★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Frying odour takes over a room because the plume from a fryer is slow, cool and easily deflected - so this is a capture velocity problem at the appliance and a filter interval, and neither of those is solved by anything in a bottle
★ ★ ★ ★ ★
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★ The small arrival machine - for later, and only for a foyer
SOSA SukoonA small foyer only, never the dining roomView ₹1,899SOSA SukoonBought after capture and filters are sortedView ₹1,899SOSA SukoonUnder 750 sq ft, a Vaayu is the wrong buyView ₹1,899
✓ SOSA sells no hood, no fan, no filter and no deodoriser - capture velocity and filter intervals are settled with your kitchen consultant ✓ Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft with three 15ml fragrances included, for one small arrival room and nothing more ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What is capture velocity, in plain words? It is the speed of the air being drawn in at the hood's face, and whether that speed is enough to bring the plume up before something else moves it away. Capture happens at the appliance or it does not happen at all. Three things reduce it: a canopy that does not overhang the fryer and its working space, cross-draughts across the line, and a filter bank loaded with grease, which quietly throttles the whole system. The first two are geometry, the third is a cleaning interval, and none of them is a fragrance question.
What should I spend, and on what? Spend on the interval first: filters, frames and the plenum behind them, degreased on a written schedule with a date against them, rather than when somebody complains. Then on side panels or a canopy that actually covers the station, which is a question for your kitchen consultant. Only then, and only for the arrival, does fragrance appear: under about 750 sq ft of foyer, corridor and washroom lobby the answer is one SOSA Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy. Today, buy nothing yet.
See the SOSA Sukoon Book a scenting plan
Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.
A fryer is the quietest appliance in a kitchen and the loudest one in a dining room. It does not roar, it does not smoke dramatically, and its plume barely looks like anything at all - which is precisely why so much of it gets away, and why the smell of a premium restaurant so often turns out to be set by one piece of equipment nobody was watching.
Quick answers — read this first
Why does frying odour take over a whole restaurant? Because a fryer's plume is the hardest one in the kitchen to catch. A grill or a tandoor throws a hot, fast column that rises straight into the canopy. A fryer produces a slow, relatively cool, moisture-laden plume that drifts rather than climbs, and anything moving air across the station - a passing waiter, an AC diffuser, a propped door, a fan aimed at the line - pushes it sideways out from under the canopy edge. Once it is in the room it is never recovered, and it condenses onto surfaces and fabrics where it goes on releasing for hours.What is capture velocity, in plain words? It is the speed of the air being drawn in at the hood's face, and whether that speed is enough to bring the plume up before something else moves it away. Capture happens at the appliance or it does not happen at all. Three things reduce it: a canopy that does not overhang the fryer and its working space, cross-draughts across the line, and a filter bank loaded with grease, which quietly throttles the whole system. The first two are geometry, the third is a cleaning interval, and none of them is a fragrance question.
What should I spend, and on what? Spend on the interval first: filters, frames and the plenum behind them, degreased on a written schedule with a date against them, rather than when somebody complains. Then on side panels or a canopy that actually covers the station, which is a question for your kitchen consultant. Only then, and only for the arrival, does fragrance appear: under about 750 sq ft of foyer, corridor and washroom lobby the answer is one SOSA Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy. Today, buy nothing yet.
The short answer
Short answer: by capturing the plume at the fryer instead of chasing it around the room. A fryer's plume is slow, cool and moisture-laden, so it drifts and is easily deflected by cross-draughts out from under the canopy edge - and once it is in the room it condenses onto surfaces and keeps releasing for hours. The two levers are capture velocity at the appliance, which is geometry and airflow, and a written filter-cleaning interval. Fragrance is not one of the levers.
The pick: nothing yet: the filter interval and the capture geometry come first. Afterwards, and only for the arrival, one SOSA Sukoon (₹1,899) for a foyer under about 750 sq ft, or a Mountain Breeze reed (₹849) for a single small entrance - with a SOSA Vaayu (₹11,999) only where foyer, lounge and corridor form one connected volume.
Next step: send us the date your fryer hood filters, frames and plenum were last degreased, a photograph of the canopy over the fry station showing how far it overhangs, and a note of anything that blows air across that line, and we will tell you which of the three is costing you the room - Ask for a restaurant scenting plan.
In this guide
This is the most mechanical page in the family and deliberately so. Two of the five lines are free, one is a cleaning interval, and none of them is a purchase from us.
The small arrival machine, for afterwards - tap for the specification
For one small arrival room, under about 750 sq ft
SOSA Sukoon ₹1,899
When the fabric has already absorbed it
Frying smells in expensive upholstery: removing the source rather than covering it
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
How do you stop frying odours from taking over a premium restaurant?
By catching the plume at the fryer, because everything else is too late. Start with why a fryer is the difficult appliance. A grill, a range burner or a tandoor produces a hot, fast, buoyant column that wants to go straight up, and a reasonable canopy collects it almost regardless. A fryer produces the opposite: a slow, relatively cool, moisture-heavy plume that drifts more than it rises, carrying both water vapour and a fine oil aerosol. A drifting plume is at the mercy of any other air movement in the kitchen, and a working kitchen has plenty - a waiter passing behind the line, an air-conditioning diffuser pointed the wrong way, a propped door, a pedestal fan someone put up for the cook's comfort, a make-up air inlet discharging across the station rather than behind it. Each of those can push the plume out from under the canopy edge, and once it is in the room the extract never gets it back. From there the mechanism that ruins premium interiors takes over: the aerosol condenses onto every surface cooler than it was, and those surfaces release it back slowly for hours, which is why the smell is worst in an empty room the next morning. So the two real levers are capture velocity at the appliance and a filter-cleaning interval. Capture velocity is the speed of air being drawn in at the hood face and whether it is enough to win against the room's own draughts before the plume escapes. The things that reduce it are boring and fixable: a canopy that does not overhang the fryer and its working space, missing side panels, a fan running at reduced speed, and above all a filter bank loaded with grease, which throttles the whole system while looking fine from two metres away. That last one is why the interval matters more than any single piece of equipment: filters, frames and the plenum behind them, degreased on a written schedule with a date against them, not on complaint. What velocity your particular canopy should achieve, what overhang it needs and how often it must be cleaned are questions for you, your kitchen consultant and your local authority - I will describe the mechanism and the question to ask, never the specification. And to be exact about my own trade: nothing we sell removes, cancels or covers frying odour, and SOSA makes no hood, no fan, no filter and no deodoriser. Fragrance comes last and only in the arrival. Size that envelope rather than the restaurant, and note how small it usually is: under about 750 sq ft of foyer, corridor and washroom lobby the honest buy is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. It is an ambience decision like lighting, it is never a mask, and the dining room and the pass stay unscented. Ask for a restaurant scenting plan once the fry station is captured.
A fryer's plume is slow, cool and easily deflected, so it escapes at the canopy edge and condenses onto your interiors. The two levers are capture velocity at the appliance and a written filter-cleaning interval. Fragrance is not one of them: a Sukoon at ₹1,899 is a small-foyer decision for later, a Vaayu would be the wrong buy, and today the answer is to buy nothing yet.
Later, and only for a small arrival, the machine is one SOSA Sukoon - ultrasonic, covering roughly 270-320 sq ft, supplied with three 15ml fragrances, for a single foyer with a host desk in it. ₹1,899. Under about 750 sq ft of scented envelope a Vaayu would be the wrong buy, and while the fry station is uncaptured the answer is neither.
See the SOSA Sukoon ₹1,899 Ask for a restaurant scenting plan
Why a fryer is the hard appliance
A slow, cool, moisture-laden plume goes wherever the room's air sends it
The small machine, and why later
This is a small-machine page, deliberately. The arrival envelope in most restaurants with a fry-station problem is one foyer and a washroom, which is a Sukoon or a reed rather than anything larger.
A single arrival room under about 750 sq ft
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. Right for one foyer with a host desk in it, and the honest ceiling on this decision for most restaurants: at this size a Vaayu at six times the price would be idling at the bottom of its range.
From ₹1,899
A single small entrance, or a washroom
Mountain Breeze reed
Pine, sage and cedar in an alcohol-free, phthalate-free coconut-derived base, 50ml at ₹849 or 130ml at ₹1,349, with six fibre reeds to flip weekly. Continuous, silent, unpowered and impossible to switch off. Dry and unmistakably not-food, which is the whole point at a restaurant door.
From ₹849
The three levers at the fry station
Three things decide whether the plume is caught, and they are worth checking in this order because the cheapest one is usually the culprit.
1
Start with the filter interval
A grease-loaded filter bank throttles the whole system quietly
This is the cheapest lever and the one most often out of date. As grease loads the filters, the resistance rises, the volume the fan can actually move falls, and capture at the appliance weakens - all without anything looking or sounding different from the line. Put filters, frames and the plenum behind them on a written interval with dates recorded, because the frames and plenum are routinely skipped when the filters themselves are washed. A fry station usually needs a shorter interval than the rest of the kitchen, and the honest way to set it is by inspection over a few weeks rather than by copying a number from elsewhere. How often yours must be done is a question for your kitchen consultant and your local authority.
Tip: Write the date on a card inside the hood. An interval nobody can see is an interval nobody keeps.
2
Then look at the geometry
Overhang and side panels decide whether a drifting plume is ever in range
Stand where the fryer is worked and watch a basket come out of the oil. Does the steam and the aerosol above it go up into the canopy, or does it lean out past the front edge at about chest height? A canopy has to cover the appliance and the space a cook stands in to use it, because the plume rises at an angle, not in a column. Side panels help disproportionately with a slow plume by removing the cross-draughts that would otherwise deflect it. The other common finding is that the fryer has moved since the hood was designed, or that a second fryer was added at the end of the run beyond the canopy's reach, which no cleaning interval will rescue.
Tip: Photograph the station from the side, at eye level. The overhang problem is invisible from the front and obvious from there.
3
Then remove the competing air
Every fan, diffuser and propped door near the line is working against you
A slow plume loses to almost any other air movement, so go and find the other air movement. The usual list: an air-conditioning diffuser discharging across the line rather than behind the cooks, a make-up air inlet aimed at the station instead of at the room, a pedestal fan put up for comfort, a propped door creating a through-draught to the dining room, and a service route that takes staff straight past the fryer at speed. Some of those you can change this week for nothing. The make-up air position and volume is a balance question for the people who designed the system, and the direction of your kitchen threshold is worth checking with a tissue at the same time.
Nothing here is bought from a fragrance company. It is a fan, a diffuser and a door.
See SOSA Sukoon →
The SOSA principle
A fryer is the quietest appliance in the kitchen and the loudest one in the dining room, because a slow plume loses to every other movement of air in the building.
Which is why this is a geometry and interval problem, and why a perfumer is the wrong person to pay for it.
The fry-station plan, step by step
Work this list at the appliance and outwards, and notice how far down the page anything appears that we actually sell.
The SOSA plan
Frying odour, from the basket outwards
| The step | What to do |
|---|---|
|
Filters, frames and plenum
|
A written degreasing interval with dates recorded inside the hood, set by inspection over a few weeks. Usually shorter for a fry station than for the rest of the line. |
|
Canopy overhang and side panels
|
Photograph the station from the side. Confirm the canopy covers the appliance and the cook's working space, and ask about side panels for a slow plume. |
|
Competing air movement
|
Remove or redirect every diffuser, pedestal fan, propped door and make-up air inlet that moves air across the fryer. Some of this is free this week. |
|
Surfaces and fabrics downstream
|
Whatever has already escaped is on your walls, ceiling tiles and upholstery. Clean high to low, and accept that some materials are replaced rather than cleaned. |
|
The arrival, last and small
|
Once the station is captured, one small source in the foyer, dry and mineral. A Sukoon or a reed, never the dining room and never as a remedy. |
Whatever has already escaped the canopy is now living in your soft furnishings, and the schedule for that, with the honest note about materials that do not recover, is in whether curtains, carpets and upholstery absorb restaurant cooking smells. If you want the chemistry behind why an escaped aerosol keeps releasing for years rather than days, that is why cooking oils create persistent odours in restaurant interiors. SOSA is independent and not affiliated with any hotel.
Capture it at the basket, not in the room
SOSA Sukoon ₹1,899 covers about 270-320 sq ft of foyer - and nothing at all of a fry station, which is exactly why this page is mostly about your hood.
Photograph the fry station from the side at eye level, and the overhang problem that was invisible from the front will be the first thing you see.
— Sonal Sahani, SOSA
Why the small machine is the right one here
The arrival envelope in a restaurant like this is one room, not a building
The SOSA restaurant specification
The arrival envelope in a restaurant with a fry-station problem is usually one foyer and a washroom, which puts the honest answer at the small end of the ladder. A Vaayu is listed here for completeness and for the larger connected envelopes where it genuinely belongs; its cold-air refill oil is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and further supply should be confirmed with SOSA in writing. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Small arrival, small machine - and nothing at all until the station is captured
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
One arrival room of roughly 300-750 sq ft | 270-320 sq ft coverage with three 15ml fragrances included. The honest ceiling for most restaurants of this shape, and the point at which a Vaayu would be the wrong buy | ₹1,899 View → |
|
SOSA Mountain Breeze reed diffuser
|
A single small entrance under about 300 sq ft, or a washroom | Pine, sage and cedar, dry and unmistakably not-food. Continuous, silent and unpowered, with no off switch, which in a washroom is a feature and in a quiet foyer is occasionally a fault | ₹849 View → |
Capture the plume, write the filter interval, remove the competing air, and only then think about one small source at the door. Ambient scent here is an ambience decision like lighting; it is never a mask for frying, grease or smoke; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented, with no machine placed where its output can reach a table. I will not describe any fragrance as food-safe or safe for use around food, because we have not tested for that and will not imply it, and what capture velocity, canopy overhang, filter intervals and grease interception your kitchen requires is a question for you, your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable, so oil and machine stay well away from open flame and heat - and a fryer is the last place in any building either of them should be. And plainly: SOSA does not publish a business-outcome number because it has not measured one. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
The restaurants that write to me about frying almost always have beautiful rooms, which is why the problem hurts. They have spent on the banquettes and the lighting and a chef, and the thing setting the smell of the building is a single appliance at the end of the line that makes no noise and produces no visible smoke. I find that genuinely interesting, because it is the clearest example I know of a sensory problem that is really a geometry problem. The plume from a fryer is slow and cool and it drifts, so it goes wherever the room's air happens to be going.
The three things I would look at, in order, are the filter interval, the overhang, and the other air. The interval because a loaded filter bank throttles the extract silently and it is the cheapest thing on the list. The overhang because a canopy has to cover the cook's working space and not just the appliance, and a photograph from the side at eye level usually settles that in a second. The other air because a pedestal fan put up for somebody's comfort, or a diffuser aimed across the line, will beat a slow plume every time. What the numbers should be is for your kitchen consultant and your local authority to say - my job is to tell you which question to ask and to stay out of the specification.
On hardware I would rather undersell, and here the honest ladder is short. A single small entrance is a Mountain Breeze reed at ₹849. One arrival room of 300 to 750 sq ft is a Sukoon at ₹1,899, and at that size a Vaayu at ₹11,999 would be the wrong buy - it belongs where a foyer, lounge and corridor are genuinely one volume of air. And until the fry station is captured, buy nothing yet. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How do I stop frying odours from taking over a premium restaurant?
Capture the plume at the fryer. A fryer's plume is slow, relatively cool and moisture-laden, so it drifts rather than rising and any cross-draught pushes it out from under the canopy edge, after which the extract never recovers it. The two levers are capture velocity at the appliance, which is a question of canopy overhang, side panels and competing air movement, and a written filter-cleaning interval that includes the frames and the plenum. Fragrance is not one of the levers.
What is capture velocity and why does it matter for a fryer?
It is the speed of air being drawn in at the hood face, and whether that speed is enough to bring the plume into the canopy before something else moves it away. It matters most for a fryer because a slow, cool plume has very little buoyancy of its own, so it loses to almost any other air movement in the kitchen. What velocity and overhang your canopy should have is a question for your kitchen consultant and your local authority rather than for a fragrance company.
How often should fryer hood filters be cleaned?
More often than the rest of the line, and on a written interval set by inspection over a few weeks rather than by copying a figure from elsewhere. The important detail is that the frames and the plenum behind the filters are included, because those are routinely skipped when the filters themselves are washed. A loaded filter bank raises resistance and quietly reduces the volume the fan can move. Your required interval is a matter for your kitchen consultant and your local authority.
Would a diffuser in the dining room help while we sort the hood out?
No. Fragrance never removes, cancels or covers another smell, so you would have frying odour and perfume both present, and the added one is the one a guest can name. The dining room, the chef's table, any tasting-menu room and the pass stay unscented in every plan we write, and no machine is placed where its output can reach a table. Until the station is captured and the surfaces are cleaned, the honest answer is to trade unscented.
Once it is fixed, what should I buy for the arrival?
Almost certainly something small. Size the non-dining envelope rather than the restaurant: under about 750 sq ft of foyer, corridor and washroom lobby the answer is one Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy. A Vaayu at Rs 11,999 is for buildings where foyer, lounge and corridor form one connected volume. The dining room stays unscented in every version.
Catch it at the basket. Everything after that is too late
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Sukoon (₹1,899) covers roughly 270-320 sq ft and is the honest answer for one arrival room, with a Mountain Breeze reed at ₹849 where the entrance is a single doorway; under about 750 sq ft of non-dining envelope a Vaayu at ₹11,999 would be the wrong buy, and while the fry station is uncaptured the answer is to buy nothing yet. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send the filter dates and a side-on photograph of the canopy and we will tell you which lever to pull.
Ask for a restaurant scenting plan → SOSA Sukoon · ₹1,899
One more look at the Sukoon
Continue the read
More from SOSA
- SOSA Sukoon - the small arrival diffuser for one foyer, once the fry station is captured (₹1,899)
- Exhaust, grease, HVAC, fabrics, drains or fragrance: what should I fix first?
- Should a premium vegetarian restaurant approach scenting differently?
- Ask us: Ask for a restaurant scenting plan
- Brand: Founder story — why SOSA exists
Editorial standards & sources
About this guide: Written by Sonal Sahani, ISIPCA Versailles-trained founder and perfumer at SOSA Home & Body. Product recommendations reflect the SOSA range; the planning advice applies to any brand.Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.