Hello, it’s Graham Rogers the founder of Oven Gleamers, the Oven Cleaning franchise and today I’m going to talk about the time it takes to do an oven clean job. So how long it takes to do an oven clean? And I’m going to talk about that because it depends on different things. How long it’s going to take you? Really what it boils down to is how much time you allocate to the job.
For example, there was a time where I would spend a long time cleaning an oven because I had more time in the day to do it but as I got busier and I got more jobs booked in for a day then I had to become more efficient in the way I operated and faster at doing the work.
It also depends on what equipment you use. In our case, for our Oven Cleaning franchise, we need the main piece of equipment which is an oven cleaning dip tank which is a tank with chemicals in which sits in the back of the van and it needs to be heated up to a temperature. This is so that when you put the parts of the oven you take out from the oven into it has a sufficient temperature to actually work and do the thing with the bits and pieces.
There are two different types of Oven Cleaning dip tank, there’s the gas burner system, which is normally a big metal tray with a gas burner underneath and what you do is you head up the solution to a temperature and the temperature depends on the actual solution, with a chemical solution. If you’re looking for an ecosystem then you can use a chemical with a quite a low pH so eight or nine pH. So something very close to washing up liquid. You can use that pH but for that to work, you need to boil the solution up. You need to get it really, really hot.
The gas burner systems normally work around that principle and the idea is that you would drive to each job and you would heat the solution for every job. I know some oven cleaning companies actually go into the house and bring out water from the house. They bring out water. They put it into the tray, they heat it up and then they’ve got to go back in the house to bring out the bits and pieces in the oven. To then put them in the dip tank tray. If you haven’t got a tray deep enough, then it means that you’ve got to do a little in shifts.
You’ve got to put some parts of the oven in first and go back into the house and then come back later and take out some of the clean parts of the oven and put the other dirty bits into the tray. You have to go to the house to get the water, then heat up the tank, try to get it up to boiling and then when you’re doing that, you should stay with the tank to make sure because there’s a big safety issue.
You don’t leave a lighted flame in the back of your van or accessible to say young children or pets. You just want to make sure that it’s safe and protected. You’re going to spend time with the van, which means that you’re not in the house cleaning the oven. With a gas system, it can be a long day because every job is going to take a really long time.
Now the alternative to the oven cleaning professional gas system is the system that we use and that is using an electrically heated system. We use a plastic tank, so polypropylene tank and the difference with our system from the gas system is that we use a higher ph chemical in our solution which means that we don’t have to boil it, we just keep it over a temperature where the chemical will work in an efficient manner so that’s about 60 degrees.
That means that, for example, in my system we heat the solution up at the beginning of the day. It takes about … If you’re heating a solution up every day, it takes about an hour to heat it up in the morning to get the temperature up to solution and then because I’ve got a unique system in that I’ve got it in a selected tank, it keeps the temperature of the solution hot all day which means that when you get to the job, instead of having to have to think about heating up the solution, it’s already hot.
It means you just go to the house, you get the stuff out of the oven, you come out, you put it straight in the solution and then you go back in the house. It make it a matter of 15 minutes. Because of that it means that if we look at the timings of a job, it means that for a standard single oven, that’s a small oven with one door, it will take in a region of an hour to clean and that is actually arriving at the job.
For example, if I had a nine o’clock appoint, I would be arriving at nine o’clock. I’m going into the house. It takes me about 15 minutes to strip it down. I strip it down and put the stuff into the dip tank outside and then I go back in. It takes me about half an hour to do the cleaning process inside. Then I’m looking to get out to the van with 15 minutes to spare to take the bits and pieces out of the tank, to rinse them off and to dry them and to take them back into the house.
Normally, that’s the times I’m looking at for a standard single oven, an hour and that’s generally, that’s the time it will take. Although we do give our guys … We employ four guys who work for us, we do give them an hour and a half per job for a standard single oven and so a standard single oven, an hour. A standard double oven, we call a standard size oven with two doors at the front, one above each other a standard double oven. To do one of those will take about an hour and a half and to do a extractor or a hob for a standard sized oven will take about half an hour each and to do a range cooker will take in the region of three hours.
That’s using our system. There are some other components which give you those timings. You’ve got to increase your own efficiency so you’ve got to be … When franchises start, we give them two hours to do a standard job and we know that they’re going to increase their speed as they get more experience cleaning ovens and they’ll be able to bring the times down and do more jobs in a day.
That’s your thing, if you’ve got a slow system it means that you can’t do so many jobs in a day. It means that you’re going to take longer on each job and if you’re heating up for every job, so if you’re using the gas system where you heat up at every job, then it means that if you get to an oven where it’s not typically that dirty, you’ve still got to go through the process of heating your tank up in the van but with our system, the tank’s already hot so if the oven is not so dirty, it means that you can do the job faster and it’s a case of phoning up your clients, your next clients and asking them if they’re prepared to bring the job forward and that means that you can finish the day sooner.
I’ve heard of people with gas systems spending all day fitting their jobs in so they’re leaving early in the morning to get to the first job and they’re finishing really late in the evening and that’s their day every day. I’ve also heard of oven cleaning companies where they’ve taken out other people with them, other members of the family to help with the process out in the van because they’ve got a gas system, it’s taking a lot longer for them to do each job and if they’ve got say their wife helping them out in the van, it means that that person can do the bits and pieces at the van or sopping the bits over in the trays whilst the other person gets on with doing the oven cleaning.
With us, it’s all about one person in a van doing the jobs as fast they can in a manner which is safe and thorough so my system, I developed it because when I started, my target for the day was total 40 pans and to do that sort of turnover, I had to fit the jobs in, because at the time, I was charging, I think 10 years ago, I was charging 35 pounds for a single oven and to get those jobs in, you had to work hard and fast and because I developed the system to work in a fast and efficient manner.
As it’s gone on, we’ve increased our prices and we’ve positioned the company in a different position which means that we charge more for our cleans which means now that we can average about a 100 pounds per job which means even though we’re fast and we’re doing the oven cleaning in a safe process, it means that we can have more money so we can earn more money in a day and with a safe process and do jobs in a fast manner.
That’s Graham Rogers from Oven Gleamers, the Oven Cleaning franchise, until next time. Thank you.
Graham Rogers Started OvenGleamers as one man in a van in Taunton in 2004. The business grew to a five van operation by 2007. OvenGleamers first franchisee started in October 2010. OvenGleamers Became An Associate Member of British Franchise Association in 2012. Now growing National OvenGleamers Network. OvenGleamers are AGA and Big Cooker Cleaning Specialists. Graham writes on this blog and films videos and has a podcast.