Standard 200 Pans: Dimensions And Uses

A 200 pan is a food pan that is approximately 2 inches deep and measures 20 3/4 x 12 3/4. The term 200 comes from the original manufacturing practice of using stock number suffixes to indicate depth. These pans are used for cooking, storing, and serving food in hotels, restaurants, and catering services. They are versatile and durable, transitioning seamlessly from refrigerator to prep line to serving line.

A 200 pan is a food pan used for storage, cooking, holding and serving

A 200 pan is a food pan used for storage, cooking, holding, and serving. It is a versatile and durable kitchen tool, perfect for restaurants and caterers as part of their prep and serving lines. These pans can go from the refrigerator to the prep line, holding cabinet, and finally, the serving line.

The name "hotel pan" comes from the past practice of hotel operators serving meals to guests at designated times, requiring large pans to serve food to a large group of diners simultaneously. The term likely originated in Europe, perhaps France, and has stuck even outside the hotel industry.

A 200 pan is approximately 2 inches deep, though the exact depth can vary slightly and may be closer to 2 1/2 inches. The number 200 comes from the original manufacturing practice of using stock number suffixes to indicate depth.

The standard full-size hotel pan measures 12 inches by 20 inches, and this is the size that equipment manufacturers use when designing steam tables and prep tables. However, 200 pans are also available in other sizes, such as half, third, sixth, and ninth. These sizes are all relative to the full-size pan, with a third pan being 1/3 the size of a full pan, and so on.

In addition to the standard rectangular shape, 200 pans can also be found with perforated sides and bottoms for steaming food. They can also be made from various materials, including stainless steel, polycarbonate plastic, melamine, polypropylene plastic, and cast aluminum.

The versatility of 200 pans doesn't end with their uses and shapes; they also come in different gauges of stainless steel. A 22-gauge steel pan is standard in the restaurant industry, but heavier and lighter options are available. A 20-gauge pan, for example, is noticeably heavier and more sturdy, while a higher-gauge pan is more economical and lightweight.

No matter the specifics, 200 pans are a kitchen staple, providing efficiency and ease to food preparation and serving.

The name 200 pan refers to its depth of 2 inches

The name "200 pan" refers to the depth of the pan, which is approximately 2 inches, or more specifically, 2 and a half inches deep. This is a standard depth for these pans, which are also known as hotel pans, steam table pans, service pans, or counter pans.

The numbering system used to indicate the depth of these pans comes from old manufacturing practices, where stock sizes were referred to by number. So, a "100 pan" is approximately 1 inch deep, a "200 pan" is approximately 2 inches deep, a "400 pan" is 4 inches deep, and so on.

These pans are versatile and durable, and can be used for cooking, storing, and holding food. They are commonly used in restaurants, catering, and hospitality settings, and come in a variety of sizes, including full size, half size, 2/3 size, 1/3 size, 1/4 size, 1/6 size, and 1/9 size.

The full-size hotel pan is the standard in the foodservice industry, measuring 12 inches by 20 inches. This size is also used by equipment manufacturers when designing steam tables and prep tables, which can accommodate these pans.

The depth of a 200 pan is an important consideration when planning your food service configuration. Knowing the dimensions and depth of the pan will help you choose the right size for your needs and ensure that it fits properly in steam tables or prep tables.

In addition to the standard sizes, 200 pans may also be available in different materials, such as stainless steel, polycarbonate plastic, melamine, polypropylene plastic, and cast aluminum.

The full-size hotel pan is 12 inches by 20 inches

The full-size hotel pan is a versatile kitchen essential, measuring 12 inches by 20 inches. This standard size is important as it guides the design of equipment such as steam tables and prep tables, which are created to accommodate these pans. The full-size hotel pan is also referred to as a "200 pan", indicating a depth of 2 inches.

Hotel pans, also known as "steam table pans" or "service pans", are rectangular and made of stainless steel. They are used for cooking, storing, and serving food, and are designed to fit in steam tables, racks, and chafers. They are a favourite in kitchens due to their durability and ability to move directly from refrigerator to prep line, holding cabinet, and serving line.

The full-size hotel pan is the standard against which all other sizes are measured. For example, a half-size pan measures 12 3/4" by 10 3/8", while a two-thirds size pan is 13 3/4" by 12 3/4". The full-size hotel pan's dimensions make it a versatile tool in food service, allowing for efficient storage, transportation, and serving of food.

The numbering system for hotel pans, such as 100, 200, 400, and so on, originates from old manufacturing practices where stock numbers were used to indicate depth. A 200 pan, with its approximate 2-inch depth, is well-suited for various applications in the foodservice industry.

The full-size hotel pan's dimensions and depth make it a workhorse in commercial kitchens and foodservice establishments. Its compatibility with equipment and ability to hold a significant volume of food make it a go-to choice for efficient and effective food preparation, storage, and serving.

200 pans are available in various sizes: full, half, third, sixth and ninth

200 pans, also known as hotel pans, are all-purpose pans used for cooking, storing, and holding food. They are often used in steam tables and chafing dishes to serve food at wedding receptions, banquets, and buffets. The name "hotel pan" comes from the past when hotel owners would serve dinners to guests at designated times, requiring large pans for serving.

The different sizes of these pans are named based on their dimensions relative to the Full Size Hotel Pan, which is typically 12 inches by 20 inches. The Full Size Hotel Pan is considered the standard in the foodservice industry, and all other sizes are variations of these dimensions. The 200 pans are available in a range of sizes, including:

• Full: Approximately 12 inches by 20 inches.
• Half: This size is half the size of the Full pan, measuring 12 3/4" x 10 3/8".
• Third: A "Third Pan" is 1/3 the size of a Full pan, and three of them fit in a standard Full Size steam table insert.
• Sixth: These pans are 1/6 the size of a Full pan.
• Ninth: Ninth pans are 1/9 the size of a Full pan.

The specific measurements of each size can vary slightly between manufacturers, but these are the standard relative dimensions. It is important to note that the depth of the pan is also a critical factor, with common depths being 2", 4", and 6". The "200" in the pan size typically refers to a depth of approximately 2 inches.

200 pans are used in steam tables, racks, chafers and chafing dishes

A 200 pan is a 2-inch deep pan or a 2 1/2 inch deep hotel pan or steam table pan. They are used in the catering and restaurant industries for food storage, holding, and serving. 200 pans are available in various sizes, including full size, half size, 2/3 size, 1/3 size, 1/4 size, 1/6 size, and 1/9 size.

Steam Tables

Steam tables are set up like a grid to hold numerous pans in various configurations. A full-size pan takes up one entire section, either vertically or horizontally. Adaptor bars are used to accommodate smaller pans, allowing for a wide range of options when it comes to food separation and presentation.

Racks

Racks are used to store and transport pans. Stackable designs and compatible lids maximise space efficiency, making it easy to organise and store 200 pans.

Chafers and Chafing Dishes

Chafers are a key part of catering, and 200 pans are often used in them. Chafing dishes are also mentioned in relation to the origin of the name "hotel pan", as hotel chefs would serve food in them.

Frequently asked questions