Hotel Pan Sizes Chart: Steam Table, Food Pan and Sheet Pan Dimensions

Hotel pan and sheet pan sizes with manufacturer dimensions, depths and capacities, how fractional pans fill a steam table well, and what to check used.

By Food Service SurplusPublished 10 min read
Buyer guideEquipment

Hotel pans (also called steam table pans or food pans) are sized as fractions of one full-size pan that drops into a standard 12 x 20 inch well opening. Half, third, quarter, sixth and ninth pans are built so that the right combination fills that same opening. Sheet pans are a separate system built for ovens and bakery racks, so the two do not swap.

The fraction tells you the footprint. Depth, material, gauge and lid series are separate choices, and exact dimensions and capacities vary by manufacturer. When you buy surplus pans, the manufacturer and item number are the source of truth.

What are the standard hotel pan sizes?

Vollrath describes the standard steam table opening as 12 x 20 inches (30.5 x 50.8 cm). A full-size pan fills it by itself, and every fractional pan is a share of that footprint. Actual top dimensions run a little larger than the nominal numbers because the rim rests on the well edge.

Pan size Pans to fill one full-size opening Vollrath Super Pan V top size (in) Cambro Camwear top size (in)
Full 1 12.78 x 20.84 12 3/4 x 20 7/8
Two-thirds (2/3) 1, paired with a 1/3 or smaller pans 12.81 x 13.91 Not in the Camwear line
Half (1/2) 2 12.63 x 10.31 12 3/4 x 10 7/16
Third (1/3) 3 12.63 x 6.84 12 3/4 x 6 15/16
Fourth (1/4) 4 6.38 x 10.38 10 7/16 x 6 3/8
Sixth (1/6) 6 6.28 x 6.84 6 15/16 x 6 3/8
Ninth (1/9) 9 4.25 x 6.88 6 15/16 x 4 1/4

Both brands list the dimensions in different orders (width first or length first), but they describe the same footprints. Cambro also makes "half size long" pans (20 7/8 x 6 3/8 in) that split the opening lengthwise, and eighth-size pans.

What depths do hotel pans come in?

The common depths are 2 1/2, 4 and 6 inches. Some lines add an 8 inch depth (Cambro offers it in Camwear full, half and third sizes). Some add shallow versions: Winco lists 1 1/4 and 2 inch full-size stainless pans, and Vollrath's ninth-size Super Pan V starts at 2 inches instead of 2 1/2.

Depth changes capacity far more than most buyers expect. A 6 inch full pan holds more than twice what a 2 1/2 inch full pan holds. It is also heavier to lift out of a hot well, and it takes longer to heat through.

How much does each hotel pan hold?

Capacities vary by manufacturer and material, so the chart below compares two published product lines rather than claiming an industry standard. Vollrath lists brimful capacity for its 22-gauge stainless Super Pan V line. Cambro lists holding capacity for its polycarbonate Camwear line. Usable capacity in service is lower than brimful.

Size and depth Vollrath Super Pan V (qt, brimful) Cambro Camwear (qt)
Full, 2 1/2" 8.3 8.9
Full, 4" 14 13.7
Full, 6" 21 20.6
Full, 8" Not listed 27
2/3, 2 1/2" / 4" / 6" 5.6 / 9.3 / 14 Not offered
1/2, 2 1/2" / 4" / 6" 4.3 / 6.7 / 10 4.1 / 6.3 / 9.4
1/3, 2 1/2" / 4" / 6" 2.6 / 4.1 / 6.1 2.5 / 3.8 / 5.6
1/4, 2 1/2" / 4" / 6" 1.8 / 3 / 4.5 1.8 / 2.7 / 3.9
1/6, 2 1/2" / 4" / 6" 1.2 / 1.8 / 2.7 1.1 / 1.6 / 2.4
1/9, shallow / 4" 0.6 (2") / 1.1 0.6 (2 1/2") / 0.9

Even one brand varies by material. Cambro's translucent polypropylene full-size 2 1/2 inch pan is listed at 7.5 quarts, compared with 8.9 quarts for the Camwear version. If a recipe, portion plan or yield sheet depends on capacity, use the spec for the exact item number.

Which pan combinations fill one steam table opening?

Vollrath's pan layout reference shows how fractional pans share a 12 x 20 inch opening. Common combinations include:

  • One full-size pan.
  • Two half pans.
  • Three third pans.
  • One 2/3 pan plus one 1/3 pan, two 1/6 pans or three 1/9 pans.
  • One half pan plus two quarter pans.
  • Four quarter pans, six sixth pans, eight eighth pans or nine ninth pans.
  • Mixed rows, such as a 1/3 pan with three 1/9 pans and another 1/3 pan.

Most of these layouts need adapter bars (Vollrath spells it "adaptor"). An adapter bar is a stainless bar that spans the opening and gives the edges of smaller pans something to rest on. Vollrath's 12 inch bar (item 75012) measures about 12.94 inches long and is sold to divide a full-size well for fractional pans. Without the right bars, small pans can tip or drop into the well. Gaps can also let steam escape. When a used steam table or prep table is listed without its adapter bars, budget for them before comparing prices.

Are sheet pans the same as hotel pans?

No. Sheet pans (bun pans) are shallow, rimmed baking pans built for ovens and sheet pan racks. A full sheet pan is roughly 18 x 26 inches, so it does not fit a 12 x 20 inch steam table well. Even a half sheet is about 12.9 inches wide, which is wider than the well opening. Treat "full size" as meaning different things in the two systems.

Sheet pan size Common trade size (in) Manufacturer example (in)
Full 18 x 26 Vollrath Wear-Ever 9002: 25.8 x 17.87 x 1, 18 gauge aluminum
Two-thirds / three-quarter About 16 x 22 Winco ALXP-1622 (sold as 2/3): 21.75 x 16 x 1; Chicago Metallic 41500 (sold as three-quarter): 15 13/16 x 21 13/16 x 1
Half 13 x 18 Vollrath 5314: 17.86 x 12.93 x 1.03, 13 gauge aluminum
Quarter 9 1/2 x 13 Vollrath 5220: 13 x 9.56 x 1.13, 16 gauge aluminum
Eighth 6 1/2 x 9 1/2 Vollrath 5228: 9.49 x 6.49 x 1.08, 16 gauge aluminum

The in-between size is named inconsistently. Winco calls a pan of about 16 x 22 inches "2/3 size," and Chicago Metallic calls a pan of nearly the same footprint "three-quarter size." If a surplus listing says "3/4 sheet pan," ask for measured dimensions before you assume it fits your racks. Home bakers often call a half sheet a "cookie sheet." In a commercial kitchen, the size name and rack fit matter more than the label.

Stainless or plastic: which material fits the job?

Stainless steel is the default for hot wells, ovens and steam tables. Gauge describes thickness, and a lower number means thicker metal. Vollrath's Super Pan V line is 22-gauge 300-series stainless, and its Heavy-Duty Super Pan line is 20-gauge. Winco's anti-jam line is offered in 25-gauge 18/8 stainless (sold as standard weight) and in 22 gauge. Thicker pans resist denting better, which matters because a bent rim lets steam escape around the pan.

Plastic pans have temperature limits set by the manufacturer. Check the limit before a pan goes near heat:

Material (Cambro line) Manufacturer temperature range Typical use
Polycarbonate (Camwear) -40°F to 210°F Cold holding, prep tables, ambient display
Polypropylene (Translucent) -40°F to 185°F Storage and cold prep
High-heat plastic (H-Pan) -40°F to 375°F Freezer-to-oven, reheating, steam tables

Other manufacturers publish their own ranges, so use the rating for the item you are actually buying. Do not rely on a pan that "looks like" a high-heat pan.

Do hotel pan lids fit across brands?

Don't assume they do. Lids generally come in three styles:

  • Solid (flat) covers for storage, stacking and transport.
  • Notched or slotted covers with an opening that lets a serving utensil stay in the pan during service. Vollrath's slotted stainless cover and Cambro's notched covers both work this way.
  • Flexible plastic lids for cold storage and transport. Vollrath rates its low-density polyethylene lids for -20°F to 190°F.

Manufacturers design lids for their own pan lines. Vollrath, for example, says Super Pan V pans work with its Super Pan II covers and accessories. Cambro pairs Camwear lids with Camwear pans and high-heat lids with H-Pans. Plastic covers carry the same temperature limits as their pans: Camwear covers are rated to 210°F, while H-Pan covers are rated to 375°F. Mixing brands can leave gaps, rattling lids or covers that slide off in transport.

What should buyers verify before buying used or surplus pans?

Food Service Surplus connects buyers and sellers. The platform does not inspect, test or guarantee pans, so get these answers from the seller:

  • Manufacturer, product line and item number, ideally from a photo of the stamp on the rim or the case label.
  • Size, depth and count for each size in the lot. Mixed lots are common.
  • Gauge for stainless pans, or material and temperature rating for plastic pans.
  • Dents, bent corners or warped rims. Ask for photos of pans sitting on a flat surface and in a well.
  • Whether lids are included, how many, which style and whether they match the pans' manufacturer.
  • Whether adapter bars are included when the lot is sized for fractional layouts.
  • Cracks, crazing or cloudy scratches on plastic pans.
  • Pickup or freight terms.

For unit-cost thinking, count usable sets, not pieces. Suppose a lot has 30 third pans, 6 of them dented and only 18 fitting lids. For covered holding, that is 18 usable pan-and-lid sets. Divide the total delivered price by that number, then compare it with other offers in the unit price calculator. If you are outfitting a line from scratch, the commercial kitchen equipment checklist helps you avoid buying pans before you know your well count.

Seller checklist for listing hotel pans and sheet pans

Buyers skip vague listings like "box of hotel pans." Include:

  • Pan type: hotel/steam table pan or sheet pan.
  • Size fraction, depth and quantity for each size.
  • Manufacturer and item number from the stamp or case label.
  • Material, plus gauge for stainless or temperature rating for plastic.
  • Lids: count, style (solid, slotted/notched, flexible) and brand.
  • Adapter bars, false bottoms or racks included.
  • Condition notes and photos of dents, warping, cracks or discoloration.
  • Measured dimensions for any pan without a readable stamp.
  • Whether the lot splits or sells as a whole, and pickup location.

Sellers can list through sell used restaurant equipment, and buyers can browse restaurant equipment listings.

Keep reading

For larger purchases, read buying used restaurant equipment. For portioning and to-go packaging, see deli container sizes.

Sources

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