Do Multiple Kitchen Displays and Partition Walls Affect Fragrance Distribution?

They do, and the way they do it is the whole answer, because once you see the mechanism the fix is obvious and cheap. A built-in appliance floor is a set of real kitchens - eight, ten, twelve of them - each built as a three-sided box: a back wall with the tall cabinet run, two returns, and an open front to the corridor. Between them run partitions, often to two metres or more, sometimes to the ceiling on one side. To a person walking the corridor these are displays. To fragrance released at counter height they are walls. A machine sitting on a shelf beside the reception desk pushes its output into the nearest box or against the nearest partition, where it pools; the corridor between the first two kitchens is often the last place on the floor anyone can smell anything, and the eighth kitchen might as well be in another building. Partitions block fragrance at the height they stand. Now look up. Above the tallest partition line - two and a half metres, three, wherever the last panel stops - the air on the floor is one continuous body, moved by the AC supply across the whole plate and pulled towards the returns. Nothing below that line breaks it. A source mounted above the line releases into that unbroken layer and the conditioned air carries the register over every box on the floor and lets it settle down into each one as the air does. The fix for partitions is height and the AC path. Mount the SOSA Vaayu on its wall bracket above the tallest partition, on the wall the supply grilles cross, away from the returns - where the machine goes on a central-AC floor gives the grille test - and the boxes stop being obstacles. What the fix is not is more machines. The instinct on a floor of eight kitchens is a source in each, or one at each end of the corridor, and both are wrong for the same reason: the floor is one connected volume of air above the partition line, and one volume takes one machine. Eight sources in one air make eight gradients that argue with each other and a floor that is strong in eight places and thin between them. A source inside a display kitchen is worse still: the set is a small enclosed room and it over-scents in minutes, so the visitor who steps into the walnut kitchen to open the oven door walks into a wall of cedar, and the corridor outside still smells of nothing. How to scent a showroom designed as multiple real kitchens settles the count at one, and scent at reception but not across the floor is what the counter-height source produces. Then the level, which on a partitioned floor is judged from inside the far kitchen, not the corridor: stand at the hob of the last set at five in the afternoon with the advisor who works that end and ask whether it is there, faintly, or not at all; noticed on arrival, forgotten at the specification table, and then locked. Machine and price: one Vaayu at ₹11,999 for a partitioned floor of roughly 1,500-3,000 sq ft, waterless, timer and key-lock, wall-mounted high; one SOSA Angaan at ₹25,999 for a larger partitioned floor on one plant, wall-mounted at the same height or on a duct that serves the sales floor alone, confirmed by whoever maintains the plant, since SOSA gives no engineering advice. And the frame: fragrance is an interiors decision, like lighting or music. SOSA makes no claim that it changes dwell time, footfall, conversion or sales, no claim about what it does to any appliance or finish, and it is never a substitute for ventilation, cleaning or extraction. The live kitchen - the one that actually cooks - and the coffee counter stay unscented. Ask for a showroom scenting plan and write the partition heights on the plan you send.