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By Combisteel · SKU: 7476.0050· EAN: 7435137919957

Combisteel GN Container 1/1 GN 20mm Deep, 2.65L Capacity

Standard 1/1 GN container for professional kitchen food storage and service. Compatible with gastronorm equipment across commercial kitchens.

Full-size gastronorm container, 20mm deep, 2.65L capacity. Suits prep, holding and service of sauces, garnishes and portioned ingredients on cooking lines. Shallow profile ideal for limited-depth applications.

€ 15,00 ex VAT
€ 18,45 incl. VAT
B2B PRICE
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Availability
In stock now
Delivery
7–14 days
Warranty
1 year parts warranty
AI summary in plain English — no obligation.

The Combisteel 1/1 GN container provides standard gastronorm food storage for professional kitchens, restaurants and catering operations. Designed for seamless integration with GN-compatible equipment including bain maries, refrigeration units and serving counters.

This shallow 20mm depth container is ideal for food presentation, cold storage and portion control in high-volume commercial environments. Ready-to-ship packaging ensures quick delivery to your operation.

  • Dimensions: 530mm x 325mm x 20mm
  • Capacity: 2.65 litres
  • Standard: 1/1 GN size
  • Depth: 20mm shallow profile
  • Compatibility: Universal GN equipment
  • Shipping: Parcel ready
FREQUENTLY ASKED

Common questions

Will this fit standard gastronorm cooking line equipment?
Yes. It's a 1/1 GN size (530mm × 325mm), the full-size gastronorm standard. Fits any equipment rated for 1/1 GN containers.
What's the capacity?
Gross capacity is 2.65 litres. The 20mm depth makes it shallow—suited to thin products like sauces, oils or finely portioned items.
What height does it sit at?
20mm internal depth. Total external height will be slightly higher depending on rim design, but designed for compact vertical stacking in shallow bain-marie or pass wells.
Is it ready to use straight away?
Yes, parcel ready. Ships prepared for immediate use—no assembly required.
What operations suit this container?
Prep mise-en-place, cold holding (garnishes, condiments), warm holding on bain-marie, plating station organisation, and service on cooking lines.