What Is the Difference Between a Gastronorm Size and a Baker Size Pan?

When it comes to commercial kitchens, choosing the right pan size is essential for efficiency, food storage, and cooking performance. Two of the most commonly used pan sizing standards are Gastronorm (GN) pans and Baker Size pans. But what sets them apart? Let’s break down their key differences and how each is used in food service and baking industries.

What Are Gastronorm Pans?

Gastronorm pans, also known as GN pans, are standardized food trays designed for professional catering, buffet setups, and commercial kitchen use. The Gastronorm system was established by the European Committee for Standardization (CEN) to ensure uniform sizing across commercial kitchens.

Common Gastronorm Pan Sizes

Gastronorm pans come in a variety of sizes, all based on a full-size GN 1/1 pan, which measures 530mm x 325mm (20.87” x 12.8”). Other standard GN sizes include:

• GN 2/1 (Double Size): 650mm x 530mm

• GN 2/3: 354mm x 325mm

• GN 1/2: 325mm x 265mm

• GN 1/3: 325mm x 176mm

• GN 1/4: 265mm x 162mm

• GN 1/6: 176mm x 162mm

• GN 1/9: 176mm x 108mm

These pans are commonly used in buffets, food warmers, refrigeration units, and commercial ovens. Their modular design makes them highly efficient for stacking, serving, and transportation.

What Are Baker Size Pans?

Baker Size pans, also known as bakery trays or sheet pans, follow a different sizing system primarily used in bakeries and pastry kitchens. These pans are designed to accommodate standard commercial ovens, proofing racks, and bakery production lines.

Common Baker Size Pans

The most widely used Baker Size pans include:

• Full Sheet Pan: 660mm x 457mm (26” x 18”)

• Half Sheet Pan: 457mm x 330mm (18” x 13”)

• Quarter Sheet Pan: 330mm x 229mm (13” x 9”)

Baker Size pans are typically used for baking bread, pastries, cookies, and roasting food. Unlike Gastronorm pans, which fit into buffet and food storage systems, baker trays are designed specifically for baking and cooling applications.

Key Differences Between Gastronorm and Baker Size Pans

Which One Should You Use?

• If you operate a commercial kitchen, catering service, or buffet, Gastronorm pans are the best choice due to their modular system, compatibility with food warmers, and durability.

• If you run a bakery, pastry shop, or restaurant with a focus on baking, Baker Size pans are essential for bread, cookies, and pastries.

Both types of pans serve important roles in food service, and selecting the right one depends on your kitchen’s needs.

Final Thoughts

Understanding the difference between Gastronorm pans and Baker Size pans can help you choose the right equipment for your commercial kitchen. Whether you need stackable pans for a food service operation or spacious baking trays for large-scale pastry production, having the correct pan size ensures efficiency, consistency, and quality.

Looking for high-quality Gastronorm or Baker Size pans? Browse our selection today and equip your kitchen with the best professional-grade pans!