★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Five kinds of restaurant should buy no ambient fragrance from anybody, and I would rather publish that list than have you find out after the invoice
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"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
★ If anything at all, this - and in some buildings not even this
SOSA Mountain Breeze reed diffuserA washroom reed, where the rest is off the listView ₹849SOSA Mountain Breeze reed diffuserUnpowered, so there is no setting to get wrongView ₹849SOSA Mountain Breeze reed diffuser₹849, and in some buildings the answer is ₹0View ₹849
✓ Five situations where SOSA declines the order: a single-room restaurant, a rooftop or open terrace, a chef's-table or tasting-menu room, an unresolved odour problem, and a building whose only mounting position reaches a table ✓ SOSA sells no purifier, no extractor and no deodoriser, and nothing we make removes or covers a smell - so a restaurant with an odour problem is not a customer yet ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Why is a single-room restaurant on the list? Because there is nowhere to put a source that is not the dining room. Ambient scenting needs a bounded volume that is not the room people eat in, and a forty-cover restaurant where the door opens onto the tables has exactly one volume of air. Subtract the dining room, as you must, and nothing is left. If there is a washroom behind a door, an ₹849 Mountain Breeze reed in there is the whole honest purchase, and it is a good one.
What would you sell a restaurant on this list? Usually nothing, and I would rather say so early. Where a washroom exists behind its own door, that is a reed at ₹849 or a small diffuser, and where a genuinely separate arrival turns up on the plan after all, under about 750 sq ft it is a SOSA Sukoon at ₹1,899 and a Vaayu would be the wrong buy. A SOSA Vaayu at ₹11,999 needs a connected non-dining envelope, which the buildings on this list do not have.
See the SOSA Mountain Breeze reed diffuser 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.
This is the page I would want to read if I were buying, so it is the one I write most carefully. There are five situations in which I will not sell a restaurant ambient fragrance, and a sixth in which I will not sell it yet. None of them is a judgement about the restaurant; they are all facts about air.
Quick answers — read this first
When should a restaurant avoid ambient fragrance completely? In five situations. A single-room restaurant where the dining room is the building; a rooftop, terrace or open courtyard; a chef's-table or tasting-menu room; any restaurant with an unresolved odour problem; and any building whose only mounting position puts output where it can reach a table. In the first, third and fifth the answer is nothing at all. In the second, scent the enclosed arrival if there is one and leave the open air alone. In the fourth, come back when the room is clean.Why is a single-room restaurant on the list? Because there is nowhere to put a source that is not the dining room. Ambient scenting needs a bounded volume that is not the room people eat in, and a forty-cover restaurant where the door opens onto the tables has exactly one volume of air. Subtract the dining room, as you must, and nothing is left. If there is a washroom behind a door, an ₹849 Mountain Breeze reed in there is the whole honest purchase, and it is a good one.
What would you sell a restaurant on this list? Usually nothing, and I would rather say so early. Where a washroom exists behind its own door, that is a reed at ₹849 or a small diffuser, and where a genuinely separate arrival turns up on the plan after all, under about 750 sq ft it is a SOSA Sukoon at ₹1,899 and a Vaayu would be the wrong buy. A SOSA Vaayu at ₹11,999 needs a connected non-dining envelope, which the buildings on this list do not have.
The short answer
Short answer: in five situations: a single-room restaurant where the dining room is the building, a rooftop or open terrace, a chef's-table or tasting-menu room, any restaurant with an unresolved odour problem, and any building whose only mounting position puts output where it can reach a table. In three of those the answer is nothing at all; in the others it is a washroom only, or not yet.
The pick: in most of these buildings, nothing. Where a washroom sits behind its own door, one Mountain Breeze reed (₹849) is the whole purchase - and if a genuinely separate arrival does exist, a SOSA Sukoon (₹1,899) under about 750 sq ft, where a SOSA Vaayu (₹11,999) would be the wrong buy.
Next step: send a floor plan and tell us what the room smells like when you unlock it in the morning, and we will tell you honestly whether you are on this list - Ask for a restaurant scenting plan.
In this guide
All five lines are refusals, and I have put them on one screen because a reader on this page is trying to find out whether to stop. Often the answer is yes, and a reed for the washroom.
The washroom reed - often the only honest line on the order
Where a washroom behind a door is all that is left
SOSA Mountain Breeze reed diffuser ₹849
The flat no about machines near tables
Should a restaurant scent machine ever be positioned near dining tables?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
When should a restaurant avoid ambient fragrance completely?
In five situations, and I would rather publish them than let you discover one after the invoice. One: a single-room restaurant where the dining room is the building. Ambient scenting needs a bounded volume that is not the room people eat in, and a forty-cover restaurant whose door opens onto the tables has one volume of air. Subtract the dining room, which you must, and nothing remains. Two: a rooftop, terrace or open courtyard. Open air is unbounded and carries fragrance away as fast as it arrives, and no intensity setting changes that - it only wastes oil. Three: a chef's table or a tasting-menu room. The guest is sitting inside the kitchen's own air by design, course by course, and there is nothing to add and everything to lose. Four: any restaurant with an unresolved odour problem. Fragrance is never a mask - two smells in one airspace combine rather than cancel - so a room that carries last night's frying needs the source, then cleaning, then extraction and overnight air change. That is a not yet rather than a no, and the order of work is in what to fix first if your restaurant smells bad. Five: any building whose only mounting position puts output where it can reach a table. No machine goes there at any setting, so if that is the only position available, the correct specification is nothing at all - and I have said this to operators holding a purchase order. There is a sixth, about you rather than the building: if nobody will own the setting, do not buy a machine, because a restaurant has a host, a manager, servers and cleaners who can all reach it. What is left after all that? Sometimes a good small purchase. A washroom behind its own door is a real, bounded, non-dining volume, and an Mountain Breeze reed at ₹849 or a lemon-mint Morning Freshness at ₹749 is the whole honest order - a reed has no off switch, which in a washroom is a feature. A rooftop restaurant usually has an enclosed lift lobby or stair arrival, and that is scentable even when the roof is not. And if a genuinely separate arrival does appear on the plan, under about 750 sq ft it is one SOSA Sukoon at ₹1,899 and a Vaayu would be the wrong buy; a SOSA Vaayu at ₹11,999 needs a connected non-dining envelope, which none of the buildings on this list has. Nothing edible in any of it - our own Fresh Brew at ₹849 is ruled out by name for restaurants, along with vanilla, bakery, caramel, honey, cinnamon and warm spice. And the limits, which are why this page exists: an ambience decision like lighting; never a mask for cooking, frying, grease or a drain; the dining room unscented, permanently; flammable oil kept away from open flame and heat; and the chef's judgement overrides anything I write. Ask for a restaurant scenting plan and we will tell you if you are on the list.
Buy nothing if the dining room is the whole building, if the space is open to the sky, if it is a chef's table or tasting room, if the room still carries last night, or if the only mounting position reaches a table. A washroom behind a door is often the only honest line on the order.
Where a washroom sits behind its own door, that is a Mountain Breeze reed - pine, sage and cedar, alcohol-free and phthalate-free, six reeds flipped weekly, 6-8 weeks from 50ml. ₹849, or ₹1,349 for 130ml. In several of the buildings on this page even that is one item too many, and the honest order is nothing.
See the SOSA Mountain Breeze reed diffuser ₹849 Ask for a restaurant scenting plan
The honesty page
Five buildings we decline, and the one thing that sometimes survives
The one thing worth buying, if anything
If you are on this list, the order is short and it is not a machine. The images open the product pages so you can see how small the honest purchase is.
A washroom behind its own door, where the rest is off the list
SOSA Mountain Breeze reed diffuser
Pine, sage and cedar on an alcohol-free, phthalate-free coconut-derived base, six fibre reeds flipped weekly; 50ml runs 6-8 weeks and 130ml 14-18. Unpowered, silent and continuous, with no setting for anybody to change - which in a washroom that is never unattended is exactly right.
From ₹849
Only if a genuinely separate arrival exists after all
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft with three 15ml fragrances supplied. If the plan turns out to have a real foyer behind a door, this is the buy at up to about 750 sq ft, and a Vaayu at ₹11,999 would be the wrong one.
From ₹1,899
The five situations, in detail
Grouped into the three that decide it, in the order they come up on a call. Each one is a fact about air rather than an opinion about the restaurant.
1
No bounded non-dining volume
A single room, a rooftop, or a terrace - there is nowhere for a source to live
Ambient fragrance needs air that is held still enough to carry a level, and that is not the room people eat in. A single-room restaurant has one volume and it is the dining room, so the subtraction leaves nothing. A rooftop, terrace or open courtyard has no bounded air at all: fragrance leaves as fast as it arrives and turning the machine up only spends oil faster. A semi-open restaurant is the interesting middle case - find where the enclosure actually is, scent only the genuinely enclosed part, and expect a gradient at the edge rather than a line. Otherwise, the honest answer is a washroom reed, or nothing.
Tip: If you cannot point to a door between the source and the nearest table, there is no zone there.
One Mountain Breeze reed diffuser ₹849, set once and left alone, is the whole hardware side of this.
See SOSA Mountain Breeze reed diffuser →
2
The room is a working kitchen by design
A chef's table or tasting-menu room has nothing to gain and everything to lose
At a chef's table the guest is inside the kitchen's own air deliberately: that is the ticket. A tasting menu is a sequence built course by course, and an ambient fragrance is an uninvited constant running underneath all of it. Smell and taste arrive through one nose - aroma from a mouthful reaches it from inside, up the back of the throat - so anything added is in every course rather than between them. These rooms are unscented permanently, at any level. Anything sited near food preparation is in any case a question for you, your kitchen consultant and your local authority, and keeping every machine out of those rooms is how we stay out of that question entirely.
Tip: A counter where guests sit within a metre of the food is a chef's table whatever it is called on the menu.
One Mountain Breeze reed diffuser ₹849, set once and left alone, is the whole hardware side of this.
See SOSA Mountain Breeze reed diffuser →
3
Something is wrong, or nobody owns it
An unresolved odour problem, or an unowned machine, both mean not yet
A room that carries cooking when you unlock it has grease on surfaces, ducting and fabrics releasing into still air, or a dry trap, or an extract that is losing to the room's pressure. Fragrance on top gives a guest the problem and a perfume together, which reads worse than either. Work the order - source, cleaning, extraction, overnight purge - and then talk to us. The second half of this is administrative: if no named person will own the register, the level and the hours, a machine in a restaurant drifts within a month, because a host, a manager and a cleaner will all adjust something they can reach.
Tip: Unlock at eleven in the morning and walk in from the street. If that breath is wrong, buy cleaning rather than fragrance.
The SOSA principle
Five kinds of restaurant should buy no ambient fragrance from anybody, and publishing that list is worth more to me than the orders it costs.
Every line on it is a fact about air in a building rather than a judgement about the restaurant in it.
The complete no list
Six rows, and the third column is what we would actually sell you in each case.
The SOSA plan
Restaurants that should buy nothing, and what is left if anything
| The situation | What to do |
|---|---|
|
A single-room restaurant: the dining room is the building
|
Nothing for the room, at any price. Subtract the dining room and there is no second volume of air. If there is a washroom behind its own door, that is a reed and the end of the order. |
|
A rooftop, terrace or open courtyard
|
Nothing outdoors. Open air is unbounded and takes fragrance away as fast as it arrives; a higher setting only spends oil. Scent the enclosed lift lobby or stair arrival and the washrooms, and leave the roof alone. |
|
A chef's table or tasting-menu room
|
Nothing, permanently. The guest is inside the kitchen's air by design and the menu is a built sequence. There is no level, no register and no placement that improves this room. |
|
An unresolved odour problem
|
Nothing yet. Source, cleaning, extraction and an overnight purge first - the purge is free. Fragrance over an odour gives a guest both, and SOSA sells no purifier, extractor or deodoriser. |
|
The only mounting position reaches a table
|
Nothing. A machine never goes where its output can arrive at a table, and geometry is not fixed by a dial. If that is the only position in the building, this is a building we decline. |
 Nobody will own the setting
|
Nothing, or a reed. An unowned machine in a restaurant drifts within a month, because a host, a manager and a cleaner can all reach it. A reed has nothing to adjust, which is why it survives. |
If you are on this list because of the building rather than the room, the two neighbouring answers are worth reading before you spend anything: whether a rooftop restaurant should use ambient fragrance for open air, and how a 1,000 sq ft restaurant should approach ambient fragrance for the subtraction in a small single-room building, where the honest answer is usually an ₹849 reed and nothing else. SOSA is independent and not affiliated with any hotel.
Sometimes the order is one reed, and sometimes it is nothing
Mountain Breeze ₹849 is pine, sage and cedar for a washroom behind its own door - which in several of these buildings is the only bounded, non-dining air there is.
I have talked restaurants out of an order more often than I have talked them into a larger one, and the list on this page is the reason I can still walk into a kitchen and be taken seriously.
— Sonal Sahani, SOSA
Why a reed is what survives this list
No power, no dial, no setting for anybody to drift
The SOSA restaurant specification
If you are on the list above, most of this table is irrelevant and that is the point of printing it. Where a bounded non-dining volume does exist, buy for that volume alone. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuing supply should be confirmed with SOSA in writing before anybody plans around it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
What is left to buy once the no list has been applied
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
A washroom behind its own door, in a restaurant that should not be scented | Pine, sage and cedar, dry and clearly not food. Unpowered and continuous with nothing to adjust, 50ml at ₹849 running 6-8 weeks and 130ml at ₹1,349 running 14-18 | ₹849 View → |
|
SOSA Morning Freshness reed diffuser
|
The same washroom, where a brighter direction is wanted | A lemon-mint that reads as cleaned rather than as scented, which is the only reassurance this room needs. ₹749 for 50ml, ₹1,249 for 130ml | ₹749 View → |
|
SOSA Sukoon
|
Only if a genuinely separate arrival exists after the subtraction | 270-320 sq ft with three 15ml fragrances included, up to about 750 sq ft of envelope - at which size a Vaayu would be the wrong buy and I will say so | ₹1,899 View → |
Apply the no list first, then measure whatever bounded non-dining air is left, and buy only for that. Ambient scent in a restaurant is an ambience decision like lighting; it is never a mask for cooking, grease, frying, fish, smoke or a drain; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented, with no machine placed anywhere its output can reach a table. I will not call any fragrance food-safe or safe for use around food, because SOSA has not tested for that and will not imply it, and anything sited near a food-preparation area is a decision for you, your kitchen consultant and your local authority - keeping the machine out of those areas entirely is how we sidestep the question rather than advise on it. Fragrance oil is flammable, so oil and machine are kept away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and ranges. 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
Founders write to me asking which machine to buy, and a fair number of them should not buy one at all. So this is the page where I write the list down: a single-room restaurant, a rooftop or terrace, a chef's table or tasting-menu room, an unresolved odour problem, and any building whose only mounting position reaches a table. I would rather publish that than have somebody find out after the invoice, and I have turned down orders on every one of those grounds.
None of it is a judgement about the restaurant. They are facts about air. Ambient fragrance needs bounded, non-dining air, and some of the best restaurants in India simply do not have any: the dining room is the building, or the building is the sky. A chef's table is a different kind of no - the guest is inside the kitchen's own air deliberately, and adding anything is a loss with no upside. And an odour problem is a not yet: fix the source, clean it, get the extraction and the overnight purge right, and the conversation changes completely.
What is sometimes left is small and genuinely worth having. A washroom behind its own door is bounded, non-dining air, and a Mountain Breeze reed at ₹849 or a Morning Freshness lemon-mint at ₹749 is the whole order. If a real arrival exists after the subtraction, up to about 750 sq ft it is a Sukoon at ₹1,899 and a Vaayu at ₹11,999 would be the wrong buy. Nothing edible in any of it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
When should a restaurant avoid ambient fragrance completely?
In five situations: a single-room restaurant where the dining room is the building, a rooftop or open terrace, a chef's-table or tasting-menu room, any restaurant with an unresolved odour problem, and any building whose only mounting position puts output where it can reach a table. Add a sixth for honesty: if nobody will own the setting, do not buy a machine. In three of those the answer is nothing at all.
Why can't a small single-room restaurant be scented?
Because there is nowhere to put a source that is not the dining room. Ambient scenting needs a bounded volume that is not the room people eat in, and a single-room restaurant has one volume of air. Subtract the dining room and nothing is left. If there is a washroom behind its own door, a Mountain Breeze reed at Rs 849 is the whole honest purchase, and it is a good one. A Vaayu would be the wrong buy in every sense.
What about a rooftop or an open terrace?
Open air is unbounded, so it takes fragrance away as fast as it arrives, and no setting fixes that - a higher intensity just spends oil faster. Scent the enclosed arrival instead: a lift lobby, a stair landing, a reception at street level and the washrooms. Leave the open air alone. In a semi-open restaurant, find where the enclosure actually is, scent only the genuinely enclosed part, and expect a gradient at the edge rather than a line.
My restaurant smells of last night. Can fragrance hold it until we fix the exhaust?
No. Fragrance is never a mask, and two smells in one airspace combine rather than cancel, so a guest gets both and concludes somebody tried. Work in order: drains and traps, bins, grease on surfaces, hood filters and capture, duct cleaning, make-up air, HVAC filters, soft furnishings and an overnight purge, which costs nothing. SOSA sells no purifier, extractor or deodoriser. Come back when the room is genuinely clean and we will talk about the arrival.
Would you really refuse to sell to a restaurant?
Yes, and regularly. If the only mounting position in a building puts output where it can reach a table, the correct specification is nothing, and a lower setting does not change the geometry. SOSA also does not publish a business-outcome number because it has not measured one, so there is no figure I could offer to make a bad installation look worthwhile. The washroom is often the only honest line on the order, at Rs 849.
Five kinds of restaurant should buy nothing at all
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Mountain Breeze reed (₹849 for 50ml, ₹1,349 for 130ml) is pine, sage and cedar for a washroom behind its own door, which in several of these buildings is the only bounded non-dining air there is; a washroom that wants a brighter direction is a Morning Freshness lemon-mint at ₹749, and a genuinely separate arrival under about 750 sq ft is a Sukoon at ₹1,899, where a Vaayu at ₹11,999 would be the wrong buy. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send a plan and tell us what you smell at eleven in the morning.
Ask for a restaurant scenting plan → SOSA Mountain Breeze reed diffuser · ₹849
One more look at the Mountain Breeze reed diffuser
Continue the read
More from SOSA
- SOSA Mountain Breeze reed diffuser - often the only honest purchase in a restaurant that should not be scented (₹849)
- Should a chef's table experience be completely fragrance-free?
- When does SOSA Vaayu make sense for a restaurant - and when should you not use it?
- 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.