Half the ovens we open across Kent have a layer of carbon on the fan that the owner had no idea was there. We clear it the same morning. Oven cleaning in Kent starts from £77 for a single oven, with the racks, trays and door glass dropped into a heated non-caustic dip-tank in the van while we hand-scrub the cavity. No fumes, no caustic reek, and you can put a roast in the minute we leave. Ring 0333 555 2076 and you will have a firm price in about ninety seconds.
Last updated April 2026. Covering Maidstone and the wider county, from the ME postcodes out to Bearsted, Loose, Penenden Heath and the Weald villages south of town.
What an oven clean costs in Kent
Here are the prices, up front, because it is the first thing everyone asks. A single oven is from £77. A double oven, the stacked built-in sort, is from £110. A 90cm range cooker is from £114, and a two-oven AGA from £143. We give you a firm figure on the phone once you tell us the type and roughly how dirty it has got.
The kit is already loaded in the van, so anything around the oven costs less added to the same visit than booked on its own. A hob is £23 to £28 depending on whether it is gas, ceramic or induction. An extractor hood with its filter is £28. A microwave is £22. Out here in Kent people add the extractor more than anywhere, and there is a hard-water reason for that which I will come to further down.
| What we clean | Roughly how long | Price |
|---|---|---|
| Single oven | about 90 minutes | from £77 |
| Double oven | about 2 hours | from £110 |
| Range cooker (90cm) | 2 to 2.5 hours | from £114 |
| AGA (2-oven) | half a day | from £143 |
| Hob (gas, ceramic or induction) | 20 to 30 minutes | £23 to £28 |
| Extractor hood and filter | about 30 minutes | £28 |
| Microwave | about 20 minutes | £22 |
No call-out fee, and the figure covers the products, the kit and the travelling, whether you are in the middle of Maidstone or down a lane near Boughton Monchelsea. Payment is on completion, card or bank transfer, and you get a receipt on company-headed paper. That receipt matters more than people expect. A Kent letting agent will often want proof the oven was done properly before a deposit goes back, and a note scribbled on a pad does not cut it.
No fumes, no caustic reek, and you can put a roast in the minute we leave.
How we actually clean an oven
The honest version is that most of the trade uses a dip-tank of one kind or another. What separates a good clean from a poor one is the chemistry, the bits people skip, and whether the person doing it has done a handful of ovens or a few thousand. Ours have done the thousands. Here is the order it happens in.
- Floor covering goes down and the worktop either side is protected. The oven comes off at the wall and cools fully if it has been on that day.
- Everything that comes out, comes out. Racks, trays, runners and the fan cover, plus the inner door glass. Modern doors have a removable inner pane, and the baked-on film hiding between the layers is the real answer to “why does it still look dirty after I cleaned it”. We take that pane out. Most people never knew it unclipped.
- The removable parts go into a heated tank in the van, filled with a non-caustic, water-based degreaser at around 60C. Twenty to forty minutes of soaking lifts the lot: carbon, baked grease, the toffee glaze off a tray, the carbonised remains of whatever pie boiled over last Christmas.
- While the parts soak, we work the cavity by hand. Enzyme-based degreaser on the walls, roof, floor and back panel, left to dwell so the chemistry does the work instead of the wrist. Then non-abrasive pads, detail brushes round the seal channel and the element, and a microfibre finish. The fan blade gets extra time, because carbon on the fan is where the real trouble starts.
- Parts out of the tank, rinsed, dried and refitted. Door glass cleaned both sides, gasket wiped, runners back in. Exactly as it was.
- A function test to finish. The oven goes on, the fan runs, and we hand it back ready to cook on.
It is not glamorous work. But it is the difference between an oven that looks a bit better and one that is properly clean, right down to the element where it matters for how long the appliance lasts. Carbon baked onto the fan and element is the most common reason the rental ovens we meet at a move-out have failed early, and a clean twice a year is a great deal cheaper than a new oven supplied and fitted.
We have seen worse. Honestly.
Kent kitchens and the ovens in them
Kent is a big county, and the kitchen on the other side of the door changes enormously depending on where in it you are. Maidstone, the county town, is the spine of the work. The Victorian terraces off Week Street and around the town centre, a lot of them now split into flats, tend to have a single built-in oven in a tight galley that takes heavy weeknight use from commuters who are back late off the Maidstone East line into London Victoria. Those are the from-£77 jobs and they are our bread and butter.
Push out to the suburbs and it changes. The interwar semis in Bearsted and Loose usually have a freestanding double cooker that has fed a family for a decade or more, and the newer estates up at Penenden Heath come with sleek integrated ovens that look easy and are anything but, because the door glass clouds up fast and the racks tuck right at the back. Then there is the proper countryside. Go south into the Weald, towards Boughton Monchelsea and the villages beyond, and you start meeting farmhouse kitchens with a 90cm range or a two-oven AGA as the heart of the room. An AGA is a half-day on its own, all enamel and cast iron, and it is a different animal to a built-in oven entirely.
That spread is why the price list runs from a £77 single all the way up to a £143 AGA. We clean the lot in a normal week. The other Kent quirk worth a word is parking, though it cuts the opposite way to London. In the middle of Maidstone there are permit-controlled streets, so tell us if your road is one and we will sort that end first. Out in the villages it is almost always off-street on a drive or a verge, and no trouble at all.
An AGA is a half-day on its own, all enamel and cast iron, and a different animal entirely.
Hard water, glass and filters
Kent has properly hard water. Most of the supply across Maidstone comes off the chalk aquifer through South East Water, and the ME14 reading sits around 224 parts per million, which puts it firmly in the hard band and close to very hard. That has a direct bearing on your oven, even though you would not think of an oven as a water appliance.
Two places feel it. The first is the inner door glass, where steam off a roast carries dissolved minerals that dry into a cloudy scale you cannot wipe away with a normal cleaner, so the glass looks permanently foggy. The second is the extractor filter and the grease tray above the hob, where scale and grease bind into a hard crust that ordinary degreaser slides straight off. Both come up clean in the dip-tank because the warm soak loosens the bond that hand-cleaning cannot. It is the single biggest reason Kent customers add the extractor to the booking, and once the oven glass is clear the foggy filter beside it suddenly looks obvious.
What is in the price
Everything below is part of a standard oven clean, not an upsell once we are through the door.
- Full strip-down and reassembly of the oven.
- Dip-tank clean of every removable part: racks, trays, side runners, fan cover, inner door glass, and AGA or range trivets and burners where there are any.
- Enzyme cavity clean of the walls, roof, floor, back panel, fan, element and seals.
- Both faces of the inner and outer door glass, including the chalky scale hard water leaves behind.
- Hinges and the seal gasket cleaned and checked.
- Control knobs and the front panel.
- A function test before we leave, and same-day use because nothing we use needs to burn off.
- All products, all kit, and the travel anywhere in the county.
And the part that does not fit on a list: a re-clean guarantee. If something is not right, tell the technician before they go and it is sorted on the spot. Spot it after we have left and a quick call brings us back to put it right. In over ten years it rarely comes to that, but the guarantee is there so you are not taking the result on trust.
How booking works
It is a short phone call. Ring 0333 555 2076, or email [email protected], and tell us the oven type, roughly how grim it is, any extras like the hob or extractor, and when suits you. We price it there and then, usually inside a couple of minutes, and book the slot.
Most Kent oven jobs go in within three to five days, and same-day or next-day slots come up often midweek. Month-end is the exception, because that is when end-of-tenancy demand stacks up across the county, so if you are cleaning for a move-out inspection give us a week or so of notice. On the day we arrive in a liveried van with the dip-tank on board, and you are welcome to stay, head to work, or get on with something in another room. There is a bit of scrubbing noise and no chemical smell at any point. We test the oven, show you the result, take payment, and leave you something you would happily cook Sunday lunch in. Not sure how bad yours counts as? Send a photo of the inside over the phone first and we will quote off that.
Other cleaning we do in Kent
Oven cleaning is one slice of what we do across the county. The jobs people most often pair it with:
- End of tenancy cleaning in Kent, where the oven is the most-flagged item on the inventory and is included in every booking as standard.
- Carpet cleaning in Kent, often done on the same visit when a property is being turned around between tenants.
- Domestic cleaning in Kent, the regular weekly or fortnightly clean, with an oven added once or twice a year on top.
If you want the full picture of how the dip-tank method works and what it handles, the oven cleaning overview walks through it in more detail across all our areas.
Frequently asked questions
How much does oven cleaning cost in Kent?
A single oven is from £77, a double oven from £110, and a 90cm range cooker from £114. A two-oven AGA is from £143. Add-ons booked on the same visit are cheaper: a hob is £23 to £28, an extractor hood £28, and a microwave £22. You get a firm price on the phone before anyone turns up, so there is no surprise on the day.
Which parts of Kent do you cover?
We work right across the county. Maidstone and the ME postcodes are the busiest patch, out through Bearsted, Loose and Penenden Heath, and down into the Weald villages south of town like Boughton Monchelsea. If you are unsure whether your lane is on the round, ring with your postcode and we will confirm in seconds.
Can I use the oven straight after you have cleaned it?
Yes, the same day, the minute we leave. We use a non-caustic, water-based degreaser rather than the harsh stuff, so there is no chemical smell to cook off and nothing to wait around for. That is the main reason people pick this method over a supermarket spray and an afternoon with the windows open.
Does the hard water in Kent affect my oven?
It does, in two spots. The inner door glass goes cloudy where mineral-heavy steam dries into scale, and the extractor filter and grease tray crust up where scale binds with grease. Maidstone water runs around 224 ppm off the chalk, which is hard, and a normal cleaner will not shift either. The warm dip-tank does, which is why Kent customers add the extractor more than most.
How long does an oven clean take?
A standard single oven is about 90 minutes. A double runs closer to two hours, and a 90cm range cooker two to two and a half. An AGA can be a half-day because of its size and the enamel work. We give you a realistic time on the phone so you can plan the day around it.
Is the cleaning safe for the oven and for the house?
Yes. The dip-tank is a warm water-based solution, well below the temperature that would warp metal or lift a coating, and the cavity products are enzyme-based and enamel-safe. The damage we actually see comes from caustic soda sprays stripping the enamel over years, and from abrasive pads scratching the glass. We use neither.
Do you clean the racks, trays and door glass too?
Every removable part comes out and goes in the dip-tank: the racks, the trays, the side runners and the fan cover. We also split the door and clean between the panes, which is where most of the grime you cannot wipe off actually lives. It all goes back exactly as it was.
Do you clean AGAs and range cookers?
Yes, and we get plenty of both out in the Kent countryside. A two-oven AGA is from £143 and takes about half a day, because the cast iron, the enamel lids and the trivets all need separate attention. A 90cm range cooker is from £114. Both come up far better than any spray-and-wipe will manage, and we clean the burners and the splashback as part of it.
My oven is genuinely filthy. Will it cost extra?
Almost never. The dip-tank does not care whether it is ten years of Sunday roasts or one spectacular spill-over that carbonised. We only add to the price for real damage, like enamel already compromised by old caustic cleaners, or something that leaked into the insulation. We tell you straight on arrival, not after.
Do you do oven cleaning for end of tenancy in Kent?
We do, all the time. The oven is the single most flagged item on a Kent check-out inventory, and a receipt on company-headed paper saying it was cleaned professionally often gets the deposit signed off. If you are moving, our end of tenancy cleaning in Kent includes the oven as standard.
Is Monster Cleaning a real, insured company?
Yes. We are Monster Cleaning Ltd, Companies House number 9919639, trading since 2014, with a re-clean guarantee on every job and an office at 255 Upper Richmond Road West, SW14 8QS. Our Trustpilot sits at 3.1 out of 5 across 128 reviews, which we would rather show you honestly than dress up. Insurance documents are on request for managing agents.