The key difference between 'Cold Crashing" and "Lagering" is the rate of cooling from fermentation temperatures to cold conditioning.
Ale yeast ones under somewhere around 14-16oC (strain dependant) shuts down and heads for the bottom.
Lager, if you cool it slowly will keep ticking along (all be it progressively more slowly) as the temperature falls, some will keep working down to 0oC. As lager yeast is still working it will clean up the beer, metabolise any remaining sugars (can be used to condition the beer) and allow the "Chill Haze" that forms to settle out at the same time.
There are several products that can be used to accelerate sedimentation of both yeast and haze, I cant think of any substitute for following the proper rate of cooling required for lagering beer, if you want to get the traditional lager character in your beer. If you do the lagering properly most of the products become unnecessary - just a small dose of patience is required.
Mark