in a full-size cutout, and they are typically used for serving side dishes, soups, desserts, etc. Now, pans used in the foodservice industry come in several standard sizes and are known by various names. The full-size food pan is the standard, measuring 20 3/4" by 12 3/4", and all other pan sizes are variations of these dimensions. For instance, a 1/2 pan is 12 3/4" by 10 3/8", and a 2/3 pan is 13 3/4" by 12 3/4".
These pans are commonly referred to as steam table pans, hotel pans, service pans, counter pans, Gastronorm pans, or fractional pans. Steam table pans are often made of stainless steel, with thicknesses ranging from 18 to 25 gauge, and are designed to be durable, long-lasting, and easy to clean. They are also available in plastic, which offers advantages such as shatter resistance and the ability to withstand a wide range of temperatures.
Hotel pans are also available in cast aluminum, which is a great conductor of heat and helps retain temperature. These pans come in various depths, commonly 2", 4", 6", and 8", with options to choose from 1/2" or 1/4" increments. The depth of the pan impacts its capacity and the number of servings it can hold.
No matter the name or material, these fractional pans are essential in foodservice for storing, holding, and serving food. They are designed to stack efficiently, fit together in various configurations, and work with any foodservice equipment brand.
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Pans come in standardized, fractional sizes designed to stack efficiently
Food storage pans, also known as counter pans, steam table pans, hotel pans, Gastronorm pans, service pans, and fractional pans, come in standardized fractional sizes. These pans are designed to stack efficiently, fit into endless configurations, and work with any foodservice equipment regardless of brand or features. They are an essential part of any foodservice business.
The standard sizes of these pans are different in the US and Europe, and there are small variations in corner radius and rim width among various pan manufacturers that can prevent efficient stacking and affect the pan's total capacity. It is important to keep this aspect of hotel pan dimensions in mind and choose compatible pans when refreshing your stock.
The most common hotel pan depths are 2", 4", 6", and 8", but they are also available in 1/2" or 1/4" increments. The number of servings in each steam table pan depends primarily on the depth of the pan.
Full-size food pans are the standard in the foodservice industry, measuring approximately 20 3/4" x 12 3/4". All other sizes of food pans are simply a variation of those dimensions. For example, a 1/2 size pan measures 12 3/4" x 10 3/8" and a 2/3 size pan measures 13 3/4" x 12 3/4". A 1/3 pan measures roughly 12 inches by 62⁄3 inches, and three third-size pans can fit in a full-size cutout.
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The number of servings depends on the depth of the pan
The number of servings in a 1/3 pan depends on several factors, most notably the depth of the pan. While the standard dimensions of a 1/3 pan are 12 inches by 62⁄3 inches, the depth can vary. The most common hotel pan depths are 2, 4, 6, and 8 inches, but they can also be found in 1/2-inch or 1/4-inch increments.
The depth of the pan is crucial in determining its capacity and, consequently, the number of servings it can hold. A deeper pan will naturally hold more than a shallower one of the same dimensions. For example, a 1/3 pan with a depth of 4 inches will have a larger capacity and yield more servings than the same pan with a depth of 2 inches.
Additionally, the shape of the pan can also impact the number of servings. A 1/3 pan with a rectangular shape and a depth of 2 inches may yield a different number of servings compared to a square or circular pan with the same depth. The shape affects the overall volume and capacity of the pan, which then determines the number of servings possible.
It's worth noting that the type of food being served can also influence the number of servings. For instance, a 1/3 pan may hold a certain number of servings of a liquid dish like soup, but the same pan may yield fewer servings when used for solid foods or dishes with thicker consistencies. The nature of the food, whether it's a main course or a side dish, can also determine the appropriate serving size and, consequently, the number of servings per pan.
In conclusion, when considering the number of servings in a 1/3 pan, the depth of the pan is a critical factor. However, it's important to also take into account the shape of the pan and the type of food being served, as these factors collectively influence the overall capacity and yield of the pan. Understanding these variables can help in making informed decisions about portion sizes, catering quantities, and efficient kitchen management.
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Plastic food pans come in various colours, unlike stainless steel pans
Food pans are a necessity for any foodservice business, and they come in a variety of sizes, types, and materials. While stainless steel pans are a popular choice, plastic food pans offer a range of benefits and come in various colours, providing an attractive alternative.
Plastic food pans are commonly used in delis, buffets, and back-of-house cook lines. They are versatile and can accommodate a wide range of food at different temperatures. These pans are made from materials such as polycarbonate, melamine, or polypropylene, each with its advantages and disadvantages. For instance, polycarbonate pans are durable, stain-resistant, and suitable for all applications, especially for holding cold ingredients. Melamine pans offer a polished look and are thicker, making them ideal for high-temperature use. On the other hand, polypropylene pans are economical, BPA-free, and suitable for refrigerator and freezer storage.
One of the standout features of plastic food pans is their variety of colours. Clear food pans, for instance, allow staff to easily monitor food levels and determine when replacements are needed. Amber-coloured pans are typically used for high-temperature applications and are easily distinguishable from general-purpose pans. Black and white pans are versatile and can match display settings, while also being suitable for common food allergens. Additionally, blue, red, orange, and white pans can be used to match a restaurant's aesthetic or implemented in a colour-coded system to prevent cross-contamination.
The ability to colour-code food storage areas and easily identify contents is a significant advantage of plastic food pans over stainless steel pans. This colour-coding system not only enhances the visual appeal of buffets and displays but also helps prevent cross-contamination, ensuring food safety. Furthermore, plastic food pans are available in various sizes, from full-size to fractional sizes, and they can be stackable, maximising storage space.
When choosing food pans, it is essential to consider the specific needs of your business. Plastic food pans offer flexibility, durability, and convenience, making them a popular choice for foodservice establishments. With their variety of colours and sizes, plastic food pans can be tailored to match any restaurant's aesthetic and functional requirements.
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