GN (GastroNorm) is a global sizing system for trays/pans used in prep, cooking, chilling, display, and storage.
Base size is GN 1/1 = 530 × 325 mm. All other sizes are fractions/multiples of this footprint.
Depths are standard (commonly 20, 40, 65, 100, 150, 200 mm).
Pick material (stainless, polycarbonate, ABS), perforation, and lids to match the job.
What “GN” actually means
GN (Gastronorm) defines the length × width of containers so equipment (ovens, blast chillers, bain-maries, cold wells, trolleys, shelving) is designed around fixed footprints. Result: everything fits, stacks, and moves efficiently.
Core footprints (top-view dimensions in millimeters)
| GN Size | Dimensions (mm) | Typical Use |
|---|---|---|
| 1/1 | 530 × 325 | Ovens, chillers, service lines, bulk cooking |
| 2/3 | 354 × 325 | Bakery & pastry ops, compact ovens, displays |
| 1/2 | 325 × 265 | Prep lines, cold wells, half-size ovens |
| 1/3 | 325 × 176 | Mise en place, toppings, salad bars |
| 1/4 | 265 × 162 | Garnishes, small prep, sauces |
| 1/6 | 176 × 162 | Condiments, dressings, small-item mise |
| 1/9 | 108 × 176 | Spices, herbs, micro-ingredients |
Pro tip: Two GN 1/2 equal one GN 1/1; three GN 1/3 equal one GN 1/1; and so on. Mix-and-match without wasting a millimeter.
Depths & capacity (how many liters does it hold?)
Common depths: 20, 40, 65, 100, 150, 200 mm.
As a quick rule: capacity scales with depth and with the GN fraction.
Example capacities at 100 mm depth (approx.)
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GN 1/1 (530×325×100 mm) ≈ 17.2 L
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GN 2/3 ≈ 11.5 L
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GN 1/2 ≈ 8.6 L
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GN 1/3 ≈ 5.7 L
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GN 1/4 ≈ 4.3 L
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GN 1/6 ≈ 2.9 L
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GN 1/9 ≈ 1.9 L
Need exact volumes at other depths? Multiply proportionally (e.g., 65 mm is ~65% of the 100 mm figure).
Picking the right pan for the job
1) Material
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AISI 304 Stainless Steel: Food-safe, corrosion-resistant, durable; ideal for ovens, chillers, hot holding, and heavy use.
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Polycarbonate: Lightweight, see-through; great for cold storage and display (avoid direct oven heat).
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ABS / PP (polypropylene): Budget-friendly for cold storage and light-duty use.
2) Solid vs. perforated
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Solid: Liquids/sauces, general storage, reheating.
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Perforated: Drainage/steam flow (vegetables, frying station rest), faster chilling of solids.
3) Lids & covers
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Flat lids to stack and keep contaminants out.
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Notched lids for ladles/spoons on the line.
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Sealing lids (often with silicone) for transport and leak control.
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Night covers for prep fridges to maintain temp and hygiene after service.
4) Edges & stacking
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Anti-jam rims prevent vacuum-lock and speed up separation.
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Reinforced rims resist bending and keep the shape under load.
Where kitchens lose time (and how to stop it)
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Mismatch with equipment: Confirm your oven/chiller # of GN positions and spacing before buying.
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Overfilling: Depth too high → slower chilling, HACCP risks. Use 65 mm for blast chilling small portions.
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Random sizes: Standardize a small set (e.g., 1/1 + 1/2 + 1/3) and build your entire line around them.
Quick selector (save this)
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Bulk cooking / roasting: GN 1/1 solid, 65–100 mm.
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Cold prep lines / toppings: GN 1/3 & 1/6, 65 mm with night covers.
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Salad bars / display: Mix 1/2 + 1/3 + 1/6, shallower depths for quick turnover.
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Steam / draining veg: GN perforated in the same footprint as your solids for swap-out.
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Transport / off-site: GN with sealing lids, consider polycarbonate for weight.
Find all GN sizes—stainless or polycarbonate—at IPEC. Contact us on WhatsApp for pricing: +961 70 389 000.
