Equipping your professional kitchen: essential gastronorm equipment
Opening a restaurant, taking over an existing establishment or modernising a commercial kitchen: in each of these situations, choosing the right gastronorm equipment directly impacts your productivity, hygiene standards and profitability. This international standard, adopted by food service professionals worldwide, enables seamless organisation of preparation, cooking, storage and service.
Whether you are a head chef, a fast-food manager, a hospital kitchen supervisor or an event caterer, this guide walks you through the essential gastronorm equipment you need. We will cover the different pan formats, matching lids, complementary accessories and best practices to build a coherent, long-lasting equipment inventory.
What is the gastronorm standard and why is it essential?
What is the gastronorm standard and why is it essential?
The gastronorm system (often abbreviated GN) is defined by the European standard EN 631. It standardises the dimensions of pans, containers and accessories used in professional kitchens. The reference format, GN 1/1, measures 530 × 325 mm. All other formats (1/2, 1/3, 1/4, 1/6, 2/1, 2/3…) are subdivisions or multiples of this base dimension.
This standardisation guarantees total compatibility between different elements: a GN 1/2 pan fits perfectly next to another GN 1/2 pan in a space designed for a GN 1/1. Likewise, your pans fit into ovens, refrigerated prep tables, bain-maries, trolleys and self-service counters.
Practical advantages for your kitchen
- Interoperability: equipment from different manufacturers is compatible as long as it meets the GN standard.
- Space saving: optimised dimensions allow you to use every square centimetre of your refrigerated units, ovens and worktops.
- Versatility: a single pan serves for storage, cooking, transport and presentation.
- Impeccable hygiene: food-grade stainless steel, the material of choice for gastronorm pans, is easy to clean and withstands intensive wash cycles.
- HACCP traceability: using standardised pans with lids facilitates compliance with hygiene and traceability protocols.
Gastronorm pans: the heart of your equipment
Stainless steel gastronorm pans are the foundation of any well-organised professional kitchen. Your choice depends on three main criteria: format (which determines surface area), depth and material.
The essential formats
Among the dozen formats available, three stand out for their versatility and daily usage frequency:
The GN 1/1 pan (530 × 325 mm)
This is the king of formats. It equips virtually all professional ovens, refrigerated prep tables and bain-maries. You will use it most often for convection oven cooking, storing large quantities of food or collective catering service.
Several depths are available depending on your needs:
- The gastronorm 1/1 pan H55 mm: ideal for flat preparations such as gratins, fish or roasted vegetables.
- The gastronorm 1/1 pan H65 mm: the perfect compromise between capacity and compactness.
- The gastronorm 1/1 pan H100 mm: perfect for sauces, stews and large-batch preparations.
- The gastronorm 1/1 H100 mm stainless steel pan: an additional reference to build sufficient stock of this high-demand format.
The GN 1/2 pan (325 × 265 mm)
Two GN 1/2 pans occupy exactly the space of one GN 1/1. This format is particularly practical for separating different preparations in the same oven or refrigerated unit. It suits à la carte restaurants where portions are smaller and garnishes varied.
- The gastronorm 1/2 pan H55 mm: for fine preparations and mise en place.
- The gastronorm 1/2 pan H65 mm: the standard format for most daily uses.
- The gastronorm 1/2 pan H100 mm: for storing intermediate volumes of sauces or vegetables.
- The gastronorm 1/2 pan H150 mm: the deepest option, ideal for marinades, stocks and cold room storage.
The GN 1/6 pan (176 × 162 mm)
Often underestimated, the GN 1/6 format is a valuable ally. Six GN 1/6 pans fill the space of one GN 1/1, making it the ideal format for organising condiments, spices, dipping sauces and small garnishes during service.
- The gastronorm 1/6 pan H65 mm: perfect for hot or cold station mise en place.
- The gastronorm 1/6 pan H100 mm: for sauces and small-batch preparations.
- The gastronorm 1/6 pan H150 mm: the deepest option, suited for bulk storage of olives, capers or pickles.
Which material should you choose?
Food-grade stainless steel (18/10) remains the benchmark for professionals. It offers exceptional resistance to corrosion, thermal shock and aggressive cleaning products. Its lifespan far exceeds alternatives in polycarbonate or melamine.
However, polypropylene or polycarbonate pans can complement your inventory for specific uses: negative cold room storage (plastic does not conduct cold like stainless steel) or display in refrigerated showcases (polycarbonate transparency).
Gastronorm lids: an often overlooked element
A pan without a lid means a sanitary risk, heat loss and accelerated food dehydration. Yet many professionals setting up their kitchen underestimate the importance of investing in proper gastronorm lids for each pan format.
Flat lids without handles
Flat lids are designed for stacking. They allow stable pan stacking, optimising space in refrigerated cabinets and transport trolleys.
- GN 1/1 stainless steel lid without handle: essential for covering your large pans when stacking.
- GN 1/2 stainless steel lid without handle: for your half-size pans.
- GN 1/6 stainless steel lid without handle: compact and functional for your small mise en place pans.
Lids with handles
Handled lids facilitate manipulation, especially at the hot station where pans reach high temperatures. They are recommended for pans placed in bain-maries, stockpots or directly in ovens.
- GN 1/1 stainless steel lid with handle: ergonomic and secure for frequent handling.
- GN 1/2 stainless steel lid with handle: practical for collective catering service.
- GN 1/6 stainless steel lid with handle: manageable even with protective gloves.
Practical tip: plan for at least one lid per pan purchased. In practice, it is recommended to have 20% extra lids to compensate for losses and breakage.
Complementary accessories for a fully operational kitchen
Grids and perforated bases
Gastronorm grids are placed at the bottom of pans to elevate food and allow draining. They are essential for steam cooking, controlled defrosting and showcase presentation. A GN 1/1 pan with an integrated grid transforms any bain-marie into an efficient steam cooking station.
Trolleys and storage racks
To transport your gastronorm pans from kitchen to dining room, GN trolleys are indispensable. A standard trolley accommodates between 10 and 20 levels of GN 1/1 pans, representing considerable time savings during large-scale service.
Bain-maries and self-service counters
Professional bain-maries are dimensioned to accommodate gastronorm pans. They maintain preparations at the regulatory temperature (above 63 °C in line with food safety standards) without drying them out.
Refrigerated tables and cold cabinets
Most modern professional kitchen equipment integrates rails or supports sized for gastronorm pans. A refrigerated table with GN drawers allows the chef to keep ingredients within reach during service while maintaining the cold chain.
How to properly size your gastronorm equipment inventory
Assess your needs based on your activity
Le nombre et le type de bacs nécessaires varient considérablement selon votre concept de restauration :
- Fine dining restaurant (50 covers): prioritise a wide variety of formats (GN 1/1, 1/2, 1/3, 1/6) with different depths. Plan for 30 to 50 pans total.
- Collective catering (200 to 500 meals/day): focus on large formats GN 1/1 and GN 2/1 in 100 mm and 150 mm depths. An inventory of 60 to 100 pans is common.
- Event catering: mobility is key. Invest in pans with hermetic lids and adapted transport trolleys.
- Fast food: GN 1/3 and GN 1/6 formats dominate for organising garnishes and sauces on the production line.
Plan depths according to intended use
The depth of a Gastronorm container directly affects its volume and uses:
Common mistakes to avoid when equipping your kitchen
Neglecting compatibility between elements
Not all pans labelled "gastronorm" are equal. Check that your pans comply with the EN 631 standard and that their dimensions match the specifications exactly. A difference of a few millimetres can prevent a pan from fitting correctly into an oven or refrigerated table.
Underestimating the number of pans needed
During service, pan turnover is intense. If you do not have enough pans available, your team wastes valuable time emptying, cleaning and reusing the same containers. Always plan for a buffer stock of 30% above your estimated daily usage.
Forgetting maintenance and replacement
Stainless steel is resilient but not eternal. Regularly inspect your pans: a dented pan no longer fits correctly into equipment; a pan with failing welds poses a sanitary risk. Replace damaged elements without hesitation. HACCP standards require it.
Organising your kitchen with the gastronorm system
FIFO method made easy
The gastronorm system facilitates FIFO (First In, First Out) implementation. Using identical, stackable pans, you can organise your cold rooms to consume the oldest preparations first. Each pan can receive a date label, and its standard shape allows smooth rotation.
Optimised workstation
A worktop equipped with GN inserts allows the chef to prepare dishes without unnecessary movement. GN 1/6 and GN 1/9 pans hold garnishes, while GN 1/1 pans at 100 mm depth serve as cooking vessels. This organisation reduces wasted motion and speeds up production.
Secure transport of preparations
Thanks to their fitted lids, gastronorm pans minimise spillage risks during transport. This is a major advantage for caterers, meal delivery services and central kitchens supplying multiple sites. Silicone-sealed lids on some models even provide enhanced leak-proofing.
Gastronorm equipment trends and innovations in 2025–2026
The gastronorm equipment market is evolving to meet new professional demands:
- Non-stick GN pans: non-stick coatings facilitate release and reduce fat usage.
- Vacuum lids: some systems enable vacuum sealing directly in the GN pan, extending shelf life.
- Connected pans: integrated temperature sensors transmit real-time data for automated HACCP monitoring.
- Composite materials: GN pans made from bio-based materials are emerging for presentation and cold transport uses.
These innovations complement the classic stainless steel inventory, which remains the essential foundation of any professional kitchen.
FAQ
What is the difference between a GN 1/1 tray and a GN 2/1 tray?
The GN 1/1 tray measures 530 × 325 mm, whilst the GN 2/1 tray measures 650 × 530 mm. The GN 2/1 therefore has exactly twice the surface area of the GN 1/1. It is mainly used in large commercial kitchens and high-capacity ovens.
How do you choose the right depth for a Gastronorm container?
The depth depends on the intended use. For flat dishes (gratin, fish), opt for 55 or 65 mm. For sauces and stews, 100 mm is ideal. For storing large quantities or marinades, choose 150 or 200 mm.
