★ SOSA for Fine-Dining Restaurants and Restaurant Groups
Not one of the four honest reasons to buy a commercial waterless machine is a coverage reason, which is why you measure the envelope first and read the coverage figure last
★ ★ ★ ★ ★
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★★★★★
"Paired it with the SOSA hotel oils. The projection is genuinely lobby-strength - nothing like a plug-in."
SOSA Vaayu · workspace
★★★★★
"My reception now smells like a five-star lobby. Guests comment on it before they even reach the desk."
SOSA Vaayu · lobby scenting
★★★★★
"Zero dampness, which was my worry in monsoon. The mist is completely dry and the scent carries across the whole salon."
SOSA Vaayu · spa & salon
★★★★★
"Set the timer once and forgot about it. Runs only during store hours, refills last weeks. Exactly what I wanted."
SOSA Vaayu · showroom
★★★★★
"Our old water diffuser couldn't fill the living-dining. This one does the whole floor and you can't hear it running."
SOSA Vaayu · large home
★★★★★
"The app scheduling is the best part - strong in the mornings, gentle in the evening. Clinic feels calm all day."
SOSA Vaayu · wellness studio
★ The machine, and the four reasons it is bought for
SOSA VaayuTimers and key-lock against a dozen staff handsView ₹11,999
SOSA VaayuWaterless, so nothing but fragrance enters the airView ₹11,999
SOSA Vaayu400ml, 90+ days a fill, under 38dB all serviceView ₹11,999
✓ 1h/4h/8h/24h timers, adjustable intensity and a key-lock, which is what a twelve-hour service day and a rota of a dozen people actually require ✓ Waterless cold-air nebulisation of undiluted oil at under 38dB, 5W and 400ml running 90+ days a fill, with the refill position 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 not make sense? When the non-dining envelope is small and there is no air path to mount into. Measure it: 600 sq ft of foyer and corridor at a 3m ceiling is about 167 cubic metres against a machine rated to 1000m³. Under roughly 750 sq ft of envelope a Vaayu would be the wrong buy and one SOSA Sukoon at ₹1,899 is the honest machine - unless you genuinely need the schedule and the lock, which is the one case where control alone can carry it.
What should I know about running it? Two facts, plainly. On electricity, the rating plate says 5W, so a ten-hour daily schedule is about 1.5 units a month - arithmetic off the plate rather than a measurement, and tariffs vary by state and connection, so the rupee figure is yours to compute. On consumables, there is no cold-air refill sold separately today: the 4 × 100ml in the box is the whole supply and 400ml runs 90+ days a fill. Oil consumption is not published and I will not estimate it.
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.
Almost every enquiry about a commercial machine opens with a coverage figure, and coverage is the least interesting thing about one. Coverage tells you whether a machine can hold a volume; it tells you nothing about why you would want a machine rather than a bottle. The four reasons that actually justify the spend are all about how a restaurant runs, and they are worth naming one at a time.
Quick answers — read this first
When does commercial waterless scenting make sense for a restaurant? When at least two of four things are true. Control: you need timers on service hours, an intensity you can write down and a key-lock, because a dozen people can reach the machine. No water: nothing is added to the air but fragrance. Distribution: there is a wall or duct position that can put fragrance in an arrival and keep it out of a dining room. Uptime: 400ml at under 38dB across a twelve-hour service. Coverage is not on the list.So when does it not make sense? When the non-dining envelope is small and there is no air path to mount into. Measure it: 600 sq ft of foyer and corridor at a 3m ceiling is about 167 cubic metres against a machine rated to 1000m³. Under roughly 750 sq ft of envelope a Vaayu would be the wrong buy and one SOSA Sukoon at ₹1,899 is the honest machine - unless you genuinely need the schedule and the lock, which is the one case where control alone can carry it.
What should I know about running it? Two facts, plainly. On electricity, the rating plate says 5W, so a ten-hour daily schedule is about 1.5 units a month - arithmetic off the plate rather than a measurement, and tariffs vary by state and connection, so the rupee figure is yours to compute. On consumables, there is no cold-air refill sold separately today: the 4 × 100ml in the box is the whole supply and 400ml runs 90+ days a fill. Oil consumption is not published and I will not estimate it.
The short answer
Short answer: when at least two of four things are true, and coverage is not one of them. Control: timers on service hours, an intensity you can record, a key-lock against a dozen staff hands. No water: nothing added to the air but fragrance. Distribution: a wall or duct position that reaches an arrival and not a dining room. Uptime: 400ml at under 38dB across a twelve-hour day. Measure the envelope first, because under about 750 sq ft a Vaayu would be the wrong buy and a Sukoon at ₹1,899 is the honest machine.
The pick: one SOSA Vaayu (₹11,999), wall or duct mounted in a connected arrival envelope, on a service-hours timer at a low intensity with the key-lock on - or one SOSA Sukoon (₹1,899) where the envelope is under about 750 sq ft and nothing needs scheduling.
Next step: send the non-dining envelope's dimensions and ceiling heights, your service hours, and the name of the person who will own the setting, and we will tell you whether this machine is justified in your building - Ask for a restaurant scenting plan.
In this guide
Measure the envelope first and read the coverage figure last. A restaurant buys a machine of this class for how it behaves across a twelve-hour day, not for the number of cubic metres printed on the box.
The commercial machine, specified in full - tap to read it
For a connected arrival envelope, bought for control and uptime
SOSA Vaayu ₹11,999
The both-halves version of this decision
When does SOSA Vaayu make sense for a restaurant - and when should you not use it?
Get the zoning confirmed
Free restaurant scenting plan
Straight answer
When does commercial waterless scenting actually make sense for a restaurant?
When at least two of four things are true in your building, and coverage is not one of the four. Start with the subtraction, because it is what stops this being a sales page. Whatever your restaurant's area, the scentable part is the non-dining envelope: 600 sq ft of foyer and corridor is 55.7 square metres, or about 167 cubic metres at a 3m ceiling, against a SOSA Vaayu rated to 1000m³. Nobody needs to buy 1000m³. Now the four reasons, applied to a restaurant's actual day. CONTROL. You unlock at eleven, serve lunch, go quiet, serve dinner until half past eleven and lock up near midnight - a twelve-hour building day with a private lunch in it that should smell of nothing at all. That is what 1h/4h/8h/24h timers and adjustable intensity are for. And a restaurant is not one pair of hands: a host, two managers, a captain and two cleaners will all be within reach of that machine in a week, which is what the key-lock is for. NO WATER. Waterless cold-air nebulisation puts undiluted oil into the air as fragrance and nothing else - no mist, no damp on a marble floor, a host desk or a coat rail. DISTRIBUTION. This is the one nobody buys it for and the one that matters most: a wall or duct mount can put fragrance in an arrival and keep it out of a dining room, which a unit standing on a console cannot, and a duct may be dosed where the air handling serves non-dining zones alone. UPTIME. 400ml, 90+ days a fill, under 38dB, 5W, holding one low level from eleven in the morning to midnight without anybody touching it. Two disclosures, because they are the useful part of this page. On running cost, the rating plate says 5W, so a ten-hour daily schedule works out at about 1.5 units a month - that is arithmetic off the plate rather than a measurement, and tariffs vary by state and connection, so the rupee figure is yours. Oil consumption is not published and I will not estimate it, so a total running cost cannot honestly be quoted. And there is no cold-air refill sold separately today: the 4 × 100ml supplied is the entire supply, which is a real consideration if you are planning continuity, and it should be confirmed with SOSA in writing. Bulk pricing, GST and corporate invoicing, AMC, warranty and installation are not published either, so get them in writing from us or anyone else. Under roughly 750 sq ft of envelope with no duct to mount into, a Vaayu would be the wrong buy and a Sukoon at ₹1,899 is the honest machine. And plainly: SOSA does not publish a business-outcome number because it has not measured one. The standing limits: this is an ambience decision like lighting, it is never a mask for cooking, grease or a drain, 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.
Four reasons justify a commercial machine and coverage is not among them: control, no water, distribution and uptime. Measure the envelope first - 600 sq ft at 3m is about 167 cubic metres against a machine rated to 1000. Under about 750 sq ft a Vaayu would be the wrong buy. No cold-air refill is sold separately today.
The machine is one SOSA Vaayu - waterless, 1h/4h/8h/24h timers with adjustable intensity and a key-lock, under 38dB, 5W, 400ml running 90+ days a fill, wall or HVAC mountable. ₹11,999, supplied with 4 × 100ml. Under about 750 sq ft of non-dining envelope, buy the Sukoon at ₹1,899 instead.
See the SOSA Vaayu ₹11,999 Ask for a restaurant scenting plan
The four reasons, named
Control, no water, distribution, uptime - and coverage last
The machine, and the smaller one below it
One commercial machine specified in full, and the cheaper machine that is correct for most restaurants that ask about this. The images link to the product pages so you can read the specification before ordering.
Where control, distribution or uptime is the reason
SOSA Vaayu
Waterless cold-air nebuliser rated to 1000m³, 400ml tank running 90+ days a fill, Bluetooth app with 1h/4h/8h/24h timers, adjustable intensity, under 38dB, 5W, auto-stop and key-lock, ₹11,999. Freestanding or wall and HVAC mounted. Cold-air refill oil is not currently sold separately, so confirm continuity in writing before planning around it.
From ₹11,999
Where the envelope is under about 750 sq ft
SOSA Sukoon
Ultrasonic cool-mist diffuser covering roughly 270 to 320 sq ft with three 15ml fragrances included, ₹1,899. For an arrival of 85 to 170 cubic metres with nothing to schedule, this is the right machine and a Vaayu would be the wrong buy. It adds a little water vapour, so it stands on a hard surface clear of paper.
From ₹1,899
The four reasons, one at a time
Three cards for the four reasons, because no water and uptime belong together as the same argument about what a machine adds to a room and for how long. Work through them against your own week.
1
CONTROL: a twelve-hour day and a dozen hands
The reason most restaurants actually need a machine rather than a bottle
A restaurant's day is long and uneven: unlock at eleven, lunch, a quiet afternoon, dinner to half eleven, and a private lunch on Thursday that should smell of nothing at all. A bottle has one setting, which is on. Timers at 1h, 4h, 8h and 24h plus adjustable intensity let you scent service hours and leave the room neutral the rest of the time. Then the part nobody plans for: a host, two managers, a captain and two cleaners will all be within arm's reach of that machine in a single week, which is why the key-lock and a written setting on a sheet at the position matter more in a restaurant than in any other building we sell into.
Tip: Write the intensity and the hours on a sheet at the machine. A setting nobody recorded is a setting somebody will change.
2
DISTRIBUTION: an arrival to reach, a dining room to miss
The reason that cannot be bought any other way
A freestanding unit scents the air around wherever there happens to be a socket. A wall or duct mount puts the source where the air starts, upstream of the incoming draught, low, out of a guest's line of sight and on the arrival side of the threshold - and a duct may be dosed where that air handling serves non-dining zones and no dining room. That is the only dependable way to hold fragrance in a foyer and keep it off a table, and no machine goes anywhere its output can reach a table. If your building offers no such position, the honest answer is not a better machine, it is to scent the washrooms only.
Tip: Check the position with a strip of tissue at the threshold during service, not when the building is empty.
3
NO WATER and UPTIME: what it adds, and for how long
Fragrance and nothing else, held at one level for a twelve-hour service
Waterless cold-air nebulisation puts undiluted oil into the air as fragrance alone - no mist, no damp on a stone floor, a host desk, a coat rail or a printed menu. Then uptime: 400ml running 90+ days a fill means roughly four fills a year, at under 38dB so it is inaudible under any service, on 5W. Which is where the two disclosures belong. The rating plate gives 5W, so ten hours a day is about 1.5 units a month - arithmetic, not a measurement, and tariffs are yours to apply. And there is no cold-air refill sold separately today, so a group cannot build an SOP on it yet and should get continuity in writing.
The SOSA principle
Not one of the four honest reasons to buy a commercial waterless machine is a coverage reason, which is why a restaurant should measure its envelope first and read the coverage figure last.
A machine is bought for how it behaves over a twelve-hour day and a rota of a dozen people, not for the number on the box.
The plan, reason by reason
The four reasons written as a test you can apply to your own building, with the honest answer when a reason does not hold.
The SOSA plan
The four non-coverage reasons, tested against a restaurant's day
| The reason | What to do |
|---|---|
|
CONTROL
|
Timers on service hours, adjustable intensity, a written setting and a key-lock against a dozen staff hands. If nobody will own the setting, this reason fails and so does the purchase. |
|
NO WATER
|
Undiluted oil nebulised in cold air, so nothing but fragrance enters a foyer with stone floors, a host desk and coats on a rail. A small ultrasonic machine adds a little vapour and needs a hard surface. |
|
DISTRIBUTION
|
A wall or duct mount that reaches the arrival and never a table, and a duct dosed only where the air handling serves non-dining zones alone. No such position means scent the washrooms only. |
|
UPTIME
|
400ml, 90+ days a fill, about four fills a year, under 38dB across a twelve-hour service at 5W. Roughly 1.5 units a month on a ten-hour schedule, which is arithmetic off the rating plate. |
|
COVERAGE
|
Not a reason. 600 sq ft of foyer and corridor at 3m is about 167 cubic metres against a machine rated to 1000, so headroom is a way of running quietly rather than a capacity to fill. |
|
Where none of the four holds
|
A ₹1,899 Sukoon in the arrival and an ₹849 or ₹749 reed in each washroom, and the rest of the budget on extraction and housekeeping. |
The other half of this decision, written as a list of buildings that should not buy the machine at all, is in when SOSA Vaayu makes sense for a restaurant and when you should not use it, and it is worth reading before you order. If the reason you are looking at a machine is that the room smells of last night, the order of work is set out in exhaust, grease, HVAC, fabrics, drains or fragrance: what to fix first, where fragrance comes last on purpose. SOSA is independent and not affiliated with any hotel.
Four reasons, none of them coverage
SOSA Vaayu ₹11,999 is bought for timers, a key-lock, a mounting position and 90+ days a fill - and the coverage figure is read last.
If nobody in your building will own the setting week to week, none of the four reasons survives, and the most useful thing I can sell you is a bottle and an honest conversation about your extraction.
— Sonal Sahani, SOSA
What is disclosed rather than glossed
Electricity is arithmetic, oil consumption is unpublished, the refill does not exist yet
The SOSA restaurant specification
Two machines answer this question and the envelope decides which. Cold-air refill oil for the Vaayu is not currently sold separately, so the 4 × 100ml supplied runs 90+ days a fill and continuity should be confirmed with SOSA in writing before a rollout is planned around it. Hotel Collection oils are for ultrasonic machines only and are never a Vaayu refill. Made in India, and a portion of every order supports girl-child education through Nanhi Kali.
The SOSA restaurant specification
Chosen by the envelope, justified by the four reasons
| Machine | Best for | Why it works | Price |
|---|---|---|---|
|
SOSA Vaayu
|
A connected non-dining envelope past about 750-1,500 sq ft, or a non-dining duct | 1000m³ rated, waterless, 1h/4h/8h/24h timers, adjustable intensity, key-lock, under 38dB, 5W, wall or HVAC mountable. Bought for control, distribution and uptime rather than for the coverage figure | ₹11,999 View → |
|
SOSA Sukoon
|
An arrival under about 750 sq ft with nothing that needs scheduling | 270 to 320 sq ft of coverage with three 15ml fragrances, ₹1,899. At that size a Vaayu would be the wrong buy, and I would rather say so than sell the larger machine into a small volume | ₹1,899 View → |
 SOSA Mountain Breeze reed diffuser
|
Washrooms, lobbies and any single volume under about 300 sq ft | Pine, sage and cedar, six fibre reeds, flipped weekly. 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 → |
Test the four reasons against your own week before you look at any coverage figure, and if fewer than two of them hold, buy the smaller machine or the bottle. 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 pass and the kitchen 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
What I am usually asked is whether a commercial machine is worth it, and the question arrives attached to a coverage figure, because that is the number suppliers lead with. I would rather answer it the other way round. Measure the part of your restaurant that may be scented, put it in cubic metres, and you will find it is a fraction of what any commercial machine is rated for. So coverage cannot be the reason. It is the last line of the specification, not the first.
The four reasons that hold up are unglamorous and they are all about how a restaurant actually runs. Control, because your day is twelve hours long with a private lunch in the middle of it and because six different people can reach the dial in a week. No water, because a foyer has stone, a coat rail and printed menus in it. Distribution, because a mounting position is the only thing that puts fragrance in a foyer and keeps it off a table. And uptime, because 400ml at 90 or more days a fill means four fills a year rather than a bottle somebody forgets. If two of those four are true in your building, the machine earns its place. If none of them is - and particularly if nobody will own the setting - then it does not, and no coverage figure changes that.
On what I will and will not put a number to: electricity is arithmetic off the rating plate, 5W on a ten-hour schedule being about 1.5 units a month, with tariffs yours to apply. Oil consumption is not published and I will not guess it, so I cannot quote you a total running cost. There is no cold-air refill sold separately today, so the Vaayu at ₹11,999 arrives with 4 × 100ml and continuity is something to get in writing. Below about 750 sq ft of envelope the answer is a Sukoon at ₹1,899 or a Mountain Breeze reed at ₹849. 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 does commercial waterless scenting make sense for a restaurant?
When at least two of four things are true, and coverage is not one of them. Control: timers on service hours, an intensity you can record, a key-lock against a dozen staff hands. No water: nothing added to the air but fragrance. Distribution: a wall or duct position that reaches the arrival and never a table. Uptime: 400ml at under 38dB across a twelve-hour service, at 90 or more days a fill.
How much does it cost to run?
Electricity is publishable arithmetic: the rating plate says 5W, so a ten-hour daily schedule is about 1.5 units a month. That is arithmetic off the plate rather than a measurement, and tariffs vary by state and connection, so the rupee figure is yours to compute. Oil consumption is not published and will not be estimated here, so a total running cost cannot honestly be quoted. The only firm figure is that the 400ml supplied runs 90 or more days a fill.
Can I buy refill oil for the machine?
Not as a separate cold-air refill today. The Vaayu ships with 4 x 100ml and that is the entire supply, 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 you plan around it. The Hotel Collection oils are for ultrasonic machines only and are never a refill for this machine.
Will professional scenting increase my covers or my spend per head?
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. The question worth answering is whether your arrival is consistent with the price of your food and whether somebody will own the setting week to week. If your building has no separable non-dining volume, the honest answer is to buy nothing.
What about bulk pricing, warranty, AMC and installation?
Those terms are not published, and that includes multi-site pricing, GST and corporate invoicing, annual maintenance, warranty conditions, installation, minimum order and lead time. Ask for all of it in writing, from us and from anybody else you are considering, and compare the written answers rather than the conversation. The same applies to consumable continuity, which is the term most worth having on paper before a rollout.
Test the four reasons before you read the coverage
SOSA — Clinic Scenting for fine-dining restaurants and restaurant groups
The SOSA Vaayu at ₹11,999 is bought for control, for adding nothing but fragrance to the air, for a wall or duct mount that reaches an arrival and never a table, and for 400ml running 90+ days a fill at under 38dB - not for its 1000m³ figure. Under about 750 sq ft of non-dining envelope it is a Sukoon at ₹1,899 or an ₹849 reed. 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, bought for control and distribution rather than for coverage (₹11,999)
- How much does professional scenting cost for a premium restaurant in India?
- How do central AC and kitchen exhaust affect fragrance distribution in restaurants?
- 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.