Full size steam table pans, also called Hotel Pans, are the base unit of measure for steam table pans. The full size pans are about 20” x 12” and all sizes below are a variant on those dimensions. For example, six sixth size food pans would occupy the same space as a full sized steam table pan. Small steam table pans allow greater versatility when stocking a hot or cold food bar. The small pans are also great for use in a refrigerated prep table for holding chopped ingredients like onions, cheese or tomatoes. The large pans fit well in steam tables and will typically fit in most rectangular chafing dishes as well.
 
Steam table pans can be a pain to clean at the end of the shift the heat bakes the bottom most layer to the metal creating an almost impervious food cast of the bottom of the pan. Because of this, many restaurants are beginning to use pan liners in all of their steam table pans. The liners will protect the bottom of the pan from getting caked in baked on schmutz. At the end of a shift, pull out the pans, empty any left of food into a storage container and pull out the liner, lightly rinse the pan and it is ready for the next line of customers.