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If you’ve ever looked at a spec sheet and seen GN 1/1 or GN 2/1 and thought “wait, what?”, you’re not alone. Here’s the no-fuss guide you can share with your team—or use to explain things to customers in the horeca world.
What is Gastronorm (GN)?
Gastronorm (usually shortened to GN) is the international sizing standard for pans, trays, and containers in a professional kitchen. The whole point is compatibility: GN-sized kit from different brands fits the same cabinets, combi ovens, prep counters, chillers - you name it. In a busy commercial kitchen, that standardization keeps workflows smooth and setups modular.
Why GN sizing matters in horeca and commercial kitchens
- Mix-and-match gear: Buy from different manufacturers without worrying about fit.
- Faster service: Standard footprints make line changes and refills quick.
- Smarter layouts: Build flexible stations with predictable space use.
- Easier purchasing: Order with confidence—GN sizes slot into existing equipment.
- Consistent processes: Supports clean, HACCP-friendly cook-chill-serve flows.
GN size guide (the quick version)
All the fractional sizes are based on the GN 1/1 footprint.
- GN 1/1 = 530 x 325 mm (the standard “full size” pan)
- GN 2/1 = 650 x 530 mm (double-size footprint)
- Fractional sizes that combine neatly within a GN 1/1:
- GN 1/2
- GN 1/3
- GN 1/4
- GN 1/6
- GN 1/9
How the fractions fit
- Two GN 1/2 = one GN 1/1
- Three GN 1/3 = one GN 1/1
- Four GN 1/4 = one GN 1/1
- Six GN 1/6 = one GN 1/1
- Nine GN 1/9 = one GN 1/1
If you work in a professional kitchen - or you’re specifying gear for the horeca or wider commercial kitchen market - knowing GN (Gastronorm) sizes saves time, avoids fit issues, and keeps your stations flexible. Once you’ve got GN 1/1 locked in, the rest of the system just clicks into place.
