An RGT griddle that heats unevenly usually has a partly clogged section of its burner ports, a warped plate or a backed-up grease trough. The burner beneath the plate is checked first, because uneven flame is the most common reason a plate looks like it has hot and cool areas.
Why would a griddle have hot and cool spots?
Some DCS RGT rangetop configurations include a built-in griddle plate beside the open burners, heated from below by its own dedicated burner that runs the width of the plate. When the plate heats unevenly, hot in the center and cooler at the edges, or hot on one side and cool on the other, the burner underneath is checked first.
A plate that seems warped or uneven is often just reflecting a flame that no longer spreads heat evenly beneath it.
Could the burner under the plate be clogged?
Yes, and it is the most common cause. The griddle burner runs the full width of the plate through a series of ports. If a section of those ports clogs with grease that has worked its way down from repeated griddle use, the flame along that section weakens while the rest burns normally. That produces exactly the hot-spot pattern owners describe.
Cleaning the burner usually means lifting the plate off its mounting. Let everything cool and make sure the gas is off first. If you smell gas at any point, leave the home and call your gas utility or 911 from outside.
After cleaning, put the plate back exactly as it sat and check that it rests evenly on its mounting. A plate that sits slightly off its seat will heat unevenly even with a perfect burner.
What if the plate itself has warped?
Repeated heating and cooling over years can give a plate a slight warp. A warped plate makes uneven contact with a pan or food, so you get uneven cooking even with a perfectly even flame.
This is a wear issue with the plate, not the burner. Check it with a straightedge against the surface instead of guessing.
Can grease management affect heat?
It can. The grease trough has to drain freely for consistent performance. A trough that is backed up lets grease pool in a way that insulates part of the plate from the burner heat. That adds another possible cause of uneven surface temperature that has nothing to do with the burner or the plate’s condition.
Empty and clean the trough regularly, and check that nothing blocks the drain path.
A simple test helps sort burner problems from plate problems. Heat the plate on a medium setting, then look at the flame along its length with the plate in place. An even flame with uneven plate heat points toward the plate or the trough.
Can cleaning habits make it worse?
Scraping stubborn residue with a metal spatula or sharp-edged scraper can gradually thin the plate in that one spot. Over repeated use you end up with a slightly thinner section that heats faster than the rest, a self-inflicted version of the same uneven-heat problem.
A plastic or wooden scraper used with hot water cleans just as well without that long-term risk.
Has it always been uneven, or is it new?
A griddle that has had a mild hot spot since it was new may simply be a minor manufacturing variation, worth noting but not necessarily worth repairing. One that cooked evenly for years and only recently developed uneven heat points at something that has changed and deserves a look.
Knowing which pattern applies to your unit is useful context for the technician.
If a repair is needed, a technician can check the burner, plate and drainage in one visit, so describe exactly where the cool areas are when you describe the problem.
| Sign | Likely cause | What you can check | When to call |
|---|---|---|---|
| One section of flame weaker | Clogged ports on the griddle burner | Look at the flame with the plate on, then clean the burner with the plate lifted off and cool | If cleaning does not even out the flame |
| Center hot, edges cool | Warped plate or uneven flame | Lay a straightedge across the cooled plate | If the plate is visibly bowed |
| Grease pooling near one area | Backed-up trough | Empty and clear the drain path | If it will not drain |
| One thin hot spot | Plate thinned by scraping | Look for a shiny, worn patch | To have the plate assessed |
| Always uneven since new | Minor manufacturing variation | Think about when you first noticed | Only if it bothers you |
Frequently asked questions
Why is my RGT griddle hotter on one side?
The most common reason is a section of the griddle burner’s ports clogged with grease, which weakens the flame on that side. A warped plate or a backed-up grease trough can also cause it.
How do I check whether the griddle plate is warped?
Let the plate cool completely, then lay a straightedge across its surface and look for gaps underneath. Check in more than one direction. A plate that is clearly bowed has worn from years of heating and cooling cycles.
Is it safe to scrape the griddle with a metal spatula?
Occasionally it is fine, but regular hard scraping thins the plate in that spot over time and creates a hot area. A plastic or wooden scraper with hot water cleans just as well.