Marianne Martinez
Food pans are an essential tool in any commercial kitchen, providing a versatile and efficient way to store, transport, and serve food. The number of servings in a pan depends on its depth, with the most common depths being 2, 4, 6, and 8. A full pan, measuring 20 x 12, is often used for cooking large batches and serving popular dishes. Depending on the depth, a full pan can serve a varying number of portions.
| Characteristics | Values |
|---|---|
| Type of pan | Hotel pan, service pan, counter pan, steam table pan, Gastronorm pan, fractional pan |
| Use | Storing, holding, serving food |
| Materials | Stainless steel, polypropylene, polycarbonate, melamine, plastic |
| Thickness | 18-25 gauge |
| Dimensions | 20 3/4" x 12 3/4" (or 20" x 12" x 3") |
| Depth | 2", 4", 6", 8" or 1/2", 1/4" increments |
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What You'll Learn
The pan is a standard size for food pans in the foodservice industry
Food pans are an essential part of any foodservice business and come in a variety of sizes. The standard full-size food pan measures approximately 20 3/4" x 12 3/4" (some sources round this to 20" x 12"), with depths typically ranging from 2 1/2" to 6". All other food pan sizes are a variation on these dimensions. For example, a half-size pan measures 12" x 10", and a 2/3 size pan measures 12" x 13 1/3".
These gastronorm sizes are standardized in the catering industry, with the term originating in Switzerland and now widely used across Europe. The intention of these standard sizes is to promote flexibility in the kitchen and allow containers to be used with or transferred to various appliances. While the sizes are standardized, there can be small variations in corner radius and rim width among pan manufacturers, which can affect stacking and total capacity.
The gauge of a pan indicates its weight and thickness, with lower gauges indicating thicker steel. A 22-gauge pan is a standard weight for hotel pans in the foodservice industry, although lighter and heavier weights are available. Thicker pans are a good choice for busier kitchens as they provide more even heating and are more resistant to damage, but they can be more expensive and take longer to heat up. Thinner pans are more cost-effective and lightweight, but they can get damaged more easily and won't retain heat for as long.
Steam table pans, also known as service pans, counter pans, or hotel pans, are typically made of stainless steel with thicknesses ranging from 18 to 25 gauge. 20-gauge stainless steel hotel pans are suitable for heavy-duty applications, while 24-gauge models are more suitable for medium and light-duty kitchen needs. Plastic food pans are also available and can be made from polypropylene, polycarbonate, melamine, or other materials.
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The number of servings depends on the depth of the pan
The number of servings that can be obtained from a pan depends on several factors, including the depth of the pan, the type of food being served, and the desired portion size.
When it comes to cake pans, the depth can vary, and this will impact the number of servings. For example, cakes that are shorter than 3 inches will typically yield half the number of servings as taller cakes of the same diameter. The shape of the cake and the person cutting it can also affect the number of servings. Round cakes, whether single, double, or triple-layered, will usually provide the same number of servings. However, the style of cutting can vary, resulting in different serving sizes.
In the context of hotel pans or steam table pans, the depth of the pan is a critical factor in determining the number of servings. These pans are commonly available in depths of 2 inches, 4 inches, 6 inches, and 8 inches, with variations in increments of 1/2 inch or 1/4 inch. The depth chosen depends on the specific application and the type of food being served. For instance, a 1/3 pan, measuring 12 inches by 6 2/3 inches, is commonly used for serving side dishes, soups, and desserts, while a 1/9 pan, measuring 4 inches by 6 2/3 inches, is ideal for holding small quantities of seasonings or garnishes.
Additionally, the desired portion size plays a role in determining the number of servings. For sheet cakes, a standard portion size is typically 2 inches by 2 inches or 2 inches by 3 inches. By dividing the pan area by the desired cake serving size area, you can estimate the number of servings per sheet cake.
It's worth noting that the number of servings provided by a pan is always a guide, and actual results may vary based on specific recipes, oven performance, and other factors.
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A full pan is used for cooking large batches
A full pan, measuring 20 3/4" x 12 3/4" (or 20" x 12" as you've stated), is a standard size in the foodservice industry. These pans are commonly used for cooking large batches of food and serving popular dishes such as fried chicken, burgers, and salad greens. They are also known as hotel pans, steam table pans, counter pans, or service pans. The size and versatility of these pans make them a valuable tool in any commercial kitchen, allowing for efficient storage, transportation, and serving of food.
The depth of a full pan is an important consideration when determining the number of servings it can yield. Common hotel pan depths include 2", 4", 6", and 8", with variations available in 1/2" or 1/4" increments. The depth of the pan, in combination with the desired serving size, will determine the number of servings that can be obtained from a full pan.
To calculate the number of servings, you can use the formula: Number of Servings = Pan Area ÷ Serving Size Area. For example, if you want to serve 2" x 2" pieces of cake from a full pan, you would first calculate the pan area (20 x 12 = 240 square inches) and the serving size area (2 x 2 = 4 square inches). Then, divide the pan area by the serving size area (240 ÷ 4 = 60 servings).
It's worth noting that the number of servings may vary depending on the shape and style of the food being served, as well as the person slicing it. Additionally, the capacity of a full pan can be affected by variations in corner radius and rim width among different manufacturers. Therefore, it's important to consider the specific dimensions and characteristics of the pan when determining the exact number of servings it can provide.
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A 1/3 pan is good for serving sides
A full-size pan measures approximately 20 3/4" x 12 3/4" and is the standard in the foodservice industry. All other sizes are simply variations of these dimensions. A 1/3 pan is one such variation, measuring 12 inches by 62⁄3 inches. Three of these third-size pans can fit into a full-size cutout, and they are perfect for serving side dishes, soups, desserts, and more. They are also great for serving smaller portions and ensuring even heat retention.
The 1/3 pan is a versatile option for any foodservice business. They are commonly used in hotels and catered events, as they work well with both refrigerated buffet tables and steam tables. They can also be used in ovens and freezers without warping. The pans are made of stainless steel, which is sturdy and corrosion-resistant, and they are simple to clean.
The 1/3 pan is an excellent choice for serving sides due to its size and versatility. It can be used to serve a variety of dishes, from soups and desserts to vegetables and other side dishes. The pans are also stackable, making them convenient for storage and saving space.
Additionally, the 1/3 pan can be used for cooking and serving, reducing the number of dishes required. This feature is especially useful when preparing food for large crowds or entertaining at home. The pans are also suitable for use in restaurants, catering, and buffets, making them a popular choice for foodservice professionals.
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A 1/9 pan is used for holding small quantities of seasonings
A full-size food pan, also known as a hotel pan, is the standard in the foodservice industry, measuring approximately 20 3/4" x 12 3/4" (or 20 x 12 inches). This pan is often used for cooking large batches and serving popular entrees such as fried chicken, burgers, and salad greens. All other sizes of food pans are simply a variation of these dimensions.
A 1/9 pan is one of the smallest steam table pan sizes, measuring 4 inches by 62⁄3 inches. These pans are commonly used to hold small quantities of seasonings, spices, garnishes, toppings, and condiments. They are also useful for storing, warming, chilling, or serving food.
Hotel pans are an essential part of any foodservice business and are known by many names, including counter pans, steam table pans, service pans, Gastronorm pans, and fractional pans. They come in standardized, fractional sizes designed to stack efficiently and work with any foodservice equipment. The number of servings in each pan depends primarily on the depth of the pan, which typically ranges from 2" to 8", with variations available in 1/2" or 1/4" increments.
Fractional pans are almost universally relied upon for essential kitchen and restaurant applications, including storing, holding, and serving food. They are typically made of stainless steel, with thicknesses ranging from 18 to 25 gauge. The lower the gauge, the thicker the metal, making 20-gauge stainless steel pans ideal for heavy-duty use, while 24-gauge pans are better suited for medium and light-duty applications.
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Frequently asked questions
It depends on the type of food being served and the size of the servings. A pan of this size could be used for storing, warming, cooking, chilling, or serving food. For example, a 20x12x3 pan is considered a full-size food pan and is often used for cooking large batches and serving popular entrees.
The depth of a 20x12x3 pan is 3 inches.
The only difference between a 20x12x3 pan and a 20x12x2 pan is their depth. The former is deeper than the latter by 1 inch.
