Gastronorm Sizes Explained: GN 1/1, 1/2, 1/3 and More

The gastronorm system is the shared language of professional kitchens, but the fractions can be confusing at first. Understanding how GN sizes relate lets you build a set of pans that fit your equipment and combine neatly on any counter or buffet.

This guide explains the common gastronorm sizes, how they fit together, and how to plan a practical set.

Use this when

  • You are choosing or comparing products and need a clear specification.
  • You want the right size, material and quantity for your operation.
  • You need dependable resupply and a keen wholesale price.
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On this page

  1. The logic behind the GN system
  2. The common sizes and how they combine
  3. Depth is the other dimension
  4. Planning a set for your kitchen
  5. Buying gastronorm that fits together
  6. How Mitrend helps you specify
  7. Understanding sizes and the GN system
  8. Choosing depth for the dish
  9. Material choice: stainless versus polycarbonate
  10. Lids, seals and food safety
  11. Holding temperature and compliance
  12. Related products and guides
  13. Frequently asked questions

The logic behind the GN system

Gastronorm is a standardised sizing system so pans, lids, counters and equipment from different sources fit together. The full-size pan, GN 1/1, is the reference, and smaller pans are fractions of it that combine to fill the same footprint.

This shared standard is what lets you mix pan sizes in one opening and swap equipment without everything being bespoke.

The common sizes and how they combine

  • GN 1/1 is the full-size reference pan.
  • Two GN 1/2 pans fill the same space as one 1/1.
  • Three GN 1/3 pans line up across a 1/1 footprint.
  • Smaller 1/6 and 1/9 pans suit garnishes and small items.

Depth is the other dimension

Each size also comes in different depths, so a GN 1/1 might be shallow for display or deep for bulk. Depth changes capacity dramatically, so choosing it deliberately is as important as choosing the footprint.

Match depth to the dish and to how much you need to hold at once.

Planning a set for your kitchen

Start from your equipment openings and the dishes you serve, then choose a mix of sizes and depths that fills those spaces efficiently. A well-planned set reduces gaps on the line and buffet and cuts the number of odd pans you hold.

Standardising on the GN system across prep, storage and service keeps everything interchangeable.

Buying gastronorm that fits together

Because the standard is shared, pans, lids and equipment specified to gastronorm will combine reliably. Confirm sizes and depths against your equipment, and ensure lids match the pans you choose.

When requesting a quote, list the sizes and depths you need so your set works across the kitchen and buffet.

How Mitrend helps you specify

Building the right gastronorm set means matching sizes, depths, materials and lids to your menu and equipment. A knowledgeable supplier shortens that process.

Share your menu and equipment for gastronorm sizes explained: gn 1/1, 1/2, 1/3 and more and the Mitrend team will help specify the pans and lids you need.

Getting the specification right first time avoids a common cycle of piecemeal purchases that never quite match, and leaves you with a coherent set that works together across prep, service and storage.

Understanding sizes and the GN system

Gastronorm pans follow a modular standard so pans, lids and equipment interlock predictably. Understanding the size fractions and depths lets you build a service line where everything fits counters, wells and fridges without gaps.

For gastronorm sizes explained: gn 1/1, 1/2, 1/3 and more, map the pan sizes and depths to your equipment first so every piece nests and seals correctly.

Because the system is standardised internationally, sticking to it means future pans, lids and accessories will keep fitting your existing equipment, which protects your investment as the kitchen grows.

Choosing depth for the dish

Depth drives capacity and heat behaviour. Shallow pans present and portion neatly for service, while deeper pans hold bulk for batch cooking and holding. Matching depth to the dish reduces waste and improves temperature control.

Pick depths for gastronorm sizes explained: gn 1/1, 1/2, 1/3 and more based on batch size and whether the pan is for prep, cooking, holding or display.

A common mistake is defaulting to deep pans everywhere; shallow pans often hold food at a safer, more even temperature on a line and present far better, so mixing depths to suit each dish pays off.

Material choice: stainless versus polycarbonate

Stainless steel suits hot service, oven and cook-chill work, while polycarbonate excels for cold storage and clear visibility of contents. Many kitchens run both, using each where its strengths matter most.

Decide for gastronorm sizes explained: gn 1/1, 1/2, 1/3 and more whether heat resistance or clear cold storage is the priority, and choose the material accordingly.

Clear polycarbonate in the cold room lets staff identify contents at a glance, which speeds service and reduces the door-open time that pushes up fridge temperatures and energy use.

Lids, seals and food safety

Lids protect food, control temperature and stack safely. Notched lids allow ladles and utensils to stay in place, while tight-sealing lids matter for transport and storage. Correct covering is central to food-safety compliance.

Specify the right lid type for gastronorm sizes explained: gn 1/1, 1/2, 1/3 and more so food stays protected during holding, storage or transport.

Matching lids to pans at the point of purchase avoids the frequent problem of a store full of pans and a shortage of lids that actually fit, which quietly undermines covered-storage discipline.

Holding temperature and compliance

Hot and cold holding both depend on the right pan and lid combination. Well-fitted pans reduce heat loss on a bain-marie and hold chill on a cold table, helping keep food within safe temperature bands.

For gastronorm sizes explained: gn 1/1, 1/2, 1/3 and more, pair pans and lids to maintain safe holding temperatures across the service period.

Recording holding temperatures is easier when the equipment holds them reliably, so investing in well-fitting pans and lids indirectly reduces the effort of staying inside your food-safety records.

Frequently asked questions

What does GN 1/1 mean?

GN 1/1 is the full-size reference pan in the gastronorm system. Smaller pans are fractions of it, such as 1/2 or 1/3, that combine to fill the same footprint.

How do gastronorm sizes fit together?

Fractions add up to a full size: two 1/2 pans, or three 1/3 pans, fill the same space as one 1/1, so you can mix sizes within one equipment opening.

Does gastronorm depth matter?

Yes. Each size comes in different depths that change capacity significantly, so choose depth to suit the dish and the volume you need to hold, alongside the footprint.

Need help specifying the right products for your site? Request a quote with your quantities and delivery area and the Mitrend team will help you shortlist the relevant products.

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