★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Subtract the dining room and the kitchen from a 1,000 sq ft restaurant and there is almost nothing left to scent, which is why the honest answer here is an ₹849 reed in the washroom and no machine at all
★ ★ ★ ★ ★
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★ The entire buy for a 1,000 sq ft restaurant, and it is one bottle
SOSA Mountain Breeze reed diffuserOne washroom, about 9m³, one reedView ₹849SOSA Mountain Breeze reed diffuserPine, sage and cedar - nothing edibleView ₹849SOSA Mountain Breeze reed diffuserNo power, no noise, nothing to switch offView ₹849
✓ Alcohol-free and phthalate-free on a coconut-derived base, six fibre reeds, flipped weekly - 50ml runs 6 to 8 weeks and 130ml 14 to 18 weeks ✓ No plug, no fan and no setting for anybody to change, which is what a single 35 sq ft washroom in a small restaurant actually needs ✓ Made in India · independent, not affiliated with any hotel · a portion funds girl-child education
Founder Diaries · Commercial Scenting Guides · Fine-Dining Restaurants
Why not a small machine in the entrance instead? Because in a 1,000 sq ft restaurant the entrance is not a room, it is the first two metres of the dining room. There is rarely a door, a wall or a change of air between the two, so anything you put by the host stand is sharing air with a laid table three metres away. No machine goes anywhere its output can reach a table, and if the only position available does, the honest answer for that building is to scent nothing at all except the washroom.
What is the actual arithmetic, and what does it cost? Say 250 sq ft of kitchen and stores, 620 sq ft of dining room, a 65 sq ft entry that is really dining-room air, and one 35 sq ft washroom. That washroom at a 2.7m ceiling is about 9 cubic metres. A Vaayu is rated to 1000m³, which is more than a hundred times the volume you have, so a Vaayu would be the wrong buy and I will say so on a call. Total spend: ₹849, or ₹1,349 for the 130ml bottle that lasts 14 to 18 weeks.
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.
This is the size of restaurant where I most often talk somebody out of a purchase, and it is also the size where the arithmetic is easiest to do on the back of an envelope. Nobody writes to me with the volume of their washroom; they write with the area of their restaurant, which is the number that makes a machine look reasonable. So the first thing I do is subtract, out loud, and hand the answer back.
Quick answers — read this first
How should a 1,000 sq ft restaurant approach ambient fragrance? By subtracting first. Take out the kitchen, the stores and the dining room and what is usually left is one washroom and a metre of entrance matting. At this size the dining room is the building, and the dining room is permanently unscented, so there is no envelope to buy a machine for. The honest plan is one Mountain Breeze reed at ₹849 on the washroom shelf, and then you stop and spend the rest on your extraction.Why not a small machine in the entrance instead? Because in a 1,000 sq ft restaurant the entrance is not a room, it is the first two metres of the dining room. There is rarely a door, a wall or a change of air between the two, so anything you put by the host stand is sharing air with a laid table three metres away. No machine goes anywhere its output can reach a table, and if the only position available does, the honest answer for that building is to scent nothing at all except the washroom.
What is the actual arithmetic, and what does it cost? Say 250 sq ft of kitchen and stores, 620 sq ft of dining room, a 65 sq ft entry that is really dining-room air, and one 35 sq ft washroom. That washroom at a 2.7m ceiling is about 9 cubic metres. A Vaayu is rated to 1000m³, which is more than a hundred times the volume you have, so a Vaayu would be the wrong buy and I will say so on a call. Total spend: ₹849, or ₹1,349 for the 130ml bottle that lasts 14 to 18 weeks.
The short answer
Short answer: by subtracting before shopping. A 1,000 sq ft restaurant is mostly kitchen and dining room, and both are permanently unscented, so the scentable envelope is usually one washroom of about 9 cubic metres. Buy one Mountain Breeze reed at ₹849, put it on the washroom shelf, and buy nothing else. A Vaayu would be the wrong buy at this size, and a machine near the host stand would be a dining-room machine with a foyer label on it.
The pick: one Mountain Breeze reed at ₹849 for 50ml, or ₹1,349 for the 130ml bottle, standing on the washroom shelf away from a candle or a heater - and nothing at all in the entrance, the dining room or anywhere its air can reach a table.
Next step: measure the washroom and the entrance in feet and give me the ceiling height, and I will tell you the cubic volume of each and which of them - usually only the washroom - is worth a bottle - Ask for a restaurant scenting plan.
In this guide
Those five lines are the whole post. The only interesting number on a 1,000 sq ft floor plan is the one left over after you have crossed out everything a guest eats in, and it is usually the washroom.
The one product this size of restaurant should buy - tap for the specification
For a single small washroom under about 80 sq ft
SOSA Mountain Breeze reed diffuser ₹849
The list your restaurant may be on
When should a restaurant avoid ambient fragrance completely?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
How should a 1,000 sq ft restaurant approach ambient fragrance?
By doing the subtraction before opening a product page, and at this size the subtraction usually returns nothing. Here is how it runs on a real floor plan. Of 1,000 sq ft, the kitchen, the wash-up and the dry store take something like 250. The dining room takes 620. That leaves about 130 sq ft, of which 65 is an entry strip with the host stand on it and 35 is one washroom, with the rest lost to a service passage nobody walks down. The dining room and the kitchen are permanently unscented - the dish on the plate is the composition your guest paid for, and smell and taste share the same air and the same nose, which is why nothing gets added to the room where people are eating. So cross out 870 sq ft. Then look hard at the entry strip, because this is where small restaurants go wrong. In a building this size there is usually no door, no wall and no change in air between the entrance and the first row of tables, so a diffuser on the host stand is a dining-room machine with a foyer label on it. No machine goes anywhere its output can reach a table, and when the only available position does, the honest answer is to scent nothing there. Cross out the entry strip too. What survives is one washroom of about 35 sq ft, which at a 2.7m ceiling is roughly 9 cubic metres of air. That is the whole scentable envelope of your restaurant. Against it, the SOSA Vaayu is rated to 1000m³, more than a hundred times what you have, so a Vaayu would be the wrong buy and I would rather write that than take the order. Even a Sukoon at ₹1,899 is covering 270 to 320 sq ft into a 35 sq ft room. The right buy is one Mountain Breeze reed - pine, sage and cedar, dry and unmistakably not food - at ₹849 for 50ml or ₹1,349 for 130ml, on the shelf, flipped weekly. Total: ₹849. Keep it away from a tealight or a hand dryer, because fragrance oil is flammable. The standing limits: this is an ambience decision like lighting, it is never a mask for a drain, a trap or last night's frying, the dining room stays unscented, and your chef's judgement overrides this plan in their own room. Ask for a restaurant scenting plan and send the floor plan.
Subtract the kitchen and the dining room from 1,000 sq ft and you are left with one washroom of about 9 cubic metres. Buy one Mountain Breeze reed at ₹849, put it on the washroom shelf, and buy nothing else - a Vaayu would be the wrong buy at this size, and the entrance is not a separate room.
The buy is one Mountain Breeze reed - pine, sage and cedar, alcohol-free and phthalate-free, six fibre reeds, 6 to 8 weeks from 50ml and 14 to 18 from 130ml, no power and no setting anybody can alter. ₹849, or ₹1,349 for the larger bottle. There is no machine on this list, because at 1,000 sq ft there is no room for one to serve.
See the SOSA Mountain Breeze reed diffuser ₹849 Ask for a restaurant scenting plan
The subtraction, on a 1,000 sq ft plan
Cross out everything a guest eats in and the plan is one washroom
The whole buy, in one bottle
One product and one honest alternative, and the alternative is here only so you can see the size of the gap. The images link to the product pages so you can read the specification before you order anything.
The right buy for this size of restaurant
SOSA Mountain Breeze reed
Pine, sage and cedar on an alcohol-free, phthalate-free, coconut-derived base with six fibre reeds. 50ml at ₹849 runs 6 to 8 weeks, 130ml at ₹1,349 runs 14 to 18. Continuous, silent, unpowered and impossible to switch off, which in a washroom that is never supervised is a feature rather than a fault.
From ₹849
What you would be buying if you ignored the subtraction
SOSA Sukoon
An ultrasonic diffuser covering roughly 270 to 320 sq ft with three 15ml fragrances included, at ₹1,899. It is the right machine for a genuine foyer of 300 sq ft or more. Into a 35 sq ft washroom it is eight times more coverage than the room has, and into an open entrance it is a dining-room machine. Not for this building.
From ₹1,899
The three things to check before you spend anything
At this size two of the three checks are refusals, and the third is a measurement that takes four minutes with a tape. Operators usually start at the product page, which is why so many small restaurants end up with a machine standing where it should never have been switched on.
1
Subtract before you shop
The only number that matters is what is left after the dining room
Write the total area at the top of a sheet, then take off the kitchen, the wash-up, the stores, the dining room and any entry strip that shares air with the tables. What remains is your scentable envelope, and in a 1,000 sq ft restaurant it is almost always one washroom. Convert it to cubic metres rather than leaving it in square feet: area in square metres multiplied by ceiling height. A 35 sq ft washroom is about 3.3 square metres, and at 2.7m that is roughly 9m³. Every product decision that follows is made against that number and not against the number on your lease.
Tip: Do the subtraction in pen on a printed plan before you let anybody quote you.
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 out whether the entrance is a room
If there is no door and no change of air, it is the dining room
Stand at the host stand with the front door shut and a strip of tissue held at chest height. If it hangs still and you can see a laid table from where you are, you are inside the dining room's air and nothing goes there. A real foyer in a small restaurant has a second door, a solid return wall, or a genuine change in ceiling and air movement between it and the seating. Most 1,000 sq ft rooms have none of the three. Anything near a food-preparation area is a question for you, your kitchen consultant and your local authority, and keeping the machine out of those areas entirely is how we sidestep it rather than advise on it.
Tip: The tissue test at the threshold is set out in where the food aroma should end.
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
Fix the room before you scent the washroom
A reed will not help a dry trap, and no fragrance we sell will
If the washroom smells wrong when nobody has used it for an hour, the cause is a dry trap, a failed floor gully, urinal drainage, an extract fan that is not running or is not ducted anywhere, or a cleaning routine that wipes surfaces and never touches drains. Fragrance over any of that gives you the problem plus fragrance, and a guest alone in a small room reads that combination instantly. Nothing we sell removes, cancels or covers another smell, and we sell no extractor and no deodoriser. Find the source, clean it, get the extract running, and put the bottle in afterwards as the last three per cent of the job.
The SOSA principle
In a 1,000 sq ft restaurant the dining room is not a zone inside the building, it is the building - so the scenting plan is whatever is left over, and what is left over is a washroom.
Which makes this the one size of restaurant where the whole plan fits inside an ₹849 bottle.
The plan, zone by zone
The whole plan for a restaurant this size fits on one line of a sheet of paper, and five of its six rows are refusals.
The SOSA plan
A 1,000 sq ft restaurant, zone by zone, after the subtraction
| The zone | What to do |
|---|---|
|
Dining room, about 620 sq ft
|
Permanently unscented. No machine, no reed, no scented candle on the table. The food is the fragrance in this room, and at this size this room is most of your floor. |
|
Entry strip and host stand, about 65 sq ft
|
Unscented, because it is not a separate volume of air. No door, no return wall and a table in sight means you are in the dining room whatever the plan calls it. |
|
Kitchen, wash-up and stores, about 250 sq ft
|
Unscented, and no machine positioned anywhere its output can reach the pass or a preparation surface. |
|
Washroom, about 35 sq ft or 9m³
|
The whole scented envelope. One Mountain Breeze reed at ₹849, six reeds exposed, flipped weekly, away from a candle or a hand dryer. |
|
A second washroom, if you have one
|
A second bottle at ₹849. It is a second volume of air behind its own door, which is the only honest reason to buy a second source anywhere. |
|
Everything else
|
Nothing. Spend the remaining budget on hood filter cleaning, drain maintenance and an overnight purge, because those change what the room smells of and fragrance does not. |
If you suspect your restaurant is one of the buildings that should buy nothing from anybody, read when a restaurant should avoid ambient fragrance completely first - single-room restaurants are the first entry on that list and this is what a single-room restaurant looks like on paper. For the washroom itself, the head-to-head between a bottle and a machine is worked through in reed diffusers versus automatic scenting for restaurant washrooms, and under about 80 sq ft the bottle wins outright. SOSA is independent and not affiliated with any hotel.
One bottle, one shelf, no machine
Mountain Breeze at ₹849 is the entire scenting plan for a 1,000 sq ft restaurant, and I would rather send you away with that than with an invoice.
I have turned down more orders at this size of restaurant than at any other, and every one of them started with an owner reading me their total square footage rather than the size of their washroom.
— Sonal Sahani, SOSA
Why a bottle rather than a machine here
A 9 cubic metre room does not need a schedule, a dial or a lock
The SOSA specification at this size
At 1,000 sq ft there is one honest line in our range and one that exists only so you can see where the ladder starts. If your washroom is larger than about 80 sq ft, or you have a genuine second-volume lobby outside it, the Sukoon becomes the sensible answer instead. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Sized to the washroom, because the washroom is the envelope
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Mountain Breeze reed diffuser
|
One washroom under about 80 sq ft, or roughly 20m³ | Pine, sage and cedar, dry and not food. 50ml ₹849 for 6 to 8 weeks, 130ml ₹1,349 for 14 to 18. Unpowered, silent and never off, which suits a room nobody supervises | ₹849 View → |
|
SOSA Sukoon
|
Only if there is a real foyer or washroom lobby of 300 sq ft or more | 270 to 320 sq ft of coverage with three 15ml fragrances, ₹1,899. Almost no 1,000 sq ft restaurant has a volume this needs, which is why it is the second row here and not the first | ₹1,899 View → |
Size to the non-dining envelope and not to the restaurant, and at this size that envelope is one washroom of roughly 9 cubic metres. Ambient scent here is an ambience decision like lighting; it is never a mask for a drain, a trap, grease or last night's frying; and the dining room, the entry strip that shares its air, the pass and the kitchen stay unscented, with no source placed where its air 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, 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 - no covers, no table turns, no spend per head. Ask for a restaurant scenting plan before you spend anything.
SS
ISIPCA
Versailles
Versailles
A note from Sonal
The message I get at this size is always some version of: we are a small room, 1,000 square feet, what machine should we be looking at. And the answer I send back is a question about the washroom, which usually disappoints for about a minute and then makes complete sense. The number on your lease includes your kitchen and your dining room, and both of those are places I will not put fragrance, so the number on your lease is not the number I can sell against. Once you take them out there is very little building left.
What is left is worth doing properly, though. A washroom in a small fine-dining room is the only space a guest occupies alone, and it is the one place a brighter or a cleaner note earns its keep. Nine cubic metres wants a bottle, not a machine: no plug, no fan, nothing running at night, nothing anybody can turn up on a busy Friday because they could not smell it from the door. Pine, sage and cedar, six reeds, flipped once a week, replaced every six to eight weeks if you buy the small bottle. That is the whole specification and it is genuinely enough.
On hardware I would rather undersell than oversell. A single washroom is a Mountain Breeze reed at ₹849. A real foyer of 300 to 750 sq ft, which almost no 1,000 sq ft restaurant has, would be a Sukoon at ₹1,899. A Vaayu at ₹11,999 is rated to 1000m³ and belongs in a building with a connected arrival envelope, which is a different building from yours. And if the washroom still smells wrong an hour after it was cleaned, buy none of them yet and call a plumber. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
Frequently asked questions
How should a 1,000 sq ft restaurant approach ambient fragrance?
By subtracting before shopping. Take out the kitchen, the stores and the dining room, all of which stay unscented, and what is left in a restaurant this size is usually one washroom of about 35 sq ft, or roughly 9 cubic metres of air. That is the whole scentable envelope. Buy one Mountain Breeze reed at Rs 849 for 50ml, or Rs 1,349 for 130ml, put it on the washroom shelf, and buy nothing else.
Would a Vaayu work in a small restaurant if I set it low?
No, and the dial is not the problem. A Vaayu is rated to 1000 cubic metres and your scentable envelope is about 9, so at this size a Vaayu would be the wrong buy however low you run it. The deeper problem is position: in a 1,000 sq ft restaurant there is rarely any place to mount a machine whose output cannot reach a table, and where that is true the honest answer is to scent nothing except the washroom.
Can I put something small by the host stand instead?
Only if the host stand is in a genuinely separate volume of air, and in a restaurant this size it almost never is. With the front door shut, hold a strip of tissue at chest height by the stand. If it hangs still and you can see a laid table, you are standing in the dining room and nothing goes there. A real foyer needs a second door, a solid return wall, or a clear change in air movement between it and the seating.
What should the washroom bottle smell like?
Dry and clean rather than sweet. Pine, sage and cedar reads as a cared-for building, and a citrus-mint reads as cleaned, which is the reassurance a washroom is actually giving. Nothing edible anywhere: no vanilla, bakery, caramel, chocolate, honey, cinnamon, warm spice or coffee, because in a restaurant an edible note competes with the menu and confuses a guest about what is cooking. Keep the bottle away from a candle or a hand dryer, since fragrance oil is flammable.
My small restaurant smells of cooking in the morning. Will a reed help?
No. That is an exhaust, grease, drain, fabric or housekeeping problem, and fragrance is never a mask, so you would end up with the problem plus fragrance. Work in order: find the source, clean it, then get extraction and overnight air change right, and only then put a bottle in the washroom. SOSA sells no extractor, no purifier and no deodoriser, and until the room is genuinely right the honest answer is to trade unscented.
Subtract first, then buy one bottle
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
At 1,000 sq ft the honest plan is one Mountain Breeze reed at ₹849 for 50ml or ₹1,349 for 130ml, standing in the washroom, with the dining room, the entry strip and the kitchen permanently unscented. A Vaayu at ₹11,999 is rated to 1000m³ and belongs in a building with a connected arrival envelope, which this is not. Alcohol-free, phthalate-free, made in India, and a portion of every order supports girl-child education through Nanhi Kali. Send the floor plan with the washroom and the ceiling height marked and we will do the subtraction with you.
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 ₹849 bottle that is the entire scenting plan for a single-room restaurant (₹849)
- Does a 1,500 sq ft fine-dining restaurant need a scent machine?
- Which areas of a restaurant should be fragranced - and which shouldn't?
- 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.