Standard cleaning stops at appliance exteriors: the front of the oven, the door of the refrigerator, the face of the dishwasher. That's a deliberate line, because interiors are slow work and pricing them into every visit would make every visit more expensive.
Oven interiors need dwell time above everything else. Carbonized grease doesn't scrub off, it has to be softened first, then lifted, then the racks and the door glass done separately. Done properly it's most of an hour on its own, which is exactly why it's an add-on rather than something quietly skipped.
Refrigerator interiors mean everything comes out, shelves and drawers get washed, the gaskets get cleaned where mold actually starts, and the interior walls get wiped down before anything goes back. If you want us to do the fridge, empty out what you want to keep before the visit and we'll handle the rest.
Behind and under the range and refrigerator is the other half of this add-on, and it's the part people are most surprised by. Anything that has ever rolled off a counter is under there, along with a decade of dust on the coils, which is also a real efficiency issue for the appliance.
The best times to book it: before hosting, after a stretch of heavy cooking, at the end of a lease, and once a year on a recurring plan. If you already have us on a weekly or bi-weekly schedule, we can rotate appliance interiors through the year so it never becomes a big job again.