How to Choose the Right Gastronorm Pan for Your Commercial Kitchen?

Commercial kitchens rely on consistency, hygiene, and efficient workflows. A gastronorm (GN) pan is one of the most widely used food-grade containers in Australian hospitality because it supports food preparation, cooking, storage, transport, and service using the same container. Selecting the right GN insert reduces food handling, improves organisation, and helps maintain food safety throughout the kitchen. 

Key Takeaways 

Buying Priority	Why It Matters
Match the GN size to your equipment.	Ensures proper fit and efficient temperature control.
Select the material for its intended temperature.	Stainless steel suits cooking, while polycarbonate is ideal for cold storage.
Use compatible lids.	Improves food hygiene, reduces waste, and simplifies storage.

What Is a Gastronorm (GN) Pan? 

A gastronorm pan is a standardised food container used throughout commercial kitchens like commercial cookware. GN stands for Gastronorm, an international sizing system that allows one container to fit multiple pieces of equipment. 

A GN 1/1 is the base size (530 × 325 mm). Other sizes, such as GN 1/2 or GN 1/3, represent fractions of that footprint, allowing different combinations of pans to fit the same equipment. 

GN Size	Approx. Dimensions (mm)	Typical Applications
GN 1/1	530 × 325	Bulk cooking and storage
GN 1/2	325 × 265	Buffet service, medium batches
GN 1/3	325 × 176	Salad bars and toppings
GN 1/6	176 × 162	Herbs, dressings, condiments

Which Equipment Should Your GN Inserts Fit? 

Always verify your GN pans for sale before ordering. Most Australian commercial kitchens use GN-compatible combi ovens (steam and convection ovens), bain maries (hot water food warmers), refrigerated preparation benches, display cabinets, and blast chillers (rapid cooling cabinets). 

Many brands like LCE use standard GN sizing, making equipment interchangeable across different kitchen stations. 

Which Material Is Best for Your Kitchen? 

Select materials based on how the container will be used rather than price alone. 

Material	Best For	Typical Temperature Use
Stainless Steel	Cooking, baking, hot holding	Up to approximately 300°C
Polycarbonate	Refrigeration and cold display	Approximately -40°C to 100°C
Polypropylene	Food transport	Cold storage and general handling
Melamine	Food presentation	Display only

Stainless Steel vs Polycarbonate 

Feature	Stainless Steel	Polycarbonate
Heat Resistance	Excellent	Limited
Cold Storage	Excellent	Excellent
Durability	Very high	Good
Visibility	Opaque	Transparent

How Should You Choose the Right Size and Depth? 

Select offerings sourced from the top GN pan suppliers and manufacturers based on your preparation and storage workflow. Shallow pans suit ingredients that require frequent access, while deeper pans reduce refilling during busy service. 

Depth	Suitable For
20–40 mm	Herbs, garnishes, pizza toppings
65 mm	Salads and prepared ingredients
100 mm	Rice, pasta and vegetables
150–200 mm	Soups, sauces and bulk storage

Audit your menu before purchasing. Sandwich bars usually require several shallow GN 1/3 inserts, while buffets and catering operations benefit from deeper GN 1/1 containers. 

How Do You Measure Existing Equipment? 

Calculate the inner length and width of your existing equipment, not the outside dimensions. Check the manufacturer's specifications and confirm the required GN size before ordering replacement containers or lids. 

How Can You Comply with Australian Food Safety Standards? 

Use smooth, corrosion-resistant gastronorm pans in Australia that are easy to clean and sanitise. Properly fitted lids minimise contamination and improve stock rotation. 

Australian hospitality businesses should also follow the Australia New Zealand Food Standards Code, Standard 3.2.2, which covers food handling, storage, cleaning, and sanitation requirements. 

Should You Choose Solid or Perforated Inserts? 

Select the design based on the food being prepared. Products like solid inserts and buffets & servery stations are ideal for curries, sauces,  cooked meats and general storage. Perforated inserts allow water or steam to drain, making them ideal for vegetables, seafood and pasta. 

Why Are Lids Important? 

Compatible lids once you buy GN pans online improve hygiene, reduce moisture loss, minimise spills during transport, and simplify refrigerated storage. Transparent lids also help staff identify ingredients quickly without opening every container. 

How Do You Maintain GN Pans? 

Ideal care increases the life of your kitchen equipment. For stainless steel, avoid chlorine-based cleaners and remove salt residue promptly to reduce the risk of pitting corrosion. For polycarbonate, avoid abrasive pads and excessive heat, which may cause clouding or warping. Always stack clean, dry containers to prevent damage. 

How Important Is Temperature Compatibility? 

Temperature compatibility should be verified before purchasing GN inserts because not every material performs equally well in every environment. Stainless steel is suitable for cooking, baking, hot holding, blast chilling, refrigeration, and freezing, making it the most versatile option for busy commercial kitchens. Polycarbonate performs well in refrigerated storage and cold food displays but should not be used for high-temperature cooking. Polypropylene is commonly used for food transport and ingredient storage where heat resistance is not required. 

Selecting the correct material for each application improves food quality, extends the service life of the container, and reduces the need for frequent replacements. It also allows staff to move ingredients safely through different stages of food preparation while maintaining consistent temperatures. 

Why Should You Plan for Future Growth? 

Many Australian hospitality businesses expand their menus, increase production capacity, or add new kitchen equipment over time. Choosing standard GN sizes from the beginning helps maintain compatibility as your operation grows. Whether you install additional refrigerated preparation benches, display cabinets, combi ovens, or buffet stations, existing GN inserts can continue to be used without replacing your entire container system. 

Standardising container sizes also improves inventory management. Staff can stack, store, transport, and organise ingredients more efficiently because every insert follows the same dimensions. This consistency reduces training period for new recruits, boosts workflow during busy service times, and enables better use of precious storage space throughout the kitchen. Selecting a consistent system today for products supplied by the leading gastronorm pan dealers and distributors helps create a scalable and organised commercial kitchen for the future. 

Example Workflow: From Preparation to Service 

A GN 1/1 stainless steel insert can be filled during food preparation, transferred directly into a combi oven or induction cooker for cooking, moved into a blast chiller for rapid cooling if required, stored in refrigeration, and finally placed into a bain marie for hot service. Using one container throughout the process reduces food handling and improves operational efficiency. 

Common Buying Mistakes 

• Ordering GN inserts without checking equipment compatibility. 

• Selecting one pan depth for every application. 

• Choosing materials that do not suit the required temperature. 

• Purchasing containers without compatible lids. 

• Ignoring stackability and long-term kitchen expansion. 

Conclusion 

Selecting the right GN pan begins with matching the correct size to your equipment, choosing materials that suit your operating temperatures, and selecting the appropriate depth for your menu. Durable, food-safe containers improve organisation, reduce handling, and support compliance with Australian food safety requirements. Standardising your kitchen with compatible GN inserts also simplifies future equipment upgrades while helping maintain efficient day-to-day operations.