★ SOSA for Fine-Dining Restaurants and Restaurant Groups
A private dining room is a dining room and stays unscented once guests sit, but it is also the one room that is empty for hours - and the emptiness is what you are allowed to treat
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"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 reed for the approach to the private room, which is where it belongs
SOSA Mountain Breeze reed diffuserThe corridor outside the door, not the roomView ₹849SOSA Mountain Breeze reed diffuserContinuous and silent in a space nobody staffsView ₹849SOSA Mountain Breeze reed diffuserNothing at all in the room during serviceView ₹849
✓ Alcohol-free and phthalate-free on a coconut-derived base with 6 fibre reeds flipped weekly - 50ml runs 6-8 weeks and 130ml 14-18 weeks ✓ Sized to the approach rather than the room: a PDR corridor and lobby is usually 100-150 sq ft, which is one reed and nothing more ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
What is the exception, exactly? A PDR is shut and unventilated for most of the day, which is why it can smell of still air, carpet and the chairs when the door opens. The legitimate treatment is a purge, and it is free: prop the door and run fresh air through the room for forty-five minutes to an hour before the booking. If you want more than aired, a short scented window is defensible - a source carried in, run for a set period, then taken out of the room and the room aired again, so what remains is a trace rather than a level. Out before they sit.
So what should we actually buy, and what does it cost? Put the fragrance in the approach rather than the room. The corridor and small lobby outside a PDR door are on the scented list, and a guest walking to a private room gets the handover there. Do the subtraction: a 5,000 sq ft restaurant with a 420 sq ft PDR and 2,600 sq ft of dining leaves a 240 sq ft foyer, a 130 sq ft PDR approach and a 90 sq ft washroom lobby. Under about 750 sq ft the answer is a ₹849 reed or a Sukoon at ₹1,899, and a Vaayu would be the wrong buy.
See the SOSA Mountain Breeze reed diffuser 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.
The private dining room is the one place in this cluster where my answer has a genuine exception in it, and the exception is not about the dinner. It is about the eighteen hours before the dinner, when the door is shut, the extraction is off and nothing in that room has moved since the last party left.
Quick answers — read this first
Should a private dining room have added ambient fragrance? Not during service. A private dining room is a dining room, so once your guests sit down it is unscented - not lightly, not a base note underneath, unscented - and no machine sits anywhere its output reaches that table. The dish on the plate is the composition they paid for, and a closed room with eight people in it for three hours is the least forgiving place in the building for anything else in the air. There is an exception, and it happens before anybody arrives.What is the exception, exactly? A PDR is shut and unventilated for most of the day, which is why it can smell of still air, carpet and the chairs when the door opens. The legitimate treatment is a purge, and it is free: prop the door and run fresh air through the room for forty-five minutes to an hour before the booking. If you want more than aired, a short scented window is defensible - a source carried in, run for a set period, then taken out of the room and the room aired again, so what remains is a trace rather than a level. Out before they sit.
So what should we actually buy, and what does it cost? Put the fragrance in the approach rather than the room. The corridor and small lobby outside a PDR door are on the scented list, and a guest walking to a private room gets the handover there. Do the subtraction: a 5,000 sq ft restaurant with a 420 sq ft PDR and 2,600 sq ft of dining leaves a 240 sq ft foyer, a 130 sq ft PDR approach and a 90 sq ft washroom lobby. Under about 750 sq ft the answer is a ₹849 reed or a Sukoon at ₹1,899, and a Vaayu would be the wrong buy.
The short answer
Short answer: no, not during service - a private dining room is a dining room, so it stays unscented once guests sit and no machine goes where its output reaches that table. The exception is the time before they arrive: a PDR is shut and unventilated for most of the day, so a pre-service purge is the real fix and a short scented window beforehand is defensible, with the source removed from the room before anyone sits. The fragrance itself belongs in the corridor outside the door.
The pick: one Mountain Breeze reed (₹849 for 50ml, ₹1,349 for 130ml) in the corridor or lobby outside the private room, with nothing inside the room during service - or a SOSA Sukoon (₹1,899) where that approach joins the main foyer into one connected volume of 300 to 750 sq ft.
Next step: tell us how long your private room sits closed between functions, whether it has its own supply and extract or shares the dining room's, and whether there is a service pantry off it - we will give you a purge schedule first and a fragrance position second - Ask for a restaurant scenting plan.
In this guide
Line two is the one that actually solves the problem operators write to me about, and it is free. Lines three and four are the only concession in this cluster to scenting a room that people eat in, and they are narrow on purpose.
The reed for the approach to a private room - tap for the specification
For a PDR corridor and lobby under about 300 sq ft
SOSA Mountain Breeze reed diffuser ₹849
The rule this room is an exception inside
Should a fine-dining room have added ambient fragrance?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Should a private dining room have added ambient fragrance?
During service, no. A private dining room is a dining room, and every rule that applies to the main room applies harder here: eight or ten people in a closed box for three hours cannot walk away from anything in that air, and the dish on the plate is the composition they paid for. So once guests sit, the room is unscented - not lightly, not a subtle base note running underneath - and no machine is positioned anywhere its output can reach that table. Now the part that makes this room genuinely different from every other page in this cluster. A PDR is not in use most of the time. It is shut for eighteen hours, often with its extract off and its supply damped down because nobody is in it, and it is usually the most heavily upholstered room in the restaurant - carpet, curtains, a rug, ten dining chairs. So when the door opens at eight it can smell of still air and fabric rather than of nothing, and operators read that as a missing fragrance when it is a missing air change. The real treatment is a purge, and it is free: prop the door, run the room's fresh air for forty-five minutes to an hour before the booking. Add a fabric schedule, and check the service-pantry drain if there is one. If after all that you still want the room to read as more than aired at the moment the door opens, a short scented window before guests arrive is the one defensible version of scenting a dining space - a source carried in, left for a defined period while the room is empty, then physically taken out and the room aired briefly again, so what a guest meets is a trace on the way to a table rather than a level they sit inside. Off and out before they sit, with a written time on the function sheet, and the test is simple: if a guest can name it once seated, it was wrong. What I would rather sell you is smaller and better. Put the fragrance in the approach - the corridor and small lobby outside the private room's door, which is on the scented list - and let the room itself simply be clean and aired. Then the handover happens at the door, exactly where it should. Register dry and mineral, nothing edible. Then the arithmetic: a 5,000 sq ft restaurant with a 420 sq ft PDR and 2,600 sq ft of dining leaves a 240 sq ft foyer, a 130 sq ft approach and a 90 sq ft washroom lobby - about 460 sq ft. Under about 750 sq ft the answer is an ₹849 Mountain Breeze reed or a Sukoon at ₹1,899, and a Vaayu would be the wrong buy. The standing limits: this is an ambience decision like lighting, it is never a mask, the room stays unscented once guests sit, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan.
Unscented during service, like any dining room. The problem operators actually have is a room that has been shut for eighteen hours, and the fix is a pre-service purge plus a fabric schedule, which costs nothing. A short scented window before arrival is defensible if the source leaves the room; the reed itself belongs in the corridor outside.
For the corridor and lobby outside a private room, the buy is one Mountain Breeze reed - pine, sage and cedar, alcohol-free and phthalate-free, 6 fibre reeds flipped weekly, 50ml running 6-8 weeks. ₹849, or ₹1,349 for 130ml. Nothing goes inside the room during service, and a Vaayu at this envelope would be the wrong buy.
See the SOSA Mountain Breeze reed diffuser ₹849 Ask for a restaurant scenting plan
What is actually wrong with your private room
Eighteen hours of still air in the most upholstered room you own
The reed, and where it goes instead
Two honest answers, and neither of them lives inside the private room while anybody is eating in it. Which applies depends on whether the PDR's approach is a separate little corridor or simply part of your main foyer. The images link to the product pages.
The corridor and lobby outside the private room
Mountain Breeze reed
Pine, sage and cedar on an alcohol-free, phthalate-free coconut-derived base, 6 fibre reeds flipped weekly. 50ml runs 6-8 weeks at ₹849, 130ml 14-18 weeks at ₹1,349. Continuous and silent, which suits a corridor nobody staffs - and it has no off switch, which is exactly why it stays outside the door rather than inside it.
From ₹849
Where the approach and the main foyer are one volume
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270-320 sq ft, supplied with three 15ml fragrances. Worth it over a reed when you want a level you can set and a source you can switch off - which matters if you take a private lunch booking and would rather the approach were quiet. ₹1,899, and a Vaayu at this size would be the wrong buy.
From ₹1,899
The three steps, in the hour before a booking
This is the sequence I would write on the function sheet for a private room, in this order. The first two cost nothing and do most of the work; the third is the narrow exception and it has a time written next to it.
1
Purge the room first
An hour of moving air fixes what most operators think is a fragrance problem
A closed room with the extract off does not stay neutral; everything on its surfaces keeps releasing slowly into still air, and by the time the door opens the room smells of itself. So prop the door open and run the room's supply and extract, or the restaurant's general air path, for forty-five minutes to an hour before the party arrives. If the PDR shares the dining room's air handling, open the door early enough that the corridor's air genuinely moves through it rather than merely sitting in the doorway. Put the start time on the function sheet, because otherwise it happens on the days somebody remembers and not on the days it matters. Nothing we sell is a substitute for this, and we sell no extractor and no purifier.
Tip: Walk in from the corridor at the end of the purge, not from inside the room. A nose that has been in there five minutes is useless.
One Mountain Breeze reed diffuser ₹849, set once and left alone, is the whole hardware side of this.
See SOSA Mountain Breeze reed diffuser →
2
Treat the fabrics and the pantry
The most upholstered room in your restaurant is also the least ventilated
A PDR usually carries more soft material per square foot than anywhere else: carpet, a rug, lined curtains, ten upholstered chairs, sometimes acoustic panels. Those hold whatever the room has been given, including the last function's cooking, and they release it back slowly. Put them on a cleaning interval rather than cleaning them when they look dirty, because odour arrives long before a stain. If the room has a service pantry or a crockery station, check its drain: a trap that dries out during a quiet fortnight will vent into a sealed room, and that is a plumbing job. The honest order in this room, as everywhere, is source, then cleaning, then air change, and only then fragrance, outside the door.
Tip: Pour a jug of water down any pantry gully weekly if the room is not in constant use.
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, if you want it, the scented window
A defined period before arrival, and the source physically leaves the room
This is the only concession in this cluster to putting fragrance in a room people eat in, and it works only because it ends before they do. Carry a source in while the room is empty, leave it for a defined period written on the function sheet, then take it out and open the door again so what remains is a trace rather than a level. Do not use a machine mounted in the room, because a mounted machine is a machine somebody will eventually forget to switch off, and a reed left behind cannot be switched off at all. Set the dose so that a seated guest cannot name it; if they can, it was too much. And keep the register dry and mineral - nothing edible, and never a scented candle on the table, where the honest answer is an unscented one we do not sell.
The SOSA principle
A private dining room is the only room in a restaurant that sits empty for eighteen hours and then fills in ten minutes, and it is the emptiness that can be treated rather than the dinner.
Which is why the useful instruction here is a start time on a function sheet rather than a product on an invoice.
The plan, before and during service
Here is the private-room answer as a plan split by time rather than by zone, because in this one room the hour matters more than the wall.
The SOSA plan
A private dining room, hour by hour
| The step | What to do |
|---|---|
|
Sixty minutes before arrival - purge
|
Prop the door, run the room's supply and extract, let corridor air move through. This is the whole fix in most buildings and it costs nothing. Put the time on the function sheet. |
|
Forty minutes before - the optional scented window
|
If you want more than aired: a source carried in for a defined period while the room is empty. Set low enough that a seated guest could not name it. |
|
Fifteen minutes before - the source leaves
|
Taken out of the room, not switched off in it, and the door opened again briefly. Nothing stays behind. Then the table is laid and the candles lit, and the candles should be unscented. |
|
During service
|
Unscented. No machine, no reed, no scented candle, no exceptions and no low setting. The room is a dining room and it is the least forgiving one in the building. |
|
The corridor and lobby outside the door
|
Scented, continuously, and this is where the reed lives. A guest walking to a private room gets the handover here, which is exactly where a handover belongs. |
|
After the party leaves
|
Strip the linen, take the waste out, and leave the door propped with air running overnight if you can. Tomorrow's room is made tonight, and this is the step most often skipped. |
The reason a room with a chef-led menu in it is the strictest case of all is set out in whether a chef-led tasting menu restaurant should avoid added fragrance, which is worth reading if your private room is where the tasting menu is served. And if you are looking at a whole building rather than one room, the zone-by-zone version with two thresholds marked is the full zone map applied to a foyer, host desk, bar, dining room, private room and washrooms. SOSA is independent and not affiliated with any hotel.
Outside the door, not inside it
Mountain Breeze ₹849 in the approach corridor is the whole hardware side of a private-room plan - the room itself needs an hour of air, not a product.
The best-smelling private dining room I have walked into that year had no fragrance in it at all. Somebody had simply opened the door at seven and let the building breathe through it until eight.
— Sonal Sahani, SOSA
Why a reed suits the approach
Unpowered, silent and continuous in a corridor nobody is standing in
The SOSA private-room specification
Two products cover a private dining room honestly, and both sit outside its door. The room itself takes air and cleaning rather than fragrance, which is the cheapest recommendation in this family and the one I would make first. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
The approach gets the fragrance, the room gets an hour of air
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
The corridor and lobby outside a private room, under about 300 sq ft | Pine, sage and cedar, dry and unmistakably not-food. Continuous, silent and unpowered, and impossible to switch off - which makes a corridor its right home and a dining room the wrong one | ₹849 View → |
|
SOSA Sukoon
|
A PDR approach joined to the main foyer as one 300-750 sq ft volume | 270-320 sq ft coverage with three 15ml fragrances included, a level you can set and a source you can switch off for a private lunch. A Vaayu at this size would be the wrong buy | ₹1,899 View → |
Purge the room, clean the fabrics, check the pantry trap, and put the fragrance in the corridor outside. Ambient scent here is an ambience decision like lighting; it is never a mask for a stale room, a dry trap or the last function's cooking; and the private room stays unscented from the moment guests sit, with no machine placed where its output can reach the table. Table candles in a private room should be unscented, which is a product we do not sell, and I would rather tell you that than put a scented candle thirty centimetres from a plate. 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 and both oil and any machine are kept away from open flame and heat. 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
What operators describe to me about their private room is almost never a fragrance problem, even though it arrives as one. They say it smells closed, or heavy, or of the last function, and then they ask which scent would suit it. The honest diagnosis is that the room has been sealed since Saturday with its extraction off, it holds more carpet and upholstery per square foot than any other room in the restaurant, and nothing in it has moved for eighteen hours. A room in that state does not need a composition. It needs a door propped open and an hour of moving air, and I have watched that fix walk-in impressions that three suppliers had quoted machines for.
The exception I will defend is narrow and it is about time rather than dosage. Because a PDR is empty for hours, it is the only room where you can put a source in, let it work while nobody is eating, and take it away again before anybody sits. That is genuinely different from scenting a dining room, and it is the only version of this I would put my name to: a written window on the function sheet, a source carried in and carried out, the door opened again afterwards, and a level low enough that a seated guest could not name it. The moment a machine is mounted in that room, somebody will forget to switch it off on the busy night, and then it is simply a scented dining room.
On hardware the list is short and cheap. The corridor and lobby outside the door are a Mountain Breeze reed at ₹849, or ₹1,349 for the larger bottle if you would rather refill three times a year. If that approach is really part of your main foyer, it is a Sukoon at ₹1,899, which gives you an off switch for a private lunch. A Vaayu at ₹11,999 would be the wrong buy at this envelope, and I would say so on a call. Keep the oil away from the table candles, and buy the candles unscented from somebody else. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Should a private dining room have added ambient fragrance?
Not during service. A private dining room is a dining room, so from the moment guests sit it is unscented - not lightly, not a base note underneath - and no machine sits anywhere its output can reach that table. Ten people in a closed room for three hours cannot walk away from anything in that air. The exception is the time before they arrive, when the room is empty and a purge, and optionally a short scented window, are legitimate.
Why does our private room smell closed when we open it?
Because it has been sealed for most of a day with its extract off, and it is usually the most heavily upholstered room you own - carpet, rug, lined curtains, ten chairs. Everything on those surfaces keeps releasing slowly into still air, so the room ends up smelling of itself. If there is a service pantry off it, a trap that dried out over a quiet week will add drain air. That is an air-change and cleaning problem, not a missing fragrance.
What is a pre-service purge and how long should it be?
Prop the door open and run the room's supply and extract, or let the corridor's air move through it, for forty-five minutes to an hour before the party arrives. Put the start time on the function sheet so it happens on the nights that matter rather than the nights somebody remembers. Then walk in from the corridor rather than judging from inside the room, because a nose that has been in there five minutes tells you nothing useful.
Can we scent the room briefly before guests arrive?
Yes, and this is the only concession of its kind I will defend. Carry a source in while the room is empty, leave it for a defined period written on the function sheet, then take it out of the room and open the door again so what remains is a trace rather than a level. Do not mount a machine in there, because a mounted machine is one somebody forgets to switch off. If a seated guest can name it, it was too much.
Do we need a machine for the private dining room?
No. Size the approach rather than the room: a 5,000 sq ft restaurant with a 420 sq ft private room and 2,600 sq ft of dining leaves a 240 sq ft foyer, a 130 sq ft approach corridor and a 90 sq ft washroom lobby - about 460 sq ft. Under about 750 sq ft the honest answer is a reed at Rs 849 or a Sukoon at Rs 1,899, and a Vaayu at Rs 11,999 would be the wrong buy. Nothing goes inside the room during service.
An hour of air in the room, a reed in the corridor
SOSA — Clinic Scenting for private dining rooms and function rooms
A private dining room stays unscented from the moment guests sit, and what fixes the closed-room smell operators describe is a pre-service purge and a fabric schedule, both free. The fragrance belongs in the approach: a Mountain Breeze reed (₹849 for 50ml, ₹1,349 for 130ml) in the corridor and lobby outside the door, or a Sukoon (₹1,899) where that approach and the main foyer are one volume. At this envelope a Vaayu at ₹11,999 would be the wrong buy. Table candles should be unscented, which we do not sell. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Ask for a restaurant scenting plan → SOSA Mountain Breeze reed diffuser · ₹849
One more look at the Mountain Breeze reed diffuser
Continue the read
More from SOSA
- SOSA Mountain Breeze reed diffuser - the reed for the corridor and lobby outside a private dining room (₹849)
- Why does an open kitchen smell amazing during service but stale the next morning?
- How should restaurants with indoor and outdoor sections approach scent zoning?
- 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.