Understanding Gastronorm Container Sizes

If you've ever worked in a professional kitchen, a buffet restaurant, or seen carefully lined stainless steel pans inside a large bain-marie, these are not random containers – they follow a standardized sizing system known as Gastronorm, or simply GN.

But what do these numbers mean – like GN 1/1, GN 1/2, or GN 1/3? How big are they really? And how do you choose the right one for your kitchen setup?

A GN container (short for Gastronorm container) is a standardized pan for storing and serving food used in the food service industry. It is an international standard (EN 631) used in restaurants, hotels, catering businesses, and even in home kitchens.

Most GN containers are made of stainless steel, but they can also be found in polycarbonate or polypropylene versions for cold storage or salads.

The beauty of the GN system lies in its compatibility. Once you understand the sizes, you can safely mix and match containers.

 

This standardization saves you time and money – it means that pans, lids, and kitchen equipment from different brands can work together. This is why commercial kitchen equipment suppliers design their buffet and kitchen containers based on GN standards.

GN 1/1 530 × 325mm Full-size pan; used in ovens, bain-marie buffets

GN 1/2 325 × 265mm Half-size; ideal for smaller dishes/portions

GN 1/3 325 × 176mm Common for sauces, salads, or desserts

GN 2/3 354 × 325mm Slightly larger than half-size; used for roasted meats or main courses

GN 1/4 265 × 162mm Excellent for fillings, sauces, condiments

GN 1/6 176 × 162mm Ideal for salads

GN 1/9 108 × 176 mm Perfect for sauces, garnishes, small portions

Each GN size can come in different depths – typically 20 mm, 40 mm, 65 mm, 100 mm, 150 mm, or 200 mm.

Depth is not just a number – it directly affects how much food you can store or cook in one of these pans.

For example:

● GN 1/1 20 mm → approximately 3 liters

● GN 1/1 65 mm → approximately 9 liters

● GN 1/1 150 mm → approximately 21 liters

When choosing the right depth, think about what you will use the pan for:

● 20–40 mm: Suggested for shallow dishes like baked fish or for display.

● 65–100 mm: Perfect for most cooking, such as steaming or storing cooked foods.

● 150–200 mm: Excellent for soups or various stews.

The material of your GN container is as important as its size. Here are the main types you will find:

Stainless steel GN pans are:

● Extremely durable and corrosion-resistant.

● Suitable for both hot and cold food uses.

● Can be used directly from freezer to oven and then to dishwasher.

Polycarbonate GN pans

● Transparent – ideal for quick food identification.

● Primarily used for cold storage, various salads, or refrigerated counters.

● Lightweight and crack-resistant.

Polypropylene GN pans

● Economical option for cold food storage.

● Slightly softer than polycarbonate.

● Excellent for preparation areas and organizing ingredients.

 

Practical Applications in the Food Service Sector

Restaurants and Hotels: Chefs use GN pans in ovens, bain-maries for cooking and keeping food warm. The standard size allows for efficient food rotation and temperature control.

 

Catering Service and Buffet: GN pans are used in cooking vessels and for presentation at buffets. For example, a hotel breakfast buffet might include GN 1/1 pans for scrambled eggs, GN 1/2 for ham and sausages, and GN 1/3 for vegetables.

Salads and cold dishes: Plastic GN containers are ideal for storing cold dishes. For salads, several pans with GN 1/6 and 1/9 dimensions can be used for fillings, sauces, and fruits.

Bakeries and pastry shops: Bakers often use GN 1/1 or 2/3 pans for baking pastries, storing dough, or cooling finished products.

How to Choose the Right GN Container?

-        Check equipment compatibility: Make sure your oven, warmer, or cooking vessel is designed for GN-sized containers.

-        Determine the material: Stainless steel for cooking and heating, plastic for cold preparation and storage.

-        Choose the right depth: Consider portion size, cooking volume, and food quantity requirements.

-        Use lids for better hygiene: Many GN containers have flat, perforated, or domed lids. Perforated ones are perfect for steaming, while domed lids are great for display.

-        Choose designs that are easy to stack and clean, with smooth edges that make cleaning easier and safer.