Commercial & Landlord in Glasgow

What commercial and landlord cleaning covers

Rented homes and small kitchens need a different approach to a family house. The oven may sit unused for weeks, then work hard for days. Because dates are tight, the work must finish on time. We therefore plan around your schedule.

For landlords and agents, we clean ovens, hobs and extractor hoods between tenancies. We can add the fridge and freezer clean too. For small cafés, pubs and takeaways, we clean the ovens, hobs and filters in the kitchen. Each job has its own scope.

We agree the scope before we visit. That means you know what we clean and what we leave. Moreover, a short written scope helps if a deposit dispute arises later.

Our process for lets and kitchens

We visit while the property is empty or the kitchen is closed. First we check each appliance and note its state. Then we strip the removable parts and soak them in our heated tank. While they soak, we clean the cavities and the surfaces by hand.

Next, we clean the hobs and the extractor filters. We refit all parts and test the appliances. We then give you a short summary of the work. You can pass that to a tenant, an agent or a manager.

Throughout, we use non-caustic, biodegradable products. They suit food areas and leave no sharp fumes. As a result, a kitchen can reopen sooner after our visit. Read more in our guide to eco against caustic oven cleaning.

What affects time and price

We quote each commercial and landlord job individually. A single domestic oven in a let costs the same as a home clean, and we quote that in advance. A commercial kitchen with several ovens, grills and filters takes longer and costs more.

Three things drive the quote. They are the number of appliances, the state of the grease, and the access hours. Send us the details on the quote form and we reply with one fixed price. See our price list for home rates, which many landlords use as a guide.

Eco products and compliance

Food premises must keep equipment clean, since greasy ovens are a hygiene and fire concern. A regular clean helps you meet your own standards. We do not give legal advice, so please check your requirements with your local authority.

Our post on commercial kitchen oven cleaning explains hygiene in more depth. For tenancies, our end-of-tenancy oven cleaning checklist covers what to ask of a cleaner.

Who books us

Landlords with one or several properties are our main customers, although small kitchens book too. Letting agents book us for their managed homes. Small kitchens, such as cafés and bars, book regular cleans. Home owners who are selling a property also use this service.

Our post on whether professional oven cleaning is worth it helps first-time buyers weigh the cost. Many landlords find a professional clean saves time and arguments.

Where we work

We cover Glasgow and towns within about 20 miles. Landlord demand is strong in places such as oven cleaning in Airdrie, oven cleaning in Coatbridge and oven cleaning in Motherwell.

We also visit sites across Hamilton and oven cleaning in Paisley. For a single home oven, see our oven cleaning service. For add-ons, see hob cleaning and extractor fan cleaning.

Planning a clean around your business

Timing is the main challenge for a working kitchen. We therefore agree a window that suits you, such as early morning or after closing. While we work, you can plan your prep elsewhere.

For landlords, the key is the changeover date. Since gaps between tenants are short, book as early as you can. In particular, tell us if the property has several ovens or a range, because that changes the time we need.

If you book often, ask us about regular visits. For example, a café might book a clean every few months, and a letting agent might book per void. Additionally, we note the state of each appliance at each visit. That record helps you see when a deep clean is due.

Get a commercial quote

Tell us the property type, the appliances and your postcode on the quote form. We reply with a fixed price and a date. You can ask about regular visits at the same time.