How to Deep Clean Your Kitchen the Right Way (Without Damaging Your Chimney)

Most people's idea of cleaning the kitchen involves wiping the counter, washing the dishes, and calling it done. A deep clean is a different exercise entirely — it involves cleaning surfaces you usually clean around, not through. The result is a kitchen that stays cleaner longer, smells better, and functions as a healthier space.

Here's the exact sequence and approach our professional cleaners use on every deep-clean booking.

What You'll Need

• Degreaser spray (essential for chimney, stove, and tile grout)
• Baking soda + white vinegar for stainless steel and natural surfaces
• Microfibre cloths — at least 6, in two colours (one colour for appliances, one for surfaces)
• Old toothbrush (for chimney filters, stove burner crevices, and tile grout)
• Scrubbing pad, non-scratch
• Rubber gloves
• Torch or phone flashlight (for cabinet interiors and behind appliances)

The Sequence Matters

The rule that professional cleaners follow is: top to bottom, dry before wet. You work from the highest surfaces down, and you do dry cleaning (dusting, sweeping) before any wet cleaning. If you break this sequence, you'll either re-contaminate clean surfaces or make a bigger mess.

Step 1: The Chimney and Exhaust (30 minutes)

Do this first, before you clean anything below it. Remove the baffle filters — they usually unclip from the underside. Soak them in a sink of hot water with a generous amount of degreaser for 20 minutes. While they soak, spray the chimney interior and exterior with degreaser. Let it sit for 5 minutes, then wipe firmly. Use the toothbrush on the fan grille and any gaps.

The biggest mistake people make is cleaning the chimney last. Grease drips down as you scrub, and if you've already cleaned the stove and countertop, you're doing it again.

A word on chimney damage: Never use steel wool, harsh abrasives, or acidic cleaners on a stainless steel chimney. They cause permanent scratching and pitting. Use microfibre with degreaser and elbow grease instead.

Step 2: Cabinets and Shelves (30 minutes)

Empty each cabinet completely. Wipe the interior with a damp cloth — you'll find crumbs, spice powder, and sometimes evidence of ants or cockroaches. The outside of cabinet doors gets greasy from cooking fumes — a light spray of kitchen degreaser and a microfibre cloth handles this without damaging painted surfaces. Let it dry before putting things back.

Step 3: Stove and Hob (20 minutes)

Remove all burner caps and rings. Soak them in hot water with degreaser. Spray the hob surface, let it sit for 5 minutes, then scrub. The toothbrush is essential for the recesses around each burner. Dry completely before replacing the burner caps — wet burners cause ignition problems.

Step 4: Tiles and Backsplash (20 minutes)

Spray tiles with degreaser and leave it 3 minutes. Wipe down. For grout lines that have gone grey or brown, apply a baking soda paste and scrub with the toothbrush. This is tedious but makes a visible difference.

Step 5: Sink and Countertops (15 minutes)

Scrub the sink basin with baking soda, working it into the corners and the drain area. Rinse thoroughly. Wipe countertops with a disinfectant. Check under the counter edge where crumbs collect. Dry surfaces to prevent water marks.

Step 6: Appliances (20 minutes)

Wipe down the fridge exterior, the microwave inside and out, and the toaster. For the microwave interior, heat a cup of water with a slice of lemon for 2 minutes first — the steam loosens baked-on food. For the fridge, pull it out from the wall and clean behind it at least twice a year.

Step 7: Floor (15 minutes)

Sweep first, focusing on corners and under appliances. Mop with a floor cleaner, working from the far wall toward the exit. Get under the counters and behind the fridge.

How Often to Deep Clean

For a kitchen used daily for cooking South Indian food — which involves significant oil use — a proper deep clean every 6–8 weeks is realistic. A quick clean weekly, and a deep clean every other month, keeps the kitchen in good condition. If you're cooking less frequently, every 3 months is sufficient.

Our professional deep-clean teams handle a full kitchen in 2–3 hours. They bring all the products and equipment. Book a deep kitchen clean through Working Class.