Food Pans & Accessories

Set up lines and prep with pans that fit your wells, rails, and shelves. Stainless and high‑heat options withstand hot holding, plastic pans and clear lids improve visibility in cold stations, and cast aluminum pieces hold temperature well for service. Drain trays keep greens crisp, while liners and covers protect flavor and speed cleanup. Standardize sizes across stations so lids and inserts swap easily, and pick depths that match portioning and refill cadence. Verify pan counts against your wells and confirm clearances for lids and utensils. To plan full service lines, compare steam tables and food wells, and for broader hot holding solutions review food holding and warming equipment. Solid landing space helps too, so consider work tables and stations. Explore the categories below to build a consistent, easy‑to‑clean pan program.