Steam Pan Dimensions
All steam pans sizes are based on the full size steam pan which is approximately 12″ x 20″. Smaller size steam pans are fractional sizes of the full size steam pan.
For example, two 1/2 size steam pans would occupy the same space as one full size pan. Likewise, nine 1/9 size steam pans would equal the same space as one full size steam pan.
A “spillage pan” is a special kind of full size pan. It is slightly larger in all dimension so that standard fractional size pans can sit inside it. We use a 6″ deep spillage pan for a steam table in the E-Z Built Hot Dog Cart. We then place 4″ deep fractional size steam pans inside the spillage pan in any combination we choose depending on the foods we want to serve.
In the image below the two half size perforated pans are sitting in a 6″ deep spillage pan over a burner. We keep about an inch of water in the spillage pan to produce steam. The pan lids are omitted in this picture for clarity. The 1/2 size steam pan on the left sits over it’s own burner for boiling.
Fractional size steam pans. We use smaller steam pans to hold smaller quantities of foods, especially hot toppings such as cheese or chili. They also make great cold condiment containers for chopped onions, tomatoes, pickles, etc.
Inserts. There are specialty inserts to hold round containers (called “bain maries”) for soup or other liquids.
Adapter Bars. Smaller steam pans can be placed in a row using steam table adapter bars. These bars sit across the spillage pan or steam table and give the smaller pans something to sit on.
False bottoms. No discussion of steam pans would be complete without mentioning false bottoms. These are perforated platforms that sit above the water in a steam pan. This allows you to steam buns in a standard or fractional size pan.
Questions? Ask them in the comments section below.
Okay … wow, I wish this came out just two weeks ago. Ordered my first set of pans online. All of them were the wrong size (TOO BIG). This information really will help some people. Thanks for sharing!
P.S. I have solid false bottoms that fit inside the pans as of now.
No problem Aaron.
Good info
Thanks Gary.
Thanks for all your help Steve,I will be building my own cart, want to own my cart without a note on it, I’m ready to do this but the hardest part is convincing my wife on the opportunity, you know, happy wife, happy life, LOL
Common problem Bob but let her read this website for a while. She will see the benefits. She can even call me if you like. I’d be happy to explain everything.
no money no honey
😉
Steve, is there any preference between using stainless steel vs. aluminum in hotel pans?
Stainless lasts longer and doesn’t dent as easily. Aluminum is perfectly fine if you are on a budget. The other short coming of aluminum is that it oxidizes and leaves a blackish deposit in the pans sometimes.
Steve SS is better in one other way I know of is that a lot of people have an alergic reaction to aluminum. So far I haven’t heard of reactions to SS. Just a thought.
Really? I never heard of people being allergic to aluminum. I wouldn’t hesitate to use aluminum in any area of the cart construction. Heck, cooking pans are made out of it.
It is not a lot of people but I have two friends down here in NC that have medical conditions that causes adverse reactions to thin aluminum products, i.e., foils and such. I will ask if their condition applies to all aluminum. I had a gathering and it was for their benefit. Story shortened, they requested that nothing be prepared in aluminum. They gave long explanation so I used either SS or plastic in all their food stuffs. That same oxidation spoke of also leaches into foodstuff. So to be careful I’ll just use SS. Like I said though it isn’t a large part of population so don’t be scared to use cheaper aluminum pans.
interesting
and suggestions on where to buy these pans
If you have a local restaurant liquidator you should make a visit. They buy the contents of restaurants that go out of business. They really only want the big stuff like giant Hobart mixers, pizza ovens, etc, but they have to take everything. They usually sell off the steam pans for pennies on the dollar just to get rid of them. That’s where I get mine.
my steam pans are all the 1/4 size. Is there any way to divide these? It seems if all the other sizes are divided by 3rds.
It depends on how they fit into your firebox. If you have a standard size firebox you can put any combination of steam pan sizes that you want. If your firebox has dividers then you are limited to what the cart came set up for.
Thank you so much Steve the information has been very beneficial. Next on my to do list the cart building 🙂 course !
I already have my name and I drew my logo yesterday. Just need someone to put in on the computer to add color for a more professional finish yeeeehah !!!!
That’s great Darcy. You’ll love the cart building course. Especially how E-Z it is! See you over there.
Thanks Steve this was a very enlightening section getting ready to move to Florida’s treasure coast and set up my cart their sthis was very helpful.
Very good. Keep us posted on your progress Wally.
Steve
Any suggestions regarding on line restaurant liquidators? I have contacted several but I’m concerned what the quality of their pans might be since they are used.
Dale
They will be dirty and maybe a little dented but that’s what new ones will look like after a while.
Hay Steve, I’m looking to purchase some stainless steel diamond plate. Can I get the web address and phone number where you get yours from.
THANKS.
Hey Randy! Just do a Google search for cosmetic grade diamond plate. You’ll find several companies that sell it.
Enjoying reading this guide as the putty dries on my cart… Almost done building it! This page just answered a question I had, I bought full size steam pans expecting the fractional ones to fit down inside… They don’t! Off to look for spillage pans. Thanks!
Yes, there is a difference. Spillage pans are slightly oversized full size pans. They allow other pans to nest inside of them. The E-Z Built uses a spillage pan (sometimes called a water pan) for the steam table.
Hi Steve, getting ready to open next week. Steam table/pan question: My table is set up as shown in above picture. I want to use two small steam pans, one for chili and the other for caramelized onions. Maybe use two number 1/6 with adapter bar?
Any thoughts or suggestions? Thanks
That would work. Good luck on your opener!
Hello Steve, this chapter clears up my confusion over pan sizes. I have been looking online to compare prices and I did notice in the directions that you say to get a full size spillage pan. I wasn’t sure about the meaning of spillage in this context.
In your photograph above showing the full size pan for boiling and two 1/2 size pans for steaming do you normally boil your dogs or do you steam them to start your day? Sorry if this is covered in later chapters this is my first read through.
Thanks,
Charles
Hi Charles, I boil in the left pan to get them heated up quickly. I then transfer them to the steamer for hot holding.
I’m thinking of using a full size 8 qt chafing dish with (4) 1/4 pans for Chili, Cheese, Sauerkraut & Onion red sauce for customers to help themselves at buffet catered events. Should that work?
Yes, that would certainly work. Just be sure to keep an eye on it. Self serve customers make a mess of things pretty quickly. Keeping it clean and wiping up spills is very important to your business’s image of cleanliness.
Thanks Steve
Hey Steve,
In the picture, it shows 1 1/2 spillage pans. My question is, if I am building my cart using your plans, and using the propane stove that you recommend, are the two burners with that stove spread out enough to be able to heat the water in both spillage pans?????
Yes.
Correction. I see 3 full size spillage pans. HOW DO I ACCOMPLISH THAT????
There is one full size pan on the right (with two half size pans inside it) and a half size pan on the left.
I’m building my cart and have a question. Is the steam pan on the left a 1/2 size spillage pan? The pans are different sizes. The spillage pan being bigger, so it must be. I can’t seem to find a 1/2 size spillage pan anywhere. Can I use 2 full size pans and boil the dogs in a 1/2 size steam pan, almost like a doiukbe boiler?
No, the pan on the left is a regular 1/2 size pan, 6″ deep. It sits directly over the left burner. The spillage pan is on the right.
They are 2 different sizes. Steam pan is 12 1/2, spillage pan is 12 3/4. If I build the firebox for one, the other won’t fit. Maybe I’m missing something
1/2 size pans are about 12 3/8″ x 10 3/8″
spillage pans are about 20 3/4″L x 12 3/4″W.
They both vary slightly depending on manufacturer. A regular full size pan will fit inside a full size spillage pan.
Just saying I have had great experience with https://www.webstaurantstore.com
Quick, competitive, and a good selection of good – better- best brands for pans, utensils, you name it for food service. I am in a rural area and don’t have the big city supply chains so this works for me.
Sell em all!
Kurt
I use them too. Thanks Kurt!
Hello everyone, Dwight, operating as McWeenies Hot Dogs in Ontario, Canada. I presently have SS 1/3 pans and was looking for some feedback/comments on clear polycarbonate pans…????
Thoughts??
Polycarbonate pans are fine in steam tables. Do NOT put them directly over flames! Stainless steel will have the most longevity, especially if you use the pan for sticky stuff like cheese or chili that requires strong abrasives when cleaning up.
Hi All,
The red onion sauce and chili make it so hard to clean pans, do they make teflon lined pans??
I have not seen teflon lined pans, however you can buy pan liners that work really will. They are thin plastic liners that you throw away after using them.
Hello Steve, I have some questions about stainless steel pans. I purchased a brand called Choice because they were about 1/3 the cost of Vollrath. As I’m learning more about pans I noticed that Vollrath claims that their pans are dishwasher safe and oven safe. I’m assuming this means that they can stand higher heat than other pans because they are thicker?
1) Have you ever had or known of any problems with ss pans not holding up to the direct heat from the gas stove burners?
2) If you can afford thicker pans, would you get them or is it not necessary?
Thanks Steve.
Hi Kevin, any stainless steel pan should be dishwasher safe. As for holding up under the heat from the burners, as long as you have water in the pan, the surface temperature of the pan cannot exceed 212 degrees because water in the liquid state cannot get hotter than 212 degrees at normal atmospheric pressure. If you let all your water boil out, then you might (will) have a problem. I use cheap pans and have not had a problem with them other than they dent a lot easier.