6 Qts Equals
- 1 quart (qt) = 2.086351113 pound (lb). Quart (qt) is a unit of Volume used in Cooking system. Pound (lb) is a unit of Weight used in Standard system. Please note this is volume to weight conversion, this conversion is valid only for pure water at temperature 4 °C. 1 US qt = 0.946352946 liters = 0.946352946 kg of pure water at temperature 4 °C.
- Four quarts is equal to 1 gallon. It is also the equivalent of 128 ounces, 16 cups and 8 pints. It takes 768 teaspoons to equal 4 quarts and 168 tablespoons.
6 Qts Gallons
6 Quarts =
6 Qts Equals How Many Gallons
1 quart (qt) = 2.086351113 pound (lb). Quart (qt) is a unit of Volume used in Cooking system. Pound (lb) is a unit of Weight used in Standard system. Please note this is volume to weight conversion, this conversion is valid only for pure water at temperature 4 °C. 1 US qt = 0.946352946 liters = 0.946352946 kg of pure water at temperature 4 °C.
1.5 Gallons
Convert 6 Quarts to Gallons
To calculate 6 Quarts to the corresponding value in Gallons, multiply the quantity in Quarts by 0.25 (conversion factor). In this case we should multiply 6 Quarts by 0.25 to get the equivalent result in Gallons:
6 Quarts x 0.25 = 1.5 Gallons
6 Quarts is equivalent to 1.5 Gallons.
How to convert from Quarts to Gallons
The conversion factor from Quarts to Gallons is 0.25. To find out how many Quarts in Gallons, multiply by the conversion factor or use the Volume converter above. Six Quarts is equivalent to one point five Gallons.
Definition of Quart
The quart (abbreviation qt.) is an English unit of volume equal to a quarter gallon. It is divided into two pints or four cups. The US liquid quart equals 57.75 cubic inches, which is exactly equal to 0.946352946 liters.
Definition of Gallon
The gallon (abbreviation 'gal'), is a unit of volume which refers to the United States liquid gallon. There are three definitions in current use: the imperial gallon (≈ 4.546 L) which is used in the United Kingdom and semi-officially within Canada, the United States (liquid) gallon (≈ 3.79 L) which is the commonly used, and the lesser used US dry gallon (≈ 4.40 L).
Using the Quarts to Gallons converter you can get answers to questions like the following:
- How many Gallons are in 6 Quarts?
- 6 Quarts is equal to how many Gallons?
- How to convert 6 Quarts to Gallons?
- How many is 6 Quarts in Gallons?
- What is 6 Quarts in Gallons?
- How much is 6 Quarts in Gallons?
- How many gal are in 6 qt?
- 6 qt is equal to how many gal?
- How to convert 6 qt to gal?
- How many is 6 qt in gal?
- What is 6 qt in gal?
- How much is 6 qt in gal?
What is 6 Quarts in other Volume units?
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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 |
Pan Sizes and Portions
| 2 | 1/2 cup 3/8 cup 1/3 cup 1/4 cup | 4 oz. 3 oz. 2.66 oz. 2 oz. | 8 10 12 16 | 64 80 96 128 | |
| 12'x20'x4' | 3 1/2 | 1/2 cup 3/8 cup 1/3 cup 1/4 cup | 4 oz. 3 oz. 2.66 oz. 2 oz. | 8 10 12 16 | 112 135 168 224 |
| 12'x20'x6' | 5 | 1/2 cup 3/8 cup 1/3 cup 1/4 cup | 4 oz. 3 oz. 2.66 oz. 2 oz. | 8 10 12 16 | 160 200 240 320 |
Steam Table Pan Sizes and Capacities
Full-Size Pan (approximately 12×20)
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 |
Half-Size Pan (approximately 10×12)
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | 1½ quarts | 12 |
2 | 3½ quarts | 28 |
4 | 7 quarts | 56 |
6 | 10 quarts | 80 |
8 | 15 quarts | 120 |
Quarter-Size Pan (approximately 6x10)
Depth | Capacity in Quarts (quarts) | 4-Ounce |
1 | 2 1/2 cups | 5 |
2 | 1¼ quarts | 10 |
4 | 3 quarts | 24 |
6 | 4¾ quarts | 38 |
Adapted from
Schmidt A. Chef’s Book of Formulas, Yields, and Sizes. 3rd ed. Hoboken, NJ: Wiley and Sons; 2003.
| 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 |
Cutting Portions from large pans or baking sheets, 18x26
For 25 servings cut 5x5
For 50 servings cut 5x10
For 100 servings cut 10x10
For 48 servings cut 3x8, then cut each rectangle diagonally.
| 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. | ||