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Disposable Aluminum Foil Steam Table Pans — Full, Half, Third & Sixth Size — Wholesale & OEM
SEPACK manufactures disposable aluminum foil steam table pans — the deep gastronorm pans that hold hot food in steam tables, chafing dishes and buffet lines. Sized to the standard steam table well in full, half, third and sixth sizes, shallow to deep, in a heavy gauge that holds a full, hot load without buckling. Full-curl rims take foil, board and dome lids for transport and holding. A disposable alternative to stainless steel for catering and events, wholesale and custom.
| Size | Approx. Dimensions | Depths | Holds | Lid Options |
|---|---|---|---|---|
| Full size | 21 x 13 in | Shallow / Medium / Deep | Mains, bulk | Foil, Board, Dome |
| Half size | 12.8 x 10.4 in | Shallow / Medium / Deep | Sides, mains | Foil, Board, Dome |
| Third size | 12.8 x 6.9 in | Shallow / Medium / Deep | Sides, sauces | Foil, Board |
| Sixth size | 6.9 x 6.3 in | Shallow / Medium | Garnishes, condiments | Foil, Board |
Pans are cut to the standard steam table well, so they seat in any gastronorm rack, chafing frame or warmer. Heavy gauge and full-curl rim are standard; sizes, depth, gauge and lids are set per order. For the matched lid range, see containers with lids.
A steam table pan is a deep rectangular pan that holds food in a steam table, chafing dish or buffet warmer. Foil steam table pans are the disposable aluminum version of the stainless gastronorm or hotel pan, sized to the same wells so they drop straight into the rack. They are the catering standard for hot holding without washing up.
Steam table pans follow the gastronorm size system — full size fills a well, and half, third and sixth sizes split it for a multi-dish line. Each comes shallow, medium or deep. Full size runs about 21 by 13 inches. Custom sizes are made to order.
Yes. Foil steam table pans are cut to the same well dimensions as stainless pans, so they seat in any standard steam table, chafing rack or warmer. Full, half, third and sixth sizes mix in one rack the same way stainless pans do.
Yes, in the right gauge. Steam table pans use a heavy gauge that holds a full, hot load over a water bath or flame without flexing or collapsing. The gauge is specified to the size and depth so a full pan lifts and holds its shape.
Yes. Full-curl rims take foil lids for hot holding and transport, board lids for labeling, and dome lids for display. See containers with lids for the matched range.
Foil steam table pans are food-grade aluminum and 100% recyclable. Against stainless, they trade reuse for no washing and no return haul, which is why offsite caterers and events use them — the pan recycles on site instead of going back to a sink. Both meet FDA and EU food-contact rules.
Minimum order depends on size, depth, gauge and lid, with custom sizes and private label following a sample-and-approval flow before bulk. Send the sizes and volume, and we will confirm the right MOQ and lead time.
A steam table pan has one job: hold food hot and ready to serve, in a well that fits the rack. The foil version does that job disposably, which is why it runs catering, events and buffet lines that do not want to wash and haul stainless. This guide covers the size system, the depth and gauge that decide whether a pan holds up, and how foil compares with stainless.
Steam table pans follow the same gastronorm system as stainless hotel pans, so they interchange in a rack. A full-size pan fills one steam table well at about 21 by 13 inches and carries a main or a bulk dish. Half, third and sixth sizes divide that well, so a single rack can run a main in a full pan and sides, sauces and garnishes in smaller ones. Because the footprints are standardized, a caterer mixes sizes freely to build the buffet the menu needs.
Each size comes in depths, and depth is about volume and dish. Shallow pans suit display and dishes served in a single layer; medium is the all-purpose hot-holding depth; deep pans carry saucy mains, stews and bulk volume for long service. The deeper the pan and the wetter the dish, the more the gauge matters, so depth and gauge are specified together rather than in isolation.
Gauge is the spec that separates a steam table pan from a light foil tray. A full pan of hot food sitting over a water bath or flame, then lifted by a server, puts real load on the walls and rim. Too light and it flexes, buckles or folds when carried; the right heavy gauge holds shape full and hot. This is why steam table pans run a heavier gauge than everyday takeaway containers — the job demands it.
Stainless steam pans are built for permanent in-house lines: bought once, washed and reused for years. Foil steam table pans are built for the opposite case — offsite catering, events, high-volume service where washing and hauling pans back is the real cost. The foil pan does the same hot-holding job in the same well, then recycles on site, so a caterer loads out with no dish pit and no return trip. The choice is fixed venue versus mobile and disposable, not quality.
Lids turn a steam table pan into a transport and holding system. A foil lid crimps on for hot holding and travel and keeps heat in; a board lid stacks flat and takes a label for prepped pans; a dome lid shows the food for display service. Full-curl rims seat all of them, so a pan can be filled, lidded, stacked in a hot box and carried to the venue — the matched lids are on the containers with lids page.
Steam table pans are single-material aluminum and fully recyclable, and recycling aluminum uses a small share of the energy of primary production — a genuine sustainability point for an event that would otherwise weigh single-use against washing stainless. Sourced alongside lids and the rest of a foil container program, the buffet line ships on one spec and one consolidated container, food-grade and compliant for North American, European and export markets.
