PanSaver® Pan Liners

Labor Savings

Why Scrub? When all you need to do is sanitize! PanSaver® Pan Liners increase productivity in the kitchen.

PanSaver® Pan Liners eliminate the direct food-to-hot metal contact which prevents the moisture in the food from "scalding-off". Moisture contributes flavor and temperature to the food. Tests have proven that food held on PanSaver® lined pans is on average 20°F/8°C warmer than food held in a pan without PanSaver®.

Improves Food Quality

When food sits in an unlined pan, moisture burns off fast. The pan gets hot, the food dries out, and by the end of the shift, you've lost temperature, texture, and portions you can't recover.

PanSaver pan liners eliminate direct food-to-metal contact. That keeps food moist longer, holds temperature better, and protects flavor through the full service window. Tests show food held in lined pans averages 20°F warmer than food held without a liner. At a steam table, that's the difference between food that goes out right and food that gets sent back.

For HACCP compliance, that temperature margin matters. Langeland Hospital evaluated PanSaver liners specifically to verify whether lined pans could hold food at the required minimum of 140°F. The lined pans met the standard and exceeded it consistently. Separately, the Culinary Institute of America found that lined pans can be washed 675% faster than unlined pans, with an average productivity increase of over 400% across the menu.

A liner costs pennies. The labor it saves costs dollars.

See the full food safety test results.

Increases Food Yield

The PanSaver® patented Contour-Fit® eliminates folds in the liner from trapping servings. And since food doesn't stick to the PanSaver® surface, there is virtually no waste. Contour-Fit plastic pan liners form fit to the dimensions of most common hotel pans.

Contour-Fit® Technology: Built to Recover Every Serving

Most pan liners fold at the corners. Those folds trap food, and that food doesn't make it to the plate.

PanSaver is the only pan liner with patented Contour-Fit® technology. It form-fits the dimensions of standard hotel pans so there are no loose corners where food gets stuck or baked on. What goes in comes out.

The yield difference adds up fast. Losing just 2 servings per pan to corners and edges, at a $10 profit margin per serving, is $20 per pan per day. One pan a day: $7,300 a year. Four pans: $29,200.

That math doesn't require a big operation to matter.

See the full Contour-Fit® yield breakdown and profit formula.

Makes Food Safer

Since food cooked with PanSaver® never touches the pan, the chance of surface contamination is eliminated.

Protects Plumbing/Better for the Environment

Grease goes into the trash, not down the drain. PanSaver® eliminates clogged drains and is better for the environment.

Why PanSaver, Not a Generic Liner

Not all pan liners hold up at temperature. PanSaver liners are made with Monolyn®, a proprietary high-temperature nylon rated to 400°F. Inferior films melt and tear. PanSaver liners lift out clean, every time.

Construction matters too. PanSaver liners have a seamless bottom: no broken seals, no leaks, no mess that bleeds through to the pan.

Every PanSaver liner is manufactured at our USDA-inspected facility in Schuylkill Haven, PA. While many competitors import from Asia, USA manufacturing means consistent quality, reliable supply, and the certifications institutional buyers require: NSF, FDA, Halal, Kosher, and ISO 9001.

On cost-per-use: cleaning a pan without a liner averages $1.12 in labor, water, and chemicals. With a PanSaver liner, that same pan costs $0.41 to clean. A 63% reduction, per pan, per use. The liner pays for itself before the shift ends.

See why PanSaver outperforms generic competitors on material, durability, and value.

For use under U.S. Patent 7,163,120