[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"global-fr":3,"blog-gn-pans-decoded":25},{"email":4,"phone1":5,"phone2":5,"address":6,"facebook":7,"linkedin":8,"whatsapp":9,"instagram":10,"phone1Raw":11,"phone2Raw":11,"logoFooter":12,"logoHeader":13,"footerTagline":14,"showroomHours":15},"info@ipec.me","+961 70 389 000","IPEC Bldg., Zouk Mosbeh\nKeserwan, Lebanon","https://www.facebook.com/ipeckitchen","https://www.linkedin.com/company/ipec-commercial-kitchen-equipment/","96170389000","https://www.instagram.com/ipec.foodservice/","+96170389000","/images/logos/ipec-logo-white.png","/images/logos/ipec-logo.png","Professional Kitchen Equipment Since 1980",[16,19,22],{"days":17,"hours":18},"Monday – Friday","8:00 AM – 6:00 PM",{"days":20,"hours":21},"Saturday","8:00 AM – 2:00 PM",{"days":23,"hours":24},"Sunday","Closed",{"id":26,"slug":27,"title":28,"excerpt":29,"body":30,"category":31,"cover_image":32,"read_time":33,"published":34,"published_at":35,"created_at":36,"updated_at":36,"images":37,"author_name":38,"author_role":39,"author_bio":40,"author_slug":41,"author_url":42},"d5833fe9-f28a-4c35-b284-94cb842976a5","gn-pans-decoded","GN Pans Decoded","GN (GastroNorm) is a global sizing system for trays/pans used in prep, cooking, chilling, display, and storage.\r\n\r\nBase size is GN 1/1 = 530 × 325 mm. All other sizes are fractions/multiples of this footprint.\r\n\r\nDepths are standard (commonly 20, 40, 65, 100, 150, 200 mm).\r\n\r\nPick material (st","\u003Cp>\u003Cstrong>GN (GastroNorm)\u003C/strong> is a global sizing system for trays/pans used in prep, cooking, chilling, display, and storage.\u003C/p>\r\n\r\n\u003Cp>Base size is \u003Cstrong>GN 1/1 = 530 × 325 mm\u003C/strong>. All other sizes are fractions/multiples of this footprint.\u003C/p>\r\n\r\n\u003Cp>\u003Cstrong>Depths\u003C/strong> are standard (commonly \u003Cstrong>20, 40, 65, 100, 150, 200 mm\u003C/strong>).\u003C/p>\r\n\r\n\u003Cp>Pick \u003Cstrong>material\u003C/strong> (stainless, polycarbonate, ABS), \u003Cstrong>perforation\u003C/strong>, and \u003Cstrong>lids\u003C/strong> to match the job.\u003C/p>\n\u003Ch2>What “GN” actually means\u003C/h2>\r\n\r\n\u003Cp>GN (Gastronorm) defines the \u003Cstrong>length × width\u003C/strong> of containers so equipment (ovens, blast chillers, bain-maries, cold wells, trolleys, shelving) is designed around fixed footprints. Result: everything fits, stacks, and moves efficiently.\u003C/p>\r\n\r\n\u003Ch3>Core footprints (top-view dimensions in millimeters)\u003C/h3>\r\n\r\n\u003Ctable>\r\n\t\u003Cthead>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Cth>GN Size\u003C/th>\r\n\t\t\t\u003Cth>Dimensions (mm)\u003C/th>\r\n\t\t\t\u003Cth>Typical Use\u003C/th>\r\n\t\t\u003C/tr>\r\n\t\u003C/thead>\r\n\t\u003Ctbody>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Ctd>\u003Cstrong>1/1\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>\u003Cstrong>530 × 325\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>Ovens, chillers, service lines, bulk cooking\u003C/td>\r\n\t\t\u003C/tr>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Ctd>\u003Cstrong>2/3\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>354 × 325\u003C/td>\r\n\t\t\t\u003Ctd>Bakery & pastry ops, compact ovens, displays\u003C/td>\r\n\t\t\u003C/tr>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Ctd>\u003Cstrong>1/2\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>325 × 265\u003C/td>\r\n\t\t\t\u003Ctd>Prep lines, cold wells, half-size ovens\u003C/td>\r\n\t\t\u003C/tr>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Ctd>\u003Cstrong>1/3\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>325 × 176\u003C/td>\r\n\t\t\t\u003Ctd>Mise en place, toppings, salad bars\u003C/td>\r\n\t\t\u003C/tr>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Ctd>\u003Cstrong>1/4\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>265 × 162\u003C/td>\r\n\t\t\t\u003Ctd>Garnishes, small prep, sauces\u003C/td>\r\n\t\t\u003C/tr>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Ctd>\u003Cstrong>1/6\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>176 × 162\u003C/td>\r\n\t\t\t\u003Ctd>Condiments, dressings, small-item mise\u003C/td>\r\n\t\t\u003C/tr>\r\n\t\t\u003Ctr>\r\n\t\t\t\u003Ctd>\u003Cstrong>1/9\u003C/strong>\u003C/td>\r\n\t\t\t\u003Ctd>108 × 176\u003C/td>\r\n\t\t\t\u003Ctd>Spices, herbs, micro-ingredients\u003C/td>\r\n\t\t\u003C/tr>\r\n\t\u003C/tbody>\r\n\u003C/table>\r\n\r\n\u003Cp>Pro tip: Two GN 1/2 equal one GN 1/1; three GN 1/3 equal one GN 1/1; and so on. Mix-and-match without wasting a millimeter.\u003C/p>\r\n\r\n\u003Chr />\r\n\u003Ch2> \u003C/h2>\r\n\r\n\u003Ch2>Depths & capacity (how many liters does it hold?)\u003C/h2>\r\n\r\n\u003Cp>Common depths: \u003Cstrong>20, 40, 65, 100, 150, 200 mm\u003C/strong>.\u003Cbr />\r\nAs a quick rule: \u003Cstrong>capacity scales with depth and with the GN fraction\u003C/strong>.\u003C/p>\r\n\r\n\u003Cp>\u003Cstrong>Example capacities at 100 mm depth (approx.)\u003C/strong>\u003C/p>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN 1/1 (530×325×100 mm)\u003C/strong> ≈ \u003Cstrong>17.2 L\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN 2/3\u003C/strong> ≈ \u003Cstrong>11.5 L\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN 1/2\u003C/strong> ≈ \u003Cstrong>8.6 L\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN 1/3\u003C/strong> ≈ \u003Cstrong>5.7 L\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN 1/4\u003C/strong> ≈ \u003Cstrong>4.3 L\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN 1/6\u003C/strong> ≈ \u003Cstrong>2.9 L\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>GN 1/9\u003C/strong> ≈ \u003Cstrong>1.9 L\u003C/strong>\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Cp>Need exact volumes at other depths? Multiply proportionally (e.g., 65 mm is ~65% of the 100 mm figure).\u003C/p>\r\n\r\n\u003Chr />\r\n\u003Ch2> \u003C/h2>\r\n\r\n\u003Ch2>Picking the right pan for the job\u003C/h2>\r\n\r\n\u003Ch3>1) Material\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>AISI 304 Stainless Steel\u003C/strong>: Food-safe, corrosion-resistant, durable; ideal for ovens, chillers, hot holding, and heavy use.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Polycarbonate\u003C/strong>: Lightweight, see-through; great for \u003Cstrong>cold storage\u003C/strong> and display (avoid direct oven heat).\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>ABS / PP (polypropylene)\u003C/strong>: Budget-friendly for cold storage and light-duty use.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>2) Solid vs. perforated\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Solid\u003C/strong>: Liquids/sauces, general storage, reheating.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Perforated\u003C/strong>: Drainage/steam flow (vegetables, frying station rest), faster chilling of solids.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>3) Lids & covers\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Flat lids\u003C/strong> to stack and keep contaminants out.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Notched lids\u003C/strong> for ladles/spoons on the line.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Sealing lids\u003C/strong> (often with silicone) for transport and leak control.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Night covers\u003C/strong> for prep fridges to maintain temp and hygiene after service.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Ch3>4) Edges & stacking\u003C/h3>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Anti-jam rims\u003C/strong> prevent vacuum-lock and speed up separation.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Reinforced rims\u003C/strong> resist bending and keep the shape under load.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Chr />\r\n\u003Ch2> \u003C/h2>\r\n\r\n\u003Ch2>Where kitchens lose time (and how to stop it)\u003C/h2>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Mismatch with equipment\u003C/strong>: Confirm your oven/chiller \u003Cstrong># of GN positions\u003C/strong> and \u003Cstrong>spacing\u003C/strong> before buying.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Overfilling\u003C/strong>: Depth too high → slower chilling, HACCP risks. Use \u003Cstrong>65 mm\u003C/strong> for blast chilling small portions.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Random sizes\u003C/strong>: Standardize a small set (e.g., \u003Cstrong>1/1 + 1/2 + 1/3\u003C/strong>) and build your entire line around them.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Chr />\r\n\u003Ch2> \u003C/h2>\r\n\r\n\u003Ch2>Quick selector (save this)\u003C/h2>\r\n\r\n\u003Cul>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Bulk cooking / roasting\u003C/strong>: GN \u003Cstrong>1/1\u003C/strong> solid, \u003Cstrong>65–100 mm\u003C/strong>.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Cold prep lines / toppings\u003C/strong>: GN \u003Cstrong>1/3 & 1/6\u003C/strong>, \u003Cstrong>65 mm\u003C/strong> with \u003Cstrong>night covers\u003C/strong>.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Salad bars / display\u003C/strong>: Mix \u003Cstrong>1/2 + 1/3 + 1/6\u003C/strong>, shallower depths for quick turnover.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Steam / draining veg\u003C/strong>: GN \u003Cstrong>perforated\u003C/strong> in the same footprint as your solids for swap-out.\u003C/p>\r\n\t\u003C/li>\r\n\t\u003Cli>\r\n\t\u003Cp>\u003Cstrong>Transport / off-site\u003C/strong>: GN with \u003Cstrong>sealing lids\u003C/strong>, consider \u003Cstrong>polycarbonate\u003C/strong> for weight.\u003C/p>\r\n\t\u003C/li>\r\n\u003C/ul>\r\n\r\n\u003Chr />\r\n\u003Ch2> \u003C/h2>\r\n\r\n\u003Ch2> \u003C/h2>\r\n\r\n\u003Ch2>Find all GN sizes—stainless or polycarbonate—at IPEC. Contact us on WhatsApp for pricing: +961 70 389 000.\u003C/h2>\n\u003Cdiv class=\"article-gallery\">\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/gn-pan-500x500.jpg\" alt=\"GN Pans Decoded\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/GN_PANS_2.PNG\" alt=\"GN Pans Decoded\" loading=\"lazy\" />\n\u003Cimg src=\"https://backend.ipec.me/media/gallery/GN_PANS.PNG\" alt=\"GN Pans Decoded\" loading=\"lazy\" />\n\u003C/div>","Educational","https://backend.ipec.me/media/blog_posts/GN_PANS.PNG","3 min read",true,"2025-10-08T11:46:25+00:00","2026-03-04T15:57:47.770743+00:00",[],"Assaad Nakhoul","Managing Director, IPEC sarl","Assaad Nakhoul is the Managing Director of IPEC sarl, Lebanon's commercial kitchen equipment supplier since 1980. A mechanical engineer by training, he trained as a boulangerie chef and earned a diploma in Culinary Management from Le Cordon Bleu Paris, plus an Executive Master's in Sales, Marketing and Business Development from HEC Paris. He has worked across the foodservice industry in France, Lebanon and the wider MENA region — equipping restaurants, hotels, bakeries, hospitals and central kitchens. He writes IPEC's technical guides on kitchen design, equipment selection, MEP planning and HACCP compliance.","assaad-nakhoul","https://ipec.me/about"]