★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Tandoor smoke reaches your dining room because the air is moving the wrong way across the kitchen threshold - this is a pressure problem, and you can diagnose it with a door and a tissue before you speak to anyone
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"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
★ The arrival machine - for a building where the air already moves correctly
SOSA VaayuNever mounted on the dining-room sideView ₹11,999
SOSA VaayuUpstream of the incoming air, in the foyerView ₹11,999
SOSA VaayuBought after the pressure question is settledView ₹11,999
✓ SOSA sells no extractor, no make-up air unit and no deodoriser - the pressure question is settled with your kitchen consultant, not with a diffuser ✓ Waterless cold-air nebulisation with wall and HVAC mounting, which is how an arrival is scented without fragrance drifting towards the pass ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
How do I check it myself, today, for nothing? Stand in the doorway between kitchen and dining room during service and hold a single ply of tissue at knee height, then at head height. If it leans into the kitchen at both heights, the pressure relationship is right. If it hangs still, or leans out towards the dining room at the top, air is leaving the kitchen into your room and carrying the plume with it. Do it again with the kitchen doors closed, and again with the front door held open, because a busy entrance changes the whole building's balance.
What is the fix, and where does fragrance sit? The fix is one of three things: capture at the appliance, extract volume, or make-up air - and it is a conversation with your kitchen consultant rather than a purchase here. SOSA sells no extractor and no make-up air unit. Fragrance sits last and only in the arrival, and note the second consequence of a pressure fault: if air is leaving the kitchen into the dining room, a foyer machine's output is being pushed the wrong way too. Under about 750 sq ft of arrival it is a Sukoon at ₹1,899, and today it 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.
Nobody writes to me about pressure. They write to say that the tandoor smells wonderful at the pass and wrong at table twelve, and they ask what fragrance would sit alongside it. The honest reframe is that nothing has gone wrong with the tandoor or with the food. Something has gone wrong with the direction your air is travelling.
Quick answers — read this first
Why does tandoor smoke travel into the dining area? Because air is crossing the kitchen threshold in the wrong direction. A working kitchen should sit at slightly negative pressure relative to the dining room: the extract removes more air than the make-up supply puts back, so room air is drawn gently into the kitchen and everything the hood catches leaves through the duct. When smoke arrives at a table, that relationship has reversed or the hood is not capturing the plume at source. Either way it is an air-movement fault, not a fragrance question and not a criticism of the tandoor.How do I check it myself, today, for nothing? Stand in the doorway between kitchen and dining room during service and hold a single ply of tissue at knee height, then at head height. If it leans into the kitchen at both heights, the pressure relationship is right. If it hangs still, or leans out towards the dining room at the top, air is leaving the kitchen into your room and carrying the plume with it. Do it again with the kitchen doors closed, and again with the front door held open, because a busy entrance changes the whole building's balance.
What is the fix, and where does fragrance sit? The fix is one of three things: capture at the appliance, extract volume, or make-up air - and it is a conversation with your kitchen consultant rather than a purchase here. SOSA sells no extractor and no make-up air unit. Fragrance sits last and only in the arrival, and note the second consequence of a pressure fault: if air is leaving the kitchen into the dining room, a foyer machine's output is being pushed the wrong way too. Under about 750 sq ft of arrival it is a Sukoon at ₹1,899, and today it is buy nothing yet.
The short answer
Short answer: because air is crossing the kitchen threshold in the wrong direction. A kitchen should sit at slightly negative pressure relative to the dining room, so room air is drawn into it and the plume leaves through the hood. If smoke reaches a table, either hood capture is losing at the appliance or extract and make-up air are out of balance. You can diagnose the direction in one minute with a door and a piece of tissue. Fragrance changes none of it and belongs in the arrival, later.
The pick: nothing yet - the tissue test and a conversation with your kitchen consultant come first. Once the air moves correctly, one SOSA Vaayu (₹11,999) wall or duct mounted in the arrival volume, or one SOSA Sukoon (₹1,899) where the arrival is under about 750 sq ft, with a Mountain Breeze reed (₹849) for a small entrance.
Next step: do the tissue test at the kitchen door at knee height and head height during service, note which way it leans, and send us that plus a floor plan marked with the hood, the make-up air inlet and the front door, and we will tell you which direction your air is actually travelling - Ask for a restaurant scenting plan.
In this guide
This is the one post in the family where the whole diagnosis is free and takes three minutes. Do it during service, do it twice, and you will know more than any product page can tell you.
The arrival machine, for later - tap for the specification
For an arrival volume whose air moves the right way
SOSA Vaayu ₹11,999
The whole building, in order of work
Exhaust, grease, HVAC, fabrics, drains or fragrance: what to fix first?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Why does tandoor smoke travel out of the kitchen and into the dining room?
Because air is crossing that threshold in the wrong direction, and smoke is simply going where the air is going. Start from how it is meant to work. A restaurant kitchen runs a large extract and a make-up air supply that puts most, but deliberately not all, of that air back. The result is a room at slightly negative pressure relative to the dining room: air is drawn gently from your dining room into the kitchen, through every door and gap, and everything the hood collects leaves the building through the duct. In a kitchen balanced that way a tandoor can produce an enormous plume and none of it reaches a table, because the entire threshold is a one-way street pointing inwards. When smoke does reach table twelve, one of two things has happened. Either the pressure relationship has reversed - too little extract, too much supply, a blocked filter bank, a fan on a lower speed, a propped fire door, a competing exhaust elsewhere in the building - or the hood is not capturing the plume at the appliance at all, so the smoke is already in the room before the extract has any chance at it. A tandoor is a hard case for the second reason: it produces a hot, fast, intermittent column, usually when a lid is lifted, and if the hood's capture area does not cover the appliance and its working space, the plume rolls out sideways under the canopy edge. The reason I am writing all of this instead of selling you something is that there is no fragrance answer to a direction-of-airflow problem. Nothing we make removes, cancels or covers smoke, and SOSA sells no extractor, no make-up air unit and no deodoriser. There is also a second consequence people miss: if air is leaving your kitchen into the dining room, then a machine in the foyer is being pushed the wrong way too, so your arrival scent will be travelling towards the tables. Which is why this page comes before any of ours. Take the tissue test below, then put the findings to your kitchen consultant - what hood capture, extract volume, make-up air and grease interception require in your building is a question for you, them and your local authority, never for a perfumer. Once the air moves correctly, an arrival signature is worth having, sized to the non-dining envelope rather than the restaurant: under about 750 sq ft a SOSA Sukoon at ₹1,899 or an ₹849 reed, and a Vaayu would be the wrong buy; past that a SOSA Vaayu at ₹11,999, wall or duct mounted on the arrival side. It is an ambience decision like lighting, it is never a mask for smoke, and the dining room, the chef's table and the pass stay unscented. Ask for a restaurant scenting plan once the tissue leans the right way.
Your kitchen should sit at slightly negative pressure relative to the dining room so air flows in and the plume leaves through the hood. Smoke at a table means that has reversed, or the hood is not capturing at the appliance. Test it with a door and a tissue, take it to your kitchen consultant, and buy nothing from us yet.
Once the air moves correctly, the arrival machine is one SOSA Vaayu - waterless, rated to 1000m³, wall and HVAC mountable, under 38dB, with app timers and a key-lock, placed upstream of the incoming air and never on the dining-room side. ₹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 relationship that should hold
Kitchen slightly negative, dining room slightly positive, plume out through the duct
The machine, and where it may go
Two honest options for later, and one placement rule that matters more than either of them: in a building with a pressure fault, a foyer machine's output travels the same wrong way the smoke does.
An arrival volume with correct air movement
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 wall and HVAC mounting is the point here: it is the only reliable way to put scent in a foyer and keep it on that side of the threshold.
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. For one foyer with a host desk it is the right buy, and a Vaayu would be the wrong buy. Freestanding, so placement depends entirely on where your air is actually going.
From ₹1,899
The three-minute diagnosis
You can establish the direction of your own airflow during service, with no instrument and no appointment. Do these three things in order and write down what you see.
1
Test the threshold with a tissue
One ply, at knee height and at head height, during service
Stand in the kitchen doorway with the service running and hold a single ply of tissue loosely at knee height, then at head height. If it leans steadily into the kitchen at both heights, your pressure relationship is right and the problem is capture at the appliance rather than balance. If it hangs limp, the relationship is roughly neutral and smoke will travel on the smallest disturbance. If it leans out into the dining room, especially at head height, warm air is leaving the kitchen and carrying the plume with it. Repeat it with the front door held open by a large party, because a busy entrance can flip a marginal building for the length of an arrival.
Tip: Do it three times on three different evenings. One reading tells you about one moment, not about your building.
2
Then look at capture, not at the fan
A plume that escapes at the appliance is never recovered later
Watch the tandoor being worked. When a lid comes off, does the column go straight up into the canopy, or does it roll sideways and out from under the edge before the hood has it? Capture happens at the appliance or it does not happen at all, and no amount of extract further down the duct retrieves a plume that has already spread into the room. The things that make capture fail are usually mundane: a canopy that does not overhang the appliance and its working space, a filter bank loaded with grease, a fan running on a reduced speed, or an appliance that has been moved a foot since the hood was designed. What your canopy actually needs to cover is a question for your kitchen consultant.
Tip: Stand where the tandoor is worked, not at the door, and watch one full cycle of lid off and lid on.
3
Then check make-up air
An extract with nothing feeding it will pull air from your dining room, or fail
Extraction only works if replacement air can get in, and this is the half that is most often missing or switched off. If the make-up supply is undersized, blocked or turned down, a large extract fan cannot move its rated volume; the kitchen becomes strongly negative and starts pulling air through every crack, and in some buildings the balance flips unpredictably as doors open and close. If it is oversized or running while the extract is on a low speed, the kitchen goes positive and pushes the plume into your dining room. Either way, the fix is a balance question for the people who designed and maintain the system, and it is a specification I will not write for you.
Nothing in this step is bought from a fragrance company. It is a balance calculation and a fan setting.
See SOSA Vaayu →
The SOSA principle
A kitchen that is slightly negative to its dining room can produce an enormous plume and never trouble a table, because the whole threshold is a one-way street pointing inwards.
Which makes this the one question in the family you can answer for yourself, during service, with a piece of tissue.
The plan, threshold by threshold
Read this as a walk through your own building, from the appliance outwards, with the only purchase at the end.
The SOSA plan
Tandoor smoke in the dining room, threshold by threshold
| The threshold | What to do |
|---|---|
|
At the appliance
|
Watch one full working cycle. Does the plume go up into the canopy or roll out from under its edge? Capture happens here or not at all, and everything downstream is a consequence. |
|
The hood and its filters
|
Filters, frames and plenum degreased on a written interval, fan speed confirmed rather than assumed, canopy coverage checked against where the appliance actually stands today. |
|
The kitchen doorway
|
The tissue test at knee and head height, three times on three evenings, and again while a large party is arriving through the front door. |
|
Make-up air
|
Confirm it exists, is unblocked and is running at the speed the extract expects. A balance question for your kitchen consultant, not a purchase. |
|
The dining room and the pass
|
Unscented, permanently. No machine, no reed, and nothing positioned where its output can reach a table or the pass. |
|
The arrival, last
|
Once the tissue leans the right way, a low level in the foyer and corridor, dry and mineral, wall or duct mounted upstream of the incoming air. |
The cuisine-side version of this argument, with the same pressure mechanism applied to a tandoor and tawa kitchen as a whole, is in should an Indian fine-dining restaurant use ambient fragrance. And the way your central AC and your kitchen extract fight each other for the same air, which decides where a machine can go at all, is set out in how central AC and kitchen exhaust affect fragrance distribution. SOSA is independent and not affiliated with any hotel.
Settle the air, then think about the door
SOSA Vaayu ₹11,999 covers up to 1000m³ and can be duct or wall mounted - which is about keeping scent out of a dining room, not about keeping smoke out of one.
A single ply of tissue held in a kitchen doorway during service has told me more about a restaurant's smell than any brief I have ever been sent.
— Sonal Sahani, SOSA
Why mounting matters more than dosage
A machine you can mount is a machine you can keep on one side of a threshold
The SOSA restaurant specification
When the air moves correctly and you want the arrival to be consistent, 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
Chosen by the arrival volume, and mounted by the direction of the air
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
A connected foyer and corridor, in a building whose thresholds flow inwards | 1000m³ (about 2,000-3,000 sq ft), waterless, app timers, adjustable intensity, key-lock, under 38dB, and wall or HVAC mountable so the output stays on the arrival side | ₹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 while smoke is reaching a table the right answer is to buy neither | ₹1,899 View → |
Get the direction of your air settled first, then place by that direction rather than by where a socket happens to be. Ambient scent here is an ambience decision like lighting; it is never a mask for smoke, grease or cooking; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented, with no machine placed where its output can reach a table. I will not describe any fragrance as food-safe or safe for use around food, because we have not tested for that and will not imply it, and what your hood capture, extract volume, make-up air and grease interception require is a question for you, your kitchen consultant and your local authority rather than for me - keeping the machine out of those areas entirely is how we sidestep it. Fragrance oil is flammable, so oil and machine stay well away from open flame and heat, which in a tandoor kitchen is not a small consideration. And plainly: SOSA does not publish a business-outcome number because it has not measured one. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
The letters about this are always careful and often a little defensive, because the operator thinks I am about to say their food smells. I am not. A tandoor is one of the finest aromas in Indian cooking and it belongs in the room it belongs in. What has gone wrong in the building is mechanical and slightly boring: air is crossing a doorway in the wrong direction, and smoke is a passenger. I say that early in every one of these conversations, because the reframe is the whole value of the call and it usually takes less than a minute.
The tissue test is the part I would want you to take away. Stand in the kitchen door during service, hold one ply at knee height and at head height, and watch. Leaning in at both heights is the answer you want. Hanging limp means your building is marginal and any open door will tip it. Leaning out at head height means warm air is escaping into your room, and the plume goes with it. Then look at capture at the appliance, because a plume that gets away at the tandoor is never retrieved further down the duct, and finally at make-up air, which is the half most often undersized or quietly switched off. What each of those needs is a conversation for your kitchen consultant and your local authority, not for me.
On hardware, nothing yet. When the air moves the way it should and the arrival is worth holding steady, 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 and corridor becomes a Vaayu at ₹11,999, mounted upstream and never on the dining-room side of the threshold. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Why does tandoor smoke travel into my restaurant dining area?
Because air is crossing the kitchen threshold in the wrong direction. A kitchen should sit at slightly negative pressure relative to the dining room, so room air is drawn in through every door and gap and the plume leaves through the hood. If smoke reaches a table, either that relationship has reversed through extract, filter or make-up air problems, or the hood is not capturing the plume at the appliance in the first place. It is an air-movement fault, not a fault in the cooking.
How can I test the pressure myself?
Hold a single ply of tissue in the kitchen doorway during service, at knee height and then at head height. Leaning steadily into the kitchen at both heights is the result you want. Hanging limp means the building is marginal and any disturbance will move smoke. Leaning out towards the dining room, particularly at head height, means warm air is escaping and carrying the plume with it. Repeat it on three evenings, and once while a large party is arriving through the front door.
Could it be the hood rather than the pressure?
Yes, and it often is. Capture happens at the appliance or not at all, so if the plume rolls out from under the canopy edge when a lid is lifted, no amount of extract further down the duct will retrieve it. The usual causes are a canopy that does not overhang the appliance and its working space, a grease-loaded filter bank, a fan running at reduced speed, or an appliance that has been moved since the hood was designed. What your canopy needs to cover is a question for your kitchen consultant.
Would a diffuser in the dining room help while we sort this out?
No. Fragrance never removes, cancels or covers a smell, so a scent released into a room that is receiving smoke gives you two perceptible smells rather than one. The dining room, the chef's table, any tasting-menu room and the pass stay unscented in every plan we write, and no machine is placed where its output can reach a table. There is also a mechanical point: if air is leaving your kitchen into the dining room, a foyer machine's output is travelling the wrong way too.
Once the air is right, what should I buy?
Size the non-dining envelope rather than the restaurant. Under about 750 sq ft of foyer, corridor and washroom lobby it is one Sukoon at Rs 1,899 or a Mountain Breeze reed at Rs 849, and a Vaayu would be the wrong buy. Once that envelope is one connected volume it becomes a Vaayu at Rs 11,999, wall or duct mounted upstream of the incoming air and never on the dining-room side of the threshold. Until the tissue leans the right way, buy nothing.
A door, a tissue, three minutes - then talk to your consultant
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 is wall or HVAC mountable so an arrival can be scented without fragrance drifting towards the pass; under about 750 sq ft of non-dining envelope it is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and while smoke is reaching a table 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. Send the plan with the hood, the make-up air inlet and the front door marked.
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 thresholds already flow the right way (₹11,999)
- Planning exhaust, HVAC and scent-machine placement in a 6,000 sq ft restaurant with an open kitchen
- Can poor kitchen exhaust make a premium restaurant smell cheap?
- 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.