Gastronorm (GN) is the European standard for food pan sizes, set out in EN 631-1. Because the sizes are fixed, a pan from one kitchen fits the chafing dish, refrigerator shelf, oven rack and serving counter in another. Once you know the system, you can plan a buffet line or a cold room in pans rather than guesswork.
The sizes
Every size is a fraction of the GN 1/1 pan, which measures 530 × 325 mm across the top. The fractions always add back up to a full GN 1/1 opening, so you can mix them: a GN 2/3 and a GN 1/3 side by side fill one GN 1/1 space, and so do two GN 1/4 with a GN 1/2.
| Size | Top dimensions | Fits |
|---|---|---|
| GN 2/1 | 650 × 530 mm | Two GN 1/1 |
| GN 1/1 | 530 × 325 mm | The reference size |
| GN 2/3 | 354 × 325 mm | Two thirds of a GN 1/1 |
| GN 1/2 | 325 × 265 mm | Two per GN 1/1 |
| GN 1/3 | 325 × 176 mm | Three per GN 1/1 |
| GN 1/4 | 265 × 162 mm | Four per GN 1/1 |
| GN 1/6 | 176 × 162 mm | Six per GN 1/1 |
| GN 1/9 | 176 × 108 mm | Nine per GN 1/1 |
What fills one GN 1/1 opening
Because the fractions add up, one GN 1/1 opening on a chafing dish, a counter or a shelf can be filled in several ways. These are the common combinations; each line fills exactly one opening.
| Combination | Pans | Good for |
|---|---|---|
| 1 × GN 1/1 | 1 | One large dish |
| 2 × GN 1/2 | 2 | Two dishes of equal size |
| 3 × GN 1/3 | 3 | Three smaller hot dishes or sauces |
| GN 2/3 + GN 1/3 | 2 | A main dish with a side |
| GN 1/2 + 2 × GN 1/4 | 3 | One dish and two garnishes |
| 6 × GN 1/6 | 6 | Toppings, condiments, a salad bar |
| 9 × GN 1/9 | 9 | Small garnishes and dressings |
A GN 2/1 opening holds twice any of these: two GN 1/1 pans, four GN 1/2 or six GN 1/3.
Depths
Each size comes in several depths. The common ones are 20, 40, 65, 100, 150 and 200 mm. Shallow pans (20 to 40 mm) suit roasting, grilling and pastry; 65 mm is the usual depth on a buffet; 100 to 200 mm pans hold soups, stews and stock. The depth also decides how many pans fit on a shelf or in a trolley, so note it on your list as well as the size.
| Depth | Typical use |
|---|---|
| 20 mm | Baking, grilling, garnishes |
| 40 mm | Roasting, gratins, cold platters |
| 65 mm | Most buffet dishes |
| 100 mm | Rice, vegetables, sauces in quantity |
| 150 to 200 mm | Soups, stews, stock, storage |
Where you meet GN sizes
- Buffet and service. Rectangular chafing dishes are commonly built around a GN 1/1 pan, which can be split into halves or thirds for smaller dishes. See buffet and service.
- Refrigeration. Kitchen refrigerators often take GN 2/1 or GN 1/1 shelves, so pans go straight from the prep bench to the fridge. Check the listing, or ask us, before relying on it. See refrigeration.
- Ovens. Many convection ovens take GN 1/1 pans; bakery ovens often take 600 × 400 mm trays instead, a separate bakery standard. See commercial cooking equipment.
Solid, perforated, stainless or polycarbonate
The size and depth are only half of a pan. Solid pans hold food and liquid; perforated pans let water and steam through, for steaming, draining or keeping fried food from sitting in its own moisture. Stainless steel pans go in the oven, on a hot line and in a chafing dish. Polycarbonate and other plastic pans are for cold storage and cold display only, never in an oven or over heat. Lids come in the same GN sizes, plain or with a cut-out for a serving spoon on the buffet.
Planning with pans
Count your dishes, decide the depth each one needs, then fit them into GN 1/1 openings. A breakfast line with eggs, sausages, beans, potatoes, vegetables and a porridge needs six hot dishes; at one GN 1/1 each, that is six chafing dishes, or four if two of the openings are split into halves. Then add one spare set of pans for each dish so a full pan can replace an empty one without stopping service.
As a worked example with that line, using six chafing dishes at one GN 1/1 each:
| On the line | Spare set | Total to order | |
|---|---|---|---|
| GN 1/1, 65 mm (eggs, sausages, potatoes, vegetables) | 4 | 4 | 8 |
| GN 1/1, 100 mm (beans, porridge) | 2 | 2 | 4 |
| Chafing dishes | 6 | – | 6 |
Splitting two openings into GN 1/2 pans for smaller dishes changes the list, not the number of chafing dishes you need for the openings you keep. Write the plan out this way, and the pan sizes on your quote list will match the equipment they go into.
Before you order
- The size and depth of every pan, and how many of each.
- One spare set for each hot dish, so a full pan replaces an empty one.
- Solid or perforated, stainless or polycarbonate, for each use.
- Lids, and which ones need a spoon cut-out.
- That the openings of your chafing dishes, refrigerator shelves and oven racks take the sizes you chose.
Every GN size above is a standard dimension; capacity in litres varies a little between makers, so we quote it per product where it is documented. When your list is ready, add it to your quote list or send it from the quote page. For the line itself, read how to plan a commercial kitchen line-up.