★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Yes - and a group can do this more honestly than a single restaurant can, because the arrival is the one architectural element a group is already standardising while every kitchen stays its own
★ ★ ★ ★ ★
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★ The machine for the arrival volume, in the restaurants whose arrival is big enough
SOSA VaayuThe door is the group's. The room is the chef'sView ₹11,999
SOSA VaayuWall or duct mount, so it stays on the arrival sideView ₹11,999
SOSA VaayuNothing edible, so no door imitates a kitchenView ₹11,999
✓ Waterless cold-air nebulisation, so nothing is added to the air but fragrance - no water, no mist, no residue on a foyer's surfaces ✓ Wall and HVAC mountable, which is the only reliable way to put a group signature in an arrival volume and keep it out of ten dining rooms ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Why is this easier across a group than in one restaurant? Because a group already standardises the arrival and already lets every kitchen be its own. Your doors, your host desks, your signage, your lighting temperature at the threshold and your greeting script are group property. Your menus are not, and nor should they be. The arrival is therefore the one architectural element you can hold identical across ten buildings, and it happens to be the only place fragrance belongs. A single operator has to invent that separation. You have already built it.
What does the group actually buy, and what does it cost? One profile for the whole group, and hardware sized site by site, because you size the non-dining envelope and not the restaurant. Under about 750 sq ft of arrival the honest buy is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. Where the arrival areas form one connected volume it is one SOSA Vaayu at ₹11,999.
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.
Group founders usually ask me this with a chef sitting next to them, and the chef is the one I am actually answering. The interesting thing about doing this across a group rather than in one restaurant is not that it is harder. It is that the group has already separated the two rooms for other reasons, which makes the perfumery question much easier than it is for a single operator.
Quick answers — read this first
Can a restaurant group build a signature scent without interfering with food? Yes - because the signature does not go in the room where the food is. It goes in the arrival volume: entrance and foyer, host desk, waiting lounge, a cocktail lounge guests pass through before they eat, corridors and washroom lobbies. The dining room, the chef's table, any tasting-menu room and the pass stay unscented in every restaurant in the group, and no machine goes anywhere its output can reach a table. Nothing is being covered, because nothing shares the air.Why is this easier across a group than in one restaurant? Because a group already standardises the arrival and already lets every kitchen be its own. Your doors, your host desks, your signage, your lighting temperature at the threshold and your greeting script are group property. Your menus are not, and nor should they be. The arrival is therefore the one architectural element you can hold identical across ten buildings, and it happens to be the only place fragrance belongs. A single operator has to invent that separation. You have already built it.
What does the group actually buy, and what does it cost? One profile for the whole group, and hardware sized site by site, because you size the non-dining envelope and not the restaurant. Under about 750 sq ft of arrival the honest buy is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. Where the arrival areas form one connected volume it is one SOSA Vaayu at ₹11,999.
The short answer
Short answer: yes, and more easily than a single restaurant can, because a group has already standardised its arrivals and already leaves every kitchen alone. The signature lives in the arrival volume - entrance, foyer, host desk, waiting lounge, corridors, washroom lobbies - and the dining room, chef's table, tasting rooms and the pass stay unscented in every restaurant. Nothing is covered, because the fragrance and the food are never in the same air.
The pick: one SOSA Vaayu (₹11,999), wall or duct mounted in the arrival volume on the far side of the threshold from every dining room, at each site whose arrival areas are one connected volume - and one SOSA Sukoon (₹1,899) or a Mountain Breeze reed (₹849) at the sites with one small foyer.
Next step: send us the floor plans and the name of whoever will sign this off on the kitchen side, and we will come back with the scented envelope marked on each plan, the threshold drawn, and the sites where we would install nothing - Ask for a restaurant scenting plan.
In this guide
The second line is the one I would put in front of a sceptical chef. The reason this works across a group is organisational before it is perfumery: you already treat the arrival as shared property and the kitchen as sovereign, and this plan does exactly the same thing.
The arrival machine - tap to read the specification
For the arrival volume, on the far side of the threshold
SOSA Vaayu ₹11,999
The two-zone plan this is built on
Scent the entrance and washrooms, leave dining neutral
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Can a restaurant group build a signature scent without interfering with the food?
Yes, and I think a group can do it more honestly than a single restaurant can - which is not the answer most people expect from a perfumer. The reason is organisational rather than aromatic. A restaurant group has already decided that the arrival is shared property and the kitchen is sovereign. Your thresholds, your host desks, your signage, your lighting temperature at the door, the way a guest is greeted and where their coat goes: those are group decisions, written down, audited, identical by design. Your menus are not, and no group that is any good tries to make them so. So when I say the signature belongs in the arrival volume and nowhere else, I am not asking you to invent a new boundary. I am asking you to put fragrance on the side of a boundary you drew years ago. In practice that means the scented envelope is the non-dining envelope - entrance and foyer, host desk, waiting lounge, a cocktail lounge a guest walks through before eating, corridors, washrooms and washroom lobbies, a banquet or private-event entrance - and that the dining room, the chef's table, any tasting-menu room and the pass stay unscented in every restaurant in the group, with no machine placed anywhere its output can reach a table. Nothing in this plan is covering anything, because the fragrance and the food are never in the same air: inside the dining room the dish is the composition your guest paid for, and most of what they read as flavour arrives from inside their own mouth through the back of the nose, on whatever air the room happens to hold. Two compositions in one volume of air is a fight, and the chef's would lose it first. The register for the door follows from the same logic and it is deliberately inedible: dry woods, cedar, pine and sage, something green or herbal, a dry tea, cool mineral stone. Which is why I rule out our own Fresh Brew at ₹849 by name for every restaurant in your group - a coffee note at your door sends a guest to their table looking for a dessert nobody on your menu makes. Then the hardware, sized per site rather than per group, because you size the non-dining envelope and not the restaurant. Under about 750 sq ft of arrival it is one SOSA Sukoon at ₹1,899 or an ₹849 Mountain Breeze reed, and a Vaayu would be the wrong buy. Where foyer, lounge, corridor and washroom lobby are one connected volume it is one SOSA Vaayu at ₹11,999, wall or duct mounted on the arrival side, low, key-locked. The standing limits: this is an ambience decision like lighting, it is never a mask for cooking, grease or a drain, and every chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the plans.
Yes, and the group is better placed to do it than a single restaurant, because you already standardise arrivals and already leave kitchens alone. Put the signature in the arrival volume in every site, keep every dining room, chef's table and pass unscented, and choose the machine from each site's own non-dining envelope: ₹1,899 or an ₹849 reed at the small ones, ₹11,999 where the arrival is one connected volume.
For an arrival volume the machine is the SOSA Vaayu - waterless, rated to 1000m³, wall and HVAC mountable so the output stays on the arrival side of the threshold, with app timers and a key-lock. ₹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 boundary your group already drew
Arrival is shared property. The kitchen is sovereign. Fragrance goes on one side
The machine for the arrival volume
Two honest answers, decided at each site by the cubic volume of the non-dining areas and whether they form one connected volume or several small separate ones. The images link to the product pages so your team can read the specification before ordering.
An arrival volume that is genuinely one body of air
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 at 1h/4h/8h/24h, adjustable intensity, under 38dB, 5W, auto-stop and key-lock. Wall and HVAC mountable, which is what lets one group profile sit in a foyer and stay on the arrival side of a threshold.
From ₹11,999
Sites with one small foyer - buy this instead
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. Where a restaurant's entire arrival is a 200 sq ft room with a host desk in it, this carries the group profile properly and a Vaayu at six times the price would be running at the bottom of its range.
From ₹1,899
The three things a group has already done right
Three structures you already have make this work, and recognising them is what turns a nervous conversation with a chef into a short one.
1
Use the boundary you already have
The threshold between arrival and dining is already in your brand manual
Somewhere in your group's documentation there is already a line between the part of the guest experience the centre owns and the part the kitchen owns. It appears as a greeting script, a seating protocol, a decision about who may change the music. Fragrance belongs on the centre's side of that line and nowhere else, and saying so is the whole reason a chef will accept it. Then find the boundary physically, because it is a place in the air rather than a line on a drawing: hold a tissue at the threshold during service and watch which way it leans. If the air is moving from the foyer into the dining room, the machine does not go in that foyer, and no setting rescues it.
Tip: Do the tissue test at each site with the kitchen extraction running, not before service. The extract is the strongest air mover in the building.
2
Let every kitchen stay its own
The group owns one composition and not a single menu
A group signature works because it takes nothing from a chef. It does not reference the food, it does not attempt to complement the food, and it is not a house note that echoes anybody's plating. It is deliberately far from the plate: dry, green, mineral, unmistakably not-food. That is not timidity, it is the design brief. Our own Fresh Brew at ₹849 is exactly what a group should not put at its doors, and I would rather say so than sell ten of them - coffee at a restaurant threshold makes a guest look for a dessert that does not exist in any of your restaurants. Give each chef a veto over anything in their own room and you will find they rarely need to use it.
Tip: Have one chef from the group smell the shortlist blind before you standardise it. If a chef says it reads as food, it is out.
One Mountain Breeze reed diffuser ₹849, set once and left alone, is the whole hardware side of this.
See SOSA Mountain Breeze reed diffuser →
3
Then fix any room that is not ready
A site that smells of last night buys nothing until that is dealt with
Some of your restaurants will not be candidates yet, and a group rollout is where that gets discovered late and expensively. A building that smells of yesterday's frying when it is unlocked at eleven has an exhaust, grease, drain, fabric or housekeeping problem, and fragrance on top of it gives you the problem plus fragrance - two smells in one airspace combine rather than cancel, and a guest concludes that somebody tried. Nothing we sell removes, covers or cancels another smell, and SOSA sells no extractor, no purifier and no deodoriser. The order is source, cleaning, extraction and overnight air change, then fragrance in the arrival. Sites that fail that test trade unscented until they pass.
One Vaayu ₹11,999 at the sites that are ready, and nothing at all at the sites that are not.
See SOSA Vaayu →
The SOSA principle
A group's kitchens are ten different authors and its doors are one, which is why the arrival is the only sensory element a group can genuinely own without taking anything from a chef.
Standardising the door is an act of restraint about the room, and that is exactly what makes it acceptable to the person cooking.
The group plan, zone by zone
This is the plan I would hand to a group's operations head and to its chefs at the same meeting, because both of them need to read the same page.
The SOSA plan
A group signature that never meets a plate
| The zone, in every restaurant | What to do |
|---|---|
|
Entrance and foyer
|
The group signature lives here, at a low setting on that site's service hours, placed inward of the door and upstream of the incoming air. One composition for every restaurant, one number per building. |
|
Host desk and waiting lounge
|
Usually the same air as the foyer and therefore not a second source. A lounge with its own door and its own air is a genuinely separate volume and is treated as one. |
|
Corridors and washroom lobbies
|
Scented, and the part of the envelope group plans always forget to measure. Also the place to check which way the air is travelling before committing to a mounting position. |
 Washrooms
|
Yes, and on a different profile - a citrus-mint reads as cleaned, which is the reassurance that room is actually giving. Small volumes, so usually a reed or a small ultrasonic rather than a machine. |
|
Dining rooms, chef's tables, tasting rooms
|
Unscented, permanently, in every restaurant in the group. No machine, no reed, no scented candle on a table. No local discretion and no lightly-scented compromise. |
|
The pass and the kitchens
|
Unscented, and no machine anywhere its output can reach either. Where a building's only available mounting position would, that site is scented nowhere. |
If your ten restaurants are in ten different kinds of building - a mall unit, a hotel tenancy, a high-street shell - the profile survives the move and the placement never does, which is the subject of whether mall, hotel and high-street locations need different strategies. And once the group has agreed the profile, the administration of it - the page per site, the fixed lines and the local lines, the audit on foot - is set out in how to create a scent SOP for a premium restaurant chain. SOSA is independent and not affiliated with any hotel.
The door is the group's, the room is the chef's
SOSA Vaayu ₹11,999 is wall and HVAC mountable, which is how a group signature stays in an arrival volume and out of ten dining rooms.
The fastest way to get a chef on side is to open with the list of rooms I refuse to touch, and in a group that list is identical in every building and not negotiable at any of them.
— Sonal Sahani, SOSA
Why the mounting options matter more than the fragrance here
Where the output goes is a group's whole compliance with its own chefs
The SOSA restaurant specification
One profile for the group, and the machine chosen site by site from the cubic volume of each arrival. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuity of supply 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 group composition, deliberately inedible, and a machine per arrival volume
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
A site whose arrival is a single small foyer | Pine, sage and cedar - dry, green and unmistakably not-food, which is the whole brief for a restaurant door. Continuous, silent, unpowered, with nothing for a member of staff to adjust | ₹849 View → |
|
SOSA Sukoon
|
An arrival envelope 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 I will say so about your smaller restaurants | ₹1,899 View → |
|
SOSA Vaayu
|
Foyer, lounge, corridor and washroom lobby as one connected volume | 1000m³ (about 2,000-3,000 sq ft), waterless, app timers, key-lock, under 38dB, and wall or HVAC mountable so the output can be kept on the arrival side of the threshold | ₹11,999 View → |
Take the register from the fact that ten kitchens are already working in these buildings, size each machine to that site's non-dining envelope, and set every level for the guest walking back out at the end of a long dinner. Ambient scent across a group is an ambience decision like lighting; it is never a mask for cooking, grease, fish, smoke or a drain; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented in every restaurant in the group, 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 both 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
What group founders actually ask me, once we are past the brand language, is whether I am going to embarrass them in front of their chefs. It is a fair worry. Most of them have sat through a pitch where someone offered to put a house fragrance through the whole restaurant, and the chef in the room went quiet in the way chefs go quiet. So I start where I always start: inside a dining room the food is the fragrance, and I will not sell you anything that goes there, in any of your restaurants, at any level, ever.
Then I say the part that surprises them. A group is better placed to do this properly than a single restaurant, because a group has already built the boundary the plan needs. You already treat the arrival as shared property - the door, the desk, the greeting, the light at the threshold - and you already treat each kitchen as sovereign. All I am doing is putting the composition on the shared side of a line you drew for entirely different reasons. That is why a group signature is not a compromise. It is a smaller claim, made in the one room where it is uncontested, and repeated accurately in ten buildings. The composition itself is dry woods, pine and sage, a dry tea, cool stone, and nothing anybody could mistake for something a kitchen is making.
On hardware: a site with one small foyer is a Mountain Breeze reed at ₹849; an arrival of 300 to 750 sq ft is a Sukoon at ₹1,899, where a Vaayu would be the wrong buy; a connected arrival volume is a Vaayu at ₹11,999; and a large banqueting foyer is an Aangan at ₹25,999. If a site still smells of last night, it buys none of them yet. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Can a restaurant group build a signature scent without interfering with food?
Yes, because the signature never enters the room where the food is. It lives in the arrival volume - entrance and foyer, host desk, waiting lounge, corridors, washrooms and washroom lobbies - while the dining room, the chef's table, any tasting-menu room and the pass stay unscented in every restaurant in the group, with no machine anywhere its output can reach a table. Nothing is being covered, because the fragrance and the food are never in the same air.
Why would this be easier for a group than for one restaurant?
Because a group has already separated the two things this plan depends on. Your arrival is shared property, written down and audited: the door, the host desk, the greeting, the light at the threshold. Your menus are not shared property, and should not be. Fragrance simply sits on the centre's side of a boundary you drew for other reasons, which is why a chef can accept it. A single operator has to invent that boundary from scratch.
What do we tell our chefs?
Start with the list of rooms we refuse to touch, because that is the part they care about. Dining rooms, chef's tables, tasting-menu rooms, the pass and the kitchens are unscented in every location, with no local discretion. The composition is deliberately far from food - dry woods, pine and sage, tea, cool stone - so no door in the group can be mistaken for a kitchen. And every chef holds a veto over anything in their own room.
Which fragrance direction should a group avoid?
Anything edible. No vanilla, bakery, caramel, chocolate, honey, cinnamon, warm spice or coffee, in any restaurant in the group. Our own Fresh Brew at Rs 849 is the clearest example of what to avoid at a restaurant door, and we say so rather than selling it to you: a coffee note at the threshold sends a guest to their table looking for a dessert that is not on anybody's menu. Heavy florals, powdery musks, amber and oud are out too.
Will a group signature scent grow our business?
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, and a supplier who quotes a group a figure is selling. The useful questions are whether your arrivals currently read as consistently as the rest of your brand, and whether somebody at each site will own the setting. If a restaurant in the group has no separable non-dining volume, the honest answer there is to install nothing.
One composition at ten doors, and nothing in ten dining rooms
SOSA — Clinic Scenting for restaurant groups and premium restaurant chains
The SOSA Vaayu (₹11,999) covers up to 1000m³, about 2,000-3,000 sq ft, and is wall and HVAC mountable so a group profile can be held in the arrival volume and kept out of every dining room; under about 750 sq ft of arrival the honest answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849, and a large banqueting foyer becomes an Aangan at ₹25,999. 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 plans with every dining room marked and we will tell you what we would leave alone.
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 group site whose non-dining areas are one connected volume (₹11,999)
- Is professional scenting worth it for a multi-location restaurant group?
- Which areas of a restaurant should be fragranced - and which shouldn't?
- 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.