The Zink Field Kit · Nº 4
The fractional pan system
The fractional pan system
The pan chart, quarts and all.
Every size is a fraction of the 12¾ × 20¾ full pan, and mixed fractions tile a chafer exactly. Quarts at 2½″ / 4″ / 6″ depths.
Capacity by size and depth
Full (12¾ × 20¾)9 · 15 · 22 qt
Two-thirds6 · 10 · 14¼ qt
Half4 · 7 · 10 qt
Third2⅝ · 4½ · 6½ qt
Sixth1¼ · 2 · 3 qt
Ninth⅝ · 1¼ · — qt
Published portions per guest
Roasts & brisket, cooked6–8 oz
Pulled pork5–8 oz
Chicken, sliced or diced4–6 oz
Salmon & firm fish6–8 oz
Pasta & grain sides4–5 oz
Vegetable sides3–4 oz
The buffet math: guests × portion oz ÷ (pan quarts × 32 × 85% fill) = pans. Run one spare pan per item for the swap, one chafer and one utensil per pan plus spares.
zinkfsg.com/resources/buffet-planner/ — the buffet planner does this math for youYour rep: · 800.492.7400