Which GN pan sizes are best for large banqueting events?

For large banqueting, the “best” GN size is the one that matches your portioning workflow and minimises time with the door open.

Use full-size GN (1/1) for batch pre-portioning when you want fewer containers to label, fewer lids to manage, and quicker stock counts.

Use smaller GNs (1/2 and 1/3) for service picks where different components are pulled at different rates. This reduces repeated thaw exposure and prevents one large pan being opened and closed all service.

Standardise two or three formats. A consistent mix (for example: 1/1 for bases, 1/2 for proteins, 1/3 for garnishes and allergens) speeds up training and reduces “where is it?” time.

Practical tip for hotel functions in Ireland: plan pans around covers per pull. If a pan will be opened more than a few times during service, consider splitting it into two smaller pans so one can stay closed as back-up.

Read the full guide: Optimizing GN Basket Plans for Unifrost F410SS Upright Freezer in Hotel Banqueting.