Hotel Pan

A hotel pan is a standardized rectangular food-service pan used for cooking, holding, transporting and storing food. It is commonly made from stainless steel, although polycarbonate and other materials are also used for specific applications. In Europe and many other markets, similar pans follow the Gastronorm (GN) sizing system.

Common sizes

A full-size North American hotel pan is commonly 12 × 20 inches. A GN 1/1 pan measures approximately 325 × 530 mm. These are widely used formats, but they are not exactly identical in dimensions and should not be assumed to fit the same equipment without checking compatibility.

Fractional pans include half-size, third-size, sixth-size and ninth-size formats. Depths also vary, allowing the kitchen to choose a suitable capacity for the food and equipment.

Common uses

• Holding mise en place on the line.
• Cooking or roasting food in compatible ovens.
• Holding hot or cold food in service equipment.
• Storing prepared ingredients under appropriate refrigeration.
• Transporting food between production areas.

Chef’s tip: Confirm both the pan’s footprint and depth before purchasing. Use lids where appropriate, label stored food and ensure the pan material is suitable for the intended cooking, holding or storage temperature.

Key distinction: “Hotel pan” is commonly used for North American food-service pans; “Gastronorm” refers to the standardized GN system. Similar-looking sizes may not be interchangeable.