Stainless Steel Gastronorms

Stainless Steel Gastronorms are the industry standard pans, trays and lids for storing, cooking and serving food in professional kitchens. This range covers full, half and fractional GN sizes in a choice of depths, including perforated, non stick and handled trays with matching lids. Ideal for restaurants, hotels, canteens and deli counters, they fit standard ovens, bains maries, hot cupboards and refrigerated counters. Their robust stainless steel construction supports excellent hygiene, fast service and efficient organisation on even the busiest line.

• Wide choice of GN sizes and depths, from 1/1 to 1/2, to suit prep, cooking, holding and display.
• Heavy duty stainless steel trays and pans designed for intensive commercial use and frequent handling.
• Perforated and spiked meat trays for steaming, draining and roasting while keeping food elevated.
• Non stick stainless steel gastronorm trays that reduce sticking and speed up cleaning between services.
• Handled trays and tight fitting lids for safer lifting, transport and covered storage in fridges or hot holding.
• Stackable designs fully compatible with standard gastronorm racking, trolleys and counters to save space.

How to choose the right Stainless Steel Gastronorms

• Start with the GN size and depth you need, matching your ovens, bains maries, hot cupboards and refrigerated counters.
• Consider capacity based on portion numbers and menu mix, choosing deeper pans for bulk cooking and shallower trays for display.
• Select between solid, perforated or spiked trays depending on whether you are roasting, steaming, draining or presenting food.
• Opt for heavy duty or non stick finishes in high volume kitchens where pans see constant use and fast turnaround.
• Choose handled trays and compatible lids if you regularly move hot or chilled food between prep, storage and service.
• Plan your layout so pans nest and stack efficiently on existing shelving, trolleys and storage systems.

Care and maintenance

• Wash gastronorms promptly after service using non abrasive detergents to protect the stainless steel surface.
• Avoid metal scouring pads and harsh chemicals that can scratch, stain or weaken non stick coatings.
• Allow pans and lids to dry fully before stacking to prevent water spots and maintain hygiene.
• Inspect handles, rims and any non stick areas regularly for damage and replace items that are worn or warped.
• Store trays and lids stacked by size on dedicated shelves or trolleys to reduce knocks and prolong service life.
• Follow manufacturer guidance on dishwasher use and maximum operating temperatures for safe, reliable performance.

Explore our wider food storage, gastronorm pans, racking and buffet display ranges to build a complete, efficient kitchen setup.

Need help choosing? Call Caterboss on (01) 687 5772.