Bu içeriği yapay zeka ile özetle
What Are Gastronorm (GN) Sizes? The Complete Guide for Professional Kitchens
An efficient workflow in a professional kitchen depends on equipment that works together and on an uninterrupted flow from the moment food is cooked to the moment it reaches the guest's table. In restaurants, hotels, cafes, catering companies and buffet areas, the system that provides this compatibility is the Gastronorm (GN) sizing standard. From gastronorm pans to preparation units, bain-maries, ovens and refrigerators, a wide range of equipment is manufactured to GN dimensions. This keeps storage, transport and service organized and fast. When it comes to moving food safely from the kitchen to the service area, industrial service trolleys come into play. In this guide you will find a detailed explanation of what GN 1/1, GN 1/2 or GN 1/3 mean, which size to use where, and how to choose the right pan.
What Is the Gastronorm (GN) System?
Gastronorm is the European standard (EN 631) that standardizes the dimensions of professional kitchen containers and the equipment that uses them. The base unit is GN 1/1, which measures 530 x 325 mm. All other GN sizes are obtained by dividing or multiplying this base size. That is why pans, lids, ovens, refrigerators and service trolleys from different manufacturers work together.
Standard GN Pan Sizes Table
| GN Size | Dimensions (mm) | Dimensions (cm) | Ratio to GN 1/1 |
|---|---|---|---|
| GN 2/1 | 650 x 530 | 65 x 53 | Double |
| GN 1/1 | 530 x 325 | 53 x 32.5 | Base size |
| GN 2/3 | 354 x 325 | 35.4 x 32.5 | Two-thirds |
| GN 1/2 | 325 x 265 | 32.5 x 26.5 | Half |
| GN 1/3 | 325 x 176 | 32.5 x 17.6 | One-third |
| GN 1/4 | 265 x 162 | 26.5 x 16.2 | One-quarter |
| GN 1/6 | 176 x 162 | 17.6 x 16.2 | One-sixth |
| GN 1/9 | 176 x 108 | 17.6 x 10.8 | One-ninth |
A GN 1/1 slot can hold 2 GN 1/2 pans, 3 GN 1/3 pans or 6 GN 1/6 pans. This flexibility lets you keep different products ready at the same time in a single bain-marie, refrigerated display or service trolley.
GN Pan Depths and Capacities
GN sizes only define length and width. Depth is selected separately. Common depths are 20, 40, 65, 100, 150 and 200 mm. The table below shows approximate capacities of commonly used pans.
| GN Size | Depth (mm) | Approx. Capacity (liters) |
|---|---|---|
| GN 1/1 | 65 | 9 |
| GN 1/1 | 100 | 14 |
| GN 1/1 | 150 | 21 |
| GN 1/1 | 200 | 28 |
| GN 1/2 | 100 | 6.5 |
| GN 1/3 | 100 | 4 |
Capacities may vary slightly depending on the manufacturer and corner radii. Check the value on the product page before purchasing.
Where Are GN Pans Used?
GN pans are not just cooking and storage containers. You will find them almost everywhere in the kitchen:
- Ovens and combi ovens: GN 1/1 and GN 2/1 pans are used for cooking, grilling and regeneration.
- Bain-maries: Pans are placed in bain-marie wells to hold hot dishes at serving temperature.
- Refrigerators and refrigerated prep counters: Vegetables, meat, sauces and side dishes are stored neatly in GN pans.
- Salad bars, pizza and sandwich prep units: GN 1/3, GN 1/4 and GN 1/6 pans keep ingredients both accessible and hygienic.
- Buffets and hot/cold display units: Products are displayed in pans and quickly replaced with fresh ones when empty.
- Service trolleys: Pans are placed on the trolley so food can be carried from the kitchen to the service point without being transferred. Hot service trolleys, cold service trolleys and double-sided service trolleys are designed to GN dimensions.
- Catering and outdoor service: Together with transport containers and thermal boxes, they ensure food reaches the event venue safely.
- Storage and preparation: Semi-finished products, marinated meats and portioned ingredients are stored stacked on top of each other.
Which GN Size Is Used Where?
GN 2/1: Used by hotel kitchens, catering companies and institutional canteens with high-volume production. Preferred in large ovens and bulk cooking.
GN 1/1: The most common size. It is the standard for ovens, bain-maries, refrigerators, prep units and service trolleys. It is highly versatile for cooking, storage and transport.
GN 1/2: Suitable for medium-volume products. Frequently used for side dishes, sauces and accompaniments.
GN 1/3 and GN 1/4: Ideal for displaying ingredients at salad bars, cold buffets and prep counters.
GN 1/6 and GN 1/9: For products held in small quantities such as spices, sauces, garnishes, cheese and olives.
Gastronorm Pan Materials
- Stainless steel (AISI 304): Durable, hygienic, suitable for heat and cold. The first choice for oven, bain-marie and stovetop use.
- Polycarbonate: Transparent and impact resistant, used between approximately -40 °C and +100 °C. It lets you see the product from the outside.
- Polypropylene: Lightweight and economical. Suitable for cold storage and service.
- Melamine: Gives an elegant look at buffets. Heat resistance is limited.
The Importance of Service Trolleys in Industrial Kitchens
The quality of a product prepared in the kitchen is only valuable to the extent that it can be preserved until the moment of service. Service trolleys are among the most critical links in this chain. By carrying food, plates and GN pans in a single trip, safely and in an organized way, they reduce the distance staff walk and the effort they spend throughout the day. When the number of trips between the kitchen and the service area drops, service becomes faster, waiting times shorten and guest satisfaction rises. At the same time, the load on staff's backs decreases, employees tire less and the risk of workplace accidents goes down.
The right service trolley also prevents clutter in the kitchen. Every item has its place, countertops are freed up, walkways stay clear and hygiene rules are easier to apply. Prepared food reaches the service point in a controlled way, without contact with the floor or unnecessary handling that could cause contamination. In kitchens that must handle several tasks at once during busy hours, this order directly affects service quality.
When it comes to a service trolley, quality is less about appearance and more about durability. Industrial kitchens are environments where moisture, grease, hot steam and intensive cleaning chemicals are constant. In these conditions, a service trolley made of AISI 304 stainless steel, with strong welds and a sturdy frame, lasts for years without deforming. Steel quality and wall thickness determine how stable the trolley stays when fully loaded and how long it lasts. Quality wheels let a service trolley move easily and quietly even when full, while the braking system provides safety when stopped. A low-quality service trolley quickly rusts, its shelves sag, its wheels fail, and it leads to both product loss and extra cost. That is why a service trolley should be seen not as an expense but as a long-term investment for the kitchen.
Service Trolley Types and Areas of Use
Standard (direct) service trolleys are a basic need of every kitchen. They are used to carry plates, glasses, GN pans, trays and prepared food between the kitchen and the service area. Thanks to their stainless steel bodies, they withstand damp, greasy and heavily cleaned environments for many years. They work at any hour of the day in hotel restaurants, hospital and factory canteens, banquet halls and cafes. They are also a practical solution for auxiliary tasks such as collecting dirty plates or bringing supplies from storage to the counter.
Depending on the needs of the business, 2-tier or 3-tier service trolley models are preferred. A 2-tier service trolley is suitable for cafes, small restaurants and narrow work areas with its light and practical use. It is highly maneuverable and moves easily in limited spaces. A 3-tier service trolley offers more carrying capacity, which makes it more efficient for hotel kitchens, hospital and factory canteens and banquet halls. Thanks to the spacing between shelves, products of different sizes are arranged neatly, and carrying more in a single trip speeds up service.
For businesses looking for easy storage and shipping, knock-down (demountable) service trolley models are an important option. Thanks to the demountable structure, the service trolley takes up little space when packed, shipping costs drop, and assembly can easily be done by the business itself. Made of quality steel with strong connection points, knock-down service trolley models keep a stable stance during use and offer a solution that is both economical and durable. Newly opened businesses, chain restaurants with many branches and catering companies making bulk purchases often prefer these models.
Cold service trolleys are designed for the hygienic transport and display of temperature-sensitive products such as salads, appetizers, pastries, desserts, dairy products and cold drinks. Because products are kept at a suitable temperature, they preserve their freshness and appearance, and the risk of spoilage decreases. Buffets, weddings and banquet events, meeting catering and catering services are the areas where a cold service trolley is used most. For businesses that serve at a point far from the kitchen, it is an indispensable part of product safety.
Double-sided hot and cold service trolleys make it possible to serve both hot and cold products from the same trolley. While main dishes, soups and side dishes are kept hot on one side, salads, appetizers and desserts can be kept cold on the other. It is a very practical solution for hotels, restaurants, catering companies and event businesses that want to keep a full menu ready with a single piece of equipment. It saves both space and staff. It offers fast and organized service flow, especially at buffets, outdoor service and crowded events.
What to Consider When Choosing the Right GN Size and Service Trolley
- Equipment compatibility: Check which GN sizes your oven, bain-marie, refrigerator and service trolley support.
- Purpose of use: The depth and material required differ for cooking, storage, service and transport.
- Portions and capacity: Determine the number and depth of pans and the number of tiers of the service trolley according to your daily production volume.
- Temperature needs: If you will serve hot, cold or both, choose a service trolley that suits the need.
- Work area and storage: A 2-tier service trolley is more practical in narrow spaces, and a knock-down service trolley is more practical when storage and shipping budgets are limited.
- Lid and accessory compatibility: Lids, perforated bases and grids of the same GN size fit the pans.
- Hygiene and cleaning: Pans and service trolleys with rounded corners that are easy to clean reduce bacterial buildup.
- Material quality: In stainless steel, check wall thickness, weld quality and wheel structure. Cheap products may deform over time.
A service trolley compatible with GN sizes lets you place your pans directly on it. This way you carry food without transferring it, saving time and protecting hygiene.
Frequently Asked Questions
How many centimeters is GN 1/1?
It is 53 x 32.5 cm.
Is GN the same as Euronorm (60x40)?
No. Euronorm trays are 600 x 400 mm and are used for bakery products. GN is a system based on 530 x 325 mm. When buying equipment, always check which standard it supports.
Can different GN sizes be used in the same slot?
Yes. Since the ratios are consistent, you can place, for example, 1 GN 1/2 and 2 GN 1/4 pans in a GN 1/1 space. You may need a suitable adapter or divider bar for this.
Can a stainless steel GN pan be used in the oven?
Yes. Stainless steel pans can be used across a wide temperature range, such as in ovens, bain-maries and refrigerators. For plastic pans, follow the temperature limits specified by the manufacturer.
Can GN pans be placed on a service trolley?
Yes. Pans are placed directly into GN-compatible service trolleys. This way, food is carried from the kitchen to the service point without being transferred to another container.
Conclusion
The Gastronorm system is the common language that provides compatibility, order and efficiency in professional kitchens. Choosing the right GN size and depth lets you get the full benefit from your equipment. A quality service trolley then carries this order from the kitchen to the service area. Before investing, determine the sizes your equipment supports, your daily production volume and your style of service.
