The three bottles look alike. All three promise cleanliness. Yet using the wrong one wastes time, money, and can even compromise your facility’s sanitary compliance.
Cleaner: remove the dirt
An all-purpose cleaner lifts dust, stains and light residue. It’s your daily product for offices, work surfaces and common areas. It doesn’t kill germs: it removes them along with the dirt.
Degreaser: attack the grease
Commercial kitchens, workshops, garages: as soon as oil or baked-on grease is involved, a regular cleaner won’t cut it. A degreaser is formulated to dissolve fats. Used on a merely dusty surface, it just costs more for the same result.
Disinfectant: eliminate the germs
Disinfectant works after cleaning. On a dirty surface, it loses much of its effectiveness. The right sequence: clean first, disinfect second, and respect the contact time on the label. That dwell time, often 5 to 10 minutes, is what actually kills bacteria and viruses.
The simple rule
Visible dirt: cleaner. Grease: degreaser. Touch points (handles, counters, washrooms, changing tables): clean, then disinfect. Your team saves time and your surfaces are truly safe.
Want to standardize your products? Tell us about your facility and we’ll recommend the right trio at wholesale pricing.