Gastronomy isn’t just cooking for an empty stomach. It goes deeper, defined as “the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions and the science of good eating. Theoretical gastronomy … is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis.”
Of course with any busy restaurant, food preparers need something efficient and durable to cook the food in, and the gastronorm pan, widely seen in our industry, originated in Switzerland in 1964. The standardization of the pan came in 1993, with the EN 631 standard format, GN 1/1.
Over the years, the gastronorm pan has been seen as containers at buffets, for sink storage, for working tables, for refrigeration purposes, for bread baking and for pizza sizing.
The LloydPans innovation team has researched this “sensory culture of human nutrition” and developed our Gastronorm Pan for combi ovens. The pan’s Dura-Kote® finish allows for an even bake that is built to withstand the everyday rigors of restaurant and foodservice baking. Additionally, our Hotel Pans, which come in four sizes, are stackable, great for storage or food holding and proofing. So, next time you’re ready to bake, stack, serve or proof, pick up our line of efficient, science-based gastronorm pans.