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- Stock: In Stock
- Model: 81420H
This GN1/4 gastronorm pan measures 265mm × 162mm with 20mm depth. It holds prepared ingredients, sauces, or portioned foods in commercial kitchen hot holding units, bain-maries, or refrigerated prep stations. Stainless steel construction meets CE hygiene standards for direct food contact.
Commercial Application
The pan fits standard gastronorm rail systems in prep tables, service counters, and refrigerated storage. Operators use it for portioning mise en place, storing prepped garnishes, or holding sauces during service. The shallow 20mm depth suits small-volume ingredients that require frequent access.
During service, the pan transfers between refrigeration, preparation zones, and heated display units. The 265mm × 162mm footprint occupies one-quarter of a standard gastronorm layout. Chefs access contents without disturbing adjacent pans in multi-well configurations.
Key Operational Advantages
- GN1/4 dimensions: 265mm width, 162mm depth, 20mm height
- Stainless steel construction for food-contact compliance
- Integrated handle for single-hand transport during service
- 20mm shallow depth for high-turnover ingredient storage
- Fits standard gastronorm rail systems in prep and service equipment
- CE certified for commercial kitchen hygiene requirements
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | 81420H |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Manufactured from commercial-grade stainless steel with smooth internal surfaces for cleaning protocol compliance. The integrated handle permits transport without contaminating food contact surfaces. Material thickness withstands repeated handling and thermal cycling in commercial operations.
- Stainless steel body with food-safe finish
- Welded handle attachment for structural integrity
- Non-porous surface for hygiene compliance
- Thermal tolerance for refrigeration to ambient temperature range
Suitable Operations
- Commercial kitchens
- Hotel prep areas
- Restaurant kitchens
- Catering production facilities
- Food processing operations
Procurement & Support
TurcoBazaar supplies this gastronorm pan to commercial kitchens across the UK, Europe, USA, Canada, Middle East, and Africa. The unit ships as individual inventory or in case quantities for multi-station kitchen fitouts. Pricing includes UK-based order processing with international freight coordination.
Frequently Asked Questions
Q: What stainless steel grade is used in this gastronorm pan?
A: The pan uses commercial-grade stainless steel meeting CE food contact standards. Material composition provides corrosion resistance in commercial dishwashing cycles and food acid exposure. Grade specification available on request for procurement documentation.
Q: What is the load-bearing capacity of the 20mm depth pan?
A: The 20mm depth holds approximately 0.8 litres at full capacity. Structural design supports ingredient weight typical of sauces, garnishes, or portioned solids. Maximum load depends on ingredient density and rail system support configuration.
Q: Does the pan work with standard gastronorm rail systems?
A: The pan conforms to GN1/4 dimensional standards for universal compatibility. It fits prep tables, refrigerated units, bain-maries, and service counters with gastronorm rail systems. External dimensions include rim clearance for adjacent pan placement.
Q: Can this pan withstand commercial dishwasher temperatures?
A: Stainless steel construction tolerates commercial dishwasher cycles at standard sanitizing temperatures. Material resists thermal shock from rapid temperature changes. The welded handle maintains structural integrity through repeated wash cycles.
Q: Is the pan suitable for heated holding applications?
A: The pan functions in bain-maries and heated holding wells within manufacturer temperature limits. Shallow 20mm depth suits low-volume sauces or garnishes requiring consistent temperature. Extended heat exposure may affect handle temperature for bare-hand contact.