★ SOSA for Fine-Dining Restaurants and Restaurant Groups
At 2,500 sq ft the fork is not between a small machine and a big one - it is between one machine for one connected arrival and one machine plus two bottles for three small volumes
★ ★ ★ ★ ★
★★★★★
"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 machine for a 2,500 sq ft restaurant's arrival volume
SOSA Sukoon330 sq ft connected is about 92 cubic metresView ₹1,899SOSA SukoonOr three small volumes: one machine, two bottlesView ₹1,899SOSA SukoonCounted by doors and grilles, never by floor areaView ₹1,899
✓ Coverage stated as roughly 270-320 sq ft, which is the size of a real arrival volume in a 2,500 sq ft restaurant rather than the size of the restaurant ✓ Three 15ml fragrances supplied, so the register can be settled in the foyer before any consumable is committed to across two or three zones ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What are the two honest plans, then? Plan A, one connected volume: foyer, corridor and washroom lobby run into each other with no doors, about 330 sq ft or roughly 92 cubic metres at a 3m ceiling. One SOSA Sukoon at ₹1,899, placed upstream, with a gradient at the far end. Plan B, three volumes: a foyer of about 56m³ plus two washrooms of about 9m³ each behind their own doors. One Sukoon and two ₹849 reeds, total ₹3,597.
Is 2,500 sq ft where a Vaayu starts to make sense? No, and this is the size where that gets asked most. Your non-dining envelope is around 400 sq ft, or something under 100 cubic metres once you put it in the units a machine works in. The Vaayu is rated to 1000m³, so you would be buying ten times the capacity you own. A Vaayu would be the wrong buy here. It becomes the right one when the arrival envelope itself passes about 1,500 sq ft, or where a separately conditioned duct can be mounted into.
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.
This is the size where the interesting question changes. Below it, the answer is almost always one source or none. Above it, the answer is almost always a machine of a different class. At 2,500 sq ft you are exactly on the hinge, and the thing that decides it is not how big your restaurant is but how many separate bodies of air you own - which is a question you answer with a door, not a tape measure.
Quick answers — read this first
How should a 2,500 sq ft premium restaurant approach scent zoning? By counting volumes of air rather than square feet. Subtract the kitchen and the dining room and a restaurant this size usually keeps about 400 sq ft of non-dining space: a foyer, a corridor, a small washroom lobby and two washrooms. The zoning question is whether those are one connected volume or three small ones, and the answer is decided by doors, walls and where the air conditioning grilles sit - not by the drawing's outline.What are the two honest plans, then? Plan A, one connected volume: foyer, corridor and washroom lobby run into each other with no doors, about 330 sq ft or roughly 92 cubic metres at a 3m ceiling. One SOSA Sukoon at ₹1,899, placed upstream, with a gradient at the far end. Plan B, three volumes: a foyer of about 56m³ plus two washrooms of about 9m³ each behind their own doors. One Sukoon and two ₹849 reeds, total ₹3,597.
Is 2,500 sq ft where a Vaayu starts to make sense? No, and this is the size where that gets asked most. Your non-dining envelope is around 400 sq ft, or something under 100 cubic metres once you put it in the units a machine works in. The Vaayu is rated to 1000m³, so you would be buying ten times the capacity you own. A Vaayu would be the wrong buy here. It becomes the right one when the arrival envelope itself passes about 1,500 sq ft, or where a separately conditioned duct can be mounted into.
The short answer
Short answer: by counting bodies of air, not square feet. After the kitchen and the dining room come off, a 2,500 sq ft restaurant keeps about 400 sq ft of non-dining space, and the decision is whether that is one connected volume of roughly 92 cubic metres or three small separate ones. One connected volume takes one Sukoon at ₹1,899; three volumes take a Sukoon and two ₹849 reeds, totalling ₹3,597. A Vaayu would be the wrong buy at this size.
The pick: one SOSA Sukoon (₹1,899) in the arrival volume, placed upstream of the incoming air and out of any line running towards the seating, plus one Mountain Breeze reed (₹849) in each washroom that sits behind its own door.
Next step: send the plan with every door marked and tell us where the air conditioning grilles are, and we will tell you how many volumes of air you own and which of them gets a source - Ask for a restaurant scenting plan.
In this guide
The fork at this size is between one thousand eight hundred and ninety-nine rupees and three thousand five hundred and ninety-seven. It is not between a small machine and a large one, and nobody selling you a large one will start there.
The arrival machine at this size - tap for the specification
For one arrival volume of roughly 270-320 sq ft
SOSA Sukoon ₹1,899
When the count really is more than one
One scent machine or multiple zones for a large luxury restaurant?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
How should a 2,500 sq ft premium restaurant approach scent zoning?
By counting volumes of air, because at this size that is the only question left. Start with the subtraction. Of 2,500 sq ft, the kitchen, wash-up and stores take about 550 and the dining room takes about 1,550, and both are permanently unscented - the dish on the plate is the composition your guest paid for, smell and taste share the same air and the same nose, so nothing is added to a room where people are eating. That removes 2,100 sq ft before you shop. What remains is roughly 400 sq ft: a foyer of about 200, a corridor of about 80, a small washroom lobby of about 50, and two washrooms of about 35 each. Now the zoning question, which is the reason this size has its own page. If the foyer, corridor and lobby run into one another with no doors and one air conditioning zone across them, that is one connected volume of about 330 sq ft - 30.7 square metres, which at a 3m ceiling is roughly 92 cubic metres - and it takes one source. One SOSA Sukoon at ₹1,899, placed upstream of the incoming air, covers 270 to 320 sq ft and will hold that volume with a gentle gradient at the far end, which is honest and fine. If instead there are doors - a foyer, then a door, then a corridor serving the washrooms off a different run - you own three or four small volumes: a foyer of about 56 cubic metres and two washrooms of about 9 cubic metres each. Then the plan is one Sukoon in the foyer and one Mountain Breeze reed at ₹849 in each washroom. Total ₹3,597. That is the whole fork at 2,500 sq ft, and notice what it is not: it is not a choice between a small machine and a large one. Against something under 100 cubic metres of non-dining air, the Vaayu at ₹11,999 is rated to 1000m³, so a Vaayu would be the wrong buy and I will say it on a call rather than after an invoice. Two rules hold whichever plan you land on. A second source belongs to a second body of air, never to the far corner of a foyer you have already covered. And no machine goes anywhere its output can reach a table - if the foyer's air drifts into the seating, that foyer gets nothing and you scent the washrooms only. The standing limits: this is an ambience decision like lighting, it is never a mask for cooking, grease or a drain, the dining room stays unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the floor plan.
Subtract and a 2,500 sq ft restaurant keeps about 400 sq ft of non-dining air. Count the doors: one connected volume of about 92 cubic metres is one Sukoon at ₹1,899, three small volumes are a Sukoon plus two ₹849 reeds at ₹3,597. A Vaayu is rated to 1000m³ and would be the wrong buy here.
The arrival machine is one SOSA Sukoon - ultrasonic cool mist, roughly 270-320 sq ft, three 15ml fragrances supplied, standing low and upstream in the arrival volume. ₹1,899. Add one ₹849 Mountain Breeze reed for each washroom behind its own door, and the three-zone plan totals ₹3,597 rather than ₹11,999.
See the SOSA Sukoon ₹1,899 Ask for a restaurant scenting plan
The subtraction, on a 2,500 sq ft plan
Two thousand one hundred square feet come off before you count zones
The machine, and the bottles beside it
One machine for the arrival volume and one bottle per washroom volume, which is what a three-zone restaurant of this size honestly needs. The images link to the product pages so you can read the specification before ordering.
For the arrival volume, connected or not
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270 to 320 sq ft, supplied with three 15ml fragrances, ₹1,899. Against a 330 sq ft connected arrival of about 92 cubic metres it holds a level with a mild gradient at the far end; against a 200 sq ft foyer alone it has real headroom and never runs hard.
From ₹1,899
One per washroom, because each is its own volume
SOSA Mountain Breeze reed
Pine, sage and cedar on an alcohol-free, phthalate-free base with six fibre reeds, 50ml ₹849 for 6 to 8 weeks and 130ml ₹1,349 for 14 to 18. A washroom of about 35 sq ft is roughly 9 cubic metres, which is a bottle rather than a machine, and a reed cannot be switched off by a well-meaning member of staff.
From ₹849
The three tests that count your zones
Three tests, none of which needs a supplier present, tell you whether you are buying one source or three. Do them in this order and the quotation writes itself.
1
Count the doors, then the grilles
A door is a boundary, and an air conditioning zone is a boundary
Walk the non-dining route with the plan in your hand and mark every door you pass through and every supply grille above you. A foyer, corridor and washroom lobby with no doors between them and one supply zone overhead are one volume of air and take one source. The same three spaces with a door between the foyer and the corridor, or on separate splits, are two or three volumes, and each one that matters gets its own source. This is why two restaurants of identical area get different plans: the drawing is the same and the air is not.
Tip: Mark doors in one colour and grilles in another before anybody quotes you.
2
Convert each volume to cubic metres
The unit a machine works in is the cubic metre, not the square foot
Take each volume you have counted and do the arithmetic separately. A 330 sq ft connected arrival is 30.7 square metres, and at 3m that is about 92 cubic metres. A 200 sq ft foyer on its own is 18.6 square metres, about 56 cubic metres. A 35 sq ft washroom at 2.7m is about 9 cubic metres. Then look at the ceilings honestly, because this is where restaurants of this size differ most: a double-height arrival at 6m doubles the figure without adding a square foot of floor, and that is the one thing at 2,500 sq ft that can move the answer up a rung.
Tip: Measure the ceiling height in the arrival, not in the dining room - they are rarely the same.
3
Check which way the air leaves the arrival
If the arrival feeds the dining room, the arrival gets nothing
Shut the front door, hold a strip of tissue at chest height on the line between the arrival and the seating, and watch. Drift towards the tables means the foyer's air ends up over the plates, and no machine is ever placed where its output can reach a table - so that foyer gets no source, whatever its cubic volume, and your plan shrinks to bottles in the washrooms. Do it again during service, because a kitchen extract pulling make-up air through the building can reverse the result. Anything sited near a food-preparation area is a question for you, your kitchen consultant and your local authority.
The SOSA principle
At 2,500 sq ft the real decision is not which machine but how many bodies of air you own, and it is settled by counting doors and supply grilles rather than by reading a floor area.
Which is why the fork here is between one thousand eight hundred and ninety-nine rupees and three thousand five hundred and ninety-seven, not between a small machine and a large one.
The plan, zone by zone
Both plans in one table, so you can see which of them your building is, and what changes between them.
The SOSA plan
A 2,500 sq ft restaurant, zone by zone, after counting volumes
| The zone | What to do |
|---|---|
|
Foyer and host desk, about 200 sq ft or 56m³
|
One Sukoon at ₹1,899, low, upstream of the incoming air, inward of the door and out of the guest's line of sight. The host desk shares this air and gets nothing of its own. |
|
Corridor, about 80 sq ft
|
Part of the arrival volume if there is no door and one supply zone, which takes the connected envelope to about 92 cubic metres. Otherwise a separate small volume that needs nothing at all. |
|
Washroom lobby, about 50 sq ft
|
Scented only as part of a connected arrival. Off a different corridor with its own door, it is a second body of air, and then a single reed is the proportionate answer. |
|
Two washrooms, about 35 sq ft or 9m³ each
|
One Mountain Breeze reed each at ₹849, away from a hand dryer or a candle. Two doors and two extract fans means two volumes, which is the only honest reason to buy two sources. |
|
Dining room, about 1,550 sq ft
|
Permanently unscented. No machine, no reed, no scented candle on the table, no exceptions and no subtle base note underneath. The food is the fragrance in this room. |
|
Kitchen, wash-up and stores, about 550 sq ft
|
Unscented, and no source positioned anywhere its output can reach the pass or a preparation surface. |
If counting your zones has left you with more than one genuinely separate volume and you are wondering whether each needs its own machine, the rule and its limits are set out in one scent machine or multiple zones for a large luxury restaurant. And if the tissue test at your threshold went the wrong way, the air-path fix rather than the dosage fix is in whether you can scent the entrance without fragrancing the dining area. SOSA is independent and not affiliated with any hotel.
Count the volumes, then buy one source each
SOSA Sukoon ₹1,899 covers roughly 270-320 sq ft, which is the whole arrival volume of a 2,500 sq ft restaurant.
Two restaurants can be the same 2,500 square feet on paper and need different plans, because one of them has a door between the foyer and the corridor and the other one has an arch.
— Sonal Sahani, SOSA
Why the count matters more than the machine
One source per body of air, and never two in one room
The SOSA specification at this size
Two products cover almost every 2,500 sq ft restaurant, and the count of your volumes decides how many of each you buy rather than which class of machine you need. The Vaayu is on the rung above and it waits for an arrival envelope of a different order, or for a separately conditioned air path to mount into. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
One source per volume of air, sized in cubic metres
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Sukoon
|
The arrival volume, whether it is 200 sq ft alone or 330 sq ft connected | 270 to 320 sq ft of coverage with three 15ml fragrances included, ₹1,899. Placed upstream it holds a 92 cubic metre arrival with a mild gradient at the far end, which is honest rather than a fault | ₹1,899 View → |
|
SOSA Mountain Breeze reed diffuser
|
Each washroom behind its own door, about 9 cubic metres | Pine, sage and cedar, dry and deliberately not food. 50ml ₹849 for 6 to 8 weeks, 130ml ₹1,349 for 14 to 18. Unpowered and never off, which is what an unsupervised room wants | ₹849 View → |
 SOSA Vaayu
|
Not at 2,500 sq ft - a connected non-dining envelope past about 1,500 sq ft | 1000m³, waterless, app timers, key-lock, under 38dB, wall or HVAC mountable. Listed so the gap is visible: against under 100 cubic metres of arrival air it would be the wrong buy | ₹11,999 View → |
Count your volumes of air before you count your rupees, convert each one to cubic metres, and put one source in each volume that qualifies. Ambient scent here is an ambience decision like lighting; it is never a mask for cooking, grease, fish, smoke or a drain; and the dining room, the pass and the kitchen stay unscented, with no source 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. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
At 2,500 square feet the enquiry almost always arrives phrased as a zoning question, and that is the right instinct, but the zones people send me are drawn from the architecture rather than from the air. Foyer, corridor, washroom lobby, three zones, three machines, please quote. And then I ask how many doors there are between them, and whether the air conditioning is one system or three splits, and the answer usually collapses to one zone and two washrooms.
So this is the page where I try to teach the count rather than sell the machine. Subtract the kitchen and the dining room and you have around four hundred square feet left out of two and a half thousand. Work out what is connected in cubic metres and you get something under a hundred, which is a small number by machine standards and a real scenting job by every other measure. One source in the arrival volume, placed upstream so the level builds where people walk in rather than at the far wall, and a bottle in each washroom because a washroom is a separate room behind a door with its own extract. The one thing I will not do is put a second machine at the other end of a foyer I have already covered - that is not two zones, that is one zone with two people arguing in it.
On hardware: the arrival volume at this size is a Sukoon at ₹1,899, each washroom is a Mountain Breeze reed at ₹849, and the Vaayu at ₹11,999 is for a building whose foyer, lounge, corridor and washroom lobby together pass about 1,500 sq ft. Nothing edible at the door, the dining room untouched, and if the room still smells of last night then none of this is your first purchase. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How should a 2,500 sq ft premium restaurant approach scent zoning?
By counting bodies of air rather than square feet. Subtract the kitchen at about 550 sq ft and the dining room at about 1,550, both permanently unscented, and roughly 400 sq ft of non-dining space is left. If the foyer, corridor and washroom lobby run together with no doors and one air conditioning zone, that is one volume of about 92 cubic metres and one Sukoon at Rs 1,899. If doors divide them, you own three small volumes and the plan is a Sukoon plus two Rs 849 reeds.
Is 2,500 sq ft big enough for a Vaayu?
No. The restaurant is 2,500 sq ft but the scentable envelope is about 400, which works out at something under 100 cubic metres. A Vaayu is rated to 1000 cubic metres, so at this size a Vaayu would be the wrong buy. It becomes right when the arrival envelope itself passes roughly 1,500 sq ft, or where there is a separately conditioned air path serving only non-dining zones that a machine can be mounted into.
How do I tell whether my foyer and corridor are one volume?
Count doors and grilles. No door between them and one supply zone overhead means one volume, and one source placed upstream will hold it with a gentle gradient at the far end. A door, or separate air conditioning units, means two volumes. Then hold a strip of tissue in each opening with the front door shut: steady drift in one direction tells you which way the air moves, and therefore where the source belongs and where it must not go.
Can I put a second machine at the far end of the foyer?
No. A second source belongs to a second body of air, never to a second corner of the same one. Two machines in one volume do not double the reach, they fight over the same cubic metres and give you a level nobody can set or record. A second source is justified by another floor, a banqueting foyer with its own air handling, or a washroom lobby off a different corridor. If the far end reads faintly, move the one machine upstream instead.
Where do the washrooms fit in this plan?
As their own volumes. A washroom of about 35 sq ft at a 2.7m ceiling is roughly 9 cubic metres, sitting behind a door with its own extract fan, so arrival fragrance cannot reach it in any useful quantity. Each washroom takes one Mountain Breeze reed at Rs 849 for 50ml, or Rs 1,349 for 130ml, kept away from a hand dryer or a candle. A citrus-mint direction also works here, because it reads as cleaned.
Count the volumes, then buy one source each
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
At 2,500 sq ft the honest plan is one SOSA Sukoon at ₹1,899 in the arrival volume, plus one Mountain Breeze reed at ₹849 in each washroom behind its own door - ₹1,899 for one connected volume, ₹3,597 for three - with the dining room, the pass and the kitchen permanently unscented. The Vaayu at ₹11,999 is rated to 1000m³ and waits for a much larger arrival envelope. Made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send the plan with the doors and grilles marked and we will count the volumes with you.
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 ₹1,899 machine for one arrival volume, however many zones the drawing claims (₹1,899)
- How do I scent the non-dining areas of a 5,000 sq ft restaurant?
- Why are multiple reed diffusers usually not enough for a large restaurant foyer?
- 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.