PEB Machinery VEGA – Professional dough divider for pizza and bread | 20–300 g

PEB Machinery VEGA – professional dough dividing for more efficient production

Preparing large numbers of dough balls means taking dough from the batch, dividing it, weighing it and making adjustments before rounding can begin. As production grows, this repetitive task takes up more time.

The PEB Machinery VEGA dough divider simplifies this stage. Its hopper holds up to approximately 30 kg of dough, which the machine divides into portions from 20 to 300 g, ready for the next step.

VEGA divides – AURA rounds.

Combine VEGA with AURA 300 or AURA 1000 to build a modular professional dough processing line.

Why automate dough dividing?

Manual dividing requires each portion to be separated, weighed, adjusted and prepared for further processing. VEGA reduces this repetitive work and helps organise daily production.

• Less manual work
• Faster preparation
• Repeatable portion weights
• Easier production planning
• Reduced staff workload
• More efficient handling of larger quantities
• A foundation for automated rounding

After adjustment, the machine divides continuously. Check sample portions to verify the actual weight.

20–300 g portions with a photocell and two cones

VEGA combines the appropriate cone with photocell adjustment. The sensor detects the dough emerging from the cone in relation to the cutting blade. Millimetre adjustment sets the cutting point; PEB specifies a weight tolerance of ± 5 g.

Small cone | 20–150 g

For portions from 20 to 150 g.

Large cone | 150–300 g

For portions from 150 to 300 g. Both cones are included as standard, covering the machine’s full working range.

Up to 30 kg in the hopper and 900 portions per hour

A hopper capacity of approximately 30 kg and output of up to 900 portions/hour support a continuous workflow with fewer interruptions and less manual handling.

• Fewer interruptions
• More consistent workflow
• Less manual dividing and weighing
• Higher productivity
• Preparation for subsequent processing

From dividing to rounding

AURA 300 rounds portions from 20 to 300 g. AURA 1000 also rounds larger portions up to 1,000 g; portions above 300 g must be prepared by another method.

Weight adjustment with a photocell and cone

Selecting the correct cone and adjusting the photocell adapts the cutting point to the desired portion size within the 20–300 g range.

The manufacturer specifies a tolerance of ± 5 g. The photocell detects the emerging dough: it is not a weighing scale. Check sample portions after adjustment and during production to verify their actual weight.

0.55 kW motor for continuous production

The 0.55 kW motor, geared motor and transmission are sized by the manufacturer for extended professional operation. Output reaches up to 900 portions/hour, supporting businesses that regularly prepare large batches of dough.

Easy cleaning with removable components

The hopper, cutting blade and internal spiral can be removed using convenient handwheels. This provides easier access to surfaces that come into contact with dough, simplifying daily cleaning and hygiene routines.

For pizzerias, catering and professional dough production

VEGA is designed for businesses that regularly prepare large numbers of portions:

• Pizzerias and pizza workshops
• Bakeries
• Restaurants and food service businesses
• Catering
• Production kitchens
• Centralised dough production
• High-volume takeaway operations

It reduces a repetitive manual task and provides a foundation for further automation.

A modular line that grows with your business

You do not need to automate the entire process at once. Equipment can be added in stages:

1. A professional spiral mixer
2. VEGA for dough dividing
3. AURA 300 or AURA 1000 for rounding

The line can adapt to increasing volumes and workload. VEGA connects the mixing and rounding stages.

Available with or without a stand

The support trolley is optional. It positions VEGA at a suitable working height and helps integrate it with an AURA rounder beneath the divider, allowing dough to move to the next processing stage in an organised workstation.

Technical specifications

• Model: PEB Machinery VEGA
• Type: professional dough divider
• Portion range: 20–300 g
• Recommended hydration: approximately 50–75%
• Output: up to 900 portions/hour
• Hopper: up to approximately 30 kg of dough
• Specified tolerance: ± 5 g
• Adjustment: photocell and cone
• Included cones: 20–150 g and 150–300 g
• Motor: 0.55 kW
• Supply versions: 220 V or 400 V
• Structure: stainless steel and aluminium
• Transmission: geared motors
• Machine dimensions: 45 × 80 × 52 cm
• Machine weight: 80 kg
• Electrical and safety systems: according to CE standards
• Manufacturer: PEB Machinery, Made in Italy

Included equipment and optional accessories

Included as standard

• 20–150 g cone
• 150–300 g cone

Support trolley

Available as an option, particularly useful when combining VEGA with an AURA rounder.

Special voltage

Available on request for specific electrical requirements.

Dimensions and weight

Machine: 45 × 80 × 52 cm; 80 kg.

Packaging / transport configuration: 75 × 85 × 80 cm; 90 kg.

These figures help plan transport, installation and workspace.

FAQ – PEB Machinery VEGA

Which portion weights can it handle?

20–300 g, using the two included cones: 20–150 g and 150–300 g.

How is the weight adjusted?

Using the cone and photocell, with millimetre adjustment of the cutting point. PEB specifies a tolerance of ± 5 g.

What is its output?

Up to 900 portions/hour.

How much dough does the hopper hold?

Up to approximately 30 kg.

What hydration is recommended?

Approximately 50–75%.

Which cones are included?

A small cone for 20–150 g and a large cone for 150–300 g.

Does every portion need to be weighed manually?

VEGA reduces manual work and divides continuously. The photocell does not weigh the dough; sample checks help verify the portion weight.

How does cutting work?

The internal spiral feeds dough to the outlet. The photocell detects the set length and the blade separates the portion.

Is it easy to clean?

The hopper, blade and internal spiral can be removed using handwheels, providing access to dough-contact surfaces.

Which materials are used?

A stainless steel and aluminium structure.

Is it noisy?

The manufacturer describes quiet operation thanks to the geared motor transmission.

What is the motor power?

0.55 kW, with components sized for extended professional operation.

Which power supply does it require?

220 V or 400 V versions; special voltage on request.

Is the stand included?

The support trolley is optional; VEGA is available with or without it.

Can it be combined with AURA 300?

Yes: VEGA divides and AURA 300 rounds portions from 20 to 300 g.

Can it be combined with AURA 1000?

Yes. AURA 1000 rounds portions up to 1,000 g, but VEGA remains limited to 300 g. Larger portions must be prepared separately.

What is the difference between VEGA and AURA?

VEGA divides dough; AURA rounds dough that has already been divided.

Who is it designed for?

Pizzerias, bakeries, restaurants, catering businesses, workshops and central production kitchens.