Gastro-Norm vs. Euro-Norm: What is the difference – and what does that mean for your counter?
Anyone planning a new cooling or warming solution for the counter quickly comes across two terms: Gastro-Norm (GN) and Euro-Norm (EN / Euronorm). Both are grid and sizing systems, which determine which inserts, trays, containers and built-in components fit into a unit. Sounds dry – but in practice it determines whether your existing trays/containers "simply fit" or whether everything has to be purchased new.
Below I explain the differences – with examples from the WIHA counter technology range on hakemann.de.
1) Gastro-Norm (GN): The professional kitchen standard
GN stands for Gastronorm and describes a measurement system widespread throughout Europe for GN containers, inserts and lids – typical in commercial kitchens, buffets, serving lines, saladettes, bain-maries, etc. The basis is the GN size 1/1.
- Reference dimension GN 1/1: 530 × 325 mm (external dimensions)
- Other GN sizes are fractions or multiples (e.g. 1/2, 1/3, 2/1) – this makes the system extremely versatile.
The following illustration shows the various dimensions of the different GN containers.
WIHA examples in the Gastro-Norm grid
When WIHA says “Gastro-Norm grid”, the appliance/body is designed for GN installations:
- Refrigerated base units in the GN grid, e.g. KUB 465 GN and KUB 710 GN
- Snack counter 520/710 (Gastro-Norm grid) as a built-in refrigerated display case for assisted service
- Combi-Line GN Variants (e.g. GN STEAM /
GN COLD) – already recognizable by the name
- In the beverages sector, WIHA, for example, refers to a refrigerated well “for beverage bottles and GN containers” – therefore clearly GN-compatible
Typical application scenario: You work extensively with GN containers (toppings, salads, side dishes, prepared foods, hot/cold serving) and want maximum interchangeability.
2) Euro standard (EN): The sizing system from bakery, confectionery & baked goods presentation
The Euro standard is often encountered in businesses that work extensively with baking trays, racks and trays – typically bakeries/confectioneries, snack production, cafés with cakes/gateaux.
A very common size in this context is the Euro standard tray size 600 × 400 mm (often referred to as “EN 600×400”).
WIHA examples in the Euro standard grid
At WIHA, you will find Euro standard explicitly as its own grid:
- Refrigerated base units in the Euro standard grid, e.g. KUB 465 EN and KUB 710 EN
- Euro counter (Euro standard grid) – on the overview page it is clearly stated that the size is matched to Euro standard trays is matched
- Concrete product example: Euro-Counter BE (Energy-saving recirculating refrigerated display case)
- Also in the Euro context: PROFI-Counter (Euro standard grid), “specially designed for Euro standard trays”
Typical application scenario: You primarily present/store cakes, gateaux, snacks on trays/shelves and would like to use your existing Euro trays (600×400) directly.
3) GN or EN – how do I decide?
A simple practical checklist:
Choose GN if …
- You already have many GN containers (1/1, 1/2, 1/3 …) in use.
- You frequently food in containers prepare, replace, portion out (kitchen/counter, warm or cold serving).
- You want maximum compatibility of inserts/lids. (GN is based on the 530×325 system.)
Choose EN if …
- Your day-to-day work with baking trays/racks works (bakery, pastry shop, café with a focus on cakes).
- You already have EN trays 600×400 in circulation and want to transfer them 1:1 into the counter.
- Your product presentation relies heavily on tiers/trays (e.g. Euro-Counter/Profi-Counter at WIHA).
4) Brief conclusion
- GN (Gastro Norm) = standard sizing system in the professional kitchen centered around GN containers (basis: GN 1/1 = 530×325 mm).
- EN (Euro Norm) = very common sizing system centered around Euro trays/trays (typically 600×400 mm) – often in Bakery and snack concepts.
- WIHA offers both as clear product lines/ranges, e.g. KUB 465/710 each as GN or EN, plus matching display cases such as Snack Counter (GN) and Euro Counter (EN).