Gastronorm Pans

This range covers 198 commercial gastronorm pans built to the GN standard, in stainless steel and polypropylene, along with matching lids and covers. Chef Inox and Maxipan supply most of the range.

Choosing a gastronorm pan comes down to material, size and depth. Stainless steel handles direct heat in ovens, bain maries and holding cabinets. Polypropylene suits cold storage, prep and service, where weight and replacement cost matter more than heat tolerance. The gastronorm standard sets a full size GN 1/1 pan at 530 by 325 mm, and fractional sizes such as GN 1/2, GN 1/3 and GN 1/6 divide that same footprint, so pans drop into any GN compatible bench, bain marie or fridge. Deeper pans hold more volume but take longer to chill and reheat.

Why Buy Gastronorm Pans from Hospitality Connect

Hospitality Connect supplies commercial kitchen equipment to operators across Australia, and gastronorm pans are one of our core categories. Here's what you get when you order GN pans through us:

• Real stock, fast dispatch: Warehouse-held inventory means same- or next-day dispatch on most popular sizes — no manufacturer lead times.
• Trade and volume pricing: Single venue or multi-site rollout — our trade rates scale with the order, and account-managed customers get preferred pricing year-round.
• Showroom-tested products: We physically inspect the equipment we stock. If it's not up to commercial standard, it doesn't make it to the catalogue.
• Sizing advice across your kitchen: Need to spec pans across combi ovens, prep fridges, and bain maries? Our team will work out the right size and depth mix for your workflow.
• Australia-wide delivery: Direct shipping from our warehouse, with consolidated freight available for new venue fit-outs.

Gastronorm Pan Care and Longevity

Commercial gastronorm pans are an investment that should last years when cared for properly. A few rules of thumb to extend pan life:

• Skip the wire wool on stainless: Use soft brushes or non-abrasive scrubbing pads — wire scourers score the surface and start corrosion.
• Upgrade to anti-jam if you stack constantly: Anti-jam stainless eliminates forced-separation damage and bent rims, which is where most pans fail.
• Respect thermal limits: Polypropylene and polycarbonate cannot handle direct oven heat. Move all pans gradually between temperature extremes where possible.
• Inspect rims regularly: Bent or warped rims break the gastronorm seal and cause spillage in transit and in bain maries.
• Match the right lid to the job: Solid lids for transport, slotted for utensil access, hinged for buffet display — using the correct lid extends the life of both pan and lid.

Need Help Choosing? Talk to Us.

Whether you're outfitting a new venue, replacing worn pans, or upgrading to anti-jam stainless, our team can help you spec the right combination of sizes, depths, and materials. We have trade accounts available for hospitality operators across Australia, and our showroom is open for hands-on product viewing.