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"Hotel Pans" in the residential kitchen

Porthos

By Porthos
in Kitchen Consumer

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, kayb said:

I missed the link. I NEED that pan. Can you post it, please?

 

 

This one perhaps?

 

https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/?do=findComment&comment=2162108

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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MRE

MRE

Posted
Posted
2 hours ago, lindag said:

Ever since someone (sorry, I can't find the thread right now) posted a link to this pan I have been determined to make a lasagna!  I don't care that it's still hot here, I really want lasagna.

So I made a CI recipe last night for dinner.  No pictures though.  It wasn't too tedious to make and it was very tasty.  I will freeze some for another time.

51kosOOKGuL._SL1000_.jpg

 

These are 1/2 hotel pans. Any restaurant supply should have them at a very reasonable price. I have several, and use them for all sorts of things. They are also available in shallower depth too, which I also put to good use.

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lindag

lindag

Posted
Posted (edited)
28 minutes ago, JoNorvelleWalker said:

 

This one perhaps?

 

https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/?do=findComment&comment=2162108

 

 

Yes, this pan is just perfect.  I did not need another pan bu I really love this one'

Edited by lindag (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 minutes ago, MRE said:

 

These are 1/2 hotel pans. Any restaurant supply should have them at a very reasonable price. I have several, and use them for all sorts of things. They are also available in shallower depth too, which I also put to good use.

 

Not like a hotel pan I've seen.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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MRE

MRE

Posted
Posted
Just now, JoNorvelleWalker said:

 

Not like a hotel pan I've seen.

 

I have 8 of them leftover from my catering days. It's what we called them. Maybe that's inexact, but even Google brings up these pans when I searched hotel pans just now. They fit into steam tables and chafing frames, and are also great for lasagna making.

I cook with wine, sometimes I even add it to the food.

- W. C. Fields

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Anna N

Anna N

Posted
Posted
1 hour ago, JoNorvelleWalker said:

Not like a hotel pan I've seen.

Or me. The corners are wrong and they are missing the lip that allows them to “hang” in a steam table.  Doesn’t mean it’s not a great pan just not a hotel pan.

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Anna Nielsen aka "Anna N"

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
10 hours ago, MRE said:

I have 8 of them leftover from my catering days. It's what we called them. Maybe that's inexact, but even Google brings up these pans when I searched hotel pans just now. They fit into steam tables and chafing frames, and are also great for lasagna making.

 

I have three hotel pans.  I believe a 1/2 size hotel pan is supposed to be about 12 x 10 inch.  A 1/2 size hotel pan would not fit in the CSO.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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dscheidt

dscheidt

Posted
Posted
On 8/1/2018 at 10:44 PM, JoNorvelleWalker said:

 

I have three hotel pans.  I believe a 1/2 size hotel pan is supposed to be about 12 x 10 inch.  A 1/2 size hotel pan would not fit in the CSO.

 

Hotel pans are sized according to a EN standard, EN 631, called universally "gastronorm", which is in turn based on slightly older US practice.  A full sized hotel pan is a GN 1/1, and is 530 mm x  325 (that's  a 1/4 mm less than 20 7/8 x 1.1 mm less than 12 3/4 inches, for those playing along in US units.).  they're subdivided into 1/2 (325 x 265; 12 3/4 x 10 3/8) and 2/4 (530 X 162; 20 7/8 x 6 3/8 ).  Those measurements are the outside of the pan, the interior is somewhat less (25mm less, according to standard, which for those playing along is just very slightly less than an inch).  2/3, 1/3 , 1/4,  2/8, 1/6 and 1/9 pans also are specified and are the expected sizes (1/4 is 1/2 pan cut on the short side, 2/8 cut on the long).  the spec also covers tapers so that pans nest properly, and don't get jammed in equipment, depths, and probably what you're allowed to curse when you drop one out of the oven.

there's a different standard, called "euronorm", which is used for baking sheets, that's 600 x 400 mm for the 1/1 size.  (That's almost, but not quite, the standard full sized US sheet pan...). 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
17 minutes ago, dscheidt said:

Hotel pans are sized according to a EN standard, EN 631, called universally "gastronorm", which is in turn based on slightly older US practice.  A full sized hotel pan is a GN 1/1, and is 530 mm x  325 (that's  a 1/4 mm less than 20 7/8 x 1.1 mm less than 12 3/4 inches, for those playing along in US units.).  they're subdivided into 1/2 (325 x 265; 12 3/4 x 10 3/8) and 2/4 (530 X 162; 20 7/8 x 6 3/8 ).  Those measurements are the outside of the pan, the interior is somewhat less (25mm less, according to standard, which for those playing along is just very slightly less than an inch).  2/3, 1/3 , 1/4,  2/8, 1/6 and 1/9 pans also are specified and are the expected sizes (1/4 is 1/2 pan cut on the short side, 2/8 cut on the long).  the spec also covers tapers so that pans nest properly, and don't get jammed in equipment, depths, and probably what you're allowed to curse when you drop one out of the oven.

there's a different standard, called "euronorm", which is used for baking sheets, that's 600 x 400 mm for the 1/1 size.  (That's almost, but not quite, the standard full sized US sheet pan...). 

 

@dscheidt the confusion may be caused by posts having been moved between topics.  The pan in which @lindag made her lasagna fits nicely in the CSO.  A 1/2 size hotel pan -- by whatever name or standard -- will not.

 

So until Cuisinart makes a larger steam oven or possibly until the anova engineers return from the south Pacific and have some months to sober up, hotel pans are not relevant to the problem.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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