★ SOSA for Fine-Dining Restaurants and Restaurant Groups
An open kitchen smells wonderful during service because your extract is flushing the room continuously, and stale the next morning because from midnight nothing is running at all - the answer is a purge schedule, and it costs nothing
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★ The arrival machine - after the purge, not instead of it
SOSA VaayuThe foyer, on a timer, in a clean buildingView ₹11,999
SOSA VaayuNever over an open kitchen or a passView ₹11,999
SOSA VaayuBought last, if at allView ₹11,999
✓ The fix on this page is a schedule and a switch, and SOSA sells neither - no extractor, no purifier and no deodoriser ✓ Waterless cold-air nebulisation with 1h/4h/8h/24h timers and a key-lock, for an arrival that runs on your service hours ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
So it is not that the kitchen smells worse overnight? No. The kitchen is doing nothing overnight. The release rate from the surfaces is roughly the same as it was at ten in the evening, but the removal rate has fallen to nearly zero, and it is the ratio that you smell. Still air also stratifies: the release rises, sits against the ceiling, and drifts down into the soft furnishings, which is why the morning smell is often strongest at seated height in the banquettes rather than at the pass. You are smelling accumulation, not production.
What is the fix, and what does it cost? A written purge. Run the extract and make-up air for a set period after the kitchen is cold, and again before opening, with the dining-room doors held open so the whole volume takes part rather than just the kitchen. That is a schedule and a switch, and it costs nothing. Whether your particular fan set may run unattended overnight is a question for whoever maintains it. Fragrance is not part of this fix at all: it belongs in the foyer later, at ₹1,899 for a small arrival or ₹11,999 for a connected one, and today the answer is buy nothing yet.
See the SOSA Vaayu 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.
An open kitchen is the one room where the smell is part of what a guest bought, and the operators who write to me about this know it. Their question is not how to stop the kitchen smelling. It is why the same room that was magnificent at nine in the evening is embarrassing at nine the next morning, when nothing has been cooked for eleven hours.
Quick answers — read this first
Why is the room wonderful in service and stale the next morning? Because two different air conditions are being compared. During service your extract is running hard, make-up air is coming in, doors are moving, and the room is being flushed continuously - so what a guest smells is what is happening right now, fresh and in process, which is exactly the appeal of an open kitchen. From about midnight until you unlock, none of that is running. The room becomes a sealed box, everything condensed on its surfaces releases into completely still air, and it accumulates for eleven hours with nowhere to go.So it is not that the kitchen smells worse overnight? No. The kitchen is doing nothing overnight. The release rate from the surfaces is roughly the same as it was at ten in the evening, but the removal rate has fallen to nearly zero, and it is the ratio that you smell. Still air also stratifies: the release rises, sits against the ceiling, and drifts down into the soft furnishings, which is why the morning smell is often strongest at seated height in the banquettes rather than at the pass. You are smelling accumulation, not production.
What is the fix, and what does it cost? A written purge. Run the extract and make-up air for a set period after the kitchen is cold, and again before opening, with the dining-room doors held open so the whole volume takes part rather than just the kitchen. That is a schedule and a switch, and it costs nothing. Whether your particular fan set may run unattended overnight is a question for whoever maintains it. Fragrance is not part of this fix at all: it belongs in the foyer later, at ₹1,899 for a small arrival or ₹11,999 for a connected one, and today the answer is buy nothing yet.
The short answer
Short answer: because during service the room is being flushed continuously by the extract and the make-up air, so a guest smells cooking as it happens - and from midnight nothing is running, so everything condensed on the surfaces releases into completely still air and accumulates for eleven hours. You are smelling accumulation rather than production. The fix is a written purge after the kitchen goes cold and again before opening, and it is free.
The pick: a purge schedule, which costs nothing and is not sold here. If you later want an arrival signature in a clean building, one SOSA Vaayu (₹11,999) for a connected foyer, lounge and corridor, or one SOSA Sukoon (₹1,899) where the arrival is under about 750 sq ft, with a Mountain Breeze reed (₹849) for a single small entrance.
Next step: write down what time your extract goes off, what time it comes back on, and whether the dining-room doors are open or closed in between, then send us those three answers and we will tell you what to change before you spend anything - Ask for a restaurant scenting plan.
In this guide
This is the cheapest page in the family. The whole answer is a switch, a time and somebody's name against it, and it changes the morning more than anything I could sell you.
The arrival machine, for a clean building - tap for the specification
For a connected arrival envelope, once the mornings are right
SOSA Vaayu ₹11,999
Why the surfaces hold it in the first place
Why does my restaurant smell like cooking long after the kitchen closes?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Why does an open kitchen smell wonderful during service and stale the next morning?
Because you are comparing two completely different air conditions, and only one of them has any air movement in it. During service, your kitchen extract is running at volume, make-up air is being delivered, the front door is opening on every party, and staff are moving through every threshold in the building. The room is being flushed continuously, so what a guest smells at nine in the evening is what is happening at nine in the evening: a plume that is seconds old, fresh, in process, and part of the reason they chose an open kitchen in the first place. That is not a problem to be managed and I would not touch it. Then service ends. The line goes cold, the hood goes off, the make-up air goes off, the doors are shut and locked, and for the next eleven hours your restaurant is a sealed box with no air movement at all. The surfaces in that box are not inert. Everything that condensed onto them during service - the fine oil aerosol on the walls, the ceiling, the light fittings, the canopy and the ducting, and in an open-kitchen room on the banquette fabric and the carpet too - goes on releasing at roughly the same rate it was releasing at ten in the evening. What has changed is not the release, it is the removal: the removal rate has fallen to near zero. You are not smelling a kitchen that has got worse overnight. You are smelling eleven hours of accumulation with nothing to carry it away, settling as it goes into the softest material in the room. The fix follows directly and it is not a product. Write a purge. Run the extract and the make-up air together for a set period after the kitchen has gone cold, and again for a set period before opening, with the dining-room doors held open so the whole volume takes part rather than only the kitchen. Put it on the closing checklist and the opening checklist with a name against it. That is a schedule and a switch, and it costs nothing - whether your particular fan set may be left running unattended is a question for whoever maintains it, not for me. The purge does not replace cleaning the surfaces, which is the other half of the job, but it is the half you can start tonight. And to be exact: nothing we sell removes, cancels or covers a stale morning, and SOSA makes no extractor, no purifier and no deodoriser. Fragrance is an arrival decision for a clean building - a SOSA Sukoon at ₹1,899 under about 750 sq ft of foyer, a SOSA Vaayu at ₹11,999 for a connected envelope. It is an ambience decision like lighting, it is never a mask, and the dining room, the pass and the open kitchen stay unscented. Ask for a restaurant scenting plan once the purge is on the checklist.
In service the extract flushes the room continuously, so a guest smells cooking as it happens. Overnight nothing runs, the surfaces release into still air and it accumulates for eleven hours. You smell accumulation, not production. Write a purge before and after service, hold the dining-room doors open, and buy nothing from us yet.
For a clean building, the arrival machine is one SOSA Vaayu - waterless, rated to 1000m³, under 38dB, with 1h/4h/8h/24h timers and a key-lock so the foyer runs on your service hours and nobody adjusts it on a bad morning. ₹11,999. Under about 750 sq ft of arrival, buy the Sukoon at ₹1,899 instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The ratio you are actually smelling
Release stays the same overnight. Removal falls to almost nothing
The machine, and where it belongs
Both of these are arrival products, and in an open-kitchen restaurant the placement rule is stricter than usual: there is no wall between kitchen and dining room, so the machine must sit in a volume that genuinely does not connect to the pass.
A connected foyer, lounge and corridor in a clean building
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, about 2,000-3,000 sq ft. 400ml tank running 90+ days a fill, app timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. The timers matter here: an arrival that is scented in service and off overnight, so the purge is moving clean air rather than fragranced air.
From ₹11,999
Under about 750 sq ft of arrival - buy this instead
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, where a Vaayu would be the wrong buy. In an open-kitchen room, keep it in the entrance volume and nowhere its output drifts towards the pass.
From ₹1,899
How to write the purge
A purge is three decisions and a line on two checklists. Here is how I would set it, and what to check after a week of doing it.
1
Decide when it runs
After the line goes cold, and again before you unlock
Two windows, not one. The closing purge is the important one: it runs after the last cooking has finished and the surfaces are at their most loaded, and it carries away the release that would otherwise accumulate all night. The opening purge is shorter and deals with whatever built up in the hours when nothing was running. Put both on the checklists by name and time, with an initial next to them, because a purge that depends on somebody remembering is a purge that happens on the nights it is least needed. Whether your extract and make-up air can be left running unattended, and for how long, is a question for whoever maintains the system.
Tip: Schedule the closing purge to start when the kitchen goes cold, not when the last guest leaves. Those are rarely the same hour.
2
Decide what takes part
Hold the dining-room doors open or you are only purging the kitchen
This is where most purges fail. If the extract runs with the kitchen shut off from the rest of the building, you are flushing the room that is already the best ventilated and leaving the dining room, the banquettes and the corridor exactly as they were. The release you actually mind is on surfaces throughout the room, particularly in an open-kitchen layout where there is no barrier at all. So hold the thresholds open, make sure make-up air is available to replace what you are removing, and treat the whole volume as one. If the front door can be safely opened for part of the window, a cross-flow does more in twenty minutes than the extract alone does in an hour.
Tip: Walk the room at seated height during the purge. If the air feels moving at the banquettes, the whole volume is taking part.
3
Then check what is left
The residue tells you which surfaces still need cleaning
Do the purge every night for a week, then walk in from the street at eleven in the morning before anything is switched on and use your own nose honestly. If the room now reads clean, air change was the whole problem and you have solved it for nothing. If it is better but still there, you have learned something more useful: the remaining smell is coming from a reservoir large enough to outrun the purge, which means the hood, the duct run, the high surfaces or the soft furnishings need cleaning rather than more air. That is a diagnosis you could not have made before, and it is the only order in which these two halves can be separated.
There is nothing to buy in this step either. It is a week, a checklist and your own nose.
See SOSA Vaayu →
The SOSA principle
Overnight the surfaces release at the same rate they did at ten in the evening - what collapses is the removal, and the ratio between the two is exactly what you smell at opening.
So the cheapest instrument in this building is the switch that turns the extract back on at midnight.
The overnight schedule, hour by hour
This is the shape of a night that ends in a clean-smelling room, written as a schedule rather than as advice.
The SOSA plan
The overnight purge, hour by hour
| The hour | What to do |
|---|---|
|
Last orders, kitchen still hot
|
Nothing changes. Extract and make-up air continue as normal while cooking finishes, which is what they are for. |
|
Kitchen cold, room emptying
|
Start the closing purge. Extract and make-up air on, dining-room doors held open, so the whole volume is moving rather than the kitchen alone. |
|
Cleaning down
|
Hard surfaces high to low while the air is still moving, so what you disturb leaves the building instead of settling somewhere else. |
|
Overnight
|
Whatever your maintenance people say the system may safely do unattended. If nothing can run, the opening purge becomes the important one. |
|
Before opening
|
Second purge, doors open, and a walk through at seated height. This is the moment your own nose is worth more than any instrument. |
|
Arrival, only in a clean building
|
Fragrance last, in the foyer and corridor, on a service-hours timer and off overnight so the purge is moving clean air. |
The other half of this job is the reservoir itself, and why wiping the surfaces a guest can see does not touch it, which is why cooking oils create persistent odours in restaurant interiors. If your version of this question is the long one, with the fabrics and the HVAC in it too, the full diagnosis is in the morning-stale diagnosis for an open-kitchen restaurant. SOSA is independent and not affiliated with any hotel.
The purge is free. The machine is for the door
SOSA Vaayu ₹11,999 covers up to 1000m³ and runs on 1h/4h/8h/24h timers - which is how a foyer stays scented in service and quiet while the building is being flushed.
Walk the room at seated height while the purge is running, and if the air is moving at the banquettes you have done the thing that actually changes your mornings.
— Sonal Sahani, SOSA
Why scheduling is the feature to care about
Scented across service, silent overnight, and locked against a helpful hand
The SOSA restaurant specification
If you decide the arrival is worth holding steady once the mornings are clean, the machine is chosen by the cubic volume of the non-dining envelope rather than by the size of the restaurant. Cold-air refill oil for the Vaayu 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 before you plan around it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Sized to the arrival, scheduled to your service, and bought after the purge
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
A connected foyer, lounge and corridor that does not open onto the pass | 1000m³ (about 2,000-3,000 sq ft), waterless, app timers so it is off overnight, adjustable intensity, key-lock, under 38dB, wall or HVAC mountable | ₹11,999 View → |
|
SOSA Sukoon
|
One arrival room of roughly 300-750 sq ft | 270-320 sq ft coverage with three 15ml fragrances included. At this size a Vaayu would be the wrong buy, and until the mornings are clean the answer is to buy neither | ₹1,899 View → |
Write the purge, run it for a week, judge the room with your own nose at eleven in the morning, and only then decide whether an arrival signature is worth having. Ambient scent here is an ambience decision like lighting; it is never a mask for a stale room, grease or smoke; and the dining room, the open kitchen, the chef's table 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 your extract, make-up air and ducting may safely do, and for how long, is a question for you, your maintenance contractor, your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable, so oil and machine stay away from open flame and heat, including an open-kitchen range. 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
I like this question because the person asking it is already halfway to the answer. They are not complaining that their kitchen smells - they are proud of what the room smells like at nine in the evening, and they should be. What they cannot account for is why the same room, with nothing cooked in it for eleven hours, is worse in the morning than it was at the busiest moment of the night. Once you say out loud that the extract is off, the doors are shut and the air has not moved since midnight, the whole thing resolves itself.
The part I would press is that release and removal are two separate numbers. Your surfaces are releasing at much the same rate at three in the morning as they were at ten in the evening. What has changed is that nothing is taking it away, so it piles up and sinks into the softest material in the room. That is why an open-kitchen restaurant with lovely banquettes has the worst mornings of all. A purge after the line goes cold and another before opening, with the dining-room doors held open so the whole volume takes part, is the single cheapest change available in this vertical, and I have never seen it fail to make a difference. Whether your fan set may run unattended is a question for the people who maintain it.
On hardware, nothing today. Run the purge for a week, walk in from the street at eleven in the morning, and use your own nose. If the room reads clean and you then want the arrival to be consistent, a single small foyer is a Mountain Breeze reed at ₹849, an arrival of 300 to 750 sq ft is a Sukoon at ₹1,899 and a Vaayu would be the wrong buy, and a connected foyer, lounge and corridor becomes a Vaayu at ₹11,999, off overnight. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Why does an open kitchen smell amazing during service but stale the next morning?
Because in service the extract and make-up air are flushing the room continuously, so a guest smells cooking as it happens. From the time the line goes cold until you unlock, nothing is running: the building is a sealed box, everything condensed on its surfaces releases into still air at roughly the rate it did at ten in the evening, and it accumulates for eleven hours with nowhere to go. You are smelling accumulation rather than production.
What is a purge schedule and how do I write one?
Two windows on two checklists. The first runs the extract and make-up air together for a set period after the kitchen has gone cold, with the dining-room doors held open so the whole volume takes part rather than the kitchen alone. The second runs for a shorter period before opening. Put both on the closing and opening checklists by name and time with an initial beside them. Whether your fan set may run unattended overnight is a question for whoever maintains it.
Why does holding the dining-room doors open matter?
Because otherwise you flush the best-ventilated room in the building and leave the rest untouched. The release you mind is on surfaces throughout the space, and in an open-kitchen layout there is no barrier between the two anyway. Hold the thresholds open, make sure replacement air is available, and walk the room at seated height during the purge: if the air is moving at the banquettes, the whole volume is taking part.
If the purge does not fix it completely, what does that tell me?
Something useful. It means the reservoir on your surfaces is large enough to outrun the air change, which points at the hood interior, the filter frames and plenum, the duct run, the high hard surfaces, or the soft furnishings. That is a diagnosis you could not make before running the purge, and it separates an air-change problem from a cleaning problem. Fragrance is still not the answer to either, and we sell no extractor, purifier or deodoriser.
Should I put a diffuser in the dining room to help the mornings?
No. Fragrance never removes, cancels or covers another smell, and a room that reads as stale plus perfumed is worse for a guest than one that simply reads as stale. The dining room, the open kitchen, the chef's table and the pass stay unscented in every plan we write. Once the mornings are genuinely clean, an arrival signature in the foyer is a Sukoon at Rs 1,899 under about 750 sq ft or a Vaayu at Rs 11,999 for a connected envelope.
The switch at midnight is worth more than anything in this shop
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu (₹11,999) covers up to 1000m³, about 2,000-3,000 sq ft, and runs 1h/4h/8h/24h timers so an arrival is scented across service and silent while the building is purged; under about 750 sq ft of non-dining envelope it is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and until the mornings are clean it is to buy nothing yet. Waterless, under 38dB, key-locked, 90+ days a fill, made in India, and a portion of every order supports girl-child education through Nanhi Kali. Tell us when your extract goes off and comes back on.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - the arrival machine for a building whose mornings already read clean (₹11,999)
- Can poor kitchen exhaust make a premium restaurant smell cheap?
- Can curtains, carpets and upholstery absorb restaurant cooking smells?
- 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.