Interesting! That is what in Europe they call "Gastronrom" pans, in exactly those sizes, and the 200 hundred, etc refers to the depth of the pan in millimeters. Also they manufacture lids that have a vacuum valve so as to connect the lid on pan to a vacuum machine (ex.: "Henkelman" brand) to store or cook food under vacuum.
Dude. Thank you. Thank you. Thank you. Literally, this is what I've been needing. Just someone to go over what the terms mean and show what they look like for my illiterate self. Thank you.
Vollrath makes the hotel pans with the anti-jamming dimples in the corners; the corners are also rounded and "ramp-ed" to make it easy to pour out liquids. Vollrath pans are sturdy, energy efficient, and cost-effective in the long-term. However, they are more expensive upfront. Less expensive anti-jamming pans are probably a more cost-effective choice for new, unproven restaurants. I would not recommend buying hotel pans without the anti-jamming feature- they will get so stuck together that the pan edges will get severely bent trying to separate stacked pans. Bent edges will definitely compromise steam table temperatures and cause higher water loss.
