GN containers -40/+190°C — high-durability gastronorm (GN) containers with an extremely wide temperature range from -40°C to +190°C, suitable for freezing, storing, cooking in a convection oven, and serving in restaurant kitchens, catering companies, canteens, and HoReCa establishments. The broad temperature range, which includes convection oven cooking temperatures, makes these GN containers a completely universal solution — from the freezer to the convection oven in the same container, without transferring food, which saves time, reduces the number of containers, and increases kitchen efficiency. BHS offers GN containers -40/+190°C as part of the wide range of GN pans and containers for HoReCa businesses across Europe.
BHS specialists help choose the most suitable high-durability GN containers based on kitchen processes and equipment requirements. Also explore stainless steel GN containers, GN containers -40/+99°C, and other GN pans and containers.
GN containers -40/+190°C are the highest-durability GN containers designed for kitchens with cook-chill or cook-freeze processes, where food must be cooked in a convection oven and then shock-chilled or frozen in the same container — without the need to transfer or reload, which saves time, reduces the risk of contamination, and increases food safety. BHS offers GN containers -40/+190°C to HoReCa businesses across Europe.
GN containers -40/+190°C features
GN containers with a range of -40/+190°C stand out for their material and construction properties, which ensure this broad temperature resistance. High-durability material — often Tritan, high-temperature polysulfone (PSU), or another high-temperature polymer that does not deform or lose transparency under temperature fluctuations. Convection oven compatibility — the +190°C limit ensures compatibility with the cooking temperatures of most professional convection ovens (typically up to 180°C operating temperature). Freezer durability — the -40°C limit ensures compatibility with deep-freezing methods and shock freezing (blast freezer). GN standard sizes — full compatibility with GN 1/1, 1/2, 1/3, 1/4, and 1/6 sizes and corresponding depth options. Airtight lids — matching lids are available for airtight storage at both temperature extremes. BHS helps select the most suitable GN containers -40/+190°C based on kitchen process needs.
Where to use GN containers -40/+190°C
GN containers -40/+190°C are ideal for kitchens with complex preparation and storage processes where the temperature range exceeds the capabilities of standard polypropylene containers. Cook-chill/cook-freeze kitchen — food is cooked in a convection oven in a GN container, immediately placed in a blast chiller or blast freezer in the same container, chilled or frozen, and stored. Large-scale catering production — food is prepared, frozen or chilled, and transported to the event location, where it is reheated for serving. Hospital or care facility central kitchen — preparation, freezing, transportation, and reheating in satellite kitchens without changing containers. Large hotel kitchen — bulk preparation, rapid chilling, and storage for weekly planning with minimal contamination risk. Canteen or workplace café with advance preparation — GN containers -40/+190°C as standard containers for optimizing planned production.
HACCP and hygiene requirements
When using GN containers -40/+190°C, HACCP requirements must be observed throughout the entire temperature cycle. Chilling temperature — after cooking, food must be chilled from +65°C to +10°C within 2 hours and to +3°C within 4 hours; a blast chiller must be used, not a regular refrigerator. Reheating temperature — reheated food must be heated to at least +75°C throughout before serving and served immediately. Container labeling — the contents of each GN container must be labeled with the preparation date, time, and planned use-by date. Dishwasher cleaning — GN containers -40/+190°C are typically dishwasher-safe; check the manufacturer’s instructions for the maximum washing temperature. Inspection — regularly check containers for deformation or cracks, especially after extreme temperature changes and prolonged intensive use.
HoReCa usage scenarios
Cook-freeze catering company — GN containers -40/+190°C in the full cycle: cooking in a convection oven, shock freezing in a blast freezer, storage in a freezer, transportation, and reheating at the event location. Fine dining restaurant with vacuum preparation and rapid chilling — sous-vide components transferred in GN containers, quickly chilled, and stored until service. Hospital central kitchen — full cook-freeze cycle from production kitchen to satellite kitchen reheating. Hotel kitchen with "advance prep" method — preparation three days in advance, chilled storage, and on-demand serving. Food production company — GN containers -40/+190°C as standard process containers integrated throughout the production chain.
Frequently asked questions
What is the difference between GN containers -40/+99°C and -40/+190°C? The main difference is the upper temperature limit — +99°C containers are suitable for hot serving lines and bain-marie, while +190°C containers are also suitable for convection oven cooking. See GN containers -40/+99°C for comparison.
Are these GN containers suitable for blast chiller/blast freezer use? Yes — the -40°C limit ensures full compatibility with rapid chilling and shock freezing equipment. Contact the BHS team to find out about available models, and explore the full range of GN pans and containers.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.