From oven racks to rangehood filters — a room-by-room guide to a professional-standard kitchen deep clean you can do yourself (or let us do for you).
The kitchen is the hardest-working room in any Perth home — and the one that builds up grease, grime and bacteria fastest. Here's a room-by-room guide to a proper kitchen deep clean, whether you're doing it yourself or booking the pros.
Start top-down. Always clean from high to low so dust and crumbs fall onto surfaces you haven't done yet. Begin with the rangehood, cupboard tops and shelves, then work down to benchtops, then floors last.
The rangehood and filters. Grease filters are often the most neglected part of a kitchen. Soak metal filters in hot water with a little dishwashing liquid and bicarb for 15 minutes, then scrub. A clogged filter is a fire risk and makes your kitchen smell.
Oven and stovetop. For ovens, a paste of bicarb and water left overnight lifts baked-on grime without harsh fumes. Gas burners and grates can soak in warm soapy water. Glass cooktops respond well to a bicarb paste and a non-scratch pad.
Inside the fridge. Empty it, toss expired items, and wipe shelves with warm water and a splash of vinegar. Pull the fridge out and clean behind and underneath — dust on the coils makes it work harder and cost more to run.
Sink and tapware. Sanitise the sink (it harbours more bacteria than most bins) and descale taps with vinegar to remove Perth's hard-water build-up. A clean, polished sink instantly makes the whole kitchen look done.
The details that matter. Wipe cupboard doors and handles (where hands touch most), the splashback, the kettle and toaster, and the bin itself. Pull out the dishwasher filter and rinse it — a smelly dishwasher is usually a clogged filter.
**How often?** A light wipe-down daily, a proper clean weekly, and a full deep clean every 1–3 months. Booking a professional kitchen deep clean before the holidays or after a big cook-up saves hours of scrubbing.
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