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Views: 0 Author: Site Editor Publish Time: 2025-12-06 Origin: Site
Efficiency is the currency of any successful commercial kitchen. During a busy dinner service, chefs need equipment that serves multiple purposes, withstands high heat, and speeds up preparation without sacrificing quality. While knives and ovens often get the spotlight, humble heroes like the perforated GN pan do the heavy lifting behind the scenes.
These specialized containers are a variation of the standard Gastronorm (GN) pan, a staple in the catering industry. Unlike their solid counterparts, perforated pans feature small holes across the bottom and sides. This design modification might seem minor, but it completely transforms how food can be cooked, stored, and served.
Whether you are running a high-volume cafeteria, a fine dining restaurant, or a catering business, understanding the utility of these pans can streamline your workflow. This guide breaks down exactly what a perforated GN pan is, why the holes make a difference, and how to choose the right size for your operation.
To understand the perforated version, we first need to acknowledge the standard. "GN" stands for Gastronorm, a European standard for tray and container sizes used globally in the catering industry. This standardization allows pans, racks, ovens, refrigerators, and trolleys to be compatible across different brands and manufacturers.
A perforated GN pan follows these exact dimensional standards but includes a network of small holes. These pans are typically made from high-quality stainless steel, though polycarbonate versions exist for cold storage and draining. They are designed to slide seamlessly into combi ovens, steam ovens, blast chillers, and bain-maries.
The holes in a perforated GN pan serve two primary functions: drainage and circulation. In a standard solid pan, moisture gets trapped. If you roast vegetables in a solid deep pan, they often end up steaming in their own juices rather than roasting.
Perforations change the physics of cooking inside the pan:
Steam Circulation: When used in a steamer or combi oven, the holes allow steam to penetrate the food from all angles, not just the top. This results in faster, more even cooking.
Drainage: For blanching vegetables or cooking pasta, these pans act as a high-volume colander. You can lift the pan directly out of the boiling water, allowing the liquid to drain instantly.
Crisping: In convection ovens, the holes allow hot air to circulate around the bottom of the food. This is essential for items that need to be crispy, like breaded chicken or pastries, preventing the "soggy bottom" effect.
One of the biggest advantages of the Gastronorm system is that it is modular. A GN 1/1 pan is the base unit. Two GN 1/2 pans fit into the same space as one GN 1/1. This modularity helps chefs organize their mise en place and maximize oven space.
When selecting a perforated GN pan, you must ensure it fits your specific rails or shelving units. Here is a breakdown of the standard sizes available:
GN Size | Dimensions (mm) | Dimensions (Inches approx.) | Common Usage |
|---|---|---|---|
GN 2/1 | 650 x 530 mm | 25.6 x 20.8 inches | Large scale roasting, bulk storage |
GN 1/1 | 530 x 325 mm | 20.8 x 12.8 inches | The industry standard for ovens and warmers |
GN 2/3 | 354 x 325 mm | 14 x 12.8 inches | Common in smaller combi ovens |
GN 1/2 | 325 x 265 mm | 12.8 x 10.4 inches | Salad bars, smaller batches of steamed veg |
GN 1/3 | 325 x 176 mm | 12.8 x 6.9 inches | Prep lines, ingredient holding |
GN 1/4 | 265 x 162 mm | 10.4 x 6.4 inches | Salad dressings, garnishes (usually solid, but perforated exist) |
Depth is another crucial factor. Perforated pans come in various depths, typically ranging from 20mm (perfect for baking cookies or steaming fish fillets) to 200mm (ideal for bulk boiling or draining large quantities of pasta).
You might be surprised by how versatile a single perforated GN pan can be. Here are four ways professional chefs utilize them to improve food quality.
Steaming is perhaps the most common use. When you place vegetables, fish, or dumplings in a perforated pan within a steamer, the steam envelops the food completely. This preserves nutrients and color better than boiling. Because the water drains away immediately, there is no risk of the food becoming waterlogged.
Blanching involves briefly boiling vegetables and then shocking them in ice water. Using a perforated pan, you can submerge the vegetables in boiling water, lift the entire pan out, and immediately plunge it into an ice bath. This saves time transferring food between containers and reduces the risk of overcooking.
Perforated pans are excellent for storing washed produce. After washing lettuce or herbs, placing them in a perforated pan (set inside a slightly deeper solid pan) allows excess water to drip away. This prevents the greens from sitting in stagnant water, which causes rot and slime, ultimately extending the shelf life of your inventory.
Food safety regulations require cooked food to be cooled rapidly to avoid the "danger zone" for bacterial growth. Spreading cooked food into a shallow perforated pan increases the surface area exposed to cold air in a blast chiller, bringing the temperature down much faster than a deep, solid container would.
While stainless steel is the gold standard, different materials suit different tasks. Choosing the right material impacts durability, heat conductivity, and cost.
Feature | Stainless Steel Perforated Pan | Polycarbonate/Plastic Perforated Pan |
|---|---|---|
Heat Resistance | High (Suitable for ovens, grills, steamers) | Low to Moderate (Check manufacturer rating) |
Durability | Extremely durable, dent-resistant | Can crack if dropped or exposed to high heat |
Conductivity | Conducts heat and cold rapidly | Insulator (takes longer to heat up or cool down) |
Primary Use | Cooking, roasting, steaming | Cold storage, draining after washing |
Cost | Higher initial investment | Generally cheaper |
For any application involving heat—steaming, roasting, or blanching—stainless steel is the mandatory choice. However, for cold prep stations or draining washed fruit, high-quality plastic perforated pans can be a cost-effective alternative.
Yes. In fact, they are excellent for convection ovens. The holes allow the hot air to circulate underneath the food, promoting even browning and crisping. Just be sure to place a solid pan on the rack below to catch any drips or crumbs to keep your oven clean.
Food particles can sometimes get stuck in the holes. The best method is to soak the pan in hot, soapy water immediately after use. Most commercial dishwashers handle them well, but a stiff nylon brush may be needed for stubborn starch or protein residue.
They physically fit because they follow GN sizing, but they are generally not used directly in bain-maries (water baths) because the water would seep in. However, they are often used above a bain-marie for steaming applications or to keep food warm without it sitting in liquid.
The perforated GN pan is more than just a tray with holes; it is a tool for precision and efficiency. By allowing for better airflow, faster drainage, and superior steaming capabilities, these pans help professional kitchens maintain high standards even during the busiest rushes.
Whether you need to keep your salad greens crisp, your roasted potatoes crunchy, or your steamed broccoli vibrant, incorporating the right size and depth of perforated pans into your inventory is a smart investment. Check your current stock, assess your menu needs, and ensure you have the right tools to execute your dishes perfectly every time.