★ SOSA for Fine-Dining Restaurants and Restaurant Groups
The half of this decision worth more than the machine is the list of restaurants that should not buy one, so that list is written first and it is longer than the other
★ ★ ★ ★ ★
★★★★★
"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
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★ The machine, and the six situations in which it is the wrong purchase
SOSA VaayuNot a single room, a rooftop or an unfixed odourView ₹11,999
SOSA VaayuNot where the only mount reaches a tableView ₹11,999
SOSA VaayuYes to a connected envelope with a named ownerView ₹11,999
✓ 1h/4h/8h/24h timers, adjustable intensity and a key-lock, which only help if somebody in the building owns the setting and writes it down ✓ 400ml running 90+ days a fill at under 38dB and 5W, with the refill position and the unpublished commercial terms disclosed in full below ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
So when does it make sense? When the non-dining envelope is a genuinely connected volume of roughly 1,500 to 3,000 sq ft - foyer, lounge, corridor and washroom lobby running together - or 750 to 1,500 sq ft where there is an air path serving non-dining zones alone to mount into. A 700 sq ft arrival at 3m is about 195 cubic metres against a machine rated to 1000m³, which is why it runs low. And when a named person owns the number, the key-lock and the schedule.
Show me the subtraction that decides it. Two buildings, both 4,000 sq ft. The first has a 200 sq ft foyer and a 60 sq ft corridor: 260 sq ft, about 72 cubic metres. That is one SOSA Sukoon at ₹1,899 and a Vaayu would be the wrong buy. The second adds a banquet entrance and lounge: 900 sq ft of connected arrival under a 3.2m soffit, about 265 cubic metres. That is one Vaayu at ₹11,999. Same area, different answer.
See the SOSA Vaayu Book a scenting plan
Facts verified 5 September 2026 against the live SOSA product pages: the SOSA Vaayu (₹11,999) is a waterless cold-air nebuliser rated to 1000m³, described by the manufacturer as approximately 2,000-3,000 sq ft, with adjustable intensity, a 400ml refillable tank lasting 90+ days a fill depending on intensity and run hours, Bluetooth app and button control, 1h/4h/8h/24h timers, operation under 38dB at 5W, freestanding or wall and HVAC mounting, auto-stop and key-lock, and CE, RoHS and SGS certification, which are electrical and compliance marks and not medical approvals. Being waterless, it adds no moisture and leaves no residue on surfaces or equipment. The SOSA Sukoon (₹1,899) is an ultrasonic cool-mist diffuser covering roughly 270-320 sq ft and is supplied with three 15ml fragrances; the water-based Hotel Collection (₹299 / ₹999 / ₹1,799) is an ultrasonic fragrance and is not a refill for a waterless cold-air machine. SOSA reed diffusers are alcohol-free and phthalate-free, with 50ml lasting about 6-8 weeks and 130ml about 14-18 weeks. Cold-air refill oil for the Vaayu is not currently sold separately - the machine ships with 400ml included and further refills should be confirmed with SOSA. Warranty, annual maintenance, installation and bulk terms are not published and should be confirmed before ordering. Ambient scent is an interior and hospitality decision: it makes no clinical, therapeutic or wellbeing claim, it works alongside proper extraction, grease management, drainage, cleaning and air change and is never a substitute for any of them, it is never used to mask or remove another smell, and no claim is made that fragrance influences a guest's decision or any commercial outcome. Dining rooms, chef's tables, tasting-menu rooms and food-preparation areas are left unscented, no machine is placed where its output can reach a table or a pass, no fragrance is described as food-safe or safe for use around food, and the operator's own kitchen consultant and local food-safety and fire authority govern anything sited near a kitchen. Fragrance oil is flammable and is kept away from open flame and heat. The chef's judgement overrides any scenting plan in their own room. The hotel-inspired scents are SOSA's own original interpretations; SOSA is an independent brand and is not affiliated with, or endorsed by, any hotel named for reference. Coverage, fragrance usage and running cost depend on the space, settings and hours of use, and are confirmed on a consultation. Prices and availability are subject to change - see the live product pages.
This is the page I would want to read if I were the one spending the money, so it is written in the order that helps a buyer rather than a seller. The refusals come first and they get the same space as the recommendation. If your building is on the first list, the second list does not apply to you at any setting, in any register, at any price.
Quick answers — read this first
When should you not use a Vaayu in a restaurant? Six situations, and any one of them is enough. A single-room restaurant where the dining room is the building. A rooftop, terrace or open courtyard, because unbounded air cannot hold a level. A building whose only mounting position reaches a table - then scent nothing there. An unresolved odour problem, which needs source, cleaning and extraction first. A non-dining envelope under about 750 sq ft, where a Vaayu would be the wrong buy. And nobody owning the setting.So when does it make sense? When the non-dining envelope is a genuinely connected volume of roughly 1,500 to 3,000 sq ft - foyer, lounge, corridor and washroom lobby running together - or 750 to 1,500 sq ft where there is an air path serving non-dining zones alone to mount into. A 700 sq ft arrival at 3m is about 195 cubic metres against a machine rated to 1000m³, which is why it runs low. And when a named person owns the number, the key-lock and the schedule.
Show me the subtraction that decides it. Two buildings, both 4,000 sq ft. The first has a 200 sq ft foyer and a 60 sq ft corridor: 260 sq ft, about 72 cubic metres. That is one SOSA Sukoon at ₹1,899 and a Vaayu would be the wrong buy. The second adds a banquet entrance and lounge: 900 sq ft of connected arrival under a 3.2m soffit, about 265 cubic metres. That is one Vaayu at ₹11,999. Same area, different answer.
The short answer
Short answer: not in six situations, which are worth reading before the yes: a single-room restaurant where the dining room is the building, a rooftop or open terrace, a building whose only mounting position reaches a table, a restaurant with an unresolved odour problem, a non-dining envelope under about 750 sq ft where a Vaayu would be the wrong buy, and any building where nobody will own the setting. Yes where the non-dining envelope is a connected volume of roughly 1,500 to 3,000 sq ft and somebody owns the number.
The pick: one SOSA Vaayu (₹11,999) only where the non-dining envelope is one connected volume past about 1,500 sq ft, mounted where its output can never reach a table - otherwise one SOSA Sukoon (₹1,899), a Mountain Breeze reed (₹849), or nothing at all.
Next step: send the floor plan with the dining room marked, the ceiling heights written on and the name of the person who will own the setting, and we will tell you which of the two lists on this page your restaurant belongs to - Ask for a restaurant scenting plan.
In this guide
Four lines of refusal and one of recommendation, which is roughly the ratio of the restaurants that write to me. The fifth line is a real and useful purchase, and it is the smaller half of the post on purpose.
The machine, with both halves of the decision attached
For a connected non-dining envelope past about 1,500 sq ft
SOSA Vaayu ₹11,999
The four reasons behind the yes
When does commercial waterless scenting make sense for a restaurant?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
When should a restaurant not use a Vaayu - and when does it genuinely make sense?
The refusals first, because they are worth more to you than the recommendation. Not in a single-room restaurant. Subtract and a 1,000 sq ft restaurant is 250 sq ft of kitchen, 620 of dining room, an entry strip that shares the dining room's air, and one washroom of about 9 cubic metres - so the whole scentable envelope is a shelf in a washroom, and that is an ₹849 reed. Not on a rooftop, a terrace or an open courtyard, because a level needs bounded air and open air takes fragrance away as fast as it arrives; scent the lift lobby, the stair arrival and the washrooms and leave the roof alone. Not where the only mounting position reaches a table. No machine goes anywhere its output can reach a table, so if the only wall available puts fragrance over the pass or the seating, the honest answer for that building is to scent nothing there. Not before an odour problem is solved. Fragrance is never a mask: a room that smells of last night has an exhaust, grease, drain, fabric or housekeeping problem, and the order is source, cleaning, extraction and overnight air change, and only then fragrance in the arrival. Not under about 750 sq ft of non-dining envelope - at 260 sq ft, or roughly 72 cubic metres, a Vaayu would be the wrong buy and a Sukoon at ₹1,899 is right. And not if nobody will own the setting, because a restaurant has a dozen hands within reach of a dial and a machine with no named owner drifts within a month. Now the yes, and it is a real one. A SOSA Vaayu at ₹11,999 earns its place where the non-dining envelope is one genuinely connected volume of roughly 1,500 to 3,000 sq ft, or 750 to 1,500 with an air path serving non-dining zones alone to mount into. A 900 sq ft connected arrival under a 3.2m soffit is about 265 cubic metres against a machine rated to 1000m³, so it runs near the bottom of its range on a service-hours timer, key-locked, with the intensity written on a sheet - and that headroom is the reason it stays pleasant to a guest walking back out at the end of a three-hour dinner. Four disclosures, plainly. There is no cold-air refill sold separately today: the 4 × 100ml supplied is the entire supply and 400ml runs 90+ days a fill, so get continuity in writing before you plan around it. Oil consumption is not published and I will not estimate it. Bulk and multi-site pricing, GST and corporate invoicing, AMC, warranty, installation and lead time are unpublished, so ask for them in writing. And SOSA does not publish a business-outcome number because it has not measured one - no covers, no table turns, no spend per head, no bookings. The standing limits: this is an ambience decision like lighting, the dining room, the chef's table and any tasting-menu room stay unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the floor plan.
Do not buy it for a single-room restaurant, a rooftop, a building whose only mounting point reaches a table, an unresolved odour problem, an envelope under about 750 sq ft, or a building where nobody owns the setting. Do buy one for a connected non-dining envelope of roughly 1,500 to 3,000 sq ft, run low and key-locked. No cold-air refill is sold separately today.
Where the yes applies, it is one SOSA Vaayu - waterless, 1000m³ rated against an envelope of 200 to 300, under 38dB, app timers, adjustable intensity, key-lock, wall or HVAC mountable, 400ml at 90+ days a fill. ₹11,999. Where it does not, the honest buy is a Sukoon at ₹1,899, a reed at ₹849, or nothing.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The refusals, written first
Six buildings that should not buy this machine at any setting
The machine, and when it is the wrong one
The machine specified in full, and the machine to buy instead in most of the restaurants that ask about it. The images link to the product pages so you can read the specification before ordering.
Yes: a connected non-dining envelope past about 1,500 sq ft
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, 400ml running 90+ days a fill, app with 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock, wall or HVAC mountable, ₹11,999. Cold-air refill oil is not currently sold separately, and the unpublished commercial terms should be requested in writing before any rollout.
From ₹11,999
No: under about 750 sq ft of envelope, buy this instead
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270 to 320 sq ft with three 15ml fragrances included, ₹1,899. For a 260 sq ft foyer and corridor of about 72 cubic metres this is the correct machine, and a Vaayu at six times the price would be running at the bottom of its range in a room that never needed it.
From ₹1,899
The three tests that decide which list you are on
Three tests, in this order, each of which can end the conversation. Two of them cost nothing and the third is a question about your own rota rather than about your building.
1
Subtract, then convert, then compare
If the envelope is under about 750 sq ft, stop here
Take off the kitchen, the stores, the dining room, the chef's table and any tasting-menu room, then measure what is left and put it into cubic metres. Two 4,000 sq ft restaurants make the point: a 200 sq ft foyer with a 60 sq ft corridor is about 72 cubic metres and a Sukoon at ₹1,899 job, while the same area with a banquet entrance and lounge gives 900 sq ft of connected arrival at about 265 cubic metres and is a Vaayu job. The area on the lease is identical and the answer is not, which is why nobody can quote you honestly from a floor area alone.
Tip: Write the cubic figure and the ceiling height at the top of the enquiry, and treat any quotation that ignores both with suspicion.
2
Find a mounting position that cannot reach a table
If there is not one, the honest answer is to scent nothing there
Walk the arrival and find where a machine could actually be fixed: upstream of the incoming air, low rather than high, out of the door's direct draught, out of a guest's line of sight, and on the arrival side of the threshold. Then hold a strip of tissue on the line between arrival and seating during service. If it drifts steadily towards the tables from every available position, that building has no usable position and the dial cannot rescue it. Scent the washrooms, which sit on their own extract, and leave the arrival alone. A duct is dosed only where the air handling serves non-dining zones and no dining room.
Tip: Test during service with the hoods running, because a kitchen extract pulling make-up air can reverse the result you got at eleven in the morning.
3
Name the person who owns the setting
A machine with no owner drifts within a month
This is the test that fails most often and the one nobody puts in a specification. A restaurant is staffed by many hands: a host, two managers, a captain and two cleaners will all be within reach of that machine in a week, and every one of them has a reason to turn it up. So the purchase needs a named owner, an intensity and a schedule written on a sheet at the position, the key-lock on, and someone walking the arrival on foot once a week to judge it on the way out rather than on the way in. If you cannot name that person today, buy a bottle and revisit the machine when you can.
The SOSA principle
The valuable half of this decision is the list of restaurants that should not buy the machine, which is why it is printed first and why it is longer than the list of restaurants that should.
A supplier who will not write that list is asking you to work it out after the invoice.
The two lists, side by side
The whole decision as a table, refusals at the top, so you can find your own building on it before anybody quotes you.
The SOSA plan
When a Vaayu is wrong for a restaurant, and when it is right
| The situation | What to do |
|---|---|
 A single-room restaurant, about 1,000 sq ft
|
No. Subtract and the envelope is one washroom of about 9 cubic metres, which is an ₹849 reed on a shelf. At this size the dining room is the building. |
|
A rooftop, terrace or open courtyard
|
No. A level needs bounded air and open air removes fragrance as fast as it arrives. Scent the lift lobby, the stair arrival and the washrooms, and leave the open air alone. |
|
A building whose only mounting point reaches a table
|
No, and not at a lower setting either. No machine goes where its output can reach a table, so the honest answer is to scent nothing there and put the sources in the washrooms. |
|
An unresolved odour problem
|
No, and not yet. Source, cleaning, extraction and overnight air change first - fragrance over a problem gives you the problem plus fragrance. Trade unscented until the room is genuinely right. |
|
A non-dining envelope under about 750 sq ft
|
No. At 260 sq ft, or roughly 72 cubic metres, a Vaayu would be the wrong buy and a Sukoon at ₹1,899 is the honest machine. |
|
A connected envelope of 1,500-3,000 sq ft with a named owner
|
Yes. One Vaayu at ₹11,999, wall or duct mounted upstream, run low on a service-hours timer, key-locked, with the intensity written on a sheet and walked weekly. |
The cluster-wide version of the refusal list, covering chef's-table rooms and tasting menus as well as the buildings named here, is in when a restaurant should avoid ambient fragrance completely. And if your building passes every test on this page, the plan it turns into - two zones, two profiles and one permanently unscented dining room - is set out in whether restaurants can scent the entrance and washrooms while leaving dining areas neutral. SOSA is independent and not affiliated with any hotel.
Read the refusals first, then the recommendation
SOSA Vaayu ₹11,999 is right for a connected non-dining envelope past about 1,500 sq ft, and wrong in six situations this page names out loud.
I would rather be the supplier who told you not to buy this than the one who sold you a machine your building had nowhere to put.
— Sonal Sahani, SOSA
What we disclose before you order
No cold-air refill yet, no oil figure, no business number
The SOSA restaurant specification
Three products cover every honest answer on this page, and which one you need is decided by the cubic volume of the non-dining envelope and by whether anybody owns the setting. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuity must be confirmed with SOSA in writing before a group plans a standard procedure around it. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Chosen by envelope volume, and by who owns the number
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
One connected non-dining envelope of roughly 1,500-3,000 sq ft | 1000m³ rated, waterless, app timers, adjustable intensity, key-lock, under 38dB, 5W, wall or HVAC mountable. Runs near the bottom of its range, which is what keeps a foyer pleasant on the way out | ₹11,999 View → |
|
SOSA Sukoon
|
An envelope under about 750 sq ft, or one small arrival volume | 270 to 320 sq ft of coverage with three 15ml fragrances, ₹1,899. At 72 to 170 cubic metres a Vaayu would be the wrong buy, and this is the machine I recommend most often in this cluster | ₹1,899 View → |
|
SOSA Mountain Breeze reed diffuser
|
A single-room restaurant, a washroom, or any volume under about 300 sq ft | 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 suits a room nobody supervises | ₹849 View → |
Work the refusals before the recommendation, size to the non-dining envelope in cubic metres, and name the person who will own the setting before you order anything. 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 chef's table, any tasting-menu room and the pass stay unscented, with no machine placed where its output can reach a table. I will not describe any fragrance as food-safe or safe for use around food, because we have not tested for that and will not imply it, and anything sited near a food-preparation area is a question for your kitchen consultant and your local authority rather than for me. Fragrance oil is flammable, so oil and machine stay away from open flame and heat - table candles, flambé service, tandoors and ranges. And plainly: SOSA does not publish a business-outcome number because it has not measured one - no covers, no table turns, no spend per head, no bookings. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
People arrive at this page ready to buy, and the first thing I do is try to talk about half of them out of it. That is not modesty, it is the arithmetic of this cluster. A restaurant is mostly a dining room and a kitchen, both of which I will not scent, so the part of any restaurant I can sell into is small - and in a great many buildings it is either too small for this machine or has nowhere to put it. Naming those buildings out loud is the only way I know to be trusted by the ones where the answer is genuinely yes.
So: not a single room, where the whole envelope is a washroom shelf. Not a rooftop, where there is no bounded air to hold a level. Not a building whose only wall puts fragrance over the tables, and not at a lower setting either, because position is not a dosage question. Not before an odour problem is actually fixed, because fragrance over a problem is the problem plus fragrance and a guest reads that instantly. Not under about seven hundred and fifty square feet of envelope. And not - this is the one that gets skipped - in a restaurant where nobody will own the setting, because six people can reach that dial in a week and every one of them has a reason to turn it up. Where it is right, it is properly right: one connected arrival of fifteen hundred to three thousand square feet, two hundred and something cubic metres against a machine rated to a thousand, running quietly for twelve hours on a timer with a key-lock and a number written on a sheet.
On hardware and on what I will not promise: a connected envelope is a Vaayu at ₹11,999, a smaller arrival is a Sukoon at ₹1,899, a single small volume is a Mountain Breeze reed at ₹849, and a large banqueting foyer is an Aangan at ₹25,999. There is no cold-air refill sold separately today, oil consumption is not published and I will not estimate it, the commercial terms are unpublished and should be in writing, and SOSA does not publish a business-outcome number because it has not measured one. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
When should you not use a SOSA Vaayu in a restaurant?
In six situations, any one of which is enough. A single-room restaurant where the dining room is the building. A rooftop, terrace or open courtyard, because unbounded air cannot hold a level. A building whose only mounting position reaches a table. A restaurant with an unresolved odour problem. A non-dining envelope under about 750 sq ft, where a Vaayu would be the wrong buy. And any building where nobody will own the setting week to week.
When does a Vaayu make sense for a restaurant?
Where the non-dining envelope is one genuinely connected volume of roughly 1,500 to 3,000 sq ft - foyer, lounge, corridor and washroom lobby running together - or 750 to 1,500 sq ft with an air path serving non-dining zones alone to mount into. A 900 sq ft arrival under a 3.2m soffit is about 265 cubic metres against a machine rated to 1000, so it runs low on a service-hours timer with the key-lock on and the intensity written down.
Is there a refill for the Vaayu?
Not as a separate cold-air refill today. The machine ships with 4 x 100ml and that is the entire supply, with 400ml running 90 or more days a fill, so a restaurant group cannot yet build a standard operating procedure on a refill that is not sold. Confirm continuity with SOSA in writing before planning around it. The Hotel Collection oils are for ultrasonic machines only and are never a refill for this machine.
Will it improve my restaurant's business?
SOSA does not publish a business-outcome number because it has not measured one. No covers, no table turns, no spend per head, no bookings, no reviews, and any supplier quoting you a figure is selling rather than reporting. The question worth answering is whether your arrival is consistent with the price of your food and whether somebody will own the setting. Bulk pricing, GST, AMC, warranty and installation are unpublished too, so get them in writing.
My restaurant smells of cooking in the morning. Should I buy one anyway?
No, not yet. That is an exhaust, grease, drain, fabric or housekeeping problem, and fragrance is never a mask, so you would have the problem plus fragrance and a guest would conclude that somebody tried. 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, and until the room is right the honest answer is to trade unscented.
Both halves, and the refusals came first
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu at ₹11,999 covers up to 1000m³ and is right for one connected non-dining envelope of roughly 1,500 to 3,000 sq ft, mounted where its output can never reach a table and owned by a named person. It is the wrong purchase for a single-room restaurant, a rooftop, a building with no usable mounting position, an unresolved odour problem, an envelope under about 750 sq ft, or a building where nobody owns the setting - and then it is a Sukoon at ₹1,899, a reed at ₹849, or nothing. No cold-air refill is sold separately today, and SOSA does not publish a business-outcome number because it has not measured one. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Ask for a restaurant scenting plan → SOSA Vaayu · ₹11,999
One more look at the Vaayu
Continue the read
More from SOSA
- SOSA Vaayu - the commercial machine, with the six situations that rule it out written alongside it (₹11,999)
- How should a 1,000 sq ft restaurant approach ambient fragrance?
- 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.