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Sometimes we at Ward's Catering forget that not everyone knows everything about the commercial catering industry.

It happens on a weekly basis. I'll be talking to a customer and I'll use the word "gastronorm" and there'll be a blank silence at the other end of the phone line. The customer may have working in a commercial kitchen for years, but that doesn't mean that they have ever needed to know what a gastronorm is. So I sometimes just have to explain a little bit, and sometimes I have to email diagrams and sizes and capacities to ensure that the customer fully understands the system before they order a piece of equipment that employs it.

I remember when I first started in the business I had to have the system explained to me. I still have to think occasionally when I am specifying equipment. Can you divide that up lengthways. Can you split that into six? Is that size hole suitable for four of those containers? How many divider bars will I need for that? I have therefore produced a quick video explaining the system which our customer may find useful (I know I will!)

So, before you buy a bain marie or a heated display or a hot cupboard or a fridge or any of the other dozens of pieces of commercial catering equipment which are specifically designed to utilise gastronorm pans and containers, watch this video, you MAY learn something you didn't know (for example, I had no idea that there was such a thing as a 2/4GN pan!)