According to a PDF document easily found, the pans varied:
The Rome pan was 20 inches wide, with a depth of 8 inches. The top of the pan was 1-9/16 below the top of the rail, and the water was 1/2 inch below the top of the pan.
The Painesville pan was 18-7/8th inches wide, with a depth of 7-7/16 inches. The top of the pan was level with the top of the rail, and the water was 3/4 inch below the top of the pan.
The Marshall pan was 19 inches wide. The top of the pan was 1-3/4 inches below the top of the rail, and the water was 3/4 inch below the top of the pan.