Oven cleaning in London, Liverpool and Manchester

Oven cleaning is £77 for a single oven, £110 for a double, £114 for a range cooker and £143 for a two-oven AGA. We use the dip-tank method, so there are no caustic fumes and the oven is ready to use the moment we leave. Hobs, extractors and microwaves can be added. That is the short answer; the detail is below.

Oven cleaning done properly means stripping the oven down. The racks, trays, fan covers and door glass go into a heated dip-tank of non-caustic degreaser, and the cavity gets hand-scrubbed with enzyme-based solutions while the parts soak. About ninety minutes, usually. No fumes, none of the “do not use it for 24 hours” nonsense, and it is ready to cook the minute we leave. Single ovens from £77, doubles from £110, range cookers from £114, AGAs from £143. Ring 0333 555 2076 for a quote. It takes about ninety seconds on the phone.

Monster Cleaning has done this across London, Liverpool and Manchester since 2014. Oven cleaning is one of our most-requested services, because almost nobody enjoys cleaning their own. The rest of this page is the detail.

Last updated April 2026. Covering Greater London (all boroughs, Zones 1 to 6 and most of the M25 catchment), Greater Liverpool and Greater Manchester.

The job everyone puts off

Of every regular cleaning task in a house, the oven is the one that gets left longest. From years of end-of-tenancy cleans we can tell you the typical rental oven at check-out has gone a long time without a proper clean. A fair number have not been touched since the tenant moved in.

The reasons are always the same. It is slow. Supermarket products barely shift anything beyond a light splatter, and the ones that do work are caustic, smell appalling, and need half a day of open windows. After all that, the result is usually “better than before” rather than actually clean. So most people give up and pay someone.

Either something forces it. An end-of-tenancy inspection, a landlord threatening deductions, the smoke alarm going off every time the oven preheats. Or you have looked at the inside one too many times and decided today is the day. Both are good reasons to ring. We do not judge, and we have genuinely seen worse than whatever you are looking at.

The real argument is not how it looks. Carbon build-up on the element and fan is the most common cause of the oven failures we come across. Grease bakes onto the components year after year, insulation drops off, heat goes uneven, and eventually the element goes. A replacement element on most modern ovens runs roughly £90 to £180 fitted, a fan motor around £200, a new mid-range oven £400 to £900 fitted. An £77 clean twice a year, and that oven probably lasts fifteen years instead of eight. That is the actual maths.

What actually happens when we clean an oven

The dip-tank method is what proper oven cleaning looks like, and most of the trade uses some version of it. The differences are in the chemistry, the attention to detail, and whether the person has done this three times or three thousand. Here is our process, step by step.

1. Arrival and set-up. Floor covering down in front of the oven, worktop protection on both sides, kitchen ventilation open. The oven goes off at the wall and cools fully if it has been used that day.
2. Disassembly. Racks, trays, runners, fan cover, and the inner door glass all come out. Modern oven doors have a removable inner panel, and the baked-on film between the two glass layers is where most of the “why does my oven still look dirty after I cleaned it” confusion comes from. We take that panel out. Most people never knew it came apart.
3. Dip-tank soak. The removable parts go into a heated tank in our van, filled with a non-caustic, water-based degreaser at around 60C. Twenty to forty minutes of soaking dissolves almost everything: carbon, baked grease, sugar glaze, the carbonised remains of whatever crumble exploded last winter. No scrubbing, no caustic fumes, no harm to the enamel or anodising.
4. Cavity work. While the parts soak we work the cavity. Enzyme-based degreaser on the walls, roof, floor and back panel, left to dwell ten to fifteen minutes so the chemistry does the work rather than the muscle. Then manual scrubbing with non-abrasive pads, detail brushes for the seal channels and around the element, and a microfibre wipe-down. The fan motor and blade get extra attention, because that is where carbon build-up actually matters.
5. Rinse and reassemble. Everything out of the tank, rinsed, dried, and back together. Door glass cleaned both sides, gasket wiped, runners replaced. Exactly as it was.
6. Function test. Oven on briefly, fan run, any trace smell gone in five minutes. There usually is none, since non-caustic products do not off-gas. You get an oven ready to roast a chicken the moment we close the door.

Start to finish, a standard single oven is 75 to 90 minutes. Double ovens around two hours. Range cookers two to three. AGAs sometimes a full half-day, because they are enormous, enamelled, and need specialist handling.

What is included in the quote

• Full strip-down and reassembly.
• Dip-tank clean of all removable parts: racks, trays, side runners, fan cover, inner door glass, range trivets and burners where applicable.
• Enzyme-based cavity clean: walls, roof, floor, back panel, fan motor, heating element, seals.
• Both sides of the inner and outer door glass.
• Door hinges and seal gasket cleaned and checked.
• Control knobs and front panel.
• Function test before we leave.
• All products, equipment, and travel within our standard coverage area.
• No caustic fumes, immediate use after cleaning, no 24-hour wait.

Extras often added to the same visit

We are there with the kit out anyway. So these are roughly a third cheaper added to an oven clean than booked on their own.

• Hob. Gas, electric, ceramic, induction. Burners off, trivets dip-tanked, burnt-on marks dealt with. From £23.
• Extractor hood. Filter out, dip-tanked, degreased. Hood wiped, grease trap emptied, bulb area cleaned. From £28. If the filter has not been cleaned in a year, the dip-tank result is genuinely startling.
• Microwave. Interior, turntable, roof, seals, door. From £22.
• BBQ. Any size, any condition. Grills dip-tanked. From £72 for a standard three-burner.
• Inside of kitchen cupboards that have absorbed cooking grease from the extractor. Often worse than you would think. From £30 for a typical kitchen.

What it costs

Prices include all kit, all products, and travel within our standard coverage area. Minimum visit is £55, because below that it is genuinely not worth the van running out. Payment on completion, card or bank transfer, receipt on company-headed paper. That receipt is worth having for an end of tenancy, because letting agents often ask for proof the oven clean was done professionally. Full pricing across every service is on the prices page.

The questions we get most on the phone

“It is filthy. Really filthy. You will charge me extra, won’t you?”

Usually not. The dip-tank does not care how bad it is. Twenty minutes of soaking handles most things, whether that is two years of everyday cooking or one specific disaster. We only add to the quote for things like welded-on spill-overs carbonised through to the element, or a cavity so coated the enamel is compromised underneath. We tell you honestly on arrival. Most of the time, “really filthy” just means normal.

“I have a self-cleaning pyrolytic oven, do I still need you?”

Often yes. The pyrolytic cycle burns the cavity contents to ash at around 500C, which handles the cavity well. It does not touch the door glass, it does not do the racks (you have to take those out first, because they are not pyrolytic-rated), and it does nothing for the fan cover, extractor or hob. Most pyrolytic owners run the cycle once or twice a year and still book a proper clean annually for everything it misses.

“Will the cleaning damage my oven?”

No. The non-caustic chemistry is enamel-safe, gasket-safe, and leaves anodised aluminium and stainless steel alone. The dip-tank is a 60C water-based solution, well below anything that warps metal or affects coatings. The real damage risks in oven cleaning come from caustic soda products, which strip enamel over repeated use, and from abrasive pads that scratch. We use neither.

“Can I use the oven straight after?”

Yes, immediately. No fumes, no residue, no waiting. That is the single biggest difference between a professional non-caustic clean and a weekend with a caustic spray from the supermarket.

When an oven genuinely needs a clean

Some signs are more than cosmetic.

• Smoke when you preheat. That is grease carbonising on the element. Given time it destroys the element.
• Food tasting slightly off. A faint burnt or acrid note you cannot place. It is old grease residue vapourising into whatever you are cooking.
• Uneven heating. Carbon on the fan and around the element genuinely affects performance.
• Fan noise. Grease in the fan housing makes the bearings work harder. Often the first sign of a fan motor on its way out.
• Smoke alarm going off at normal cooking temperatures. Almost always grease smoke from the oven floor or the extractor. Both want cleaning.
• Build-up inside the door glass that will not wipe off. That is residue between the two panels, and you cannot reach it without taking the door apart.

How booking works

1. Ring 0333 555 2076. We need the oven type (single, double, range, AGA), roughly how dirty, any extras (hob, extractor, microwave), and when you need us. Price on the phone, usually under two minutes.
2. Book the slot. Most oven jobs go in within three to five days, and same-day or next-day slots come up regularly, especially midweek. Month-end gets busy with end-of-tenancy demand, so for a move-out inspection, ring a week or more ahead.
3. Before the day. Switch the oven off a couple of hours before we arrive so it is fully cool, and clear the worktop nearby where we lay parts down. That is it.
4. On the day. The technician arrives in a liveried van with the kit and dip-tank. Stay, go out, or work in another room. There is a little noise during scrubbing but it is not disruptive, and no chemical smell at any point.
5. After. We test the oven, show you the finished job, take payment, and go. Emailed receipt within the hour if you want one, which is handy for landlords, letting agents, or your own records.

Services that go with this one

• End of tenancy cleaning. The oven is the single most-flagged item on inventory check-outs, and a professional oven receipt is often what gets a deposit signed off without deductions. Oven cleaning is included in every end-of-tenancy booking as standard.
• Deep clean. On a whole-home deep clean the oven is almost always added, since the specialist kit is already in the van.
• Regular domestic cleaning. Domestic customers usually book an oven clean once or twice a year on top of the weekly service. It works out at roughly the cost of one weekly clean, once a year.
• Carpet cleaning. Often bundled on the same day for customers doing a broader home refresh.

Frequently asked questions

How often should I have my oven professionally cleaned?

Every 6 to 12 months is the usual guidance, and for most London households that is about right. Go for every 6 months if you cook daily with oil and fat or anything that splatters, roasts and traybakes and pizza. Every 9 months suits regular but lower-mess cooking. Bakers who wipe spills straight away can stretch to 12. Rentals want a clean before every check-out.

Do you use caustic chemicals?

No. Our products are non-caustic, water-based, fume-free and biodegradable. That matters three ways. The enamel does not get stripped, there is no chemical smell during or after, and you can use the oven immediately. Most supermarket oven sprays are caustic. They do work, but they off-gas in use, damage enamel over time, and need heavy ventilation.

How long does it take?

A standard single oven is 75 to 90 minutes. A double oven around two hours. Range cookers two to three hours. AGAs can be a half-day. We give a realistic estimate on the phone, and if the job turns out significantly bigger than expected we tell you before we start, not after.

What if my oven is really, really bad?

It rarely changes the quote. The dip-tank handles heavy carbon without extra labour, and the enzyme cavity products are made for neglected ovens. The only situations that cost more: enamel compromised by old caustic damage from previous DIY attempts, something leaked into the insulation, or a genuine incident such as fire damage or melted plastic.

Do you clean pyrolytic or self-cleaning ovens?

Yes, and most pyrolytic owners book us eventually. The self-clean cycle handles the cavity but does nothing for the door glass, the racks, the fan cover, or the connected kit like the hob and extractor. A proper clean once a year plus the occasional pyrolytic cycle in between is the combination most people settle on.

Can I use my oven straight after the clean?

Yes. Non-caustic products leave no residue and do not need cooking off. We run the oven briefly at the end to confirm it works and to clear any trace moisture from the seals. By the time we leave, you can cook.

What about AGAs, Rayburns and other heritage cookers?

We clean all of them. An AGA is a specialist job: the chrome lids, the enamel domes, the ovens, the hotplates, and it takes longer than a standard clean, usually 3 to 5 hours depending on age and condition. Rayburns are similar. Everhots, La Cornue, Lacanche, all handled. We do not service them, that is a different trade, but we clean them properly.

Do you fix broken ovens?

No. We clean them, we do not repair them. If something is broken, the element, fan, door hinge, seal or thermostat, you need a specialist oven engineer, and we can usually recommend one. The cleaning often reveals whether an issue is grease-related, which we fix by cleaning, or mechanical, which we flag for you.

What if I am not happy with the result?

Tell the technician before they leave and anything missed is sorted there and then. If you spot something after we have gone, ring within 48 hours and we come back free. In more than ten years of doing this it happens very rarely, but the guarantee is there for the peace of mind.

Is Monster Cleaning insured?

Yes. £5 million public liability and £10 million employer’s liability. Documents on request, which is useful for managing agents or rental situations.

What areas do you cover?

All London boroughs (Zones 1 to 6 and most of the M25 catchment), Greater Liverpool and Greater Manchester. Ring 0333 555 2076 with your postcode to confirm.

Ready to book?

Call 0333 555 2076 and we will have a quote for you in under two minutes. Oven type, rough condition, any extras, that is all we need. Out of hours, send us a message and we will call back first thing. Photos of the inside over WhatsApp help with quote accuracy if you are not sure what counts as bad.