★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Standardise the rule, never the installation - because "upstream of the incoming air in the arrival volume and never within reach of a table" travels to every building you will ever open, and "wall-mounted left of the host desk" expires with the lease
★ ★ ★ ★ ★
★★★★★
"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 machine most of your differently-shaped restaurants actually need
SOSA SukoonMeasure the arrival, not the restaurantView ₹1,899SOSA SukoonMost sites land below a commercial machineView ₹1,899SOSA SukoonOne rule about air, applied in every shellView ₹1,899
✓ Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and supplied with three 15ml hotel-inspired fragrances, which is the honest scale for a single arrival room ✓ Sized by the same rule at every site: the non-dining envelope in cubic metres, never the restaurant's total floor area ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What else is portable, and what is not? Portable: the two profiles, the exclusion list, the placement rule, the way the level is set, who may touch it, and the audit method. Not portable: the mounting position, the intensity number, the run window, and often the machine itself. So your group document has fixed rules and blank lines, and the blank lines are filled in on the floor at each site and recorded. A standard that contains no blank lines has not been written for more than one building.
Does that mean different machines at different sites? Yes, and it usually means smaller ones than a group expects, because you size the non-dining envelope and not the restaurant. A 4,000 sq ft converted warehouse can have a 180 sq ft arrival. Under about 750 sq ft of scented envelope the answer is a SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. Only a connected arrival volume earns one at ₹11,999.
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 group with a heritage bungalow, a tower podium and a converted warehouse in the same estate cannot copy an installation between them, and the usual reaction is to conclude that scenting cannot be standardised at all. It can, but only if the standard is written about air instead of about furniture - and once you write it that way it survives every building you will ever sign.
Quick answers — read this first
How do I standardise scenting across completely different layouts? By standardising the rule rather than the installation. A rule about air is portable: the machine goes upstream of the incoming air in the arrival volume, inward of the door's draught, out of a guest's eyeline, and never within reach of a table. That sentence works in a bungalow, a podium unit and a converted warehouse. "Wall-mounted 600mm left of the host desk" is not a standard, it is a description of one building, and it expires with that lease.What else is portable, and what is not? Portable: the two profiles, the exclusion list, the placement rule, the way the level is set, who may touch it, and the audit method. Not portable: the mounting position, the intensity number, the run window, and often the machine itself. So your group document has fixed rules and blank lines, and the blank lines are filled in on the floor at each site and recorded. A standard that contains no blank lines has not been written for more than one building.
Does that mean different machines at different sites? Yes, and it usually means smaller ones than a group expects, because you size the non-dining envelope and not the restaurant. A 4,000 sq ft converted warehouse can have a 180 sq ft arrival. Under about 750 sq ft of scented envelope the answer is a SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. Only a connected arrival volume earns one at ₹11,999.
The short answer
Short answer: by standardising the rule rather than the installation. A rule about air is portable between a bungalow, a podium unit and a converted warehouse: the machine goes upstream of the incoming air in the arrival volume, inward of the door's draught, out of a guest's eyeline, and never within reach of a table. A mounting position is not portable and neither is a number. So the document holds fixed rules and blank lines, and the blanks are filled in at each building.
The pick: one SOSA Sukoon (₹1,899) at most sites, because once you measure the arrival rather than the restaurant that is where the honest answer lands - with a Mountain Breeze reed (₹849) where the arrival is one small room and one SOSA Vaayu (₹11,999) only where the arrival areas form one connected volume
Next step: send us the plans for your three least similar restaurants with ceiling heights and the incoming air marked, and we will write one rule that fits all three and three different numbers underneath it - Ask for a restaurant scenting plan.
In this guide
The fourth line is where most group plans discover they have been buying the wrong scale of machine. Measure the arrival rather than the restaurant across an estate of odd buildings and the majority of sites land well below a commercial unit.
The machine most arrival rooms actually need - tap for the specification
The honest answer for a single arrival room of 300-750 sq ft
SOSA Sukoon ₹1,899
Why a machine belongs to a volume, not a floor area
One scent machine or multiple zones for a large luxury restaurant?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
How can a group standardise scenting when none of its restaurants share a layout?
By standardising the rule and not the installation, and the test of whether you have written a rule is whether it still makes sense in a building you have not leased yet. Here is a portable one: the machine goes upstream of the incoming air in the arrival volume, inward of the door's direct draught, low rather than high, out of a guest's eyeline, and never within reach of a table. Every clause of that is about air and sightlines, so it travels to a heritage bungalow with a verandah, a podium unit with a glass shopfront and a converted warehouse with an eight-metre shell. Compare it with what group documents usually contain: wall-mounted 600mm left of the host desk at 1.4m. That is not a standard, it is a description of one building, and it stops being true the day you sign a lease with the host desk on the other side. So your document should hold fixed rules and blank lines. Fixed: the two profiles - dry woods, cedar, pine and sage, green and herbal, dry tea, cool mineral stone at the arrival, a citrus-mint in the washrooms, nothing edible anywhere; the exclusion list, which is dining rooms, chef's tables, tasting-menu rooms, the pass and the kitchens, unscented in every restaurant in the group; the placement rule above; the method for setting the level, which is at the end of a full service walking out rather than in; the named owner and key-lock; and the audit, done on foot. Blank, to be filled in per building and recorded: the mounting position, the intensity step, the run window, and the machine. Then the arithmetic, which is the part an estate of odd buildings gets most wrong, because you size the non-dining envelope and not the restaurant. A 4,000 sq ft converted warehouse is frequently one enormous dining volume with a 180 sq ft arrival bolted to the front of it, and that is not a large scenting job - it is a small one inside a large building. Under about 750 sq ft of scented envelope the honest answer is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy - across an estate of differently-shaped restaurants that is usually true of most of them. Only where foyer, lounge, corridor and washroom lobby form one genuinely connected volume does it become one SOSA Vaayu at ₹11,999. And in some of your shells the rule will return the answer nothing: if the only position available puts output within reach of a table, that restaurant is scented nowhere, which is the rule working rather than failing. The standing limits: an ambience decision like lighting, never a mask for cooking, grease or a drain, and each chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan.
Write the standard about air and it fits every shell you will ever open: upstream of the incoming air in the arrival volume, inward of the draught, out of the eyeline, never within reach of a table. Then fill in the mounting position, the number, the hours and the machine per building - which across odd layouts usually means a ₹1,899 Sukoon rather than a ₹11,999 machine.
For a single arrival room the machine is the SOSA Sukoon - ultrasonic cool mist, covering roughly 270-320 sq ft, supplied with three 15ml fragrances. ₹1,899. Only where foyer, lounge, corridor and washroom lobby are one connected volume does the rule return a Vaayu at ₹11,999 instead.
See the SOSA Sukoon ₹1,899 Ask for a restaurant scenting plan
The difference between a rule and a description
One of these travels to your next opening. The other one expires
The machine most of these sites need
Across an estate of unlike buildings the honest answer is smaller more often than a group expects, because the arrival is what gets measured rather than the restaurant. The images link to the product pages so the specification can be read in full.
The usual answer: one arrival room of 300-750 sq ft
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml hotel-inspired fragrances. In a converted warehouse with a 180 sq ft arrival or a bungalow with a small entrance hall, this is the machine the rule returns, and a commercial unit would be running at the bottom of its range in a room that does not need it.
From ₹1,899
Only where the arrival areas form one connected volume
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, key-lock, and wall or HVAC mounting - which is what makes the placement rule achievable in an awkward shell where a freestanding unit could not be kept away from the dining side.
From ₹11,999
What is portable and what is not
Three passes through the document. First strip out everything that describes a building, then rewrite it as rules about air, then leave blanks for the things that can only be decided on site.
1
Delete every description of a building
If a clause names a wall, a desk or a height, it is not a standard
Go through whatever you have and strike out anything that could only be true of one restaurant: a mounting height, a distance from the host desk, a socket position, a shelf. Those clauses feel precise and they are the reason a group's standard becomes unusable by its fourth opening - a site either cannot comply or complies literally and puts the machine somewhere absurd. What is left after the deletions will look thin. That is fine. A short standard that holds in every building beats a detailed one that holds in one, and the detail belongs on the individual site drawing rather than in the group document.
Tip: Test each surviving clause against your strangest building. If it cannot be obeyed there, it is a description rather than a rule.
2
Rewrite what is left as rules about air
Upstream, inward, low, out of sight, and never within reach of a table
Air is the one thing every one of your buildings has, so a standard written about air is portable by construction. Upstream of the incoming air, because otherwise the building carries your fragrance straight out again. Inward of the door's direct draught rather than in it. Low rather than high, because that is where a guest actually breathes. Out of a guest's eyeline, because a visible machine is read as an air freshener. And never on the dining-room side of the threshold or within reach of a table, in any layout. Then teach one diagnostic with the rule: hold a tissue at the threshold during service, with the kitchen extraction running, and watch which way it leans.
Tip: The kitchen extract is the strongest air mover in most restaurants. Do the tissue test while it is running or you will get the wrong answer.
3
Then leave blanks, and expect them to differ wildly
Position, number, hours and machine are site readings, not group decisions
Four blanks per site, each filled in on the floor and recorded: the mounting position from the rule, the intensity step set at the end of a full service walking out rather than in, the run window on the timers, and the machine from the band table. Across unlike buildings these will look inconsistent on a spreadsheet, and that is the plan working. Do the subtraction out loud at every site: measure only the foyer, host area, waiting lounge, corridor and washroom lobby in cubic metres. Expect the majority of an estate of odd shells to land on a Sukoon at ₹1,899 or an ₹849 reed, and expect at least one building where the rule returns nothing at all.
One Sukoon ₹1,899 for a single arrival room - and one Vaayu ₹11,999 only where the arrival areas are one connected volume.
See SOSA Sukoon →
The SOSA principle
Write the standard as a rule about air and it travels to every building you will ever open; write it as a mounting position and it expires with the lease.
Which is why a portable group document is short, dull and full of deliberate blank lines.
The portable standard, clause by clause
This is the whole document as I would write it for an estate of unlike buildings: six clauses, each one obeyable in any shell, with the blanks marked.
The SOSA plan
A standard written about air rather than about furniture
| The clause | What to do |
|---|---|
|
Zones - fixed, portable
|
Yes: entrance and foyer, host area, waiting lounge, a pre-dining lounge, corridors, washrooms and washroom lobbies, banquet entrance. No, in every layout: dining rooms, chef's tables, tasting-menu rooms, the pass, the kitchens, and any position whose output can reach a table. |
 Profiles - fixed, portable
|
Arrival: dry woods and cedar, pine and sage, green and herbal, dry tea, cool mineral stone, deliberately inedible. Washroom: citrus-mint. Bought centrally so no site improvises, whatever the building looks like. |
|
Placement - fixed as a rule, blank as a position
|
Upstream of the incoming air in the arrival volume, inward of the door's direct draught, low rather than high, out of a guest's eyeline, never on the dining-room side of the threshold and never within reach of a table. The position itself is drawn per site. |
|
Machine - blank, from a band table
|
Measured in cubic metres of non-dining envelope, never floor area of restaurant. Under about 750 sq ft it is a Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy; a connected arrival volume takes a Vaayu at ₹11,999. |
|
Setting and hours - blank, recorded
|
Level set at the end of a full service, walking out through the arrival rather than into it. Run window matched to that site's own hours. Both written on the site page with the ceiling height beside them. |
|
When the rule returns nothing
|
If the only available position in a shell puts output within reach of a table, that restaurant is scented nowhere. This is the standard working rather than failing, and the document should say so explicitly so no site is tempted to improvise. |
The administration around these blanks - one page per restaurant, who fills in which line, and how it is audited on foot - is set out in how to standardise entrance fragrance across 10 restaurant locations. And the air-path problem that the placement rule exists to solve, including the tissue test, is worked through properly in whether you can scent the entrance without fragrancing the dining area. SOSA is independent and not affiliated with any hotel.
A short rule that fits every shell
SOSA Sukoon ₹1,899 covers roughly 270-320 sq ft, which across an estate of unlike buildings is what the arithmetic returns far more often than a commercial machine.
The quickest way to tell whether a group has a scenting standard or just a photograph of its first restaurant is to ask whether the document would survive the next lease they sign.
— Sonal Sahani, SOSA
Why the honest answer across odd layouts is usually smaller
A large restaurant is very often a small scenting job
The SOSA restaurant specification
Three products cover an estate of unlike buildings, and the band is decided by the cubic volume of each arrival rather than by the character of the shell. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuity must be confirmed with SOSA in writing before a group commits. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
One portable rule, and three machines the arithmetic can return
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
A shell whose arrival is one hall under about 300 sq ft | Pine, sage and cedar in the group's arrival register, dry and unmistakably not-food. No power, no position to argue about and no setting to record, which in an awkward heritage building is often the only workable answer | ₹849 View → |
|
SOSA Sukoon
|
The usual case: a single arrival room of roughly 300-750 sq ft | 270-320 sq ft coverage with three 15ml fragrances included. Across an estate of unlike layouts this is what the subtraction returns most often, and a Vaayu at this size would be the wrong buy | ₹1,899 View → |
 SOSA Vaayu
|
A shell where foyer, lounge, corridor and washroom lobby are one volume | 1000m³, waterless, adjustable intensity, app timers, key-lock, under 38dB, and wall or HVAC mountable - which is sometimes the only way to obey the placement rule in a difficult building | ₹11,999 View → |
Keep the rules short and portable, keep the blanks honest, and do the subtraction out loud at every site rather than assuming a large restaurant is a large job. Ambient scent across an estate is an ambience decision like lighting; it is never a mask for cooking, grease, fish, smoke or a drain, and any building with an unresolved odour problem is scented nowhere until it is fixed; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented in every restaurant in the group whatever its layout, 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 anything sited near a food-preparation area is a question for 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 - table candles, flambé service, tandoors and ranges. And plainly: SOSA does not publish a business-outcome number because it has not measured one - no covers, no table turns, no spend per head, no bookings. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
The question usually arrives as a shrug. A group has a bungalow with a verandah, a podium unit behind a glass shopfront and a converted warehouse with an eight-metre roof, and somebody has concluded that standardising the sensory experience across those three is simply not possible. What has actually happened is that they tried to standardise an installation. The first restaurant's machine went on a particular wall at a particular height and that arrangement got written into a document as though it were a principle, and by the fourth opening the document was either unusable or being obeyed so literally that the machine ended up in a strange place.
The fix is to write the standard about air. Upstream of the incoming air in the arrival volume; inward of the door's direct draught rather than in it; low rather than high, because that is where people breathe; out of a guest's eyeline; and never on the dining-room side of the threshold or within reach of a table. Every clause there is obeyable in a verandah, a shopfront and a warehouse. Then teach one diagnostic alongside it, which is a tissue held at the threshold during service with the kitchen extraction running, and you have given a projects team something they can use in a building neither of us has seen yet. The rest of the document is blank lines: position, number, hours, machine.
And then the part that saves a group money. Measure the arrival, not the restaurant. A 4,000 sq ft converted warehouse is very often one big dining volume with a 180 sq ft entrance attached, which is a small job in a large building. Under about 750 sq ft of scented envelope the honest answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and a Vaayu would be the wrong buy - across an estate of odd shells that is true of most of them. Only a genuinely connected arrival volume earns a Vaayu at ₹11,999. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How do I standardise scenting across restaurants with completely different layouts?
Standardise the rule rather than the installation. A rule about air is portable: the machine goes upstream of the incoming air in the arrival volume, inward of the door's direct draught, low rather than high, out of a guest's eyeline, and never within reach of a table. A mounting position is not portable and neither is a number, so the group document holds fixed rules plus deliberate blank lines filled in at each building.
Why isn't a mounting position a good standard?
Because it describes one building. Wall-mounted 600mm left of the host desk stops being true the day you sign a lease with the host desk on the other side, and a site then either cannot comply or complies literally and puts the machine somewhere absurd. Clauses that name a wall, a height, a socket or a shelf belong on the individual site drawing, not in the document that has to survive your next five openings.
Will different layouts mean different machines?
Usually, and usually smaller ones than expected, because you size the non-dining envelope and not the restaurant. A 4,000 sq ft converted warehouse can have a 180 sq ft arrival. Under about 750 sq ft of scented envelope the honest answer is a Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy. Only a genuinely connected arrival volume earns a Vaayu at Rs 11,999.
What if one of our buildings cannot obey the rule?
Then that restaurant is scented nowhere, and the document should say so explicitly. If the only available position puts output within reach of a table, or if the arrival's air moves straight into the dining room, no setting rescues it and no clever mounting makes it acceptable. That is the standard working rather than failing, and writing the outcome down stops a site improvising something worse when a rollout date is approaching.
How do we check compliance across very different buildings?
On foot, with a tissue and the site page. Walk in from the street at the end of service with the kitchen extraction running, hold the tissue at the threshold and see which way the air leans, then walk out through the arrival and read the recorded number. That works identically in a bungalow, a podium unit and a warehouse, which is the point of writing the standard about air in the first place.
One rule about air, and a blank line for every building
SOSA — Clinic Scenting for groups whose restaurants share nothing but a logo
The SOSA Sukoon (₹1,899) covers roughly 270-320 sq ft and comes with three 15ml fragrances, which across an estate of unlike shells is what the arithmetic returns most often; a Mountain Breeze reed at ₹849 suits a single small hall, and only a genuinely connected arrival volume earns a Vaayu at ₹11,999, which is waterless, wall and HVAC mountable, under 38dB and key-locked at 90+ days a fill. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send the plans for your three least similar restaurants and we will write one rule that fits all three.
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 honest answer for the single arrival room most odd-shaped restaurants have (₹1,899)
- How should restaurants with indoor and outdoor sections approach scent zoning?
- How do I create a scent SOP for a premium restaurant chain?
- 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.