Why this gastronorm earns its place
The 100 mm depth hits the sweet spot between the shallow 65 mm pan (great for sauces, too thin for bulk) and the deep 150 mm (holds volume but slows heat transfer). At 2.4 litres you get a proper working capacity — a full batch of bolognese for a lunch service, a tray of portioned fish pie for the blast chiller, or a stack of pre-portioned sticky toffee puddings ready for regeneration. Vogue moulds it from polycarbonate, which means it survives the daily abuse of a working kitchen: metal spoons scraping, trolleys rattling over thresholds, the occasional drop onto a hard floor. It doesn't crack, craze or warp.
The temperature range –40 °C to +100 °C is the spec that changes workflow. Same pan goes from blast freezer (portion-controlled braises, frozen stocks) straight into a combi-steamer for regeneration, or into a bain-marie for service. No decanting, no extra wash-up. The material stays cool to the touch even at the top end, so you can pull a hot pan from the gantry bare-handed during a rush. Rounded internal corners mean sauces and proteins don't hide; a blast under the spray arm and it's clean, and the design drips dry upside down on a standard rack — no cloth required.
At 280 grams empty it's light enough to stack five-high on a trolley without tipping the load limit, yet rigid enough not to bow when full. The black finish isn't cosmetic — it hides the scuffs and staining that make clear pans look tired after a few weeks of tomato-rich prep. Standard 1/4 GN footprint (265 × 162 mm) drops into any combi rack, prep table well or heated gantry without adapters. Lids (sold separately) seal tight for transport or cold storage, and the whole system stacks neatly.
