Guides
GN Food Pan Size Guide: Gastronorm Dimensions Explained
Gastronorm (GN) is the international footprint standard (EN 631) used by commercial food pans, combi ovens, bain-maries, prep counters and racks. Every size is a fraction of the full GN 1/1 module — 530 × 325 mm — so any combination of fractions that adds up to a full module fits the same opening. This guide covers every standard size, the common depths, and how to combine them.
Standard GN sizes
| Size | Footprint (mm) | Relation to GN 1/1 | Typical use |
|---|---|---|---|
| GN 2/1 | 650 × 530 | Two full modules | Large combi ovens, banqueting trolleys |
| GN 1/1 | 530 × 325 | The full-size base module | Combi ovens, bain-maries, hot cupboards |
| GN 2/3 | 354 × 325 | Two thirds of GN 1/1 | Counter displays, smaller combi ovens |
| GN 1/2 | 325 × 265 | Half of GN 1/1 | Prep counters, salad bars, hot wells |
| GN 1/3 | 325 × 176 | One third of GN 1/1 | Toppings, sauces, garnish stations |
| GN 1/4 | 265 × 162 | One quarter of GN 1/1 | Condiments, smaller ingredients |
| GN 1/6 | 176 × 162 | One sixth of GN 1/1 | Dressings, chopped items, small batches |
| GN 1/9 | 176 × 108 | One ninth of GN 1/1 | Spices, single garnishes, taco/salad lines |
Footprints are the standard top-flange dimensions; usable internal dimensions are slightly smaller and taper towards the base.
Standard depths
20 mm
Display trays, baking sheets
40 mm
Shallow holding, delicate items
65 mm
The most common all-round depth
100 mm
Soups, sauces, bulk holding
150 mm
Storage, brining, bulk prep
200 mm
Deep storage and transport
Combining sizes in one well
Because every fraction shares the same module, you can mix pan sizes freely as long as the fractions total a whole number of GN 1/1 openings:
- 1 × GN 1/1 = 2 × GN 1/2 = 3 × GN 1/3
- 1 × GN 1/1 = 4 × GN 1/4 = 6 × GN 1/6
- 1 × GN 1/2 = 3 × GN 1/6 · 1 × GN 1/3 = 2 × GN 1/6 (in most well layouts)
Frequently asked questions
What does GN mean on a food pan?
GN stands for gastronorm, the European EN 631 standard for food container footprints. Every GN size is a fraction of the full-size GN 1/1 module (530 × 325 mm), so pans from any compliant manufacturer fit the same ovens, wells and racks.
Which GN size do I need for a topping or sauce station?
Most topping and sauce stations use GN 1/3, 1/6 and 1/9 pans in a refrigerated or heated well sized in GN 1/1 modules. Choose the smallest pan that holds one service period of product, so food is refreshed often.
How do I choose pan depth?
Use 65 mm as the default for serving and holding. Go shallower (20–40 mm) for delicate or display items that should not stack, and deeper (100–200 mm) for soups, bulk prep and storage. Deeper pans hold more but cool and heat less evenly.
Do plastic high-heat pans follow the same GN sizes?
Yes. High-heat polymer pans such as PESU pans use the same gastronorm footprints (GN 1/1, 1/2, 1/3 and so on), so they interchange with stainless steel pans in the same wells and racks.
GN pans in the COMMI range
COMMI manufactures gastronorm-compatible products including stainless GN pan sets and PESU high-heat polymer pans in GN 1/1, 1/2 and 1/3 formats.