So this week I am out training our new franchisee, John Rorke of Wolverhampton West. On Tuesday he started doing his real world ovens with a single oven and hob in Clifton in Bristol. The hob was actually an unusual NEFF five burner which I have only cleaned myself a few times before. The oven was an older NEFF oven with black enamel inside. But a nice job for John to start on.
The clean went very well and the customer was very happy.
On Wednesday John cleaned a three oven AGA. We normally do the AGA cleaning towards the end of the training, but this one appeared and it was local so we decided to do it. John did a fabulous job on this. In the afternoon we went into Bristol and cleaned a single oven, hob and extractor. This was a straight forward clean. The only problem really was finding somewhere to park when we got there but after driving around the block I found a space that was convenient.
On Thursday John did range cooker cleaning, as well as the splashback and extractor hood. This wasn’t an easy job and I helped him a lot with the really dirty hob. The range was in a pub and on the way there I was wondering how it got booked in for us. I was thinking if it’s a commercial range there is no way we could do it, as it would have been too big of a job for training. But when we got there, it was standard domestic range but it was in the pub kitchen just behind the bar. The Landlady said “We don’t do food in the pub”. I thought that this is probably true now and this is the reason why it was booked in. She obviously told us this on the phone when it was booked in: “it’s an ordinary domestic range and we don’t use it for the pub”. But it had been used at some time to cook for the pub and for a long time at that as the top was just caked in burnt on carbon, the extractor and splashback had thick grease on them.
So four hours later we had finished and the Landlady was very happy, everything sparkling like new.
In the afternoon John cleaned a single oven, hob and extractor. John did the whole clean and it really looked great at the end . It was a straight forward job except for taking the door apart. This had another pane of glass in the middle of it. Also unusually the oven had two fans at the back. This was the first time I’d seen this.
So it’s all go at this week. I am carrying out oven cleaning franchise training, training our latest franchisee John
Rorke. He will be coveringWolverhampton West. This area covers the area to the West of Wolverhampton and covers an area that I lived in for 18 months when I did my technical training when I was in the Royal Air Force. I was at RAF Cosford from Jan 1983 to July 1984, doing my Air Radar Avionics training, which overall I enjoyed learning all about electronics and getting paid for it. I also loved being in the RAF Cosford rowing team and rowing and socialising at the local Ironbridge Rowing Club.
So today, Tuesday, is day two of John’s Oven Cleaning Franchisee training. Yesterday we did the first day introduction stuff in the morning and then visited to Spillers of Chard showroom to look at some fantastic cookers and kitchens there. It’s a fairly long drive from here in Bristol but is worth it as the size of the showroom means we can see lots of different combination of cookers, ovens and AGA branded cookers. It means we can look at all the different AGAs which are being sold at the moment.
A few years back I was worried as the showroom there for the smaller ovens consisted mainly of Pyrolytic ovens and I was thinking is this a trend? Now they have redesigned their showroom and there are a lot less Pyrolytic ovens. I’m wondering was it because they didn’t sell many of them? Also now a few years on I’ve seen people using the Pyrolytic function on an oven and seen the results of using it – lots of smoke in the kitchen, difficulty in cleaning racks, doors etc and know that even people with these sort of ovens are still going to use our service.
So a good look at AGAs and then back to the office.
Today we are going to go through stripping down ovens and go out for our first job this afternoon.
So here is a question how long does it take to train when starting an oven cleaning business?
Well I suppose the answer is how thorough and detailed do you go in the training? For me when training new employees and new franchisees I want to be happy that they can do the job straight away after training, that is I want to be sure that they are able to manage any job that we book in. For employees it is slightly different in that us usually we will only book in standard single and double ovens For a few weeks to get them up to speed.This is because we will be booking in 3 jobs a day from day one. Once they are managing this satisfactorily then we will start booking in range cookers and then later after they have been doing this for a while we will do some additional training on AGA cookers before booking these in. For franchisees we do all their training, including the AGA cookers in the same week but I ensure they all know how to clean every different oven, hob, extractor which they may encounter. In our training kitchen I can ensure they gets lots of practice on taking doors off and putting them back and also ensure they can strip down the Creda Continental which can be tricky to take apart.
Image via Wikipedia
This the next in my training course details which was a couple of weeks ago now.
DAY 4 of Oven
1. Candidate Practical: A full clean of a stainless steel standard single oven, stainless steel hob, and stainless steel extractor unit with stainless steel. I demonstrated how to clean a stainless steel extractor unit with paper filter. Then Candidate finished it off.
I then demonstrated how to clean the hob which was heavy in burnt on carbon and which was particularly difficult to remove. The candidate then completed the job himself. I showed the candidate the best way to take the door apart and clean inside both sides of the glass and the things that were needed to be taken into consideration when doing this. I then showed him the techniques of how to clean the ribbed sides of this type of oven. I showed him the technique of how to clean the area above the grill element. Then the candidate cleaned the whole of the oven himself. It
wasn't particularly that dirty.
2. Candidate Practical. We went to the next house which was also owned by the customer of the first oven we cleaned today. The oven was exactly the same type and model. This oven was particularly dirty, the candidate did most of the cleaning.
Lunch – we went to a local shopping centre and bought some sandwiches for lunch.
3. Candidate Practical. The next job consisted of a Miele single oven, hob, and extractor unit and a microwave unit. I let the candidate do most of this job himself. I checked the work at the end and we had to remove the self cleaning sides and clean them manually to get a better end result.
Overall we achieved a lot today. We recapped the cleaning process of stainless steel, we went through the process of cleaning ovens with ribbed sides and we were able to test this out on a particularly dirty oven. The variation in the levels of the jobs, the dirtiness of the ovens showed the different levels of perceived dirtiness by different customers. I also showed the candidate that even at a slow pace of work – we had exceeded the timings I normally allow myself and my employees that a good turnover is possible. Turnover for the day was: £267 (if you think it should have been another £20 as you have seen our oven cleaning prices the reason it wasn't was because we did the extractor on the first job for free as I wanted the candidate to have experience of cleaning that sort of extractor).
End of day.
Image by Ivydale via Flickr
This was last week but I have now found time to write what we did in the day.
DAY 3 of Oven
Candidate Practical. A full clean of a Stoves standard double oven, hob and
extractor. I demonstrated the best way to clean thick grease off of a
standard extractor unit with wooden front to match the kitchen units. Show how to cut extractor filter paper to size, put the new paper in extractor properly and get the extractor clean by using right cleaning products. Then the candidate did this himself.
2. Demonstrated how to clean the stainless steel hob. Candidate then did this himself.
3.Hinges on this oven were the fixed type,and the inside was sprayed "self cleaning" sides and tops on both the grill and oven. I demonstrated how to remove the fan cover, how to clean this, how to clean the oven fan, how to remove the light covers, replace bulbs and the right way to clean the self cleaning sides. Candidate took parts out to van and put into the solution the right parts and later removed them using our the correct methods.
Lunch back at the office.
4. The afternoon job was cancelled but I booked in another range this time a Range master 90 and overhead extractor hood. Candidate did most of this job himself. I covered some of the things to look out for when cleaning these ranges and the Candidate cleaned the self cleaning sides correctly. Also I covered timings of a job of this size.
5. Cleaning of range master hood. I pointed out the things that had to be looked out for when cleaning this type of extractor hood. Candidate cleaned whole hood himself.
End of day.
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This was last week now but I thought I update the other days on my blog so you can get an idea of what we covered.
DAY 2 of Oven Cleaning Training
Candidate Practical. A full clean of a student let oven, hob and extractor. I demonstrated the best way to clean thick grease off of a stainless steel extractor hood. Our method of cleaning gauze extractor filters, cleaning of a stainless steel hob, and cleaning of a stainless steel oven.
2.Hinges on this oven were the locking type. We did some practise of getting it off and back on and taking the door apart. I have found that one of the most difficult things to master when cleaning an oven is taking the door off and then taking the door apart to clean the inside of it.
3. Introduction to the different types of AGA cookers including the 3 oven AGA, the 4 oven AGA, the 6-4 range cooker and the 4-2 AGA module. Introduction to the AGA fridge range and quick overview of how to clean it as the outside isn't enamel so has to be cleaned accordingly!
The afternoon was going to be a full 2 oven AGA clean but when we got there it wasn't an AGA at all but a large Belling 'Farmhouse' range cooker.
4. Practical – cleaning of Belling range cooker. It was good as because it was a Belling I was able to go through how to remove the fan cover, the fan itself and the self cleaning sides. I'm sure that the Creda is made by the same group that make Belling. The self cleaning sides were exactly like those in the standard Creda double ovens. The arrange was like a Creda double oven on the left hand side and then on the right hand side there was a single oven with different removal self cleaning sides – they just hung on brackets. The hob was particulary dirty and took a whole lot of scraping to remove the burnt on Carbon. So in the end a good training task.
End of day two.