Steam table pans (also called hotel pans) are the standard inserts used for holding, transporting, and serving food in steam tables, buffet lines, and prep coolers. Picking the right size, depth, and material keeps your line organized and your food at safe temperatures.
Steam Table Pan Sizing
| Size | Dimensions | Best For |
|---|---|---|
| Full size | 12″×20″ | High-volume items, main dishes |
| Half size | 12″×10″ | Sides, moderate-volume items |
| Third size | 12″×6.5″ | Sauces, smaller portions |
| Sixth size | 6.5″×6.5″ | Garnishes, condiments |
Choosing the Right Depth
2.5″ depth
Good for sauces, condiments, and smaller portions with minimal food waste.
4″ depth
The most common depth for general steam table use across most menu items.
6″ depth
Best for high-volume items like soups, stews, and bulk sides.
Stainless Steel vs. Polycarbonate
| Material | Best For | Durability | Temperature Range |
|---|---|---|---|
| Stainless steel | Hot food holding, steam tables | High – dent and corrosion resistant | Wide range, hot and cold |
| Polycarbonate | Cold food storage, visibility | Moderate – can scratch or crack | Cold and freezer use |
Buying Checklist
- Choose sizes that match your steam table or buffet line wells
- Select depth based on typical portion volume for each menu item
- Decide between stainless steel and polycarbonate based on hot vs. cold use
- Stock a mix of sizes for flexibility across your menu
- Check for compatible lids to reduce food waste and maintain temperature
Frequently Asked Questions
What size steam table pan do I need?
It depends on the well size of your steam table and the volume of the item — full-size pans work well for high-volume mains, while third- and sixth-size pans suit smaller portions like sauces and garnishes.
Should I use stainless steel or polycarbonate pans?
Stainless steel is the standard for hot food holding on steam tables, while polycarbonate is better suited for cold storage and situations where visibility matters.
What’s the difference between pan depths?
Shallower pans (2.5″) work well for small portions and reduce waste, while deeper pans (6″) are better for high-volume items like soups and stews.
Are steam table pans and hotel pans the same thing?
Yes — “steam table pan” and “hotel pan” are used interchangeably to describe the same standardized food service pans.
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