SANIBLEND 950 ml LEMON CLEANER - DISINFECTANT- DETERGENT - DEODORIZER – FUNGICIDE is a phosphate-free formulation designed to provide effective cleaning, deodorizing, and disinfection in hospitals, nursing homes, hotels, schools, food processing establishments, restaurants, athletic/recreation facilities, sports stadiums, amphitheaters, convention centers and other institutions where housekeeping is of prime importance in controlling cross-contamination from treated surfaces. This product, when used as directed, is formulated to disinfect hard nonporous inanimate environmental surfaces such as floors, walls, metal surfaces, stainless steel surfaces, porcelain, glazed ceramic tile, plastic surfaces, bathrooms, shower stalls, bathtubs, cabinets and artificial turf surfaces. For larger areas such as operating rooms and patient care facilities, this product is designed to provide both general cleaning and disinfecting. This product deodorizes those areas which generally are hard to keep fresh smelling, such as garbage cans, storage areas, empty garbage bins and cans, toilet bowls, and other areas which are prone to odors caused by microorganisms. This product is formulated to a neutral pH and will not dull high-gloss floor finishes with repeated use.
DIRECTIONS: DISINFECTION: To disinfect inanimate, hard non-porous surfaces add 32 mL of SANIBLEND 950ml LEMON CLEANER - DISINFECTANT- DETERGENT - DEODORIZER – FUNGICIDE per litre of water (1:32). Apply solution with a mop, cloth, sponge or hand-pump trigger sprayer so as to wet all surfaces thoroughly. Allow to remain wet for 10 minutes, then remove excess liquid. For heavily soiled areas, a pre-cleaning step is required. Prepare a fresh solution for each use. TO DISINFECT TOILET BOWLS: Remove gross filth or soils from surfaces with bowl brush. Add 32 mL of product to the bowl water. Brush or swab the bowl completely using a scrub brush or toilet mop making sure to get under the rim. Let stand for 10 minutes and flush. DEODORIZATION: To deodorize, apply this product as indicated under the heading DISINFECTION. TO DISINFECT FOOD PROCESSING ESTABLISHMENTS: To disinfect food processing premises; floors, walls, storage area and equipment, add 32 mL per litre of water (1:32). Apply solution with a mop, cloth, sponge or hand pump trigger sprayer so as to wet all surfaces thoroughly. Allow to remain wet for 10 minutes, then remove excess liquid. Before using this product, food products and packaging materials must be removed from the area and carefully protected. After use, all surfaces in the area must be rinsed with potable water.