Tasty Dogs:
I am not sure if this will help, but try copying and pasting the URL below in your search box and remove the space in the [style=”color: #ff0000;”]ht tp[/style] before clicking on [style=”color: #ff0000;”]search[/style]:
 
 ht tp://tiny.cc/gww6x

Jerry,
 
What browser are you using, Firefox, MS Internet Explorer, Safari?

I have another question.  Can the plastic perforated pans be used as a steam/holding pan?  They are actually called collander pans.  Thanks.

Jerry, you need to get a Computer that doesn’t say Fisher price on it.

If you are copying and pasting the link into a new browser window it won’t work. Just click on the link or if using Firefox right click the link and choose the option to open in a new tab.

http://www.google.com/products/catalog?hl=en&expIds=17259,23756,24692,24878,24879,26568,26637,27144,27151&sugexp=ldymls&xhr=t&q=2/3+perforated+pan&cp=18&um=1&ie=UTF-8&cid=2438475287766255854&ei=2HC6TOO1MsL_lgfMuMHxDQ&sa=X&oi=product_catalog_result&ct=result&resnum=3&sqi=2&ved=0CCQQ8wIwAg http://www.google.com/pro…2&ved=0CCQQ8wIwAg#

$44 !!!!!  DAYUM

Time to break out the drill !!!!

http://www.google.com/products/catalog?hl=en&expIds=17259,23756,24692,24878,24879,26568,26637,27144,27151&sugexp=ldymls&xhr=t&q=2/3+perforated+pan&cp=18&um=1&ie=UTF-8&cid=2438475287766255854&ei=2HC6TOO1MsL_lgfMuMHxDQ&sa=X&oi=product_catalog_result&ct=result&resnum=3&sqi=2&ved=0CCQQ8wIwAg# http://www.google.com/pro…2&ved=0CCQQ8wIwAg#
 
$44 !!!!!  DAYUM

Thanks for both of your messages.  I have gotten some good ideas from them.

There was a discussion on these pans about a year ago. They’re out there (overpriced), and like edwmax said, drill a pan… Be much cheaper..
 

Can you cook them in the same pot if the brats/sausage I am going to use is not pre-cooked, that is what I am worried about?.  Not sure what kind of sausage I am going to cook yet.  We are allowed to cook uncooked meat here.  When you talk about your ninth pans, do you mean they are sitting in/on your 1/3 pans?  If so, does that mean you have a divider bar?  Thanks.

We use a divider bar. We can only have precooked meats. So our Brats and Kielbasea are smoked. We hold our dogs/sausages in water.
 
Our hot table is set up like this…
Hot dog/Sausage
Pulled Pork
(divider bar)
Empty/Kraut/Chili
 
One of our cold tables (condiments) is 2 rows of 1/9 pans plus 1 row of 1/6 pans (holds our lettuce and the provolone slices)
Our “freestanding” cold table is all 1/6 pans (deli meats and 2 cheeses). We run 3 spillage pans.
 
BTW, our setup is different than most folks. We built it and use spillage pans (1 hot , 2 cold) to hold our smaller pans. We also have a separate bun steamer drawer. Because all our meats are pre-cooked, all we have to do is heat up. Saves alot of time. If we were running uncooked meat, I would still have our insurance policy in force! We don’t need insurance for NM like we did in TX.

I don’t find those either.   You might just have to drill a regular pan if you need a 2/3 pan.