Steam table pans—also known as hotel pans—come in a range of standard sizes that make food prep, storage, and buffet service more organized and efficient. The most common sizes are full, half, and third-size pans, and understanding the difference between them helps ensure you're choosing the right one for your kitchen setup.
A full-size steam table pan is the largest standard size, typically measuring about 20 inches long by 12 inches wide. It’s designed to fit perfectly in full-size steam tables, chafing dishes, and warming trays. These pans are great for serving large quantities of food at catered events, buffets, or in high-volume kitchens.
A half-size pan is, as the name suggests, half the size of a full pan—usually around 12 inches by 10 inches. Two half pans fit side by side in a full-size well. These are perfect for smaller batches of food, sides, or when offering variety without taking up too much space.
A third-size pan is narrower, about 12 inches by 6.5 inches, and three of them fit across one full-size slot. They’re ideal for sauces, toppings, garnishes, or small entrée options. Third-size pans help keep ingredients separate and organized, especially in buffet lines or prep stations.
While the length of these pans is consistent (about 12 inches), their width changes depending on the fraction—full, half, third, etc. Most steam table pans also come in different depths, like 2", 4", or 6", giving you even more flexibility based on the type and volume of food you're serving.
In short:
Full-size = maximum capacity, great for large portions.
Half-size = good for sides and small batches.
Third-size = ideal for condiments, toppings, or menu variety.
Choosing the right combination helps you save space, reduce waste, and serve food more efficiently.
