Gastronorm Pans
Gastronorm pans are the standardised stainless steel or polycarbonate containers, built to EN 631 sizing, that form the backbone of commercial food storage, prep and hot-holding across pubs, cafes, hotels, care homes and banqueting kitchens. They come in fractions from 1/9 up to 2/1 and depths typically from 20mm to 200mm, so the same pan drops into a bain marie, fridge, oven or trolley from any compatible manufacturer. The key buying consideration is choosing the right combination of size and depth for your equipment and food volume, then picking material based on whether the pan needs to handle heat, chilling, or just general storage.
Key specifications
Gastronorm pans are specified by three things: fraction (footprint), depth and material. Footprints are fixed to the EN 631 standard — 1/1 at 530 × 325mm down to 1/9, and up to the 650 × 530mm 2/1 — so any GN pan drops into a compliant bain marie, prep fridge, oven or trolley regardless of brand. Depths run 20/40/65/100/150/200mm across the range: 65-100mm handles most hot holding and general prep, 150-200mm suits bulk soups, stews and marinating, and 20-40mm suits sauces and garnish. Stainless steel 18/8 is the choice for hot holding and oven use, while polycarbonate and polypropylene stay lighter and clearer for cold storage and display. Solid pans hold liquids; perforated pans drain for blanched vegetables or pasta. Match every pan with a lid for storage and transport. Used across pubs, cafés, hotels, care homes and banqueting kitchens.
Gastronorm Pans — FAQs
What size Gastronorm pan fits my bain marie?
Most UK bain maries are built around GN 1/1 bays, which can be filled with one 1/1 pan or split into smaller fractions (1/2, 1/3, 1/6, 1/9) — check your unit’s well dimensions against 530x325mm before ordering.
Solid or perforated pan?
Solid pans hold liquids and sauces; perforated pans let liquid drain away, making them better for blanched vegetables, pasta or anything that needs to sit above its own moisture.
Stainless steel or polycarbonate?
Stainless steel (18/8 grade) is oven-safe and durable for hot holding and daily wear; polycarbonate is lightweight, see-through and better suited to cold prep, fridge storage and blast-chilling.
What depth do I need?
Standard depths run 20/40/65/100/150/200mm — shallow pans (20-65mm) suit sauces and garnish, while deeper pans (100-200mm) suit bulk stews, soups and marinating.