★ SOSA for Hyderabad Businesses
By pressure and doors rather than by levels - a lobby is one long-dwell room sitting between a restaurant and a banquet hall that both generate strong smells of their own, and the only reliable separation is that air leaves the lobby towards them instead of arriving from them, which is a door-and-pressure question that no amount of lobby output can answer
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★ Sized to the visitor-facing zone, in the register the business runs
SOSA AngaanOne visitor-facing volume above about 3,000 sq ftView ₹25,999
SOSA VaayuA connected client floor to about 3,000 sq ftView ₹11,999
Mountain BreezeThe register every floor carriesView ₹849
✓ One register in the visitor-facing zone only - entrance, reception and the waiting area - set from the furthest seat at the end of the longest wait and then key-locked ✓ Closed treatment rooms and consultation cabins are never scented, a named seat is kept genuinely fragrance-free and offered rather than requested, and the visitor's preference overrides any plan ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Hyderabad
What is the actual mechanism of separation? Pressure. If the lobby is slightly positive relative to the restaurant and the banquet hall, air flows outward from it whenever a door opens, and the adjoining smells stay where they belong.
What gets scented and what does not? The lobby and the arrival volume only. Restaurants, dining rooms and any area where food is served carry nothing at all, because added fragrance must never compete with food.
See the SOSA Vaayu Book a scenting plan
Facts verified 9 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 a 400ml refillable tank lasting roughly 75-90 days depending on intensity and run hours, Bluetooth app and onboard button control, 1h/4h/8h/24h timers, adjustable intensity, operation under 38dB, DC 12V/1A at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification - electrical and compliance marks only. Being waterless it adds no moisture and leaves no residue on paper, screens or documents; refill supply should be confirmed with SOSA. The SOSA Angaan (₹25,999) is an HVAC nebulising diffuser rated to 3,000m³, roughly 8,000-10,000 sq ft, with an 800ml reservoir, metal body, programmable schedules and operation under 42dB. The SOSA Sukoon (₹1,899) is a 500ml water-based ultrasonic diffuser for a single room of roughly 270-320 sq ft, and the SOSA Boond (₹899) is its compact equivalent; both use the water-based Hotel Collection fragrance (15ml from ₹299, 100ml ₹999, 300ml ₹1,799), which is made for ultrasonic diffusers and is not reed diffuser oil. SOSA reed diffusers - Morning Freshness (₹749 / ₹1,249) and Mountain Breeze (₹849 / ₹1,349), or the two together as the Fresh & Grounded duo (₹1,548 / ₹2,548) - are alcohol-free and phthalate-free, with a 50ml bottle lasting 6-8 weeks and a 130ml bottle 14-18 weeks. Ambient fragrance in a commercial space is an interior and hospitality decision only. SOSA makes no claim that it treats, relieves, prevents or improves any medical, dental or psychological condition, that it makes anyone feel calmer, more comfortable or more confident, that it affects recovery, patient comfort or any clinical outcome, or that it affects footfall, walk-ins, enquiries, bookings, conversions, sales, average spend, dwell time, customer retention or revenue. It does not remove or reduce any odour in the air, and it is never a substitute for ventilation, cleaning, housekeeping or fresh-air exchange - an office with a persistent smell has a source to find and fix first. Closed treatment rooms, consultation cabins and any closed one-to-one room are never scented, because the person inside cannot leave and did not choose to be there. A named seat away from the source is kept genuinely fragrance-free in the reception or waiting area and offered rather than waiting to be requested. The visitor's preference overrides any plan on this page, and where a customer, patient or member of staff is sensitive to fragrance the correct response is to reduce or switch off. 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.
With pressure and doors, not with levels. The lobby sits between two rooms that already smell strongly of themselves, so the job is to make air leave the lobby rather than arrive in it. Dining areas carry nothing.
Quick answers — read this first
Should the lobby simply be set stronger to hold its own? No. A stronger lobby does not stop restaurant or banquet air arriving; it only adds a third smell to the two already mixing, which reads as confusion rather than as separation.What is the actual mechanism of separation? Pressure. If the lobby is slightly positive relative to the restaurant and the banquet hall, air flows outward from it whenever a door opens, and the adjoining smells stay where they belong.
What gets scented and what does not? The lobby and the arrival volume only. Restaurants, dining rooms and any area where food is served carry nothing at all, because added fragrance must never compete with food.
The short answer
Short answer: by pressure and doors rather than by levels - the lobby should be slightly positive so air leaves it, and dining areas carry nothing at all because fragrance must never compete with food.
The pick: an SOSA Angaan (₹25,999) on the supply serving the lobby only, or a SOSA Vaayu (₹11,999) in a smaller lobby.
Next step: stand in the restaurant doorway at lunch and watch which way the air moves. Or ask for a scenting plan for your space.
In this guide
A stronger lobby does not hold a line. It adds a third smell to the two that are already mixing at the doorway.
Sized to the visitor zone - tap to see each
One connected volume, on the duct
SOSA Angaan · ₹25,999
Per zone, below about 3,000 sq ft
SOSA Vaayu · ₹11,999
Send the floor plan
Free scenting plan for your space
Straight answer
How should a Begumpet hotel keep lobby scent separate from its restaurant and banquet areas?
With pressure and doors, and almost not at all with levels - which is the opposite of how the problem is usually approached. Start with what a hotel lobby actually is, because it is unlike almost every other commercial room. It is a single long-dwell volume where some people sit for an hour and others cross it in twelve seconds, it is the room the whole property is judged by, and it shares open or frequently opened boundaries with two rooms that generate powerful smells of their own: a restaurant and a banquet hall. The restaurant produces food, continuously, at mealtimes, with a kitchen behind it. The banquet hall produces whatever tonight's event brought - flowers, a buffet, decor, a hundred and fifty people. Neither of those is a fault to be corrected; both are the product the guest is paying for. The instinct is to give the lobby a level strong enough to hold its own against them. That instinct is wrong, and it fails for a reason that is easy to state: raising the lobby level does nothing whatever to stop restaurant air arriving in the lobby. It simply means three smells are now mixing at the doorway instead of two, and a guest standing there reads that as confusion rather than as a considered arrival. The thing that actually separates two adjoining rooms is which way the air moves between them, and that is set by pressure, not by output. Ask the engineering team for one number: is the lobby slightly positive relative to the restaurant and the banquet foyer? In a well-set-up property it is, because kitchens run heavy extract and pull the restaurant slightly negative, which means air flows lobby-to-restaurant every time the door opens. When that is true, the separation is essentially free and holds itself all day without anybody adjusting anything. When it is not true - when the kitchen extract is oversized relative to its make-up air, or the banquet hall is being ventilated on a schedule nobody has revisited - the lobby becomes the room everything drains into, and no scenting plan will survive that. Then the doors. A restaurant mouth that stands permanently open is a shared air mass with a decorative arch drawn on it, whatever the floor plan calls it. A door that closes, a short vestibule, or a set-back entry with a turn in it does more for lobby separation than any machine, and it is a joinery decision rather than a fragrance one. Banquet doors shut between service, and the hall gets air change rather than fragrance while it is being reset. So the plan is short. The lobby and the arrival volume carry the register, set low, from a source on the supply serving that zone alone - an SOSA Angaan at ₹25,999 where the lobby is genuinely large, or a SOSA Vaayu at ₹11,999 where it is one connected room. Restaurants, dining rooms, the coffee shop and any area where food is served carry nothing at all: added fragrance must never compete with food, and a dining room is the one place in a hotel where the correct level is zero. The banquet hall carries nothing either, for the same reason and one more - the hall is a different room every night. Corridors between the three stay unscented so they can act as the buffer they already are, and an older system's drift will decide how well any of this holds. Fragrance is an ambience decision like lighting or seating: it does not remove or reduce anything in the air, it treats nothing and relieves nothing, and SOSA makes no claim that it does. It works alongside ventilation, cleaning and housekeeping, never instead of them. Guest rooms and closed one-to-one rooms are never scented. A named seating group in the lobby away from the source is kept genuinely fragrance-free and offered rather than requested, and the guest's preference overrides any plan. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
By pressure and doors rather than by levels. Keep the lobby slightly positive so air leaves it towards the restaurant and banquet foyer, close the openings properly, and give dining and banquet areas nothing at all.
Lobby only, set low: SOSA Angaan at ₹25,999, or a SOSA Vaayu at ₹11,999.
See the SOSA Vaayu ₹11,999 Ask for a scenting plan for your space
The honest ladder
One source for the visitor zone, sized to the floor
What to buy, and for which space
The honest options for the visitor-facing zone, sized to the floor rather than to the ambition. The images link to the product pages so every figure here can be checked.
One connected visitor-facing volume above about 3,000 sq ft, on the duct
SOSA Angaan
HVAC nebulising diffuser rated to 3,000m³ - roughly 8,000-10,000 sq ft - with an 800ml reservoir, a metal body, programmable schedules and operation under 42dB. Above about 3,000 sq ft of one connected visitor-facing volume this is the step rather than a second Vaayu, because two machines in one air mass drift apart. Critically, it goes on the supply side of the air handling that serves the visitor-facing zone only - never on a run that also feeds the treatment rooms or consultation cabins, which is the commonest way a zoning plan fails.
₹25,999
A connected reception, waiting area and corridor of ~1,500-3,000 sq ft
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³ - about 2,000-3,000 sq ft - on one unit. In a clinic, salon or showroom its value is control rather than reach: the key-lock holds the level the furthest waiting chair was judged to, so it survives every shift and every new receptionist, and the 1h/4h/8h/24h timer keeps it on opening hours rather than saturating an empty room overnight. Waterless, so it adds no moisture and leaves no residue on stock, mirrors, screens or displays. 400ml tank, roughly 75-90 days depending on intensity and run hours, under 38dB, wall or HVAC mount.
From ₹11,999
Five decisions, and only one of them is a level
Separation between adjoining rooms is decided by which way air moves through the opening, which output cannot change.
1
The room
A long-dwell room with two loud neighbours
People sit in a lobby for an hour and cross it in twelve seconds, and it shares frequently opened boundaries with a restaurant and a banquet hall that both smell strongly of themselves.
Rule: neither neighbour is a fault to be corrected.
2
Pressure
Ask engineering for one number
Is the lobby slightly positive relative to the restaurant and the banquet foyer? If it is, air leaves the lobby at every door opening and the separation holds itself all day.
Test: kitchen extract usually does this for you.
3
Doors
A permanently open mouth is one room
A restaurant entrance that never closes is a shared air mass with an arch drawn on it. A door that shuts, a short vestibule or a set-back entry with a turn does the separating.
Rule: this is joinery, not fragrance.
4
Food
Dining areas carry nothing
Restaurants, the coffee shop and any area where food is served take no added fragrance at all, because it must never compete with food and a dining room's correct level is zero.
Rule: no exceptions, at any hour of service.
5
Level
Low, and set from the seated guest
The lobby register is set from the guest who sits longest, not from the guest who crosses fastest, and it is bought for consistency rather than for strength at the doorway.
Test: raising it only adds a third smell.
The SOSA principle
A stronger lobby does not hold a line against a restaurant. It means three smells are mixing at the doorway instead of two, and a guest standing there reads that as confusion rather than as a considered arrival.
Which is why separation between two adjoining rooms is always a question about which way the air is moving, and never a question about how much you put into one of them.
Lobby, restaurant and banquet, question by question
Which room carries the register, which rooms carry nothing, and what actually holds the boundary.
The SOSA Hyderabad table
Separating three hotel zones
| The question | The answer |
|---|---|
|
Can a stronger lobby level hold the boundary?
|
No. It does nothing to stop restaurant air arriving, and it leaves three smells mixing at the doorway where there were two. |
|
What actually separates the rooms?
|
Pressure. A lobby that is slightly positive relative to the restaurant and the banquet foyer sends air outward at every door opening. |
|
What about the restaurant entrance?
|
A permanently open mouth is a shared air mass whatever the plan calls it. A closing door, a short vestibule or a set-back entry does the separating. |
|
Do dining and banquet areas get a register?
|
No, nothing at all. Added fragrance must never compete with food, and the banquet hall is a different room every night in any case. |
|
What goes in the lobby?
|
One source on the supply serving that zone alone, set low. An Angaan (₹25,999) for a large lobby, or a Vaayu (₹11,999) for one connected room. |
The banquet version is a different room every night, the air-balance version is old central AC and uneven distribution, and the zoning version is which areas actually carry a register. SOSA makes no claim that fragrance removes or reduces anything in the air.
One register, the visitor-facing zone only, set from the furthest seat
SOSA Vaayu ₹11,999 waterless, key-locked and timed to opening hours; Mountain Breeze ₹849 or Morning Freshness ₹749 as the register. Send the floor plan with the closed rooms and the entrance marked and we will return it with the placement and the fragrance-free seat.
Ask engineering one question before you ask anybody about fragrance: is the lobby slightly positive relative to the restaurant? If it is, the separation holds itself all day for nothing.
— Sonal Sahani, SOSA
Sized to the floor
The visitor zone gets one source; closed treatment and consultation rooms get none
The SOSA Hyderabad specification
One register, delivered at whatever size the visitor-facing zone is, with the rule that travels alongside each product. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA Hyderabad specification
What goes where in a clinic, salon, showroom or office
| Product | The space it fits | The rule that travels with it | Price |
|---|---|---|---|
|
SOSA Vaayu
|
One connected visitor-facing air mass up to about 3,000 sq ft | One machine per air mass, each set from its own furthest chair and key-locked; never two in one volume sharing a guess | ₹11,999 View → |
|
SOSA Angaan
|
One connected visitor-facing volume above about 3,000 sq ft | On the supply side of the air handling that serves the client zone only - never a run that also feeds the dealing floor | ₹25,999 View → |
|
SOSA Mountain Breeze Reed Diffuser
|
The register every floor and every branch carries | One register across the whole firm - two registers in two offices is two smells and no identity | ₹849 / ₹1,349 View → |
 SOSA Morning Freshness Reed Diffuser
|
The same question in a white, glazed office | Cool citrus with no warmth; chosen once for the brand, not per branch or per desk | ₹749 / ₹1,249 View → |
 SOSA Sukoon
|
A closed reception or waiting area inside a larger office | High shelf, on low, opening hours only; a room product inside a zoned plan | ₹1,899 View → |
A SOSA Sukoon (₹1,899) is the water-based rung for a single enclosed reception or client lounge of roughly 270-320 sq ft in a dry room, and a Boond (₹899) for a single cabin; both run on the water-based Hotel Collection fragrance (from ₹299), which is not reed diffuser oil and is not interchangeable with it. Above about 3,000 sq ft of one connected volume the step is one SOSA Angaan (₹25,999) on the duct, not a second Vaayu. Closed treatment rooms, consultation cabins and any closed one-to-one room are never scented - the person inside cannot leave and did not choose to be there - and that is achieved by placement and doors rather than by a lower setting. A named seat away from the source is kept genuinely fragrance-free and offered at the desk rather than waiting to be asked. Fragrance is an ambience decision like lighting or seating: it does not remove or reduce anything in the air, it treats nothing and relieves nothing, it makes no contribution to what a visitor buys, books or decides, and it works alongside ventilation, cleaning and housekeeping, never instead of them. The visitor's preference overrides any plan. Ask for a scenting plan for your space and send the floor plan with the closed rooms and the entrance marked.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
With pressure and doors, and almost not at all with levels - which is the opposite of how the problem usually gets approached. A hotel lobby is unlike almost any other commercial room: a single long-dwell volume where some people sit for an hour and others cross in twelve seconds, the room the whole property is judged by, sharing open or frequently opened boundaries with two rooms that generate powerful smells of their own. The restaurant produces food, continuously, with a kitchen behind it. The banquet hall produces whatever tonight's event brought - flowers, a buffet, decor, a hundred and fifty people. Neither is a fault to be corrected. Both are the product the guest is paying for.
The instinct is to give the lobby a level strong enough to hold its own, and that instinct fails for a reason easy to state: raising the lobby level does nothing to stop restaurant air arriving in the lobby. It only means three smells are mixing at the doorway instead of two, which reads as confusion. What separates two adjoining rooms is which way the air moves between them, and that is pressure. Ask engineering one number: is the lobby slightly positive relative to the restaurant and the banquet foyer? In a well-set-up property it is, because kitchen extract pulls the restaurant slightly negative and air then flows lobby-to-restaurant at every door opening. Then the doors themselves. A restaurant mouth that stands permanently open is a shared air mass with an arch drawn on it; a door that closes, a short vestibule or a set-back entry with a turn does more than any machine, and it is joinery rather than fragrance.
So the plan is short. The lobby and the arrival volume carry the register, set low, from a source on the supply serving that zone alone - an SOSA Angaan at ₹25,999 where the lobby is genuinely large, or a SOSA Vaayu at ₹11,999 where it is one connected room. Restaurants, the coffee shop and any area where food is served carry nothing at all: added fragrance must never compete with food, and a dining room's correct level is zero. The banquet hall carries nothing either, and the corridors between stay unscented so they can be the buffer they already are. Fragrance does not remove or reduce anything in the air, it treats nothing and relieves nothing, and I make no claim that it does. It works alongside ventilation, cleaning and housekeeping, never instead of them. Guest rooms and closed one-to-one rooms are never scented. A named seating group in the lobby is kept genuinely fragrance-free and offered rather than requested, and the guest's preference overrides any plan. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Should a hotel lobby be scented more strongly to compete with the restaurant?
No. A stronger lobby does not stop restaurant air arriving, and it leaves three smells mixing at the doorway instead of two.
What separates a lobby from an adjoining restaurant?
Pressure and doors. A lobby that is slightly positive sends air outward at every opening, and a closing door or short vestibule does the rest.
Should a hotel restaurant be scented?
No, nothing at all. Added fragrance must never compete with food, so dining rooms, the coffee shop and any food service area carry no register.
What about the banquet hall?
Nothing there either. It is a different room every night depending on the flowers, menu and decor the client brought, and it needs air change between events.
Which machine suits a hotel lobby?
One source on the supply serving the lobby zone alone - a larger unit for a genuinely big lobby, or a single wall unit where the lobby is one room.
Ask engineering which way the air moves
SOSA — Studio Scenting pressure, then doors
A lobby is one long-dwell room sitting between a restaurant and a banquet hall that both smell strongly of themselves, and neither of those is a fault to correct. Separation comes from the lobby being slightly positive so air leaves it at every door opening, and from the openings themselves closing properly. Levels cannot do that job. Dining areas and banquet halls carry nothing at all, because added fragrance must never compete with food. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Ask for a scenting plan for your space → SOSA Vaayu · ₹11,999
One more look at the range
Continue the read
More from SOSA
- SOSA Vaayu (₹11,999)
- SOSA Mountain Breeze Reed Diffuser (₹849)
- Banquet venue: a different room every night
- Old central AC and uneven distribution
- 1,200 sq ft Kondapur derm: which areas
- Drainage and HVAC come first
- Experience centre: models, lounges, closing rooms
- Older building: the source list
- Material libraries and client presentations
- Ask us: Ask for a scenting plan for your space
- 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 9 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 a 400ml refillable tank lasting roughly 75-90 days depending on intensity and run hours, Bluetooth app and onboard button control, 1h/4h/8h/24h timers, adjustable intensity, operation under 38dB, DC 12V/1A at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification - electrical and compliance marks only. Being waterless it adds no moisture and leaves no residue on paper, screens or documents; refill supply should be confirmed with SOSA. The SOSA Angaan (₹25,999) is an HVAC nebulising diffuser rated to 3,000m³, roughly 8,000-10,000 sq ft, with an 800ml reservoir, metal body, programmable schedules and operation under 42dB. The SOSA Sukoon (₹1,899) is a 500ml water-based ultrasonic diffuser for a single room of roughly 270-320 sq ft, and the SOSA Boond (₹899) is its compact equivalent; both use the water-based Hotel Collection fragrance (15ml from ₹299, 100ml ₹999, 300ml ₹1,799), which is made for ultrasonic diffusers and is not reed diffuser oil. SOSA reed diffusers - Morning Freshness (₹749 / ₹1,249) and Mountain Breeze (₹849 / ₹1,349), or the two together as the Fresh & Grounded duo (₹1,548 / ₹2,548) - are alcohol-free and phthalate-free, with a 50ml bottle lasting 6-8 weeks and a 130ml bottle 14-18 weeks. Ambient fragrance in a commercial space is an interior and hospitality decision only. SOSA makes no claim that it treats, relieves, prevents or improves any medical, dental or psychological condition, that it makes anyone feel calmer, more comfortable or more confident, that it affects recovery, patient comfort or any clinical outcome, or that it affects footfall, walk-ins, enquiries, bookings, conversions, sales, average spend, dwell time, customer retention or revenue. It does not remove or reduce any odour in the air, and it is never a substitute for ventilation, cleaning, housekeeping or fresh-air exchange - an office with a persistent smell has a source to find and fix first. Closed treatment rooms, consultation cabins and any closed one-to-one room are never scented, because the person inside cannot leave and did not choose to be there. A named seat away from the source is kept genuinely fragrance-free in the reception or waiting area and offered rather than waiting to be requested. The visitor's preference overrides any plan on this page, and where a customer, patient or member of staff is sensitive to fragrance the correct response is to reduce or switch off. 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.