★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Inside the dining room the food should be the only aroma, without qualification - and the reason an arrival signature has value is that your food aroma is the one thing in the building nobody can hold steady
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"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
★ The unpowered answer for one small foyer or a washroom
SOSA Mountain Breeze reed diffuserPine, sage and cedar - dry, and clearly not foodView ₹849SOSA Mountain Breeze reed diffuser50ml lasts 6-8 weeks, 130ml 14-18 weeksView ₹849SOSA Mountain Breeze reed diffuser₹849, and no plug, no dial, no settings argumentView ₹849
✓ Alcohol-free and phthalate-free on a coconut-derived base, six fibre reeds, flipped weekly - a volume control rather than a range control, so a bigger bottle buys months and not metres ✓ Dry, mineral and deliberately inedible, so nothing at your door can be mistaken for something the kitchen is making ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Then why would a restaurant buy fragrance at all? Because your food aroma is unmanaged by design. It changes with the menu, with the hour, with which stations are firing and with how well the extraction is doing its job that evening. It should change - it is the food. But it means the strongest smell in your building is the one nobody can hold steady, and the arrival is the only place you can put something that is the same on a wet Tuesday as on a full Saturday.
What does holding the arrival steady actually cost? Less than most operators budget, because you size the non-dining envelope and not the restaurant. A single small foyer under about 300 sq ft is one Mountain Breeze reed at ₹849, which needs no power and no settings. Between roughly 300 and 750 sq ft it is one SOSA Sukoon at ₹1,899, and a Vaayu would be the wrong buy. Only a connected foyer, lounge, corridor and washroom lobby justifies a Vaayu at ₹11,999.
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.
There is a good version of this question and a bad one. The bad one is looking for permission to add something anyway. The good one is the one I usually get from chef-owners, and it hides a real problem inside it: if the food is the only fragrance, then the most memorable smell in your restaurant is the one nobody in the building controls.
Quick answers — read this first
Should food be the only fragrance inside a fine-dining restaurant? Inside the dining room, yes, and I will not qualify it. The dish on the plate is the composition your guest paid for, and anything else in that air is a second one running underneath every course. So the dining room, the chef's table, any tasting-menu room and the pass carry no added fragrance at all - no machine, no reed, no scented candle on the table - and no machine is placed where its output can reach a seated guest. That is not a cautious position; it is the only one.Then why would a restaurant buy fragrance at all? Because your food aroma is unmanaged by design. It changes with the menu, with the hour, with which stations are firing and with how well the extraction is doing its job that evening. It should change - it is the food. But it means the strongest smell in your building is the one nobody can hold steady, and the arrival is the only place you can put something that is the same on a wet Tuesday as on a full Saturday.
What does holding the arrival steady actually cost? Less than most operators budget, because you size the non-dining envelope and not the restaurant. A single small foyer under about 300 sq ft is one Mountain Breeze reed at ₹849, which needs no power and no settings. Between roughly 300 and 750 sq ft it is one SOSA Sukoon at ₹1,899, and a Vaayu would be the wrong buy. Only a connected foyer, lounge, corridor and washroom lobby justifies a Vaayu at ₹11,999.
The short answer
Short answer: inside the dining room, yes, without qualification - the food is the only aroma there and nothing is added at any level. The useful half of the answer is that your food aroma is unmanaged, shifting with the menu, the hour and the extraction, so the arrival is the one place a restaurant can hold a signature steady. An ₹849 reed for one small foyer, a Sukoon at ₹1,899 up to about 750 sq ft.
The pick: one Mountain Breeze reed (₹849 for 50ml, ₹1,349 for 130ml) in pine, sage and cedar for a single small foyer or a washroom - stepping up to a SOSA Sukoon (₹1,899) at 300-750 sq ft of arrival, and a SOSA Vaayu (₹11,999) only when the non-dining rooms are one connected volume.
Next step: tell us what your foyer measures, what it opens onto and whether a guest can see the dining room from the host desk, and we will tell you whether an arrival signature is even available in your building - Ask for a restaurant scenting plan.
In this guide
The first line is a refusal and the third is the reason anyone should keep reading. A restaurant that understands the difference between those two rooms rarely buys the wrong thing.
The reed for a single small foyer - tap for the specification
Pine, sage and cedar for one small foyer or a washroom
SOSA Mountain Breeze reed diffuser ₹849
The strategy argument for the same answer
Why the best strategy may be leaving the dining room unscented
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
Should food be the only fragrance inside a fine-dining restaurant?
Inside the dining room, yes, and I will not soften it. The dish is the composition your guest paid for, so in that room there is no added fragrance at any level: no machine, no reed on a sideboard, no scented candle on a table, and no machine positioned anywhere its output can reach a seated guest. The chef's table, any tasting-menu room and the pass are on the same footing. Smell and taste share one nose - while a guest chews, aroma travels up the back of the throat and reaches the nose from inside, which is where most of what we call flavour is actually happening - and a room has only one body of air, so there is no dose small enough to be in the room without being in the food. Now the half of this question that is genuinely interesting, and the reason chef-owners keep asking it. Your food aroma is unmanaged, and it should be. It moves with the menu, with the hour, with which stations are firing, with the season and with how hard your extraction is pulling that evening. A guest at seven and a guest at nine-thirty are not smelling the same restaurant. That is not a fault to correct - it is the living part of the building - but it does mean the most powerful smell you have is the one nobody on your payroll can hold steady. The arrival can be held steady. A foyer has no plate in it, no station firing into it and, if the air path is right, no route back to the tables. Put a dry, mineral, deliberately inedible register there - cedar, pine and sage, something green or herbal, cool stone - and you have the one note in your sensory experience that is the same on a wet Tuesday as on a full Saturday. Which is exactly why I rule out our own Fresh Brew at ₹849 by name for restaurants, and every other edible direction with it: coffee, bakery, vanilla, caramel, chocolate, honey, cinnamon and warm spice all compete with your own menu at the door and send a guest hunting for a dessert you do not serve. The arithmetic then pushes most restaurants down rather than up, because you size the non-dining envelope and not the restaurant. One small foyer under about 300 sq ft is a Mountain Breeze reed at ₹849 for 50ml or ₹1,349 for 130ml. Between roughly 300 and 750 sq ft it is one SOSA Sukoon at ₹1,899, and a Vaayu would be the wrong buy. Only a connected foyer, lounge, corridor and washroom lobby makes it a SOSA Vaayu at ₹11,999. The limits I work to, written out: an ambience decision like lighting and nothing more; never a mask for frying, grease or a drain; the dining room unscented; flammable oil kept away from open flame and heat; and the chef overrules me inside their own room. Ask for a restaurant scenting plan and tell us what the foyer opens onto.
In the dining room the food is the only aroma and nothing is added, ever. The reason to buy anything at all is that your food aroma is unmanaged by nature, and the arrival is the one note you can hold steady: ₹849 for a small foyer, ₹1,899 up to about 750 sq ft.
For one small foyer or a washroom the answer is a Mountain Breeze reed - pine, sage and cedar, alcohol-free and phthalate-free, six fibre reeds flipped weekly, 6-8 weeks from 50ml and 14-18 from 130ml. ₹849 or ₹1,349. Past about 300 sq ft of arrival, step up to the Sukoon at ₹1,899 rather than buying a second bottle.
See the SOSA Mountain Breeze reed diffuser ₹849 Ask for a restaurant scenting plan
Two rooms, two different jobs
The kitchen owns the room. The door is the only note you can keep
The reed, and the two steps above it
Most restaurants asking this question have one small arrival room, which makes the honest answer the cheapest thing on our list. The images open the product pages so you can read the specification first.
One small foyer under about 300 sq ft, or a washroom
SOSA Mountain Breeze reed diffuser
Pine, sage and cedar on an alcohol-free, phthalate-free coconut-derived base, with six fibre reeds you flip weekly. 50ml runs 6-8 weeks, 130ml 14-18. Continuous, silent and unpowered, which in a washroom is a real advantage and in a foyer during a private lunch is occasionally the drawback.
From ₹849
An arrival of roughly 300-750 sq ft
SOSA Sukoon
Ultrasonic cool-mist diffuser covering about 270-320 sq ft, supplied with three 15ml fragrances. The step up from a reed when the foyer, host area and a corridor behave as one room, and still six times cheaper than a machine that would be idling in a space this size.
From ₹1,899
Why an unmanaged aroma is the argument for an arrival
Three things follow from the fact that your food aroma is not yours to hold steady, and they run in this order.
1
Accept that the room is not controllable
Your dining room smells different every night, and that is correct
Walk your own room at seven and again at half past nine and you are smelling two restaurants. The menu changes, the stations firing change, the covers change the humidity and the extraction fights a different battle at each of those moments. None of that is a defect. It is the product being made in front of people. What it means practically is that nobody should promise you a consistent dining-room aroma, and anybody offering to deliver one is offering to put something constant into a room that is meant to be alive. The consistent thing is available elsewhere in the building, and that is where we work.
Tip: Do the seven o'clock and half-nine walk yourself, on a weekday and on a Saturday. Four data points settle a lot of arguments.
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
Find whether a steady room even exists
An arrival signature needs a bounded volume, and some buildings have none
The arrival has to be genuinely separate air, not just a different floor finish. Stand at the host desk with a tissue and watch which way it moves: if air is travelling from the foyer towards the tables, that foyer is upstream of your dining room and a machine there is a dining-room machine. Some buildings simply do not have a separable arrival - a single-room restaurant where the door opens straight onto the tables is the clearest case - and in those buildings the honest answer is a reed in the washroom and nothing else. Anything sited near food preparation is a matter for you, your kitchen consultant and your local authority; we keep the machine out of those rooms entirely.
Tip: One tissue, held at the threshold for thirty seconds, tells you more than a supplier's coverage chart.
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 choose a register that cannot be mistaken for food
Dry, mineral, and nowhere near the palette on the plate
The arrival register is cedar, pine and sage, green and herbal, a dry tea, cool mineral stone. It has to read as a clean building rather than as perfume, and it has to be unmistakably not food, because the one thing worse than perfume at a restaurant door is a smell a guest thinks is coming from your kitchen. Our own Fresh Brew at ₹849 is the clearest example of what to avoid, and I would rather rule it out by name than sell it to you: coffee at the door of a restaurant sets a guest hunting for a dessert that is not on the menu. Nothing gourmand anywhere - no vanilla, bakery, caramel, chocolate, honey, cinnamon or warm spice.
Tip: If a guest could plausibly ask the host what you are baking, the direction is wrong for a restaurant.
The SOSA principle
Your food aroma is the strongest smell in the building and the only one nobody on your payroll can hold steady, which is precisely why the arrival is worth composing.
The room is alive and should stay that way. The door can be the same every night, and that is where a signature lives.
The plan, and what stays untouched
One page, and the left-hand column is the part I would show a chef first.
The SOSA plan
Food as the only aroma: where that holds, and where a signature is allowed
| The space | What to do |
|---|---|
|
The dining room
|
Food only. No machine, no reed, no scented candle on a table, and no added fragrance at any level. This holds whatever the cuisine, whatever the price of the tasting menu and whatever a supplier tells you about subtlety. |
|
The chef's table and any tasting-menu room
|
Food only, and more emphatically: the guest is sitting inside the kitchen's own air by design, and there is nothing to add there that is not a loss. |
|
The pass and the kitchen
|
Nothing, and no machine mounted where its output can arrive at either. If that is the only mounting position available, this building should not be scented. |
|
The foyer and host desk
|
The one steady note you own. Dry and mineral, set low, placed inward of the door and upstream of the incoming air. A small foyer is a reed; a foyer that behaves like a room is a small diffuser. |
 Corridors, washroom lobby and washrooms
|
Scented, and the washroom is where a brighter citrus-mint earns its place because it reads as cleaned. Small volumes, so small sources. |
If what you actually want is the argument in brand terms rather than in air terms, whether a fine-dining room should have added ambient fragrance puts the same answer on the competition argument, and it is a short read for a sceptical partner. For the register itself - what dry and mineral actually means at a door, and what to keep away from it - go to what fragrance direction suits a premium restaurant foyer. SOSA is independent and not affiliated with any hotel.
The one note in the building that can be the same every night
Mountain Breeze ₹849 is pine, sage and cedar - dry, unpowered and clearly not food, for one small foyer or a washroom.
A chef spends years making a room smell different every evening, and then somebody offers to make it smell the same. I would rather compose the doorway and leave the room to them.
— Sonal Sahani, SOSA
Why a reed is often the right answer in a restaurant
No plug, no dial, and nothing for a dozen staff hands to change
The SOSA restaurant specification
The right product here is decided by how much genuinely non-dining air you have, which in a restaurant asking this question is usually very little. A reed is a volume control and not a range control, so if one bottle is not holding the room the answer is a different format rather than more bottles. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
The steady note at the door, sized to the arrival and nothing else
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
One small foyer under about 300 sq ft, or a washroom | Pine, sage and cedar, dry and clearly not food. 50ml at ₹849 runs 6-8 weeks, 130ml at ₹1,349 runs 14-18, and there is no plug and no setting for anybody to change | ₹849 View → |
|
SOSA Sukoon
|
An arrival of roughly 300-750 sq ft | 270-320 sq ft with three 15ml fragrances included. At this size a Vaayu is the wrong buy and would spend its life at the bottom of its range | ₹1,899 View → |
Hold the register dry, mineral and inedible, keep every source out of the rooms where food is served or plated, and set the level for a guest walking back out at the end of a long dinner. Ambient scent in a restaurant is an ambience decision like lighting; it is never a mask for cooking, grease, frying, fish, smoke or a drain; and the dining room, the chef's table, any tasting-menu room and the pass stay unscented, with no machine placed anywhere its output can reach a table. I will not call any fragrance food-safe or safe for use around food, because SOSA has not tested for that and will not imply it, and anything sited near a food-preparation area is a decision for you, your kitchen consultant and your local authority - keeping the machine out of those areas entirely is how we sidestep the question rather than advise on it. Fragrance oil is flammable, so oil and machine are kept away from open flame and heat, which in a restaurant means table candles, flambé service, tandoors and ranges. 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
Chef-owners ask me this question more carefully than anybody else, and usually with a slight edge in it, because they have been pitched a dining-room diffuser at least once. My answer is the one they were hoping for: in the dining room the food is the only aroma, and I will not qualify that with a level, a dose or a very subtle base note. I have walked away from restaurants that wanted the qualification.
What I add, and what they rarely expect, is that their food aroma is the least controllable thing in the building. It changes across an evening and across a week, and it is supposed to. So if you want any part of a guest's sensory experience to be recognisable on a second visit, it cannot be the dining room - it has to be the arrival. That is a modest claim. A foyer that smells of cedar, pine and cool stone is not an experience; it is a well-kept building. But a well-kept building is exactly what a guest is trying to read before they sit down.
On hardware, the smallest thing on our list is often the right one. One small foyer is a Mountain Breeze reed at ₹849 for 50ml or ₹1,349 for 130ml. An arrival of 300 to 750 sq ft is a Sukoon at ₹1,899, and a Vaayu at that size would be the wrong buy. A connected foyer, lounge, corridor and washroom lobby is a Vaayu at ₹11,999, and a banqueting foyer is an Aangan at ₹25,999. Nothing edible in any of them. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
Should food be the only fragrance inside a fine-dining restaurant?
Inside the dining room, yes, without qualification. The dish is the composition your guest paid for, so there is no added fragrance at any level in the dining room, at the chef's table, in a tasting-menu room or at the pass, and no machine is placed where its output can reach a seated guest. Outside those rooms the answer changes: the entrance, a lounge passed through before dining, corridors and washrooms can carry a dry, deliberately inedible signature.
If the food is the fragrance, why would I buy anything?
Because your food aroma is unmanaged by nature. It shifts with the menu, the hour, the stations firing and how hard the extraction is working, and it should. That makes it the strongest smell in your building and the one nobody can hold steady. An arrival signature is the opposite: bounded, quiet, the same on a wet Tuesday as on a full Saturday. It is the only part of the sensory experience an operator can genuinely keep consistent.
Can I use a coffee or bakery fragrance since my restaurant already smells of food?
No. Fresh Brew at Rs 849 is ruled out by name for restaurants, along with vanilla, bakery, caramel, chocolate, honey, cinnamon and warm spice. An edible fragrance at a restaurant door competes directly with your own menu and confuses a guest about what is actually being cooked, so they arrive at the table looking for a dessert that does not exist. The arrival register is dry and mineral: cedar, pine and sage, green and herbal, dry tea, cool stone.
How much does an arrival signature cost for a small restaurant?
Size the non-dining rooms and not the restaurant. One small foyer under about 300 sq ft is a Mountain Breeze reed at Rs 849 for 50ml or Rs 1,349 for 130ml. An arrival of roughly 300 to 750 sq ft is a Sukoon at Rs 1,899, and a Vaayu would be the wrong buy at that size. A Vaayu at Rs 11,999 is right only once the foyer, lounge, corridor and washroom lobby behave as one connected volume of air.
My restaurant smells of cooking the morning after. Should I use a reed for that?
No, and fragrance is never a mask. A room that carries last night has an exhaust, grease, drain, fabric or housekeeping problem, and adding fragrance gives you the problem and the fragrance together. Work in order: find the source, clean it, then extraction and overnight air change, and only then fragrance in the arrival areas. SOSA sells no extractor, no purifier and no deodoriser, so until the room is genuinely right the honest answer is to trade unscented.
The kitchen owns the room. The door is yours to compose
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Mountain Breeze reed (₹849 for 50ml, ₹1,349 for 130ml) is pine, sage and cedar - dry, unpowered and clearly not food - for one small foyer or a washroom; an arrival of 300 to 750 sq ft is a Sukoon at ₹1,899, and a connected arrival envelope becomes a Vaayu at ₹11,999. Alcohol-free, phthalate-free, made in India, and a portion of every order supports girl-child education through Nanhi Kali. Tell us what your foyer opens onto and we will tell you whether a signature is available in your building at all.
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 dry, unpowered arrival note for a restaurant with one small entrance (₹849)
- Does restaurant cuisine determine whether ambient fragrance makes sense?
- Where should the food aroma end and the restaurant's signature scent begin?
- 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.