Ella Walter
Food pans are an essential part of any foodservice business and are used in restaurants, catering businesses, and other foodservice operations. They are known by many names, including counter pans, steam table pans, hotel pans, service pans, and fractional pans. Food pans come in a variety of sizes, with the most common being the full-size steam table or hotel pan due to its large volume. The capacity of a full-size pan is typically around 20 liters or 5.28 gallons, which is equivalent to approximately 20.8 quarts. However, it's important to note that the capacity can vary depending on the specific dimensions and depth of the pan. Different types of food pans are made from various materials such as stainless steel, polypropylene, polycarbonate, and melamine, each offering unique advantages in terms of durability, temperature resistance, and ease of handling in commercial kitchens.
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What You'll Learn
A full-size pan holds 20 litres or 5.28 gallons
Restaurant or hotel pans come in various sizes, including full-size, two-thirds, half, third, and quarter sizes. The focus of this discussion is on the full-size pan, which typically holds around 20 litres or 5.28 gallons.
The full-size pan is a standard option in restaurant kitchens and is often used for cooking and serving large batches of popular menu items. Its dimensions are 530mm in length and 325mm in width, or 20.87 inches by 12.80 inches. This pan's capacity is approximately double that of a half-size pan, which is typically used for side dishes and smaller entrees.
The two-thirds size pan is another option that can hold large portions of food. As the name suggests, it fills two-thirds of a full-size cutout, leaving room for a combination of smaller pans, such as a third-size or two sixth-size pans. The half-size pan, with dimensions of 12 inches by 10 inches, is a versatile option for both sides and main dishes.
When planning portions for a restaurant, it is essential to calculate the average portion size and the number of portions needed. For instance, if each guest is served a half-cup of mashed potatoes (62.5 cups in total), you would need 15.6 quarts or a little over two full-size hotel pans at 85% capacity. Thus, the full-size pan, with its capacity of 20 litres or 5.28 gallons, can be a practical option for high-volume dishes.
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A half-size pan holds approximately 2.64 gallons
The capacity of a restaurant pan depends on its size. Quarter pans, which measure 6 inches by 10 inches, are often used for holding side dishes. Two quarter pans can fit inside a half-size pan, which holds approximately 2.64 gallons. A full-size pan typically holds around 5.28 gallons.
The capacity of a pan can also depend on the depth or height of the pan, as pans can be purchased in a variety of depths based on personal preference. Additionally, the capacity of a pan is usually provided as an approximation of its brimful capacity, which is the maximum capacity of the pan to hold liquid. For example, a full 2-inch hotel pan at 85% capacity holds 7 quarts, while at full capacity, it can hold slightly more.
When determining the number of pans needed, it is important to consider the portions to be served. For instance, if each guest receives a half-cup of mashed potatoes (62.5 cups in total), you would need about 15.6 quarts, which is slightly more than two 2-inch hotel pans at 85% capacity.
Some resources provide calculators and charts that can aid in determining the number of pans required based on both full capacity and 80%-85% capacity, using imperial and metric calculations. These resources can be valuable in planning for foodservice operations, whether in restaurants or catering businesses.
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A third-size pan is good for side dishes and holds 1.76 gallons
A third-size pan, also known as a steam table pan, hotel pan, counter pan, service pan, or fractional pan, is a great option for serving side dishes in a restaurant setting. This is because it measures roughly 12 inches by 62⁄3 inches, fitting three to a full-size cutout.
The capacity of a third-size pan is approximately one-third that of a full-size pan, which typically holds around 5.28 gallons. Therefore, a third-size pan can hold around 1.76 gallons.
These pans are available in various sizes, materials, and styles, but they are standardised to fit efficiently into steam tables and food prep tables. They are also used to keep batches of food warm in different foodservice settings. Stainless steel is a popular choice for steam table pans due to its durability, ease of cleaning, and ability to withstand scratches and dents from utensils.
Additionally, the thickness of stainless steel pans is indicated by their gauge, with lower gauges indicating thicker steel. For example, a 20-gauge stainless steel pan is suitable for heavy-duty applications, while a 24-gauge pan is better for medium and light-duty kitchen tasks.
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A quarter-size pan is popular for holding sides and can hold 1.32 gallons
Restaurant food pans are available in several standard sizes, though some are more common than others. They are typically made of stainless steel, polypropylene, polycarbonate, melamine, or other materials, each suited to different applications. They are also known as service pans, counter pans, or steam table pans.
A quarter-size pan is a common choice for holding side dishes on hot bars and for storing prepped fresh vegetables on cold bars. It measures 6 inches by 10 inches, and four of these pans can fit into a full-size pan. In terms of capacity, a quarter-size pan can hold 1.32 gallons, or 5.1 quarts, which is equivalent to 64 cups.
This size of pan is also useful for smaller batch cooking, toaster oven cooking, and freezing batches of cookies. They are perfect for roasting vegetables for one or two people. Quarter-size pans are also available in heavier-duty versions, with higher-gauge steel that provides more even heating and is more resistant to denting and warping.
The quarter-size pan is a versatile option for restaurants, allowing for efficient use of space in the kitchen and when serving food. It is a popular choice for both hot and cold applications, and its smaller size means it can be used in conjunction with other pans in the oven or on the counter.
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A sixth-size pan holds 0.89 gallons
Restaurant pans, also known as hotel pans, counter pans, or service pans, are used in various foodservice operations, including restaurants and catering businesses. These pans come in different sizes, each with specific dimensions and capacities. The capacity of a restaurant pan is usually denoted in ounces or quarts, and it represents the amount of liquid the pan can hold.
A sixth-size pan, also known as a GN 1/6 pan, is a standard size for restaurant pans. It has dimensions of 176mm x 162mm (6.93" x 6.38"). In terms of capacity, a sixth-size pan typically holds approximately one-sixth of the capacity of a full-size pan.
A full-size pan, also referred to as a GN 1/1 pan, has a capacity of around 20 liters, which is equivalent to 5.28 gallons. Therefore, a sixth-size pan, with one-sixth of that capacity, would hold approximately 0.89 gallons. This volume equates to about 7 quarts, which is a common measurement used in the restaurant industry.
It's important to note that the capacity values mentioned above are approximate and represent around 80% of the pan's brimful capacity. Brimful capacity refers to the maximum amount of liquid the pan can hold when filled to the brim. However, in practical usage, it is recommended to fill the pans only up to 80% or 85% of their total capacity. This practice ensures that there is some space left at the top for safe handling and to prevent spillage.
In conclusion, a sixth-size restaurant pan typically holds approximately 0.89 gallons or 7 quarts when filled to 80%-85% capacity. This pan size is commonly used in professional kitchens and foodservice operations for storing, holding, and serving food.
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Frequently asked questions
A full-size restaurant pan typically holds around 5.28 gallons or 20 liters.
A half-size restaurant pan holds approximately half the capacity of a full-size pan, so it can hold around 2.64 gallons or 10 liters.
A third-size restaurant pan holds roughly one-third the capacity of a full-size pan, so it can hold around 1.76 gallons or 6.65 liters.
A quarter-size restaurant pan holds about one-fourth the capacity of a full-size pan, so it can hold around 1.32 gallons or 5 liters.
