Know Your Chemicals - A Guide To Commercial Cleaning Chemicals

Outstanding standards of hygiene and cleanliness should not solely be the preserve of high-end restaurants. Commercial and industrial premises, by their very nature, experience high traffic, with staff coming to work and customers arriving from any number of different places. Without a clean environment, there is a significant risk of illness or infection that could very easily spread given the high number of potential victims.

To make sure your premises are hygienic, you will need the right tools for the job; therefore, we have drawn up a list of some of the cleaning chemicals you could use.

Cleaning Chemicals

Sanitisers are intended to reduce the number of contaminant microorganisms on a given surface; as such, they come in many different specialised formulations. Surfaces must be cleaned first with a dedicated cleaning detergent to remove dirt and debris; otherwise, the sanitiser will not be able to properly come into contact with the surface.

One form of sanitiser is a bactericide, which contains chemicals that specifically target bacteria. This product is intended for areas with high levels of bacteria, such as toilet rooms, or areas where bacteria present a particular risk, such as catering facilities. Bactericidal cleaners are available in specialised formulations for particular applications, including washrooms and food preparation surfaces.

Degreasers are designed to lift grime and grease from surfaces when hard scrubbing with detergent is not enough. These chemicals contain emulsifiers to dissolve the lipid- or oil-based contaminants, after which surface cleaning and sanitising can take place.

Many commercial cleaning agents require diluting with a certain amount of water before use. Achieving accurate proportions is vital for the chemicals to be effective. If concentrations are too high, the surface could be damaged; if concentrations are too low, the solution will fail to clean effectively, potentially risking people's health. It is therefore key to always read the label and follow the instructions carefully.

Tony Earnshaw

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