Why is portion control important?

Portion control is a critical skill to have in foodservice and particularly when you are serving large populations. Not only do you need to use estimated portion sizes for calculate the amount of food to purchase, but also for budgeting. Portion control and portion sizing are also important for those working on the serving line or tray assembly line as well those doing the cooking. We have a complete line of portion control utensils to make dishing food out to trays easier and more consistent. Not only is it important to have a sense of portion size for making sure you don’t over or under serve on trays, but you also need to be aware of just how quickly you will be moving through food pans and hotel pans of product when doing tray assembly. We can help you with that!

Steamtable Pan Sizing Guide

Take a look below for the approximate number of servings in both full size steamtable pans and half size steamtable pans of the different depths.

Full Size Steamtable Pans:
2-1/2” Deep 1 oz portions: 268 - 2 oz portions: 134 - 4 oz portions: 67 - 8 oz portion: 33
4” Deep 1 oz portions: 424 - 2 oz portions: 212 - 4 oz portions: 106 - 8 oz portion: 53
6” Deep 1 oz portions: 644 - 2 oz portions: 322 - 4 oz portions: 161 - 8 oz portion: 80

Half Size Steamtable Pans:
2-1/2” Deep 1 oz portions: 128 - 2 oz portions: 64 - 4 oz portions: 32 - 8 oz portion: 16
4” Deep 1 oz portions: 214 - 2 oz portions: 107 - 4 oz portions: 53 - 8 oz portion: 27
6” Deep 1 oz portions: 322 - 2 oz portions: 161 - 4 oz portions: 80 - 8 oz portion: 40