Gastronorm pans, commonly known as gn pans, are standardized food containers widely used in professional kitchens for food preparation, storage, cooking, hot holding, cold display, and transport. When used correctly, they help improve workflow efficiency, maintain food safety, and keep kitchen operations organized.

This guide explains how to use gastronorm pans properly, including size selection, temperature control, prep workflows, storage methods, and cleaning practices, while focusing on real kitchen use rather than theory. All explanations are aligned with professional kitchen standards and practical operation needs, and product references are based on UKW’s
GN container.

1. What Are Gastronorm Pans and Why They Are Used

Gastronorm is an international sizing system used in commercial foodservice environments. GN pans follow fixed length and width standards, allowing them to fit seamlessly into prep tables, steam tables, refrigeration units, blast chillers, and transport carts.

Key reasons kitchens rely on GN pans:

• Universal compatibility across kitchen equipment

• Easy replacement and pan swapping during service

• Consistent portion control and batch management

• Improved organization across prep, cook, and service areas

Standardization reduces errors, especially in fast-paced service environments, because pan sizes and layouts remain predictable.

2. Choosing the Right GN Size and Depth

Selecting the correct size and depth directly affects food quality, safety, and workflow efficiency.

Common GN Sizes and Their Uses

Depth considerations:

• Shallow pans cool and reheat food faster

• Deep pans hold larger volumes but require closer temperature monitoring

• Liquids benefit from deeper pans to reduce spill risk

• Chilled items benefit from shallower pans to maintain safe temperatures

3. Using GN Pans for Food Preparation

GN pans are most effective when integrated into a structured prep system.

Best practices for prep:

• Assign one ingredient per pan to reduce cross-contact

• Portion food based on short service intervals rather than full-shift volumes

• Use smaller pans for high-turnover items and refill as needed

• Keep backup pans labeled and stored at correct temperatures

This approach improves freshness, simplifies rotation, and reduces food waste during long service periods.

4. Hot Holding with Gastronorm Pans

GN pans are commonly used in steam tables and hot wells, but correct handling is essential.

Hot holding guidelines:

• Preheat steam tables before placing food inside

• Maintain proper water levels to ensure even heat transfer

• Avoid overfilling pans to allow heat circulation

• Stir thick foods regularly to prevent hot and cold spots

• Replace food in smaller batches rather than holding large quantities too long

Deep pans are suitable for soups and sauces, while shallower pans work better for items that require frequent stirring or replacement.

5. Cold Holding and Salad Prep Stations

Cold rails and refrigerated prep tables rely on GN pans for temperature stability and quick access.

Cold station best practices:

• Keep pans covered when not actively in use

• Use shallow pans for temperature-sensitive items

• Replace pans instead of topping up existing ones

• Store backup pans below safe refrigeration temperatures

• Avoid placing pans near heat sources

Consistent pan sizing helps maintain an orderly layout and reduces temperature fluctuations during service.

6. Cooling and Storing Food Safely

GN pans can support safe cooling when used correctly.

Cooling procedures:

• Use shallow pans to increase surface area

• Spread food evenly instead of piling

• Leave uncovered during initial cooling to release steam

• Cover only after food reaches safe temperature

• Avoid stacking warm pans tightly

Storage practices:

• Label pans clearly with contents and time

• Organize storage using first-in-first-out rotation

• Keep similar products grouped to reduce cross-contamination

7. Covering and Sealing GN Pans

Proper covering prevents contamination, moisture loss, and odor transfer.

Covering options:

• Lids for frequent access and stacking

• Wrap for short-term holding

• Covers for transport and extended storage

Tips for effective sealing:

• Clean the rim before applying lids

• Avoid sealing hot food tightly until steam dissipates

• Label lids clearly for fast identification

8. Transporting Food in GN Pans

Transporting prepared food requires stability and spill prevention.

Transport guidelines:

• Do not overfill pans, especially with liquids

• Always use lids for soups and sauces

• Use GN-compatible racks or carts

• Place heavier pans on lower levels

• Separate hot and cold items during transport

Standard GN sizing reduces shifting and movement during transport, helping maintain food quality.

9. Cleaning and Maintaining GN Pans

Regular cleaning and inspection extend pan lifespan and ensure hygiene.

Cleaning steps:

• Scrape and rinse immediately after use

• Soak instead of aggressive scrubbing

• Use appropriate detergents and wash temperatures

• Dry thoroughly before stacking

Maintenance checks:

• Inspect rims for dents that affect sealing

• Check for warped bottoms that cause instability

• Remove damaged pans from active service

10. Typical Kitchen Scenarios and Pan Setup

Prep Area

• Separate pans for vegetables, proteins, and aromatics

• Small pans for frequently used ingredients

• Clearly labeled backup pans

Cook Line

• Shallow pans for fast access

• Deep pans for batch sauces with scheduled stirring

• Dedicated pans for allergen-sensitive items

Buffet and Catering

• Full-size pans for high-demand dishes

• Smaller pans for easy replenishment

• Covered pans during holding and transport

Conclusion

Gastronorm pans play a critical role in professional kitchen efficiency when used correctly. By selecting the right size and depth, managing temperatures carefully, organizing prep workflows, and following disciplined cleaning and storage practices, kitchens can improve food safety, consistency, and speed of service.

A standardized GN system also makes it easier to scale operations, swap pans quickly during service, and maintain an organized workspace. For kitchens looking to build a reliable and efficient setup, using high-quality GN Containers provides a strong foundation for daily operations.