When it comes to professional cooking and food service operations, having the right equipment is crucial for efficiency and quality. One essential tool found in commercial kitchens and buffet setups is the Gastronorm (GN) pan. These stainless steel GN pans come in various sizes and configurations, allowing chefs and caterers to store, cook, and present food in a standardised and organised manner. This content will delve into the different types of these products and explore their specific uses.

Before we dive into the specifics, it's essential to understand the Gastronorm sizing system. GN offerings are categorised according to their dimensions, with the standard full-size pan labelled as GN 1/1. This full-size pan has a length of 530mm, a width of 325mm, and a depth that varies depending on the type.

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Accepted Sizes:

  • GN 1/1: The full-size pan mentioned earlier is commonly used for roasting, baking, or as a base for multiple smaller pots. It provides ample space for larger quantities of food.
  • GN 1/2: Half the size of a full-size pan, this is a versatile option for cooking, baking, or serving smaller portions. It fits perfectly into countertop steamers or under-counter refrigerators.
  • GN 1/3: A third of the size of a whole pan, the GN 1/3 is ideal for organising ingredients, storing condiments, or serving individual portions of side dishes.
  • GN 1/4: The GN 1/4 is typically used for presenting individual portions, such as appetisers or desserts. It is also suitable for holding small quantities of sauces or dressings.

Material and Gauge: Stainless steel GN pans are available in various materials and gauges, each with its own benefits and suitable applications. The most common material used is 18/10 stainless steel. It includes 18% chromium and 10% nickel. This composition provides durability, corrosion resistance, and easy cleaning. Additionally, it ensures that the pans are safe for use with food.

The gauge refers to the thickness of the material used in the pan. Lower gauge numbers indicate thicker and more robust utensils. Higher gauge numbers represent thinner pots that are lighter and more economical. The choice of gauge depends on the intended use and the desired balance between durability and cost.

Perforated Options: Perforated GN pans feature small holes or slots on the bottom and sides. These pans are commonly used for steaming, blanching, or draining food items. The perforations allow steam to circulate evenly, ensuring thorough cooking and preventing the food from becoming soggy. Perforated pans are excellent for cooking vegetables, seafood, and pasta and draining excess liquid from cooked foods. For further information, visit Simco – the leading stainless steel GN pans in Melbourne & Sydney.

Non-Perforated Options: Non-perforated GN pans have solid bottoms and sides, making them suitable for a wide range of applications. These utensils are commonly used for baking, roasting, or storing food. They are ideal for preparing dishes requiring minimal liquid or holding cooked food at a serving temperature. Non-perforated pots also work well for marinating meats, chilling desserts, or having ice for seafood presentations.

Shallow Pans: Shallow GN pans have a lower depth compared to standard pans. These pans are often used for buffet displays or for presenting food in self-service settings. Shallow utensils are perfect for showcasing appetisers, salads, or desserts. Their smaller depth also helps in portion control, ensuring that guests can efficiently serve themselves without wasting food.

Lid Options: Stainless steel GN pans can be paired with lids that provide insulation, preserve food quality, and allow for stackability during storage. Solid tops help retain heat and moisture, making them suitable for slow cooking or braising. Slotted lids facilitate steam release while keeping food covered, which is helpful for items that should not be fully enclosed, such as roasted meats or vegetables. There are also hinged lids available, which allow for easy access to the contents of the pan without removing the entire cover.

What Are the Steps to Maintain the Titular Product?

Initial Cleaning: When you acquire new stainless steel GN pots, it is vital to give them an initial thorough cleaning. Wash the utensils with warm water and mild dish soap, removing all labels, stickers, or residue. Rinse them properly and use a soft cloth or towel to dry them.

Routine Cleaning: Regular cleaning is vital to prevent the buildup of marks, food residues, and odours. Here's how you can effectively clean your stainless steel GN pans:

  • Rinse: After each use, rinse the pans with warm water to remove any loose debris or food particles.
  • Soak: If the pans have stubborn food residues or marks, soak them in a mixture of warm water and mild dish soap. This will help loosen the dirt and make cleaning more manageable.
  • Scrub: Use a non-abrasive sponge or nylon brush to scrub the interior and exterior surfaces of the pots. Avoid using steel wool or harsh abrasive cleaners, as they can scratch or damage the material.
  • Rinse and Dry: Thoroughly rinse the pans to remove any soapy residue, and then dry them with a soft cloth or towel. Air drying is also an option, but it may leave water spots or streaks, so manually drying them is recommended. For further insights, view the website of Simco – the topmost stainless steel GN pan supplier in Brisbane & Perth.

Stain Removal: Stainless GN utensils may develop stains over time despite routine cleaning. To remove these marks effectively:

  • Baking Soda Paste: Mix water with baking soda until it develops a thick consistency. Use the combination on the stained areas and gently scrub with a sponge or cloth. Rinse thoroughly and dry.

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  • Vinegar Solution: Vinegar is a natural cleaning material. It can help remove stains. Dilute white vinegar with water in a 1:1 ratio, apply it to the stains, and let it sit for a few minutes. Scrub with a non-abrasive sponge, rinse, and dry.
  • Lemon Juice: Squeeze fresh lemon juice onto the stains and let it sit for a few minutes. Scrub gently and rinse thoroughly. Lemon juice can help remove stubborn stains from the stainless steel GN pan and leave a fresh citrus scent.

Preventing Scratches and Damage: To maintain the aesthetic appeal and functionality of your stainless steel GN pans, take the following precautions:

  • Avoid Metal Utensils: When cooking or serving with stainless steel pots, use non-metal utensils such as plastic, silicone, or wooden tools to prevent scratches.
  • Proper Storage: Store GN utensils in a clean, dry environment to avoid moisture and potential damage. Stack them carefully, using protective liners or cloth between pans to prevent scratching.
  • Temperature Control: The steel GN utensils are heat resistant, but extreme temperature changes can cause warping or damage. Avoid placing hot pots directly into cold water or placing them on extremely cold surfaces.