Abstract: A food-preparation table includes (a) a table base (18) having a top member (20) with a top surface (16) and pan-receiving space(s) (22) beneath the top member holding thermally-useful air, and pan-supporting surfaces (14) adjacent to the space(s), and (b) pans (10) in the space(s), each pan having a sidewall (24) and an upper edge (12) and vents (30) through the upper sidewall portion (28) such that thermally-useful air flows from the space(s) into the pans to contact the food even though the table-base top member, the pan-supporting surfaces and the pan upper edges are arranged such that the pan upper edges are flush with the table-base top surface. Temperature protection for the food is provided while allowing easy accessibility for serving.

Abstract: A food pan with at least one louvered vent in an upper area of a wall of the pan. The louvered vents allow air flow across the top of a serving table to be directed more efficiently toward the surface of the contents of the pan. The vents enable tempered air to flow easily across the surface of the contents of the pan so that the contents are maintained at the desired temperature. The louvers extend outward from the body of the pan so that an anti-jamming mechanism is formed when the pans are stacked together. This construction addresses the two chief problems connected to food pans.