Gastronorm Pans & Bain-Marie Inserts – South Africa
Mitrend supplies gastronorm pans and bain-marie inserts in 430-grade stainless steel to hotels, caterers and commercial kitchens across South Africa. Standard GN fitments that work with the buffet and warming equipment you already run.
Our Range
GN 1/1 Full-Size Inserts
Full-size inserts in 20mm, 65mm, 100mm and 150mm depths, plus matching full lids. 430-grade, 0.8mm gauge.
View Full Inserts →GN 1/2 Half-Size Inserts
Half-size inserts in 65mm, 100mm and 150mm depths with matching half lids for flexible buffet layouts.
View Half Inserts →Lids & Accessories
Full and half lids to complete or replace your inserts and retain heat during service and transport.
View Lids →Understanding Gastronorm Sizing
Gastronorm (GN) is the international standard for food-pan sizing, so 1/1, 1/2 and 1/3 inserts fit interchangeably across compliant bain-maries, fridges and ovens. Choosing standard GN means easy mixing, matching and future replacement.
For a full sizing breakdown, read our bain-marie & gastronorm buying guide, or browse all catering equipment.
Order in Bulk from Mitrend
Wholesale pricing on full and half-size inserts and lids, with nationwide delivery from Midrand.
Ready to order? Request a bulk quote or contact our sales team.
Choosing Sizes and Depths
Gastronorm (GN) sizing is modular: a 1/1 pan is the full size, and 1/2, 1/3 and smaller fractions divide that footprint so they sit together in one bain-marie or counter. Depths (20mm, 65mm, 100mm, 150mm) let you balance capacity against portioning — shallow pans for high-turnover items, deep pans for sauces and bulk.
Because GN is an international standard, inserts and lids are interchangeable across compliant equipment, so you can mix sizes now and add or replace pieces later. Our inserts are 430-grade stainless steel at 0.8mm gauge — a durable, cost-effective choice for buffet and warming service.
Gastronorm Size Reference
Gastronorm (GN) sizes share a standard footprint so fractions fit together in one frame. The table shows the standard plan dimensions; common depths are 20mm, 65mm, 100mm and 150mm. Mitrend stocks GN 1/1 and GN 1/2 in the most-used depths, with matching lids.
| GN Size | Plan Dimensions (mm) | Typical Use |
|---|---|---|
| 1/1 (full) | 530 × 325 | Main buffet dishes, high-volume service |
| 2/3 | 354 × 325 | Large single items in a 1/1 frame |
| 1/2 (half) | 325 × 265 | Sides, sauces, flexible layouts |
| 1/3 | 325 × 176 | Toppings, garnishes, condiments |
| 1/4 | 265 × 162 | Small portions and accompaniments |
| 1/6 | 176 × 162 | Sauces, dressings, small items |
Because the system is modular, you can combine sizes in a single counter — for example two 1/2 pans, or a 1/2 plus two 1/4 pans, fill the same space as one 1/1. Shallower depths suit fast-moving items that are topped up often; deeper pans hold sauces and bulk dishes. Mixing depths across a line lets you balance capacity against turnover.
Frequently Asked Questions
What does GN 1/1 and 1/2 mean?
GN (gastronorm) is a standard sizing system. GN 1/1 is the full-size pan; GN 1/2 is half that footprint, GN 1/3 a third, and so on, so multiple smaller pans fit neatly in one frame.
Are your inserts compatible with my bain-marie?
If your equipment is gastronorm-standard (most commercial bain-maries and counters are), our GN inserts and lids will fit. Match the fraction and depth to your needs.
What stainless steel grade are the inserts?
They are 430-grade stainless steel at 0.8mm gauge — durable and easy to clean, and well suited to buffet warming and serving. See our 430 vs 304 guide for where each grade fits.
Specify gastronorm inserts by size and workflow
Gastronorm purchasing is most reliable when buyers specify the format, depth, intended use and equipment interface together. The nominal size alone does not describe the volume, handling or lid requirement. Review the bain-marie, preparation counter or storage unit where the insert will be used, then select a consistent set of sizes and depths that staff can recognise and replace easily.
Order-planning checklist
- Confirm the gastronorm footprint and depth required for each menu item, preparation task or holding position.
- Check whether lids are needed and match each lid to the correct insert format before approving the order.
- Plan quantities for active service, kitchen replenishment and a small reserve for maintenance or peak periods.
- Keep material grade and construction requirements consistent where the operation has an established equipment standard.
Plan for day-to-day use
Create an equipment register that lists each insert by size, depth and assigned station. Label storage positions so clean inserts return to the correct stack and staff do not force incompatible sizes together. When combining new and existing stock, test a sample insert in the installed bain-marie or counter because equipment condition and manufacturing tolerances can affect fit. Regularly inspect rims, corners and lids, and remove damaged items from food-service use according to the operation’s safety procedures.
Request an accurate trade quote
For an accurate quotation, list the gastronorm size, depth, quantity and lid requirement for every line item. Add photographs or equipment model details when the insert must fit an existing unit. Mention whether the order is for replacement stock, a new kitchen or a multi-site rollout. Mitrend can then quote coordinated inserts and lids and help buyers avoid a mixed order that is difficult to identify and manage in service.