How Should I Scent a 5,000 Sq Ft Premium Appliance Experience Centre?

With one SOSA Angaan, and then with a duct map, a schedule and a walk to the far corner at five in the afternoon. The arithmetic is quick because it does not change with the ceiling. Five thousand square feet is about 465 square metres; at three metres that is roughly 1,400 cubic metres, at four about 1,860, at five about 2,300 - every one of them past a Vaayu's 1000m³ and inside the Angaan's 3,000m³. A Vaayu on this floor would run at maximum and leave the specification table at the far end smelling of nothing; two Vaayus would make two gradients and a strong band where they cross, and are rated to less air between them than one Angaan. So: one Angaan at ₹25,999 - an HVAC nebulising diffuser with an 800ml reservoir, a metal body, programmable schedules and operation under 42dB - which on a 5,000 sq ft floor runs well inside its range, and a machine with margin runs low, which is what a floor of steel and glass needs. Now the three things that are the real work. The duct. The Angaan earns its price by connecting to the air-handling plant so the supply carries the trace through every grille on the sales floor. That connection is honest on one condition: the duct serves the sales floor alone. A 5,000 sq ft experience centre almost always has a live kitchen, and if the same air-handling unit supplies the kitchen, a machine on that duct scents the demonstration, which is the one thing this whole cluster exists to prevent. Ask whoever maintains the plant which AHU serves what; if a sales-floor-only duct exists, the Angaan goes on it, on the supply side, after the filters, where they tell you; if it does not, the Angaan is wall-mounted standalone, high above the display line on the reception-side wall the supply crosses first, away from the return and away from the hood. Where to place a scent machine with central AC works through supply and return in detail. The schedule. Programme trading hours and nothing else, and then cut the demo windows out: the live kitchen's demonstration slots, the coffee tastings, the evening the chef cooks for an architect's clients. The demonstration owns the air while it runs; the machine is off before it starts, the kitchen's own extraction runs during and after, and the fragrance comes back only when the room smells of nothing. Demo days vs regular days is the two-schedule version of this. The level. A big floor tempts a big setting, and that is the mistake to refuse. Set it for the advisor who stands on this floor nine hours a day, not the visitor who spends one; start at the lowest setting and walk to the furthest corner at five in the afternoon after a full day - if the trace is faintly present there, stop; if you can name it at the reception desk, come down. Hard surfaces bounce fragrance and there is nothing on this floor to absorb it. Then lock the schedule and the level, because on a floor with eight or ten staff the level only ever drifts one way. The register is the one every page here shares: Mountain Breeze - pine, sage, cedar - for a floor of walnut, stone and dark glass, lemon-mint for a white one, nothing edible anywhere near a hob. A second machine is honest only for a second volume - a mezzanine with its own AC, a closed wing - and it is a Vaayu sized for that volume, never a second Angaan on this floor. Fragrance is an interiors decision, like lighting or music: SOSA makes no claim that it changes footfall, dwell time, conversion or sales, no claim about what it does to any appliance or finish, and it is never a substitute for ventilation, cleaning or extraction. The rung below is 3,000 sq ft, where the Vaayu and the Angaan are still both candidates; the rung above is 7,500 sq ft, where the question becomes one volume or two; and how to calculate scent-machine requirements is the whole method. Ask for a showroom scenting plan with the AHU zones marked and we will name the duct or the wall.