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Rectangular Oblong Pans for Takeout, Lasagna, Casseroles & Catering — Wholesale & OEM
SEPACK oblong foil pans are the rectangular take-out and catering pans that carry entrées, lasagna, casseroles and roasts. The oblong shape packs flat, stacks tight and lines up in delivery bags, and runs from single one-pound take-out portions up to five-pound catering and 9x13 lasagna sizes. Shallow for sheet cakes and sides, deep for layered and saucy dishes. Foil or board lids, oven and freezer safe, recyclable.
| Size | Capacity | Depth | Best For | Lid Options | Case Pack |
|---|---|---|---|---|---|
| 1 lb oblong | ~16 oz / 470 ml | Shallow | Single takeout entrée | Foil, Board, Dome | 1,000 |
| 1.5 lb oblong | ~24 oz / 700 ml | Shallow | Sides, single meals | Foil, Board, Dome | 500 |
| 2 lb oblong | ~32 oz / 950 ml | Medium | Takeout mains | Foil, Board, Dome | 500 |
| 2.25 lb oblong | ~36 oz / 1,000 ml | Medium | Family takeout | Foil, Board, Dome | 500 |
| 3 lb oblong | ~48 oz / 1,400 ml | Deep | Casseroles, roasts | Foil, Board | 500 |
| 5 lb oblong | ~80 oz / 2,360 ml | Deep | Catering, bulk meals | Foil, Board | 250 |
| 9x13 half-size | ~96 oz / 2,800 ml | Deep | Lasagna, sheet cakes | Foil, Board | 100 |
Oblong pans run in smooth wall and wrinkle wall builds, shallow to extra-deep. Standard finish is plain aluminum; custom sizes, depths, colors and printing are made against tooling.
Oblong is the rectangular foil pan that runs most take-out kitchens and catering lines. It is chosen for one reason above all: the rectangle is the most space-efficient shape there is, so it packs, stacks and ships denser than anything round. This guide covers the oblong size system, how to match depth to the dish, and how to lid and source the pans.
In foodservice, "oblong" is the trade name for a rectangular disposable foil pan with rounded corners and a curled rim. It is the pan behind most take-out entrées and catering trays. The shape matters because a rectangle tiles cleanly: oblong pans sit edge to edge in delivery bags, on fridge shelves and in freezers with no wasted gaps, where round pans always leave space between them. For any operation moving volume, that packing efficiency is the whole argument for oblong.
Oblong pans are sized by weight class, a system US and EU buyers know by heart:
Each weight class comes in shallow and deep depths, so the same footprint works for a sheet cake or a layered lasagna. For hot-holding in chafing racks at the deeper end, steam table pans share the same half and full size footprints.
Depth is the spec that decides whether a dish bakes right or bubbles over. Shallow oblong pans brown evenly and suit sheet cakes, brownies, roasted vegetables and single-layer sides. Deep and extra-deep oblong pans hold liquid and layers, so lasagna, baked pasta, casseroles and roasts cook without spilling and travel under a lid without slopping. Match the depth to the wettest, tallest dish the pan will carry, not the average one.
Delivery economics reward density. A rectangular pan uses the full width of an insulated bag and the full depth of a shelf, so a courier or a fridge holds more oblong pans than round ones of the same volume. The flat rim also lids cleanly for stacking, so meals ride level and arrive intact. For ghost kitchens, meal-prep lines and caterers, switching from round to oblong often adds capacity per trip with no other change.
Oblong pans pair with two main lids. A crimp foil lid gives the most leak resistance for saucy and liquid dishes and, being aluminum, goes in the oven with the pan. A foil-laminated board lid stacks flat, takes a printed brand and a written label, and suits dry take-out, though it is not oven-safe. The right pick depends on whether the dish travels wet, gets labeled or reheats in the pan — the full range is on the containers with lids page.
Before a bulk order, lock down weight class and footprint, depth, wall build (smooth or wrinkle), lid type, case pack and carton spec, any print, certification scope, and lead time. Because we run our own presses, tooling and material sourcing, an oblong pan can ship plain for foodservice or printed for branded take-out without changing suppliers, and the pans nest flat to keep freight dense.
Oblong foil pans are single-material aluminum and fully recyclable, and recycling aluminum uses a small share of the energy of primary production. For high-volume take-out and catering operators under packaging rules, that makes oblong foil a recyclable alternative to plastic that still clears FDA and EU food-contact requirements — the same pan works for North American, European and export markets.
