stainless steel gn pans

Efficient pan storage in commercial kitchens isn’t just visually satisfying—it’s a recipe for smoother operations, faster service, and better inventory control. Gastronorm pans, the Swiss Army knives of the kitchen, come in every imaginable size and function. But with great versatility comes one very real challenge: keeping them organised. 

Whether you’re running a cloud kitchen, a bustling QSR, or a fine-dining setup, chaotic GN pan storage can bottleneck prep and turn peak hours into pressure cookers. Luckily, with the proper labelling and organisational strategies, you can whip your storage system into shape faster than a commis chef chopping parsley. 

Let’s explore battle-tested tips to turn your GN pan setup into a model of culinary efficiency. 

Commercial Dough Rollers streamline the dough preparation process, saving time and reducing manual labour with Commercial Dough Rollers. Browse our range now.  

  1. Understand the GN Grid System First

Before you start labelling anything, ensure your team is familiar with the Gastronorm sizing matrix. GN pans are modular and meant to fit together like Tetris pieces: 

GN 1/1 - 530 x 325 - Large-sized steamers, food bars 

GN 1/2 - 325 x 265 - Warm and chilled feature 

GN 1/3 - 325 x 176 - Side dishes, prepared before the beginning of service 

GN 2/1 - 650 x 530 - Huge batch volume food preparation 

Pro Tip: Include a reference chart in your pan storage area to remind staff of sizes and compatibility. 

  1. Use Colour-Coded Labels Based on Application

Visual cues save time! Use colored vinyl labels or magnetic strips to designate function: 

  • Blue = Raw ingredients 
  • Yellow = Prepped goods 
  • Red = Cooked items 
  • Green = Vegan or allergy-safe zones 

Tip: Make sure your colour system aligns with existing HACCP protocols and that labels are heat- and moisture-resistant. 

  1. Label Lids AND Bases

It’s common to label the front of a commercial GN pan—but don’t forget the lids. Matching pan and lid labels avoids time-wasting “lid roulette” during service rushes. 

Try including: 

  • GN size 
  • Product name 
  • Date code (in DD/MM/YY format) 
  • Station designation (e.g., “Hot Line” or “Pastry”) 
  1. Introduce a Rotation Tag System

To avoid ingredient waste and ensure FIFO (First-In-First-Out) usage, implement a rotational tag system: 

  • Use multi-slot tags that can switch between “New”, “In Use”, and “Discard Today” 
  • Velcro or magnetic strips work well on stainless steel pans 
  • Include expiry times or prep dates for perishables 

This feature adds accountability while maintaining dynamic storage. 

  1. Categorise by Station & Function

Instead of storing gastronorm containers with lids by size alone, group them by culinary station. For example: 

  • Fry station: GN 1/3 pans for batter, spices, pre-fry items 
  • Cold prep: GN 1/2 pans for salad ingredients 
  • Pastry: GN 1/6 pans for syrups, fruits, garnishes 

Result: Cooks spend less time running between fridges and prep counters. 

  1. Stack Smart—Use Interlocking Pan Organisers

Avoid dangerous pan avalanches! Invest in interlocking stacking racks or tiered shelves designed for GN pans. These help: 

  • Separate sizes intuitively 
  • Prevent warping from overstacking 
  • Keep lids from vanishing into the void 

Some systems even use “pan parking” slots with QR codes. 

  1. Maximise Vertical Space in Cold Storage

GN pans are modular, so don’t treat your walk-in cooler like a floor puzzle. Use adjustable racking systems to: 

  • Stack compatible pans vertically without crushing content 
  • Reserve higher shelves for rarely-used items 
  • Keep daily prep within reach 

Bonus: Cold air circulates better when you evenly space the products after you buy commercial GN pans online. 

With its powerful motors and large capacities, it is an ideal choice for efficiently handling bulk mixing tasks. Check out our Mixers here.  

  1. Create a “Clean Storage Only” Zone

Nothing spells chaos swiftly than confusing clean utensils with used or “almost hygienic” ones. 

  • Dedicate shelves for pans post-sanitisation 
  • Tag it boldly: “CLEAN ONLY” 
  • Use pierced trays below to enable drainage and airflow 

Warning: Moist gastronorm pans for sale stored improperly = bacteria party. Avoid cross-contamination! 

  1. Try Erasable Silicone Labels or Dry-Erase Magnets

Tired of permanent labels or peeling masking tape? Go reusable: 

  • Silicone bands with writable surfaces 
  • Dry-erase magnets that work on GN-compatible shelves and fridges 
  • QR-coded labels for tracking ingredient history digitally 

Tip: Sync your labelling system with inventory management software for real-time tracking. 

  1. Organise Inserts Separately with Mini Drawers or Trays

GN pans often include: 

  • Slotted inserts 
  • Sauce cups 
  • Dividers 

These mini-components deserve their own labelled drawers. A chaotic insert drawer slows down prep and increases the risk of contamination. 

Suggestion: Use transparent drawers with mini-labels, such as “1/3 pan dividers”, “Sauce cups GN 1/6”, and “Pastry inserts”. 

  1. Assign a GN Storage Steward (Yes, Really)

A storage steward is the equivalent of a librarian for your pans. 

  • Track labelling consistency 
  • Oversees weekly audits 
  • Coordinates with the inventory staff 

Real talk: This role eliminates “missing pan syndrome” and ensures everyone adheres to the same GN rules when using gastronorm containers with lids. 

  1. Conduct Monthly GN Pan Audits

Wrap up your organisational strategy with monthly audits. Checklist ideas: 

  • Damaged pans replaced 
  • Lids match base sizes 
  • Labels legible and current 
  • FIFO compliance verified 
  • Station setup efficiency reviewed 

Run these audits like quality control checks. Invite feedback, tweak workflows, and keep things fresh. 

  1. Magnetic Station Signs for Quick Pan Reassignment

Sometimes a GN pan needs to be transferred from one station to another—say, from prep to the cold line. Attach magnetic labels or coloured station tags to pans so they can be reassigned on the fly. 

Result: Less confusion, smoother teamwork, and faster response during peak hours. 

  1. Keep a GN Pan “Tool Box” At Hand

Dedicated storage for pan repair tools, replacement lids, dividers, and anti-slip mats means fewer delays when something cracks, warps, or vanishes. 

Stock it with: 

  • Lid clips 
  • Label replacements 
  • Cleaning brushes 
  • This feature saves time, and yes, tempers. 
  1. Use Size Templates on Shelves & Racks

Trace the outlines of the product sizes, sourced from the top commercial GN pans suppliers and distributors, directly onto shelving or use labelled templates to show what fits where. Think of it as “parking spots” for your pans. 

Bonus idea: Vinyl shelf decals with silhouettes for GN 1/1, 1/2, 1/3, etc., so anyone can restock correctly. 

  1. Add Prep Info Cards to Labelling

Include secondary cards or tags that tell how the contents were prepped, like: 

  • “Julienned carrots – blanched” 
  • “Sous-vide chicken – 65°C.” These products facilitate swifter decision-making while working and aid in meal traceability. 

A durable and efficient product, which makes it ideal for high-volume cooking environments. Its superior heat distribution and retention ensure consistent, high-quality results. Check out our Commercial Cookware collection.  

Conclusion 

Labelling and organising Gastronorm pans isn’t glamorous, but it’s foundational to high-performance kitchens. As a foodservice marketer and branding professional, you understand the emotional impact that visuals and structure have on culinary environments. These behind-the-scenes tips don’t just improve workflows—they impact guest experience, staff morale, and bottom-line results. 

Whether it’s a freshly labelled GN 1/3 pan filled with housemade aioli or an immaculately stacked pantry of GN trays waiting for weekend prep, a well-organised setup tells a story. This kitchen cares, this kitchen is ready.