Almost every "it smells too strong" or "I cannot smell anything" report we get is not about the equipment: it is about the settings. And there is a method for that.
The three parameters
- Intensity or level. How much product comes out with each burst.
- Working time. How many seconds it nebulises at a time.
- Pause time. How long it waits until the next burst.
Most people only touch the first one. The one that changes perception most is the third: short bursts with long pauses feel far more convincing than a continuous stream.
The method, in four steps
- Start at the minimum. Always. Going up is easy; coming down takes days, because the product is already on the surfaces.
- Wait 48 hours. Scent takes time to settle into a space.
- Step outside for five minutes and come back in. Your nose is no use from inside: it has adapted.
- Go up a single step if you notice nothing on the way in. Then repeat the cycle.
Benchmarks by type of space
- Office. As low as possible. It should only register as you walk in.
- Shop. Low, continuous through trading hours.
- Restaurant. Medium at the entrance, low in the dining room, by service slots.
- Hotel. Medium in the lobby, low in the corridors.
- Gym. Medium, and higher at peak times.
- Washrooms and changing rooms. Short, frequent cycles with a neutraliser.
Factors that call for more
High ceilings, plenty of draught, doors open to the street and hard surfaces with no textiles. In those cases the air turns over faster and the unit has to work harder, or you need one with more coverage.
Factors that call for less
Small enclosed spaces, textiles (carpet, curtains, upholstery) that hold on to scent, and the same people present for many hours at a stretch.
Scheduling
This is what saves the most and gets used the least. Simply starting 30 minutes before opening and stopping at closing brings consumption down clearly, with no customer noticing a thing. On app controlled models it is explained step by step in the video tutorials, and on the rest it is in your unit's instruction manual.
