Collection: Anti-Jam Pans Stainless Steel Gastornorm Pan

Stainless steel anti-jam Gastronorm pans (GN pans) are the building block of any commercial kitchen pass, bain marie, salad prep, prep fridge or holding cabinet. Anti-jam ribs prevent stacked pans from suction-locking, saving time and bench knocks. Hospitality Connect stocks 304-grade GN pans from Vogue, Chef Inox, Stoddart and Trenton, in 1/1, 1/2, 1/3, 1/4, 1/6 and 1/9 sizes from 20mm to 200mm depth.

Types of GN pans

• 1/1 GN (530x325mm): The full-size pan — bain marie mains, oven roasting, prep fridge tops.
• 1/2, 1/3, 1/4, 1/6, 1/9 GN: Smaller fractional pans for sauces, sides, garnishes and condiments. 1/3 is the most common salad prep pan.
• Depth options (20–200mm): 20mm shallow for sauces and garnish; 65mm and 100mm standard service; 150–200mm for stocks and gravy.
• Anti-jam vs plain: Anti-jam ribs along the rim stop suction stacking; plain pans nest tighter for storage but jam under heat.
• Perforated and divided: Perforated for steaming and draining; divided for split-bain marie service.

Material and gauge

304-grade stainless is the food-safe standard. Gauge runs 0.6–0.8mm in budget pans, 1.0mm in commercial — heavier pans hold shape, resist warping under high oven heat, and survive years of bain marie cycling. Confirm seamless welded corners (no soldered joins) — critical for HACCP and easy cleaning. Lid options include flat, slotted (for ladle access) and notched for steam wand or thermometer.

Use cases and care

• Don't drop pans on cold benches when full: Thermal shock warps the base flat-bottom — affects bain marie water contact.
• Use the right depth: Liquid stocks belong in 150mm+ pans with 20mm headroom; 65mm pans overflow.
• Pair with the lid: Hot food covers reduce evaporation by 60% and protect HACCP temperatures during transport.
• Stack stored pans evenly: Anti-jam ribs work both ways — also prevent lifted pan from pulling stock pans off the rack.
• Clean residue immediately: Tomato, citrus and dairy mark stainless if left over hours.

A working bain marie pass needs 50% more pans than the rack count — pans rotate through wash, refill, hold and service. A 6-pan bain marie typically needs 9–10 pans in circulation; an 8-pan needs 12. Specify a pan-storage rack alongside the pass, in the same room — drying racks in a cool room slow service. Match lid type to the pan: clear polycarbonate for low-temp ambient hold, slotted stainless for ladle-access bain marie, notched for steam-wand or thermometer probe. Budget for a full set of 65mm and 100mm depth pans; venues running stocks need 150mm and 200mm options as well.

Pair with

Build out a bain marie pass with food and plate warmers, salad prep fridges and commercial blast chiller for cooling cooked stock.

Why buy anti-jam stainless steel GN pans from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Anti-jam stainless steel gn pans care and longevity

• Avoid chlorinated cleaners: Bleach and chlorine sanitisers pit 304-grade stainless. Use neutral pH detergents and a non-abrasive pad.
• Wipe with the grain: Always finish with the polish line — circular scrubbing creates visible marks under service lighting.
• Inspect weld lines monthly: Check seams and corner welds for hairline cracks that trap moisture.
• Re-passivate scratches: Surface scratches can be re-passivated with a citric acid paste to restore corrosion resistance.
• Foot levellers: Re-level annually after slab settlement; uneven feet flex the worktop and stress welds.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right anti-jam stainless steel GN pans to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.