Matfer Bourgeat Stainless Steel 1/2 Gastronorm Pan 200mm Deep
Product Description
This is a standard half-size gastronorm pan in 18/10 stainless steel, manufactured by Matfer Bourgeat to the 1/2 GN format. At 200mm deep with a 12-litre capacity, it sits at...
Specifications
- Capacity
- 12Ltr
- Colour
- Silver
- Dimensions
- 265(H) x 325(W) x 200(D)mm
- Freezer safe
- Yes
Downloads
Product Description
This is a standard half-size gastronorm pan in 18/10 stainless steel, manufactured by Matfer Bourgeat to the 1/2 GN format. At 200mm deep with a 12-litre capacity, it sits at the deeper end of the half-size range, making it well suited to bulk storage, braising, and sauce holding rather than shallow display or serving applications.
In a busy kitchen environment, pans at this depth earn their keep during prep and service alike. The 12-litre capacity means fewer refills during a long service, and the stainless steel construction handles the thermal cycling of hot-holding cabinets, blast chillers, and bain-maries without issue. Matfer Bourgeat manufacture to consistent tolerances, so these pans sit squarely in compatible equipment without rocking or gaps that compromise heat transfer.
- Full 1/2 GN footprint fits standard gastronorm frames, bain-maries, and storage racks
- 200mm depth provides generous capacity for sauces, stocks, and bulk ingredients
- Stainless steel construction is hygienic, non-reactive, and straightforward to clean
- Compatible with hot-holding, chilling, and oven use within standard temperature limits
- Consistent manufacturing tolerances ensure reliable fit across gastronorm equipment
There are no installation requirements for gastronorm pans, but it is worth confirming that your existing frames, bain-maries, or countertop units are rated for 1/2 GN inserts at 200mm depth — some shallower units will not accommodate the full depth of this pan. If you are building out a new storage or service setup, it is also worth considering whether a mix of depths across your pan inventory would serve your menu better than a single size throughout.
This pan is a practical choice for most commercial kitchens — from hotel banqueting and contract catering through to smaller restaurant and café operations. If your volumes are particularly high or you need a full-size 1/1 GN format, deeper or shallower alternatives are available within the range.
If you are unsure which combination of pan sizes and depths best suits your setup, the team is happy to talk it through with you.
Key Features
- 1/2 GN format fits standard gastronorm frames and bain-maries
- 200mm depth delivers 12-litre capacity for bulk service use
- Stainless steel construction withstands repeated thermal cycling
- Consistent tolerances ensure secure, rattle-free fit in compatible equipment
- Suitable for hot-holding, chilling, oven, and cold storage applications
Operational Benefits
- Reduces refill frequency during long service with 12-litre capacity
- Fits existing gastronorm infrastructure without additional adapters or frames
- Stainless steel surface is non-reactive and easy to clean between services
- Reliable fit in bain-maries supports consistent heat transfer during service
- Durable enough to withstand daily use across blast chilling and hot-holding cycles
Specifications
- Capacity
- 12Ltr
- Colour
- Silver
- Dimensions
- 265(H) x 325(W) x 200(D)mm
- Freezer safe
- Yes
- Gn size
- 1/2 GN half
- Material
- Stainless Steel
- Weight
- 1.35kg
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Frequently Asked Questions
- This pan conforms to the standard 1/2 GN footprint, so it will fit any equipment designed to accept half-size gastronorm inserts. However, the 200mm depth means you should check that your bain-marie or frame has sufficient well depth to accommodate it — some shallower countertop units are only designed for pans up to 100mm or 150mm deep.
- Yes, stainless steel gastronorm pans of this type are generally suitable for oven use as well as hot-holding, bain-marie, and refrigerated storage. If you intend to use the pan directly in a high-temperature combi oven for extended periods, it is worth confirming the operating temperature range with us to ensure suitability for your specific application.
- That depends on your menu, service volume, and the number of gastronorm positions in your equipment. A practical starting point is to map your hot-holding and cold storage positions and consider how many pans you need in rotation — in service, being replenished, and being cleaned simultaneously. If you are fitting out a new kitchen or expanding your pan inventory, the team can help you work through the right quantities and mix of sizes.