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Gastronorm Pans
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Gastronorm Pans

If your kitchen runs on systems, gastronorm pans are one of the things that keep those systems working. Chef’s Hat stocks GN pans across the full range of standard sizes, from GN 1/1 through to 1/9, in a variety of depths and materials including stainless steel and polycarbonate. They fit standard commercial refrigeration, bain-maries, trolleys, and hot holding equipment, which is the whole point of the gastronorm standard.

Stainless steel GN pans are the workhorse of the commercial kitchen, suited to cooking, prep, storage, and hot service. Polycarbonate pans are the choice for cold holding and refrigerated storage, where the clear sides make it easy to identify contents at a glance. Depths run from 20mm shallow pans for display through to 200mm deep pans for soups, stocks, and bulk storage.

Chef’s Hat is based in South Melbourne and delivers gastronorm pans and commercial kitchen equipment across Australia. Browse the full range below, or contact us if you’re specifying a full GN pan kit for a new kitchen build.

FREQUENTLY ASKED QUESTIONS

What does the gastronorm sizing system mean?

Gastronorm (GN) sizing is an international standard that defines the dimensions of pans, containers, and inserts used in commercial food service. The GN 1/1 pan (530 x 325mm) is the base size, and all other sizes (1/2, 1/3, 1/4, 1/6, 1/9) are fractions of that footprint. This standardisation means pans from different manufacturers fit the same equipment, making it easy to mix and match across a kitchen.

What’s the difference between stainless steel and polycarbonate GN pans?

Stainless steel GN pans are used for cooking, hot holding, and general commercial prep because they withstand high temperatures and are easy to clean. Polycarbonate GN pans are used for cold storage and refrigeration, where their clear, shatterproof construction makes it easy to identify contents without opening each pan. Most commercial kitchens use both, depending on the application.

What depth GN pan should I use?

GN pan depth is usually referenced as 20mm (shallow), 65mm (standard), 100mm, 150mm, or 200mm (deep). Shallow pans are used for display and serving, standard depth for most prep and cooking tasks, and deep pans for soups, stocks, and bulk prep. Choosing the right depth reduces unnecessary transfers between containers and helps with portion control during service.