The gastronorm (GN) standard governs pan dimensions used in over 80% of commercial kitchen equipment sold outside North America. A single sizing error between GN and US hotel pan specs can result in $500 to $2,000 in wasted inventory per order. This reference guide provides every dimension, volume, and depth combination you need to specify pans correctly.
Who this guide is for: Commercial kitchen planners, foodservice equipment distributors, hotel and restaurant procurement managers, and OEM buyers sourcing gastronorm pans in bulk.
1. What Is the Gastronorm (GN) Standard?
The gastronorm system is a European standard (EN 631-1 and EN 631-2) that defines the external dimensions, tolerances, and depth options for food pans used in commercial kitchens. It was first adopted in Switzerland in 1964 and later standardized across Europe by the European Committee for Standardization (CEN).
The system is built around a single base unit: the GN 1/1, which measures 530 x 325 mm (20.9 x 12.8 inches). Every other GN size is a precise fraction of this base unit, ensuring that smaller pans tile perfectly into the same equipment slots, trolley racks, and countertop openings designed for the full-size pan.
| Element | Detail |
|---|
| Standard | EN 631-1 (dimensions) / EN 631-2 (tolerances) |
| Origin | Switzerland, 1964 |
| Base Unit | GN 1/1 = 530 x 325 mm |
| Fractional Sizes | 1/1, 2/1, 2/3, 1/2, 1/3, 1/4, 1/6, 1/9 |
| Standard Depths | 20, 40, 65, 100, 150, 200 mm |
| Adoption | Used in 50+ countries; required by most European commercial kitchen equipment manufacturers |
The key advantage of the GN system is universal interchangeability. A GN 1/3 pan from one manufacturer fits the same slot as a GN 1/3 from any other manufacturer, in any brand of steam table, blast chiller, or combi oven that follows EN 631.
2. Full Gastronorm Pan Size Chart
The table below lists every standard GN size with external dimensions in both metric and imperial units. These are the nominal external dimensions defined by EN 631-1. Actual internal dimensions are approximately 10 to 15 mm smaller per side, depending on wall thickness and corner radius.
| GN Size | Length x Width (mm) | Length x Width (in) | Fits per GN 1/1 Slot |
|---|
| GN 2/1 | 650 x 530 | 25.6 x 20.9 | Requires 2/1 slot |
| GN 1/1 | 530 x 325 | 20.9 x 12.8 | 1 |
| GN 2/3 | 354 x 325 | 13.9 x 12.8 | Use with GN 1/3 |
| GN 1/2 | 325 x 265 | 12.8 x 10.4 | 2 |
| GN 1/3 | 325 x 176 | 12.8 x 6.9 | 3 |
| GN 1/4 | 265 x 162 | 10.4 x 6.4 | 4 |
| GN 1/6 | 176 x 162 | 6.9 x 6.4 | 6 |
| GN 1/9 | 176 x 108 | 6.9 x 4.3 | 9 |
Volume by Depth
Each GN size is available in multiple depths. The table below shows usable volume (liters and US quarts) for the four most common depths across all standard sizes.
| GN Size | 65 mm (L / Qt) | 100 mm (L / Qt) | 150 mm (L / Qt) | 200 mm (L / Qt) |
|---|
| GN 2/1 | 18.0 / 19.0 | 28.0 / 29.6 | 43.0 / 45.4 | 58.0 / 61.3 |
| GN 1/1 | 9.0 / 9.5 | 14.0 / 14.8 | 20.0 / 21.1 | 28.0 / 29.6 |
| GN 2/3 | 6.0 / 6.3 | 9.5 / 10.0 | 13.0 / 13.7 | 19.0 / 20.1 |
| GN 1/2 | 4.0 / 4.2 | 6.5 / 6.9 | 10.0 / 10.6 | 13.0 / 13.7 |
| GN 1/3 | 2.5 / 2.6 | 4.0 / 4.2 | 6.0 / 6.3 | 8.5 / 9.0 |
| GN 1/4 | 1.8 / 1.9 | 2.8 / 3.0 | 4.0 / 4.2 | 5.5 / 5.8 |
| GN 1/6 | 1.2 / 1.3 | 1.8 / 1.9 | 2.5 / 2.6 | 3.5 / 3.7 |
| GN 1/9 | 0.6 / 0.6 | 1.0 / 1.1 | 1.5 / 1.6 | 2.0 / 2.1 |
Depth selection rule of thumb: 65 mm for buffet display, 100 mm for general cooking and steam tables, 150 mm for batch cooking and marination, 200 mm for bulk storage and blast chilling. Additional shallow depths (20 mm and 40 mm) are available for flat display and salad bar applications.
3. GN Sizes vs US Hotel Pan Sizes
The North American "hotel pan" system uses different naming conventions and slightly different dimensions. While many GN pans and hotel pans are functionally interchangeable in the same equipment, there are measurable dimensional differences that matter for tight-tolerance applications like rail-mounted inserts and sealed lid systems.
| GN Size | GN Dimensions (mm) | US Hotel Pan Equivalent | US Dimensions (inches) | Difference |
|---|
| GN 1/1 | 530 x 325 | Full Size | 20.88 x 12.75 | GN is 0.5 mm wider |
| GN 2/1 | 650 x 530 | No direct equivalent | - | US uses full-size only |
| GN 1/2 | 325 x 265 | Half Size | 12.75 x 10.38 | GN is 1 mm wider |
| GN 1/3 | 325 x 176 | Third Size | 12.75 x 6.88 | GN is 1 mm wider |
| GN 1/4 | 265 x 162 | Quarter Size | 10.38 x 6.38 | GN is 0.2 mm narrower |
| GN 1/6 | 176 x 162 | Sixth Size | 6.88 x 6.25 | GN is 3 mm wider |
| GN 1/9 | 176 x 108 | Ninth Size | 6.88 x 4.25 | Nearly identical |
| GN 2/3 | 354 x 325 | No direct equivalent | - | US has no 2/3 size |
Compatibility note: In most steam tables and hot holding units, GN and US hotel pans are interchangeable at the 1/1, 1/2, and 1/3 sizes. The dimensional differences (typically under 2 mm) are absorbed by the equipment's built-in tolerance gaps. However, for sealed lid systems and precision rail mounts, always verify the exact standard your equipment was designed for.
4. How to Choose the Right GN Size for Your Operation
GN size selection depends on the type of equipment, the service format, and the food type being held or prepared. The matrix below maps common commercial kitchen applications to the most suitable GN sizes and depths.
| Application | Recommended GN Sizes | Recommended Depth | Why |
|---|
| Buffet / Hot Display | 1/1, 1/2, 1/3 | 65 mm | Shallow depth for visual presentation; fits standard chafing frames |
| Steam Table | 1/1, 1/2, 1/3 | 65 or 100 mm | Standard depths for hot holding; 100 mm for soups and sauces |
| Cold Display / Salad Bar | 1/3, 1/4, 1/6, 1/9 | 65 or 100 mm | Smaller sizes for portion variety; fits refrigerated countertop units |
| Combi Oven | 1/1, 2/1 | 40 or 65 mm | Matches oven rack spacing; shallow depth ensures even heat distribution |
| Blast Chiller | 1/1 | 65 or 100 mm | Full-size pans maximize chiller capacity; 65 mm chills faster than 100 mm |
| Bulk Storage / Walk-in | 1/1, 2/1 | 150 or 200 mm | Deep pans for batch prep storage; stackable with lids for FIFO rotation |
| Bain-Marie | 1/1, 1/2, 1/3 | 100 mm | 100 mm submerges adequately in water bath for consistent temperature |
| Condiment / Topping Station | 1/6, 1/9 | 65 mm | Compact sizes for sauces, toppings, garnishes; 9 pans per 1/1 slot |
Tiling Combinations
One of the strengths of the GN system is that fractional sizes tile exactly into a 1/1 slot. Common combinations for a single 1/1 opening:
| Combination | Pans Used | Typical Use |
|---|
| 2 x GN 1/2 | Two half-size pans side by side | Two entrees in one steam table slot |
| 3 x GN 1/3 | Three third-size pans in a row | Three side dishes or salad options |
| 1 x GN 2/3 + 1 x GN 1/3 | One large + one small | Main dish + sauce or garnish |
| 6 x GN 1/6 | Six sixth-size pans | Toppings bar, pizza station, condiment display |
| 9 x GN 1/9 | Nine ninth-size pans | Sauce station, garnish mise en place |
| 2 x GN 1/4 + 1 x GN 1/2 | Two quarter-size + one half-size | Mixed portion sizes for varied menu |
5. Downloadable GN Pan Size Chart (PDF)
We have compiled all dimensions, depths, and volumes into a single-page printable reference card.
Download: To receive the GN Pan Size Chart PDF, contact us via WhatsApp or email below. We will send the PDF file along with our full product catalog within 24 hours.
The PDF includes:
| Section | Content |
|---|
| Page 1 | Full GN size chart with all 8 sizes, 6 depths, mm and inch dimensions, volume in L and Qt |
| Page 2 | GN vs US hotel pan comparison table, tiling combination diagrams |
| Page 3 | Application guide: recommended sizes and depths by equipment type |
6. Frequently Asked Questions
Q: What does GN 1/1 mean?
A: GN 1/1 refers to a full-size gastronorm pan measuring 530 x 325 mm. The "1/1" indicates it occupies the full base unit area. All other sizes (1/2, 1/3, etc.) are fractions of this footprint.
Q: Are gastronorm pans the same as hotel pans?
A: They serve the same purpose but follow different standards. Gastronorm pans follow European EN 631 with metric dimensions. Hotel pans follow US conventions with imperial dimensions. At the 1/1 (full size) level, the two are functionally interchangeable in most equipment, with less than 1 mm difference in width.
Q: What is the most common gastronorm pan size?
A: GN 1/1 at 65 mm and 100 mm depth accounts for over 60% of all commercial GN pan orders. GN 1/3 at 65 mm depth is the second most ordered size, driven by demand from salad bars and cold display units.
Q: Can I use GN pans in American equipment?
A: Most US steam tables, hot holding cabinets, and cold wells accept GN 1/1 pans without modification. The dimensional difference (under 2 mm) falls within the tolerance gap built into standard equipment openings. For rail-mounted systems with precision fits, verify compatibility with the equipment manufacturer.
Q: What material are gastronorm pans made from?
A: Commercial GN pans are predominantly made from SUS304 (18/8) stainless steel, which offers corrosion resistance, FDA/CE food safety certification, and tolerance for temperatures from -40 to 300 C. SUS201 is used for budget applications where corrosion resistance requirements are lower.
Q: Where can I download a gastronorm pan size chart PDF?
A: Contact Najor Cookware via WhatsApp or email using the buttons below. We will send a printable 3-page GN size chart PDF along with our product catalog within 24 hours.
Najor Cookware
GN pan manufacturer since 2002 — all 8 standard sizes, 6 depths, OEM/ODM for 30+ countries