Food pans are an excellent addition to kitchens that have a salad bar, refrigerated food prep stations or a buffet line. Ingredients can be store in food pans and removed only to go straight into a cold holding station, whether it is front of the house or back of the house. The pans come in varying sizes from full pans to ninth pan sizes. Pan sizes are fairly standard, give or take a half and inch for the lip, across all manufacturers and are referred to in pan sizes and not in terms of dimensions. All fractional pans are based off the standard full hotel sized food pan, which measures 12” x 20”. A half size pan measures 12” x 10”, third size is 12” x by about 6 ½”, quarter sizes measure 6” x 10”, sixth size pans measure around 6” x 6 ½” and ninth pans measure 6 ½” x 4.” The depth of food pans varies depending on what dish is being cooked, but standard size depths are 2”, 4”, 6” and 8”. These food pans have varying degrees of temperature resistance, so be certain you are purchasing the right tolerance for the dishes you are going to be serving. Some pans are better for serving chilled foods, other are good for hot dishes and some can handle extreme both hot or cold.