Catering Pan Sizes: A Quick Guide

Food pans are an essential tool in any commercial kitchen, and choosing the right one is crucial for the success of your catering business. The variety of pan sizes and names can be overwhelming, but they all have a specific purpose and can be used for cooking, storing, serving, or presenting food. The most common standard food pan sizes are full-size, two-thirds, half, third, quarter, sixth, and ninth pans, with depths ranging from 2 to 8 inches. The full-size pan, measuring approximately 12 inches by 20 inches, is ideal for cooking large batches and serving popular items. The two-thirds pan, measuring about 12 inches by 13 inches, takes up two-thirds of the space of a full-size pan. The half pan, as the name suggests, is half the size of a full-size pan and measures 12 inches by 10 inches. The third pan, measuring about 12 inches by 6 inches, is perfect for serving side dishes on hot food bars. The quarter, sixth, and ninth pans are smaller in size and are used for holding side dishes, salad toppings, soups, dressings, and small quantities of seasonings.

Standard food pan sizes

Food pans are available in several standard sizes, and the specific dimensions may vary slightly between different manufacturers. However, they are all named according to their size compared to a full-size pan. Here is a breakdown of the standard food pan sizes:

• A full-size pan measures approximately 20 3/4" x 12 3/4" (or roughly 12" x 20"), and is typically used for cooking large batches and serving popular items, especially entrées such as fried chicken, burgers, and salad greens.
• A two-thirds pan measures roughly 12 inches by 13 1/3 inches and will fill two-thirds of a full-size cutout, leaving room for a third-size pan or a combination of smaller pans.
• A half pan measures roughly 12 inches by 10 inches, and two half pans can fit into the same space as one full-size pan. Half pans are commonly used for side dishes, salad toppings, and smaller entrées.
• A third pan measures roughly 12 inches by 6 2/3 inches, and three third pans can fit into a full-size cutout. They are often used for serving side dishes on hot food bars.
• A quarter pan measures 6 inches by 10 inches, and four of them can fill the same space as a full-size pan, while two can fit into a half-size pan. Quarter pans are popular for holding side dishes and salad toppings.
• A sixth pan measures 6 inches by 6 2/3 inches, and it takes six to fill the same space as a full-size pan and three to fill a half-size pan. Sixth pans are commonly used for soups, dressings, and salad toppings, and are often found on salad and sandwich prep tables.
• A ninth pan measures 4 inches by 6 2/3 inches and is the smallest of the standard steam table pan sizes. They are used for holding small quantities of seasonings, spices, garnishes, toppings, and condiments.

In addition to the length and width of the food pan, the depth is also an important consideration. The number of servings in each steam table pan depends primarily on the depth of the pan. Common hotel pan depths include 2", 4", 6", and 8", with variations available in 1/2" or 1/4" increments.

How to measure pan dimensions

Measuring the dimensions of a pan is a simple process but is an important step to ensure you are using the right pan for your cooking needs.

Round-Shaped Pans

Place the pan right side up on a flat surface. Using a tape measure, measure the pan from rim to rim, from one top side to the other, passing through the centre. This is the standard way to measure the diameter of a pan. Avoid measuring the outer ends if you want the most accurate result. The most common pan sizes are 8, 10, and 12 inches.

Square-Shaped Pans

Follow the same method as for round pans, but measure the two longest points and multiply the results. For example, if the pan measures 28 x 28 cm, the size is 28 cm.

Oval-Shaped Pans

Measure the widest part of the centre across the shorter side. For example, if the smaller side is 24 cm and the longer side is 38 cm, the result is 38 cm x 24 cm.

Other Measurements

In addition to the diameter, other measurements to consider are the height, depth, length, and thickness of the pan. The height is the distance from the outer edge of the pan to the contact surface. The depth is the distance from the counter to the rim of the pan. The length is the distance from the end of the handle to the far edge of the pan. Thickness, or gauge, is the distance between the inside and outside of the pan, measured with a caliper.

Choosing the Right Pan

The right size of the pan depends on your specific cooking needs. Smaller pans are perfect for cooking for one or two people, while larger pans are better for families or entertaining. Larger pans can cook more food but are heavier and more expensive. Smaller pans are better for frying eggs, as they help achieve a fluffier result, while larger pans are good for preventing overcrowding when cooking for more people.

Pan volume

When it comes to catering, it's important to know the volume of your pans to ensure you have the right amount of ingredients and to help with storage and transportation.

To determine the volume of a pan, you can use the following method:

• Measure the dimensions: Measure from inside edge to inside edge to ensure you don't include the thickness of the pan. A standard full-size food pan measures approximately 20 3/4" by 12 3/4".
• Measure the depth: Place a ruler straight up from the bottom of the pan, without slanting it, even if the pan edge is slanted. Common depths for hotel pans include 2", 4", 6", and 8", with variations in 1/2" or 1/4" increments.
• Calculate the volume: Multiply the dimensions (length x width x depth) to get the volume in cubic inches or cubic centimetres.

Alternatively, you can fill the pan with pre-measured water by pouring it in cup by cup until it reaches the brim. This will give you the volume of the pan in cups.

It's worth noting that the volume of a pan can impact cooking times and temperatures. For example, if you use a shallower pan than specified in a recipe, the heat will reach the centre of the pan more quickly, leading to more evaporation. As a result, you'll need to shorten the baking time and raise the oven temperature slightly. On the other hand, a deeper pan will cause less evaporation and require a longer baking time and a lower oven temperature.

Different segments of the foodservice industry may use different jargon to refer to identical pan sizes, which can make things a bit confusing. However, most pans are named according to their size relative to a full-size pan. For instance, a half pan is roughly half the size of a full pan, and a two-thirds pan is about two-thirds the size of a full pan.

Gastronorm pan sizing standards

Gastronorm (GN) is a European standard for kitchenware tray and container sizes that is commonly used worldwide in the catering and professional food industries. The standard was first introduced in Switzerland in 1964 and became an official European standard in 1993.

The basic format is called "GN 1/1" and measures 530 x 325 mm, with other Gastronorm sizes being multiples and submultiples of this basic module size. There are nine different sizes in total, which are based on the outer dimensions of the container.

Containers usually come in standard depths of 20 mm, 40 mm, 65 mm, 100 mm, 150 mm, and 200 mm. The Gastronorm system is based on fractional sizing, making different-sized GN containers interchangeable. For example, a GN 1/1 tray can be substituted with two GN 1/2 containers.

• GN 2/1: 650 x 530 mm
• GN 1/1: 530 x 325 mm
• GN 2/4: 530 x 162 mm
• GN 2/3: 354 x 325 mm
• GN 1/2: 325 x 265 mm
• GN 1/3: 325 x 176 mm
• GN 1/4: 265 x 163 mm
• GN 1/6: 176 x 162 mm
• GN 1/9: 176 x 108 mm

Different pan materials

Choosing the right pan material is essential for caterers, as it can make a big difference in the cooking process and the final dish. Here is a detailed overview of some of the most common pan materials used in catering:

Stainless Steel

Stainless steel is a popular choice for cookware due to its durability and corrosion resistance. It is made by adding chromium and nickel to steel, making it highly anti-corrosive. Stainless steel is often bonded with highly conductive metals like copper and aluminium to improve its heat conduction capabilities. This type of cookware is known as "clad" and offers the best of both worlds: the durability of stainless steel and the conductive qualities of other metals. Stainless steel is also dishwasher, oven, and broiler safe. However, it is a poor conductor of heat on its own and requires more effort to clean.

Copper

Copper is an excellent heat conductor and is highly prized by professional chefs. It heats up and cools down quickly, giving cooks maximum control over the application of heat. Copper cookware is usually lined with a non-reactive metal such as tin or stainless steel to prevent it from reacting with the natural minerals and acids in food. Copper is also quite expensive, making it less accessible to some caterers.

Aluminium

Aluminium is a good conductor of heat and is relatively inexpensive, making it a popular choice for cookware. It is often used as the base for non-stick cookware. However, it can react with acidic foods, imparting a metallic taste and dull grey tint. To address this issue, aluminium cookware may be lined with a non-stick coating, clad with stainless steel, or undergo anodization to improve its durability and reduce reactivity.

Cast Iron

Cast iron is a durable and virtually indestructible material that has been used in kitchens for decades. While it is a poor conductor of heat and slow to heat up, its self-regulating nature makes it ideal for fry pans, griddles, and Dutch ovens. Cast iron requires seasoning to protect it from rust and create a non-stick surface. It is also extremely heavy, so caterers should ensure they are comfortable with the weight before purchasing.

Carbon Steel

Carbon steel is a durable and inexpensive option for cookware. It is made mostly of iron and carbon and, when seasoned correctly, develops a naturally non-stick interior. Carbon steel pans are ideal for high-heat techniques and can achieve higher temperatures than most other pans. They are also versatile and can be used for searing, stir-frying, and more. However, carbon steel pans are heavy and slow to heat up, and they may react with highly acidic foods.

Non-stick

Non-stick pans are commonly used in catering due to their ease of use and cleanup. They require less oil, promoting healthier cooking practices. However, non-stick coatings can be damaged or scratched, exposing food to toxic chemicals like PFOA and PTFE. It's important to use utensils made of soft, heat-safe materials like silicone, hard nylon, or wood with non-stick cookware.

Frequently asked questions