Greaseproof Sheet Sizes by Food: Burgers, Subs, Baskets and Trays

How to size a sheet for a wrap

Measure the food at its widest point, then add enough to fold. For a full wrap, two heights plus the width plus two inches is a safe sheet width.

A 4 inch burger that stands 3 inches tall needs about 10 inches of paper to go under, over and tuck. That is why 10 × 10 in is the small burger standard. Measure with a ruler, not by eye; most people guess a bun an inch smaller than it is.

Square sheets suit round food. Rectangles suit long food, with the long side running along the sub or hot dog. The sheet and roll size chart lists the four typical cuts for every paper.

What size wraps a burger?

A single patty on a 4 inch bun wraps cleanly in 10 × 10 in. There is enough to fold the ends under and the logo lands on top.

A 4.5 inch bun with lettuce and tomato wants 12 × 12 in. This is the size most burger bars run, because it covers a single generously and a double adequately.

A double or a smash stack with a tall bun needs 14 × 14 in. Anything smaller leaves the top of the bun bare and the wrap slips when the bag tips. Our burger wrap paper is cut in all three, plus 12 × 16 in for a long roll.

Subs, hot dogs and tortilla wraps

A 6 inch sub wraps in 12 × 12 in with the sub laid corner to corner. A 12 inch sub needs 12 × 16 in, laid along the 16 inch side, with the ends twisted or folded.

Hot dogs take a half sheet. Cut 12 × 16 in in half lengthways for a 6 × 16 in strip. Or order 6 × 10.75 in as a custom cut for a standard bun. The white bag in our burger wrap photos shows the same idea as a pre-formed sleeve.

A tortilla wrap is a cylinder. Roll it in 12 × 12 in, fold the bottom up and leave the top open so steam escapes and the tortilla stays soft.

Fried chicken, tacos and breakfast sandwiches

Two pieces of fried chicken sit in a 12 × 12 in sheet folded into a pouch. Four pieces want 12 × 16 in or a basket liner under them instead.

Tacos are served open, so the sheet is a liner, not a wrap. A 10 × 10.75 in sheet under two tacos catches drips without showing past the tray.

A breakfast sandwich on an English muffin is small. 10 × 10 in is plenty, and the smaller sheet keeps the wrap tight so the egg does not slide.

Wings are the exception to the wrap rule. They go in a basket or a boat on a liner, never in a wrap, because the sauce needs somewhere to go.

Basket and tray liners

A liner should cover the basket floor and climb the sides by an inch, no more. Too much paper and it folds over the food and traps steam.

The common 9 × 6 in plastic basket takes a 10 × 10.75 in liner. The larger 12 × 8 in basket takes 12 × 12 in. A 12 × 16 in sheet lines a double basket or an oval platter.

Lay the sheet with the print facing up before the food goes in. Greaseproof basket liners in these four sizes are the usual choice for pubs and wing bars.

Sheet pans and air fryers

A quarter sheet pan is 9 × 13 in, so the liner is the same, cut flat with no overhang. A half sheet pan is 13 × 18 in and takes a 12 × 16 in liner that sits inside the rim.

A full sheet pan at 18 × 26 in wants 16 × 24 in, the largest standard cut. That leaves an inch clear on each side so the liner does not lift in the oven.

Air fryer baskets vary. 6.5 × 6.5 in fits most compact units, and 8 × 8 in fits a family size. Tray and air fryer liners are cut square so they lie flat without creasing.

Size by food at a glance

Every size in this table is a typical cut, the ones we keep set up. If your bun or basket is a different size, a custom cut is quoted the same way.

Print the table and tape it by the wrap station for the first week. New staff pick the right sheet faster with a chart than with a demonstration.

Deli and bakery sheets

Deli counters use 10 × 10.75 in and 12 × 12 in for sliced meat and cheese. The odd 10.75 inch dimension comes from the dispenser box, so sheets pull out one at a time.

Bakery sheets go bigger. A 15 × 15 in square wraps a loaf or a dozen cookies, and 12 × 16 in lines a bakery tray for a display. The kraft sheet in our baguette photo is a 15 × 15 in square rolled around a loaf.

Pastry with butter needs the sheet, not just a bag. Custom printed greaseproof sheets at 15 × 15 in are what most bakeries end up using for anything that leaves the counter warm.

How to find your size in six steps

Work through this once per menu item and the answer usually settles on two sizes for the whole counter.

1. Pick the biggest item the sheet has to handle, not the average one.
2. Measure its width and height on the plate, including toppings.
3. For a wrap, add two heights, the width and 2 inches. For a liner, add 2 inches to each basket dimension.
4. Round up to the nearest typical cut; round down only if the food is eaten within minutes.
5. Cut a few sheets of plain paper to that size and have staff wrap a real order.
6. Ask for samples in the two closest sizes on your quote and run both for a day.

Two sizes, one for wraps and one for liners, cover most menus. A third size is worth it only when a single item sells in volume.

Mistakes we see and how to order

Sizing errors are the easiest mistakes to make and the most annoying to live with, because they show on every single order.

• Sizing for the single when the double sells more.
• Ordering a square for a sub and twisting too much paper at each end.
• Lining a basket with a sheet that folds over the fries and steams them.
• Buying one size for everything, then using two sheets for the big items.
• Measuring the bun alone and forgetting the lettuce, bacon and sauce on top.

Tell us the food and the sizes you are between, and we reply with a written quote within one business day. Production is 4 to 6 business days after the free proof, with free tracked delivery in the US. Start on the quote request page.