If you work in the hospitality industry, you will encounter them everywhere: GN containers. But what does that abbreviation mean, how does the sizing system work, and which container should you choose for which application? In this guide, we fully explain the Gastronorm system.
What is Gastronorm (GN)?
Gastronorm — abbreviated as GN — is a European standard (EN 631) for the dimensions of containers, trays, and grids used in professional kitchens. The system is designed so that containers from different brands and materials are interchangeable in ovens, cold storage, bain-maries, and buffet setups.
The base dimension is 1/1 GN = 530 × 325 mm. All other sizes are fractions of this base dimension.
Gastronorm sizes at a glance
- 1/1 GN — 530 × 325 mm — full size, for large quantities
- 1/2 GN — 325 × 265 mm — half of 1/1, most commonly used size
- 1/3 GN — 325 × 176 mm — for smaller quantities or side dishes
- 1/4 GN — 265 × 162 mm — for small preparations or sauces
- 1/6 GN — 176 × 162 mm — for garnishes and small portions
- 1/9 GN — 176 × 108 mm — smallest standard size
- 2/1 GN — 650 × 530 mm — double size, for large ovens
- 2/3 GN — 354 × 325 mm
Depths
In addition to the footprint, the depth also determines how much a container can hold. Common depths include:
- 20 mm — for flat preparations, gratins
- 40 mm — standard for side dishes and salads
- 65 mm — for soups, sauces, and stews
- 100 mm — for large quantities of liquid or large portions
- 150 mm and 200 mm — for deep freezing or large preparations
Materials
GN containers are available in various materials, each with their own applications:
- Stainless Steel 18/10 — the standard. Durable, suitable for oven, cooling, and bain-marie
- Polycarbonate — transparent, ideal for cooling and buffet setups so the contents are visible
- Polypropylene (PP) — suitable for cold storage and transport, not for the oven
- Porcelain — for stylish buffet presentation
View our range of Gastronorm containers.
What are GN containers used for?
- Preparation: mise-en-place, storing ingredients
- Cooking and baking: ovens are standard-built to GN dimensions
- Keeping warm: in bain-maries and chafing dishes
- Cooling: in refrigerated vehicles and walk-in coolers
- Buffet: in warming displays and buffet stations
- Transport: in thermal boxes for catering
What is the minimum number of GN containers you need?
For a standard restaurant kitchen, we recommend as a foundation:
- 6–10× 1/2 GN 65 mm (Stainless Steel) — for daily mise-en-place and cooking
- 4× 1/3 GN 65 mm — for garnishes and smaller preparations
- 2× 1/1 GN 65 mm — for large quantities
- 2× 1/1 GN with lid — for transport and storage
👉 View our full range of Gastronorm containers
👉 Also view: buffet presentation accessories and table and buffet supplies
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