Steam table pans, also called hotel pans or food pans, come in standard fractions of one full size pan. A full size pan fills one 12 x 20 in. well opening, and every smaller size is cut so that a set of them fills the same opening. That shared footprint is what lets you mix sizes on one steam table, prep table or buffet line.
Steam table pan sizes at a glance
| 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.
Full size pans
A full size pan fills an entire well on its own. Use it for the items you sell the most of: rice, pasta, pulled pork, roasted vegetables or a main protein on a catering line. A full size 6 in. deep pan also works in the oven and for marinating or cooling large batches.
1/2 size pans
Two half pans fill one opening. They are the common choice when a line runs two hot items per well, and they are easier to carry full than a full size pan. See the 1/2 size 4 in. pan.
1/3 size pans
Three third pans run across one opening on the 12 in. side. They suit sides, sauces and toppings on hot lines and on sandwich prep tables. We carry the 1/3 size 4 in. and the 1/3 size 6 in. depths.
1/6 and 1/9 size pans
Six sixth pans or nine ninth pans fill one opening. These small pans hold garnishes, condiments and toppings, where variety matters more than volume. Look at the 1/6 size 4 in., 1/6 size 6 in., 1/9 size 4 in. and 1/9 size 6 in. pans.
How much each size holds
| 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 |
Deeper pans hold more but take longer to heat through, so many lines run 4 in. pans on the front and keep 6 in. pans for soups, stews and backup batches.
Before you order
- Measure the well openings on your steam table or prep rail. Most take full size pans; smaller sizes need adapter bars to sit in a full size opening.
- Count how many items you hold at once and how fast each one sells. Fast sellers get the larger pans.
- Order spares of every size you use so a full pan can go in while the empty one is washed.
- If your steam table runs wet, use a water pan under the food pans.
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.