GN Pan Size Guide: Gastro Norm Dimensions, Depths & Compatibility Explained
What Is a GN Pan?
GN stands for Gastronorm — a European standardisation system for food service container dimensions that has been universally adopted across commercial kitchens worldwide. The standard is defined under EN 631 (and its predecessor DIN 66075), and it establishes fixed external dimensions for pans, lids, frames and equipment apertures.
The genius of the Gastronorm system is interoperability. A GN 1/2 pan from any manufacturer will fit in a bain marie, combi oven, blast chiller, cold well or hotel pan rack from any other manufacturer — because the external dimensions are fixed by the standard. This makes planning, purchasing, and expanding a commercial kitchen significantly simpler.
GN 1/1 is the base unit. All other sizes are fractions of 1/1 and are designed to tile together to fill a 1/1 aperture. A 1/2 + a 1/2 = one 1/1. Two 1/3s + one 1/3 = one 1/1. And so on.
Standard Gastro Norm Sizes
The following are the standard GN sizes with their external dimensions as defined by EN 631. These are the standardised figures — if a manufacturer quotes different external dimensions, the pan is not EN 631 compliant and may not fit standard equipment.
| GN Size | External Dimensions (W × D mm) | Fraction of GN 1/1 | Notes |
|---|---|---|---|
| GN 1/1 | 530 × 325 mm | Full size | The base unit; fits all full-size equipment apertures |
| GN 2/3 | 354 × 325 mm | 2/3 of 1/1 | Two fit side-by-side to fill a 1/1 wide aperture (with a 1/3) |
| GN 1/2 | 265 × 325 mm | 1/2 of 1/1 | Two 1/2 pans fit side-by-side to fill a 1/1 aperture |
| GN 1/3 | 176 × 325 mm | 1/3 of 1/1 | Three fit side-by-side across a 1/1 aperture |
| GN 2/4 (1/2 long) | 530 × 162 mm | 1/2 of 1/1 (lengthwise) | Less common; used in some linear bain marie configurations |
| GN 1/4 | 265 × 162 mm | 1/4 of 1/1 | Two fit across the short dimension of a 1/1; popular for sauces and garnishes |
| GN 1/6 | 176 × 162 mm | 1/6 of 1/1 | Six fit in a 1/1 aperture; suits condiments, small portion service, cold wells |
| GN 1/9 | 176 × 108 mm | 1/9 of 1/1 | Nine fit in a 1/1 aperture; very small; best for garnishes, sauces, condiments |
GN Pan Dimensions Chart
| GN Size | External Dimensions (W × D mm) | Approximate Internal Dimensions | Count in GN 1/1 | Typical Use |
|---|---|---|---|---|
| GN 1/1 | 530 × 325 mm | ~507 × 305 mm (at 65mm depth) | 1 | Full portions, roasting, baking, batch cooking, pasta, buffet service |
| GN 2/3 | 354 × 325 mm | ~334 × 305 mm | 1.5 (two 2/3 + one 1/3 or similar combination) | Medium portions, side dishes, sauces, combi oven use |
| GN 1/2 | 265 × 325 mm | ~244 × 305 mm | 2 | Versatile all-rounder; bain marie service, oven, cold well, prep storage |
| GN 1/3 | 176 × 325 mm | ~156 × 305 mm | 3 | Sauces, vegetables, buffet service, cold well garnishes |
| GN 1/4 | 265 × 162 mm | ~244 × 145 mm | 4 | Sauces, condiments, small portions, hotel pan racks |
| GN 1/6 | 176 × 162 mm | ~156 × 145 mm | 6 | Condiments, small sauces, prep mise en place, deli display |
| GN 1/9 | 176 × 108 mm | ~156 × 90 mm | 9 | Garnishes, small condiments, sauces at service; not suited for storage volumes |
GN Pan Depth & Capacity Comparison
GN pans are available in multiple depths, each suited to different applications. Depth is critical — the wrong depth for your combi oven or bain marie can mean the pan doesn't sit in the runners, lids don't fit, or you overflow product.
| Depth Designation | Actual Depth | Volume — GN 1/1 (approx.) | Volume — GN 1/2 (approx.) | Primary Use Case |
|---|---|---|---|---|
| 20mm | 20mm | ~3L | ~1.5L | Lids with depth, display trays, very shallow applications |
| 40mm | 40mm | ~6L | ~3L | Shallow serving, buffet garnishes, sauces, baking (some applications) |
| 65mm | 65mm | ~10L | ~5L | The most common depth. Bain marie service, standard combi oven, cold well, general storage |
| 100mm | 100mm | ~15L | ~7.5L | Deeper portions, soups, stews, batch cooking, larger combi oven loads |
| 150mm | 150mm | ~22L | ~11L | Deep storage, bulk prep, proteins marinating, bulk sauce |
| 200mm | 200mm | ~28L | ~14L | Large-batch storage only; typically too deep for active cooking applications |
Equipment Compatibility Guide
| Equipment Type | Compatible GN Sizes | Compatible Depths | Notes |
|---|---|---|---|
| Combi Oven (full size) | 1/1, 1/2, 2/3, 1/3 | 40–100mm standard; 150mm possible (check runner spacing) | Pan width must not exceed oven rail width — confirm specifications per oven model |
| Bain Marie (wet or dry) | 1/1, 1/2, 1/3, 1/4, 1/6, 1/9 | 65mm most common; 100mm in deep models | Pan must sit in the aperture with 20–30mm lip for support — verify frame size |
| Blast Chiller / Freezer | 1/1, 1/2, 2/3 | 40–65mm for fastest chilling; shallower = faster temperature drop | Shallower pans chill faster; maximum load depth is critical for food safety compliance (HACCP) |
| Cold Well / Salad Bar | 1/1, 1/2, 1/3, 1/4, 1/6 | 65–100mm typical | Drain placement at base of cold well affects pan fit — confirm aperture dimensions |
| Salamander / Oven Tray Rack | 1/1, 1/2, 2/3 | 20–65mm recommended | Deep pans increase distance from heating element — check clearance for even cooking |
| GN Pan Rack / Storage Trolley | All sizes (rack-dependent) | All depths | Rack runner spacing must match pan depths; mixed-depth use typically requires rack adjustment |
Common Buying Mistakes
- Mixing brands with different tolerances: While external dimensions are standardised, some budget manufacturers produce pans that are fractionally out of spec — just enough to bind or rattle in equipment runners. Buy EN 631-compliant pans from reputable commercial suppliers and stick to consistent brands within your operation.
- Buying the wrong depth for your combi oven: The most common GN mistake. Check your oven's runner spacing against the pan depth, not just the pan size designation. A 100mm GN 1/1 pan in an oven designed for 65mm will either not fit or will occupy two runner positions.
- Confusing pan size with lid size: GN lids are made for specific pan depths. A lid designed for a 65mm pan will not create a proper seal on a 100mm pan. Always match lid depth to pan depth.
- Ordering 1/9 pans expecting useful storage volume: GN 1/9 pans are for service — garnishes and condiments. At 150mm depth they hold roughly 1.5L. They're not suited to prep storage.
- Not stocking the right mix: Most kitchens need a mix of sizes. The most versatile mix for a new kitchen: GN 1/1 × 65mm and 100mm, GN 1/2 × 65mm, GN 1/3 × 65mm, and a selection of 1/6 for bain marie service. Add others based on your specific equipment and menu.
Choosing the Right GN Pans
Material Options
| Material | Best For | Notes |
|---|---|---|
| Stainless Steel (304) | General cooking, storage, hot and cold service | The commercial standard; durable, dishwasher safe, non-reactive |
| Polycarbonate (clear) | Cold storage, salad bars, refrigerator prep storage | Allows contents visibility; not for oven or high-heat use; check maximum temperature rating |
| Polypropylene (opaque) | Cold storage, prep, transport | Lighter than stainless; typically cheaper; not for high heat |
| Anti-stick / Coated Steel | Baking, roasting, high-sticking foods | Not suitable for use with metal utensils; coating life depends on care |
For most commercial kitchens, the core stock is 304 stainless steel GN pans for cooking and service, supplemented by polycarbonate pans for refrigerated prep storage where visibility of contents is useful.
Browse GN Pans & Gastronorm Equipment
Hospitality Connect stocks a full range of EN 631-compliant stainless steel and polycarbonate GN pans in all standard sizes and depths.
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