Steam Table Pan Sizes Chart: An OEM Buyer Guide

Why pan size decides your service line

A steam table pan, often called a hotel pan, is the standard insert used in steam tables, banquet carts, salad bars and pass through stations across North America. The size you choose decides how much food sits at each station, how the pans drop into the well, and how the line balances during a rush. This guide covers the standard pan sizes, their real dimensions and the jobs each one does best.

The standard fractions

Steam table pans are sized by a fraction of the full size pan. A full size pan fills the standard steam table well. Every smaller pan is a fraction of that footprint, so a half pan is half the area, a third pan is a third, and so on. The fraction is printed on most spec sheets and it is the fastest way to tell two pans apart when they sit side by side.

Length and width above are typical full size based dimensions. Depth is a separate choice and it is where capacity changes most.

Depth is the second number

Pan depth is given in inches and it sets how much each pan holds. Common depths are 2-1/2 inch, 4 inch, 6 inch and 8 inch. A 2-1/2 inch pan suits sauces and shallow portions, while a 6 inch or 8 inch pan carries a deep casserole or a whole roast. Because depth is independent of the footprint fraction, a kitchen can mix a shallow sixth pan beside a deep full pan in the same well.

Anti jam vs standard

Standard pans nest tightly and can stick together when stacked hot and wet. Anti jam pans have reinforced corners that break the vacuum so they separate without a fight. In a busy line the anti jam version pays for itself in saved time and fewer bent edges. See our guide to anti jam vs standard pans for the full comparison.

How to choose for each station

• Main entree well: full size, 4 inch or 6 inch depth for volume.

• Vegetable and side wells: two third or half pans, 2-1/2 inch to 4 inch.

• Salad bar: sixth and ninth pans keep toppings separated and visible.

• Condiment rail: third and quarter pans hold dressings without wasting space.

• Carving station: a deep full pan catches juices under the board.

Mixing sizes in one well

A full size well accepts one full pan, two half pans, three third pans, four quarter pans, six sixth pans or nine ninth pans, because the fractions add up to one. This is why a single steam table can serve a long menu from one heated base. Plan the mix before the rush so every pan drops straight in.

Ask us for the size chart and samples

IEQUIPMENT supplies full size, two third, half, third, quarter, sixth and ninth steam table pans in stainless steel 304, with perforated versions for steaming and draining. Tell us your well size, your typical depths and your volume per station, and we will send the size chart and a sample so you can confirm the fit before you order.

Talk to Our Team

Building or sourcing racks, shelving or carts for your operation? IEQUIPMENT supplies aluminum and stainless steel equipment as OEM, ODM and knock-down (KD) programs, shipped in containers from Shanghai or Ningbo (FOB/CIF). Browse our bun pan racks or contact our team with your spec.