Choosing steam table pans comes down to three questions: how many different foods you hold at once, how much of each you sell in a service, and how deep the food needs to sit to stay hot and moist. This guide walks through each one.
Shop the equipment in this article: Full size, 6 in., 1/2 size, 4 in. and 1/3 size, 4 in.. Freight is included on every order.
Step 1: Count your menu items
List every hot or cold item that sits in a pan during service. Each item needs its own pan, and every pan has to fit the well openings you have. Four wells and eight items means you will be splitting wells with 1/2 or 1/3 size pans.
Step 2: Match pan size to sales
Give the largest pans to the items that sell fastest so staff refill them less often. Slower sides, sauces and garnishes can go in 1/3, 1/6 or 1/9 pans.
| Pan size | Approx. top size | Pans per full size opening | We carry |
|---|---|---|---|
| Full | 12 x 20 in. | 1 | Full size, 6 in. |
| 1/2 | 12 x 10 in. | 2 | 1/2 size, 4 in. |
| 1/3 | 12 x 6.9 in. | 3 | 1/3 size, 4 in., 6 in. |
| 1/4 | 10.4 x 6.4 in. | 4 | Not stocked |
| 1/6 | 6.4 x 6.9 in. | 6 | 1/6 size, 4 in., 6 in. |
| 1/9 | 6.4 x 4.3 in. | 9 | 1/9 size, 4 in., 6 in. |
Dimensions are nominal top sizes and capacities are approximate. Both vary a little from one maker to the next, so check the listing for the pan you order.
Step 3: Pick the depth
Most lines use 4 in. pans for everyday items. Use 6 in. pans for soups, chili, stews, mashed potatoes and anything held in liquid. Shallow pans heat through and cool down faster, which matters when you are chilling cooked food for later.
| Pan size | 4 in. deep | 6 in. deep |
|---|---|---|
| Full | about 13 qt | about 20 qt |
| 1/2 | about 6 qt | about 9 qt |
| 1/3 | about 4 qt | about 5.7 qt |
| 1/6 | about 1.7 qt | about 2.5 qt |
| 1/9 | about 1.1 qt | about 1.5 qt |
Step 4: Plan spares
A pan that is being washed is not on the line. Most kitchens keep at least one spare of every size in use, and two of the fast sellers, so a full pan is always ready to swap in.
Hot holding temperature
Hot food on a steam table has to stay at 135 F or above under the FDA Food Code, and many local codes follow it. Keep pans covered when you can, stir thick foods, and check temperatures with a probe thermometer through service.
What we carry
Our stainless steam table pans come in full size 6 in., 1/2 size 4 in., 1/3 size 4 in., 1/3 size 6 in., 1/6 size 4 in., 1/6 size 6 in., 1/9 size 4 in. and 1/9 size 6 in.. Each has reinforced rims and anti-jam stacking, and freight is included to the 48 contiguous states.
Shop the pans covered in this guide: full size 6 in., 1/2 size 4 in., 1/3 size 4 in., 1/3 size 6 in., 1/6 size 4 in., 1/6 size 6 in., 1/9 size 4 in. and 1/9 size 6 in. stainless steam table pans, plus steam tables.