Standard ANSI Hardware
Manufacturing Processes | Applications and Design
Notes:
|
Nominal Pipe Size | Thread Pitch Length, P | Hand Tight Thread Engagement | Diameter E1 | Diameter E2 |
1⁄16 | 0.03704 | 0.160 | 0.2611 | |
0.405 | 27 | 0.36351 | 0.37360 | 0.38000 |
1⁄4 | 0.05556 | 0.2278 | 0.4018 | |
0.675 | 18 | 0.61201 | 0.62701 | 0.63750 |
1⁄2 | 0.07143 | 0.320 | 0.5337 | |
1.050 | 14 | 0.96768 | 0.98887 | 1.00179 |
1 | 0.08696 | 0.400 | 0.6828 | |
1.660 | 11 1⁄2 | 1.55713 | 1.58338 | 1.60130 |
1 1⁄2 | 0.08696 | 0.420 | 0.7235 | |
2.375 | 11 1⁄2 | 2.26902 | 2.29627 | 2.31630 |
2 1⁄2 | 0.12500 | 0.682 | 1.1375 | |
3.500 | 8 | 3.34062 | 3.38850 | 3.41562 |
3 1⁄2 | 0.12500 | 0.821 | 1.2500 | |
4.500 | 8 | 4.33438 | 4.38712 | 4.41562 |
5 | 0.12500 | 0.937 | 1.4063 | |
6.625 | 8 | 6.44609 | 6.50597 | 6.54062 |
8 | 0.12500 | 1.063 | 1.7125 | |
10.750 | 8 | 10.54531 | 10.62094 | 10.66562 |
12 | 0.12500 | 1.360 | 2.1250 | |
14.000 | 8 | 13.77500 | 13.87262 | 13.91562 |
16 | 0.12500 | 1.812 | 2.4500 | |
18.000 | 8 | 17.75000 | 17.87500 | 17.91562 |
20 | 0.12500 | 2.125 | 2.8500 | |
24.000 | 8 | 23.71250 | 23.86094 | 23.91562 |
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Utensil | Size in inches or quarts | Metric Volume | Size in Centimeters |
---|---|---|---|
Baking or Cake pan (square or rectangular) | 8 x 8 x 2 9 x 9 x 2 11 x7 x 1 1/2 12 x 8 x 2 13 x 9 x 2 15 x 10 x2 18 x 12 x 2 | 2 L 2.5 L 1.5 L 3 L 3.5 L 4.5 L 5.5 L | 20 x 20 x 5 22 x 22 x 5 27 x 18 x 3.5 30 x 20 x 5 33 x 23 x 5 39 x 25 x 5 44 x 30 x 5 |
Ring molds, bundt, angelfood or tube pans | 7 1/2 x 2 ring mold 7 1/2 x 3 bundt 9 1/4 x 2 ring mold 9 inch bundt 9 Inch angel 9 inch fancy tube 10 Inch bundt 10 Inch fancy tube 10 Inch angel | 1 L 6 cups 2 L 9 cups 9 cups 3 L 3 L 4 L 18 cups | 23 26 |
Brioche or turban pan | 9 1/2 x 3 1/4 | 2 L | 24 |
Loaf Pan | 7 1/2 x 3 1/2 8 x 4 x 3 9 x 5 x 3 | 1 L 1.5 L 2 L | 18 x 8 x 5 20 x 10 x 7 23 x 13 x 7 |
Flat pans | Biscuit 11 x 7 11 3/4 x 1 1/2 jelly roll 15 x 10 | 2 L 2.5 L 2.5 L | |
Round layer Cake pan | 8 x 1 1/2 9 x 1 1/2 | 1.2 L 1.5 L | 20 x 4 23 x 4 |
Round Springform pan | 8 x 3 9 x 3 | 3 L 4 L | 20 x 8 23 x 8 |
Pie Plate | 8 x 1 1/4 9 x 1 1/4 10 x 1 1/4 10 x 2 | 750 ml 1 L 1.25 L 1.6 L | 20 x 3 23 x 3 25 x 3 25 x 5 |
Baking dish or Casserole dish | 1 quart 1 1/2 quart 2 quart | 1 L 1.5 L 2 L |
Depth | Capacity in Quarts | 4-Ounce |
1 | 3½ quarts | 28 |
2 | 7 quarts | 56 |
3 | 11 quarts | 88 |
4 | 15 quarts | 120 |
6 | 22 quarts | 176 |
8 | 31½ quarts | 252 |
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | 1½ quarts | 12 |
2 | 3½ quarts | |
7 quarts | 56 | |
6 | 10 quarts | 80 |
8 | 15 quarts | 120 |
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | Transmit 5 5 2. 2 1/2 cups | 5 |
2 | 1¼ quarts | 10 |
4 | 3 quarts | 24 |
6 | 4¾ quarts | 38 |
Number and Approximate Size Servings Per Pan | ||||
---|---|---|---|---|
Pan | Approximate Pan Size | 24 25 | 50 | 100 |
Baking or Steamtable | 12'x20'x2 1/2' | 2'x3 3/4' | 2'x2' | .... |
Sheet or bun pan | 18'x26'x1' | 3 1/4' x 5' | 3 1/4' x 2 1/2' | 1 3/4' x 2 1/2' |
8 inch pie plate cut 4 servings | 8'x1 1/2' | 6 pies | 12 pies | 24 pies |
9 inch pie plate cut 6 servings | 9'x1 1/2' | 4 pies | 8 pies | 17 pies |
10 inch pie plate cut 8 servings | 10'x1 1/2' | 3 pies | 6 pies | 13 pies |
1/8 teaspoon | .5 ml |
1/4 teaspoon | 1 ml |
1/2 teaspoon | 2 ml |
3/4 teaspoon | 4 ml |
1 teaspoon | 5 ml |
1 tablespoon | 15 ml |
2 tablespoons | 25 ml |
1/4 cup | 50 ml |
1/3 cup | 75 ml |
2/3 cup | 150 ml |
3/4 cup | 175 ml |
1 cup | 250 ml |
2 cups or 1 pint | 500 ml |
3 cups | 750 ml |
4 cups or 1 quart | 1 L |
Ounces | Tablespoons and cups | Milliliters |
---|---|---|
1 fluid ounce | 2 tablespoons | 30 ml |
4 fluid ounces | 1/2 cup | 125 ml |
8 fluid ounces | 1 cup | 250 ml |
12 fluid ounces | 1 1/2 cups | 375 ml |
16 ounces | 2 cups | 500 ml |
Ounces | Grams |
---|---|
1/2 ounce | 15 grams |
1 ounce | 30 grams |
3 ounces | 85 grams |
3.75 ounces | 100 grams |
4 ounces | 115 grams |
8 ounces | 225 grams |
12 ounces | 340 grams |
16 ounces or 1 pound | 450 grams |
Pan Swapping | ||
Pan Size | Equivalent Pans and Casseroles* | |
8' round pan | 9' pie pan | 11'x4-1/2' loaf pan |
9' round pan | 8' square pan OR 10' pie pan | 9'x5'x3' loaf pan |
9'x3' springform pan | 10'x3' bundt pan | |
9'x13' pan | two 9' round pans | or two 8' square pans |
15'x10' jelly roll pan | 9' square pan | two 8' round pans |
1 Quart casserole | 8 x 6 x 1½-inch baking dish | |
1-1/2-quart casserole | 9'x5'x3' loaf pan | 8 x 8 x 1½-inch baking dish |
2 quart casserole | 8' square pan | 9 x 9 x 1½-inch baking dish OR 12 x 7 1/2 x 2 inch |
2-1/2 quart casserole | 9' square pan | 10 x 10 x 1½-inch baking dish |
3 quart casserole | 9'x13' pan | |
4 quart casserole | 10'x14' pan | |
*adjust baking time if needed. Observe whether the new pan has the same DEPTH of ingredients as the original- if it makes a deeper layer, it will cook more slowly, shallower will cook more quickly. |