Hotel Pans, Steam Table Pans, or GN Containers? The Ultimate Commercial Kitchen Sizing Guide

Introduction: Clearing the Confusion

If you walk into a commercial kitchen in New York, they call it a "Hotel Pan." In a cafeteria line, it's a "Steam Table Pan." In Europe or a global hotel chain, it’s a "Gastronorm (GN) Container."

Are they different?  Yes.

Our full size stainless steel gastronorm pans are available with different internal corner radii to match US and European equipment standards and local kitchen habits. European GN pans traditionally follow the Gastronorm system, while American hotel pans often differ in rim width and corner radius, so mixing them can affect how well they fit into existing rails and wells.

To make projects easier, DSkitchenware can supply 1/1 stainless steel GN pans with a larger internal radius for easier cleaning and less food waste, or a smaller radius for maximum usable flat area, as well as US-style and EU-style corner designs. This flexibility allows distributors to choose the stainless steel gastronorm pans that best match their market and equipment.

At DSkitchenware, we manufacture high-grade stainless steel pans for global distribution. Whether you are a restaurant owner or a distributor, understanding these terms and sizes is critical for fitting your prep tables and food warmers correctly.

1. Why So Many Names? (Hotel Pan vs. Steam Table Pan)

Hotel Pan: The term originated because these pans were the workhorses of hotel kitchens for serving large buffet lines.

Steam Table Pan / Service Pan: Named after their function—sitting inside a hot water bath (steam table) to keep food warm during service.

Gastronorm (GN) Pan: The worldwide standard (EN 631) used to ensure that a pan made in one country fits a rack or oven made in another.

Factory Note: Regardless of the name, look for NSF Certified stainless steel to ensure food safety and durability.

2. Understanding the Sizing System (The Fraction Logic)

The system is based on the Full Size (1/1 GN) pan. All other sizes are fractions of this base unit.

Full Size (1/1): The standard. Measures roughly 12" x 20". Fits directly into standard steam table openings.

Best for: Main entrees, baking, and bulk storage.

Half Size (1/2): Two of these fit into one Full Size opening.

Best for: Side dishes, salad bars.

Third Size (1/3): Three fit into one Full Size opening.

Best for: Toppings, sauces.

Sixth Size (1/6): Six fit into one Full Size opening.

Best for: Sandwich prep stations (tomatoes, pickles).

3. Depth Matters: Capacity Chart

Ordering the right footprint is only half the battle. You must choose the right depth.

• 2.5 Inch (65mm): Standard for serving lines.
• 4 Inch (100mm): The most versatile depth for back-of-house storage.
• 6 Inch (150mm): For soups and heavy bulk items.

Looking for exact capacities? Check our detailed [Full Size Stainless Steel GN Pan Product Page] for a complete conversion chart of Liters and Quarts

4. Standard vs. Anti-Jam: Why It Matters

Have you ever tried to pull two stacked pans apart, and they are stuck together like glue? This is called "vapor lock."

As a manufacturer, we engineer Anti-Jamming Lugs into the sidewalls of our pans.

Standard Pans: Often cheaper, but frustrate staff and slow down operations.

Anti-Jam Pans: Feature a slight indentation that allows for airflow, ensuring pans stack neatly but separate instantly.

Conclusion

Whether you call them Service Pans or GN Containers, quality is defined by the steel gauge and design. For professional distributors and commercial kitchens looking for heavy-duty, anti-jam stainless steel pans, explore our [Wholesale Hotel Pan Collection].