Sized to the Gastronorm GN 1/3 footprint (325 × 176 mm) and available in multiple depths,

ECO GN pans are designed for the professional cold line: storage, chilling, mise en place and day-to-day staging in commercial gastronomy.

For high-heat applications, step up to PRO GN pans, which are thicker and stronger and suitable for

very high temperatures in ovens and combi-steamers.

Product Features

• Professional GN standard: GN 1/3 (325 × 176 mm) with depth options for precise capacity planning.
• Optimized for cold applications: ideal for refrigerated counters, chilled presentation and secure ingredient storage across shifts.
• System compatibility: integrates with support rails, GN wells and counters; matching lids (sealed and ladle cut-out) streamline transport and service.
• Hygiene & cleaning: food-contact safe and dishwasher-safe for rapid turnaround in commercial use.
• Heat guidance: ECO GN 1/3 pans are not intended for sustained, very high-temperature cooking or steaming; for roasting, baking and combi workflows, choose PRO (thicker wall gauge, reinforced rims).

Intended Use

• Cold holding & staging: mise en place, portioning and overnight storage in professional refrigeration.
• Chilled presentation: clean, safe ingredient display on the cold line.
• Service organization: pair with tight-fit lids for movement between prep, cold room and pass.
• When to choose PRO instead: roasting, baking, hot holding and combi-oven steaming under very high temperatures—the PRO build is thicker and engineered for demanding heat.

Variants / Sizes

• Typical depths (GN 1/3): 20, 40, 65, 100, 150, 200 mm (mix depths to balance capacity, footprint and heat transfer).
• Accessories: sealed lids (spill control), ladle cut-out lids (service stations), and support rails for neat GN integration in wells and counters.
• Complementary lines: PRO GN 1/3 pans (solid, perforated, handled) for high-heat tasks; polycarbonate/polypropylene GN options for specific cold-chain needs.

Care / Maintenance

• Dishwasher-safe: use non-abrasive, chlorine-free detergents; rinse and dry thoroughly to preserve finish.
• Operational hygiene: keep lids closed during storage and transport; label contents and dates to support HACCP workflows.
• Stacking discipline: stack carefully to protect rims and maintain precise fit on rails and in wells.
• Thermal practices: avoid exposing ECO GN pans to sustained very high heat or direct flame; switch to PRO for hot wells, ovens and combi-steamers in professional gastronomy.

Short Conclusion

Choose ECO GN 1/3 pans for reliable professional storage, chilling and mise en place. For very high-temperature cooking, steaming and hot holding, upgrade to the thicker, heavy-duty PRO GN 1/3 range.