Updated March 2026
If you've ever worked in a restaurant, you already know that steam table pans are everywhere. They're in the steam table during service, in the walk-in holding prep, stacked up in the dish pit, and loaded into chafers at every catering gig. They're one of the most used pieces of equipment in any commercial kitchen, and yet most people never really think about the differences between them. They just grab whatever pan is closest and get to work.
But the truth is, choosing the right steam pan for the job actually matters. The wrong size wastes space in your steam table. The wrong depth means food dries out or doesn't hold enough for a busy service. And the wrong gauge means you're replacing pans way more often than you should be. This guide breaks down everything you need to know about steam table pans so you can make smarter choices for your kitchen.
What Is a Steam Table Pan?
A steam table pan (also called a hotel pan, steam pan, or service pan) is a standardized stainless steel pan designed to fit into steam tables, chafers, refrigerated prep tables, and other holding equipment. They come in standardized sizes based on a single full-size pan footprint, and every commercial kitchen in the country uses them.
The full-size pan is the starting point. It measures roughly 20-3/4" x 12-3/4", and every other size is a fraction of that footprint. So a half-size pan takes up exactly half the space of a full-size, a third-size takes up one third, and so on. This means you can mix and match different sizes in the same steam table opening and everything fits together like a puzzle.
At Nishi Enterprise, we carry a full lineup of Winco anti-jamming steam table pans in every standard size and depth, in both 25 gauge (standard weight) and 22 gauge (heavy duty) options. Every pan is NSF approved, made from 18/8 stainless steel, and dishwasher safe.
Steam Pan Sizes Explained
Understanding steam pan sizes is really just understanding fractions. Every size refers to how much of a full-size steam table opening that pan will fill. Here's how it works:
Full Size (1/1)
The full-size steam pan takes up an entire steam table opening. It measures about 20-3/4" x 12-3/4" and holds the most food of any standard pan. Full-size pans are your go-to for high volume items like rice, soups, sauces, large batches of vegetables, and anything else you go through a lot of during service. If you're running a buffet, full-size pans in chafers are what keep your main dishes hot and well-stocked.
Available in both 25 gauge standard weight and 22 gauge heavy duty, full-size pans come in 2-1/2", 4", and 6" depths.
Half Size (1/2)
Two half-size pans fit side by side in the same opening as one full-size pan. They measure about 10-3/8" x 12-3/4". Half-size pans are probably the most versatile size in most kitchens. They're big enough to hold a solid amount of food but small enough that you can offer more variety in the same amount of space. Think two different curries instead of one, or separate pans for different toppings.
You can choose from 25 gauge half-size pans or 22 gauge half-size pans in 2-1/2", 4", and 6" depths.
Third Size (1/3)
Three third-size pans fit across one full-size opening. They measure roughly 6-7/8" x 12-3/4". This size is popular for toppings bars, condiment stations, and side dishes. If you run a sandwich shop, pizza place, or any operation where customers choose from a variety of toppings or add-ons, third-size pans let you fit three different items where one full-size pan would go.
Available in 25 gauge and 22 gauge, each in 2-1/2", 4", and 6" depths.
Quarter Size (1/4)
Four quarter-size pans fit into one full-size opening. They measure about 10-5/16" x 6-5/16". Quarter-size pans are great for smaller portions of sides, sauces, dips, and garnishes. They're commonly used in prep tables and refrigerated sandwich stations where you need a lot of different ingredients accessible at once.
Shop 25 gauge quarter-size pans or 22 gauge quarter-size pans in 2-1/2", 4", and 6" depths.
Sixth Size (1/6)
Six sixth-size pans fit into one full-size opening. They measure roughly 6-7/8" x 6-1/4" and are the smallest standard steam pan size. These are perfect for holding small quantities of garnishes, relishes, chopped herbs, diced onions, sliced peppers, and other items you use in smaller amounts. They're also commonly used inside refrigerated sandwich prep tables where the rail openings are designed for sixth-size pans.
Available in 25 gauge and 22 gauge, each in 2-1/2", 4", and 6" depths.
Pan Depth: Which One Do You Actually Need?
Every steam pan size we carry comes in three depths: 2-1/2 inches, 4 inches, and 6 inches. Picking the right depth is just as important as picking the right size, because it directly affects how much food the pan holds and how well that food stays at the right temperature.
2-1/2" Deep Pans
The shallowest option. These are best for items that you want to keep in a thin layer so they heat evenly and stay fresh looking. Think sliced deli meats, leafy garnishes, sliced cheese, flatbreads, and thin items that don't need a lot of volume. The shallow depth also means food turns over faster, which is good for items that lose quality when they sit too long. Pans like the SPJL-102 full-size 2-1/2" deep and the SPJH-602 sixth-size 2-1/2" deep are popular for exactly this reason.
4" Deep Pans
The most commonly used depth across the board. Four-inch pans give you a good balance between capacity and heat distribution. They hold enough food to get through a busy service window without needing constant refills, but they're not so deep that food on the bottom sits in liquid or overcooks. If you're not sure which depth to go with, 4" is almost always the safe bet. The SPJL-104 full-size 4" pan and the SPJH-204 half-size 4" pan are two of the most popular pans in any restaurant supply store for this reason.
6" Deep Pans
The deepest standard option. Six-inch pans are what you want for soups, stews, large batch sauces, rice, beans, and anything else that's liquid-heavy or that you need to hold in serious volume. They're also the best choice for items you're storing in the walk-in, since the extra depth lets you fit more product in a single pan and save shelf space. The SPJH-106 full-size 6" heavy duty pan is a workhorse for high volume kitchens, and the SPJL-306 third-size 6" pan is popular for toppings bars that go through a lot of product.
22 Gauge vs. 25 Gauge: What's the Difference and Which Should You Buy?
This is where most people get confused, so let's clear it up. When it comes to steel gauge, the numbers work backwards from what you'd expect. A lower gauge number means thicker, heavier steel. So 22 gauge steel is actually thicker and more durable than 25 gauge steel.
25 Gauge (Standard Weight)
25 gauge steam pans are your standard, everyday workhorse pans. They're lighter, more affordable, and perfectly fine for most applications. If you're using pans primarily for holding food in a steam table during service, storing prepped items in a walk-in cooler, or setting up a buffet line, 25 gauge pans will do the job well. They're also easier to handle because they weigh less, which your staff will appreciate when they're carrying a full pan of soup across the kitchen.
The full lineup of 25 gauge pans runs from the SPJL-102 full-size 2-1/2" deep all the way down to the SPJL-606 sixth-size 6" deep, with every size and depth combination in between.
Best for: Steam table holding, buffet service, cold food storage, catering, chafer inserts, and general kitchen use where pans aren't being subjected to direct heat or heavy abuse.
22 Gauge (Heavy Duty)
22 gauge steam pans are built with thicker stainless steel, which makes them more resistant to denting, warping, and general wear and tear. The extra thickness also means better heat distribution, which matters if you're using pans for cooking or reheating in a convection oven. If your kitchen goes through pans quickly because they get banged up, dropped, or shoved around on a busy line, 22 gauge pans will hold up noticeably longer.
The 22 gauge lineup covers the same range, from the SPJH-102 full-size 2-1/2" down to the SPJH-606 sixth-size 6".
Best for: High volume kitchens, oven cooking and reheating, kitchens with heavy daily use, catering operations that transport pans frequently, and anywhere durability is a top priority.
So Which Gauge Should You Pick?
Here's a practical way to think about it. If you're a smaller restaurant and your pans mostly sit in a steam table or go in and out of the walk-in, 25 gauge pans will serve you well and save you some money. If you're a high-volume operation, a catering company that loads and unloads pans from trucks constantly, or a kitchen where pans take a real beating every day, invest in 22 gauge. A lot of kitchens actually use a mix of both. They'll keep 22 gauge pans on the line where things get rough and use 25 gauge pans for storage and lighter duty tasks.
What Does Anti-Jamming Mean?
Every steam pan we carry features an anti-jamming design. If you've ever stacked a bunch of steam pans together and then struggled to pull them apart, you know exactly why this feature exists. Anti-jam pans have small raised lugs or ridges pressed into the sides of the pan that prevent them from nesting too tightly when stacked. This means your staff can separate pans quickly without fighting with them, which saves time during prep and service. It's a small detail, but in a fast-paced kitchen, those few seconds add up over the course of a shift.
The Spillage Pan
In addition to the standard steam pans, we also carry the Winco C-WPP Full Size Spillage Pan. This is a specialized pan that sits underneath your steam table pans to catch any liquid that spills over, drips, or overflows during service. It protects the inside of your steam table from buildup and corrosion, and it makes cleanup at the end of the night much easier. If you run a steam table regularly, a spillage pan is one of those things you don't think about until you need one, and then you wonder how you ever got by without it.
Where Steam Pans Get Used in a Restaurant
Steam pans aren't just for steam tables. Here are some of the most common ways restaurants use them every day:
Steam tables and buffet lines. This is the obvious one. Pans sit in heated wells to keep food at safe serving temperatures. Full-size and half-size pans in 4" and 6" depths are the most popular for this.
Chafers and catering. Steam pans are designed to drop right into standard chafing dishes, whether you're using stainless steel chafers, copper chafers, or gold chafers. For catering jobs, you can prep food in the pans, cover them, transport them, and drop them straight into the chafer at the venue.
Refrigerated prep tables. Sandwich prep tables and pizza prep tables have built-in rails designed to hold specific steam pan sizes. Third-size and sixth-size pans are the most common for these setups.
Cold storage. Steam pans are great for storing prepped ingredients in walk-in coolers and reach-in refrigerators. They're stackable, they come with optional lids, and the standardized sizes make it easy to keep your cooler organized.
Oven cooking and reheating. Stainless steel steam pans can go directly into convection ovens for cooking or reheating. If you're doing this regularly, go with 22 gauge pans since the thicker steel handles the heat better and distributes it more evenly.
Organizing a prep station. Even outside of heated or refrigerated equipment, steam pans are useful for organizing mise en place. Line cooks use sixth-size and quarter-size pans to hold prepped ingredients right at their station during service.
Stock Up on the Right Pans for Your Kitchen
Whether you're opening a new restaurant, replacing worn out pans, or just filling in the sizes you're missing, Nishi Enterprise has the full range of Winco steam table pans ready to ship. Every pan in our collection is NSF approved, anti-jamming, made from 18/8 stainless steel, and built for the demands of a real commercial kitchen.
Take a look at the full steam pan collection, and don't forget to check out our chafers, cookware, and storage and shelving to round out your kitchen setup.
Questions about which pans are right for your operation? Contact us or call (732) 790-0199. We're always happy to help.
