The classic Shoreditch oven has done forty frozen pizzas, three roasts and zero cleans. Flats here eat out more than most of London, and the oven pays for it, because an occasional blast at 240 degrees bakes splatter on harder than daily cooking ever would. We strip the door and racks, soak them in a tank in the van, and hand back an oven you can cook in the same evening.
Last updated July 2026. Prices and the areas we cover are checked each season, so what you read here is what you pay.
A single oven in Shoreditch is £77 and a double is £110, with hobs, extractors and microwaves done alongside for £22 to £28 each, all priced before we come.
What oven cleaning costs in Shoreditch
A single oven is £77. A double is £110. A 90cm range cooker is £114, and the odd warehouse kitchen island around here has one, so we carry the kit for it. An AGA is £143, though we see far fewer of those in EC2 than we do out west.
Then the smaller items. A hob is £23 to £28 depending on size and how many burners come apart, an extractor hood is £28, and a microwave is £22. Most people bundle an oven with the hob and extractor in one visit, because the grease that’s on one of them is on all three.
Prices are agreed before the visit and they hold. If an oven booked as a single turns out to be a double, we say so at the door and settle the difference before anything comes apart. Nobody enjoys invoice surprises, us included.
How we clean an oven
The door comes off and, where the design allows, the inner glass comes out of it. Racks, trays and side runners go into a heated soak tank in the van, which is where the heavy shifting happens while we work on the shell indoors with a non-caustic product. No fumes through the flat, nothing harsh left inside, and the oven is safe to cook in the same evening.
A single oven takes around ninety minutes to two hours. Doubles and ranges take longer. Catalytic self-cleaning liners get treated differently, because soaking or scrubbing ruins them, so we clean around them and explain what they handle on their own.
What we can’t do is undo damage. Enamel that has burnt through, glass scratched by a scraper, a door seal gone hard with age: we can make them clean, we can’t make them new. The wider oven cleaning service page sets out the method step by step if you like detail before you book.
Shoreditch kitchens, flatshares to warehouse islands
Flatshare kitchens above the bars are our bread and butter. Five names on the doorbell, a cleaning rota nobody follows, and an oven that belongs to everyone and therefore to no one. The grill pan in these flats is an archaeological record. Nobody wants to give it their Saturday, and for £77 nobody has to.
The grill pan in these flats is an archaeological record.
New-build kitchens toward Old Street and City Road run compact and integrated: a single oven tucked under the counter, a slim induction hob, an extractor that recirculates through a filter the tenant has never seen. Tight galley kitchens don’t slow us down; we work in them all week. The filters are usually the worst part, saturated with two years of stir-fry. Live/work units keep the cooker a few steps from the desk, so the state of the kitchen sits in the background of every video call.
Warehouse conversions swing the other way: big open kitchens, an island, sometimes a 90cm range under a statement extractor. Open-plan has a cost, because the grease a closed kitchen keeps to itself drifts across a loft and films every shelf, and the extractor works hardest of all. And in the Boundary Estate blocks around Arnold Circus, the kitchens are compact, the cookers often freestanding, and access is up five flights of stairs, which we climb without drama.
Greasy without being used much
Shoreditch ovens are dirty in a particular way. Not the slow, even film of a family kitchen that cooks twice a day, but hard black carbon from occasional high-heat use with nothing in between. A pizza at 240 degrees splatters cheese fat onto hot enamel and bakes it solid in minutes. Do that twice a month for two years with no wipe-down, and the result out-smokes a busy family oven that gets a weekly once-over. Smoke when the grill goes on is the usual trigger for calling us.
Air fryers have made it worse, if anything. The oven now only comes on for the big, splattery jobs, so it takes all the damage and none of the attention. Extractors follow the same logic: what frying the flat does do, weekend eggs, the occasional stir-fry, all passes through one filter, and a recirculating hood pushes air through that same clogged mesh forever. If the kitchen smells of last month, the filter is why.
Hard water joins in around the hob. London’s supply carries close to 300 ppm of dissolved chalk, so a spill wiped with a wet cloth dries into a pale mineral ring that ordinary spray won’t shift. We polish those off glass and steel while the oven parts soak, which is what makes the hob add-on at £23 to £28 worth having.
What the visit looks like
We lay sheets from the front door to the kitchen and keep the mess inside them. Parts go out to the tank in the van; the shell gets worked on where it stands. You don’t need to empty the kitchen or move out for the day, and the kettle stays in service throughout, which matters to everyone present.
Parking around Shoreditch is controlled nearly everywhere. We handle it and the cost sits inside the quote. If you’re above a bar on Curtain Road and the doorbell hasn’t worked since 2019, tell us the trick to the door when you book. Every second building here has one.
All we need from you beforehand is a cold oven and a clear path to it. Empty the drawer under the cooker if there is one, and if the kitchen doubles as your office for the morning, carry on; you wouldn’t be the first Shoreditch client to take a video call next to a dismantled oven door.
Allow ninety minutes to two hours for a single oven, longer for doubles, ranges and add-ons. There’s no chemical smell afterwards, just an oven close to the day it was fitted, and you can cook that evening. If anything isn’t right, we come back and put it right.
Who we are and how to book
We’re Monster Cleaning Ltd, company number 9919639, working across London since 2014 from 255 Upper Richmond Road West in SW14. The van has been round the Shoreditch one-way system more times than the driver cares to remember.
Trustpilot has us at 3.1 across 128 reviews. That’s the real number, so you may as well hear it from us. The replies under the rough ones show how we put a bad job right, and we’d rather be judged on those than on borrowed stars.
Booking is a call to 0333 555 2076 or an email to [email protected] with your postcode and what needs doing. We quote a fixed price, book a slot and turn up on time. We cover all of Shoreditch, EC2A and the E2 side both, Hoxton down to the High Street. If the oven is one job among several, we also do carpet cleaning in Shoreditch and regular domestic cleaning in Shoreditch, and for a move there is end of tenancy cleaning in Shoreditch.
Frequently asked questions
How much does oven cleaning cost in Shoreditch?
£77 for a single oven, £110 for a double, £114 for a 90cm range cooker and £143 for an AGA. Hobs are £23 to £28, extractor hoods £28 and microwaves £22. The price is agreed before the visit and doesn’t move once we’ve started.
How long does an oven clean take?
Around ninety minutes to two hours for a single oven. A double or a range runs closer to two and a half, and add-ons like the hob and extractor stretch it a little further. The soak tank in the van works in parallel, which keeps the whole visit shorter than you’d guess.
Can I use the oven the same day?
Yes, the same evening. We clean with non-caustic products, so there are no fumes to burn off and nothing to taint food. Give it one short blast of heat first and you’re away. Plenty of Shoreditch customers book us for the morning and cook that night.
Do you clean between the door glass?
Where the door is built to come apart, yes, and most modern doors are. The greasy fog between the panes is the bit owners can never reach, and clearing it is the most satisfying part of the job. A few sealed doors won’t open without breaking them, and we’ll say so rather than force it.
Is a badly neglected flatshare oven a problem?
It’s our favourite kind. Years of baked-on carbon come off with soaking and patience; the tank deals with the racks while we work the shell. Enamel that has genuinely burnt through stays scarred, and we’ll point that out honestly, but dirty is fixable. Dirty is the job.
Do you do hobs, extractor hoods and microwaves too?
Yes. Hobs are £23 to £28, extractors £28, microwaves £22. Most people add at least one, because grease never keeps to just the oven. In recirculating kitchens, which covers most Shoreditch new-builds, the extractor filter is often the single dirtiest item in the flat.
Do you clean ovens for landlords and check-outs?
Constantly. The oven is the first thing an inventory clerk opens, and it’s the cheapest big win before a check-out. Landlords and agents book us between tenants; tenants book us ahead of the deposit inspection. Give us the date and we’ll fit the visit to it.
How often should an oven be professionally cleaned?
Once a year suits most kitchens, and some Shoreditch ovens could honestly stretch it further, given how little they cook. The better guide is behaviour: smoke when the grill goes on, a door you can no longer see through, or a smell that outlasts the meal all say it’s due. Renters often book one clean mid-tenancy and one before moving out.