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

PEB Machinery VEGA – professional dough portioning for more efficient production

Anyone who prepares lots of dough balls every day knows the effort involved:

the finished dough has to be taken from the mass, portioned, weighed and possibly corrected several times before rounding can even begin.

With small quantities this is easily done by hand. As production grows, however, manual portioning quickly becomes a time-consuming and repetitive task.

The PEB Machinery VEGA dough divider was developed to make exactly this production step much more efficient.

Up to about 30 kg of prepared dough can be placed in the hopper. The machine then divides the dough into preset portion weights between 20 and 300 g.

This turns a large mass of dough into a continuous stream of evenly portioned pieces – ready for the next production step.

The VEGA becomes particularly interesting in combination with a professional dough rounder:

VEGA portions – AURA rounds.

With the PEB Machinery AURA 300 or AURA 1000, this can be built into a much more automated line for professional dough processing.

Why automate dough portioning?

Dividing and weighing dough by hand is one of the tasks that takes up a lot of time every day with larger production volumes.

Each individual portion has to be:

• separated from the main dough
• weighed
• corrected if necessary
• prepared for the next processing step

A professional dough divider takes over a large part of this repetitive process.

The VEGA can help you to:

• significantly reduce manual work
• speed up dough preparation
• achieve repeatable portion weights
• plan production processes better
• relieve staff of repetitive tasks
• process larger quantities more efficiently
• prepare for later automation of rounding

Especially in a pizzeria, a pizza lab or central dough production, this can make a clear difference to the daily workflow.

The VEGA takes over portioning and reduces manual weighing. The set portion weight should still be checked with spot samples.

Precise portions from 20 to 300 g with photocell and two cones

The VEGA works with a dual weight setting using photocell and cone.

The photocell measures the distance between the dough emerging from the cone and the cutting blade. This allows the desired portioning point to be set to the millimetre.

PEB Machinery states a weight tolerance of ± 5 g.

To cover the full working range, two cones are supplied as standard:

Small cone | 20–150 g

For smaller dough portions within a range of 20 to 150 g.

Large cone | 150–300 g

For larger portions from 150 to 300 g.

This means the VEGA covers a wide weight range with a single machine and can be set up according to the desired product.

The combination of cone and photocell allows much more controlled portioning than continuously weighing individual dough pieces by hand.

Up to 30 kg of dough in the hopper and 1,200 portions per hour

A key advantage of the VEGA is its ability to process larger quantities of dough continuously.

According to PEB Machinery, the hopper can be filled with up to about 30 kg of dough.

The machine achieves an output of up to 1,200 portions per hour.

With larger production volumes this means:

• fewer interruptions
• more continuous workflows
• much less manual dividing and weighing
• higher productivity
• better preparation for subsequent production steps

From portioning straight to rounding

The VEGA is particularly interesting when professional dough production should not end with portioning.

The dispensed dough portions can then be processed and rounded directly.

For piece weights up to 300 g, the PEB Machinery AURA 300, for example, is the ideal addition.

If you also want to produce and round much larger dough balls, the PEB Machinery AURA 1000 offers a solution with a working range of up to 1,000 g.

Precise weight setting with photocell and cone

The PEB Machinery VEGA combines two systems for setting the desired portion weight:

• photocell
• interchangeable cone

The photocell measures the distance between the emerging dough and the cutting blade. This allows the cutting point to be set very precisely.

PEB Machinery states a weight tolerance of ± 5 g for portioning.

This combination makes it possible to produce different portion sizes repeatably within the range of 20 to 300 g.

This advantage is particularly important with larger quantities: once set, the VEGA works continuously and evenly. The photocell is not a scale; spot checks help to verify the desired portion weight.

Two cones included as standard

The VEGA already comes with two different portioning cones.

Small cone | 20–150 g

The smaller cone is intended for dough portions from 20 to 150 g.

Large cone | 150–300 g

The larger cone covers the range from 150 to 300 g.

This covers the machine’s entire working range from 20 to 300 g.

The combination of cone selection and precise photocell setting allows flexible adjustment to different piece weights within the same production.

Ideal for doughs with 50 to 75% hydration

For optimal operation, PEB Machinery recommends a dough hydration of approximately 50 to 75%.

This makes the VEGA suitable for many typical pizza and bread doughs processed in professional pizzerias, catering businesses and artisan production facilities.

The right dough consistency supports even transport through the internal spiral and precise portioning at the outlet.

Quiet operation thanks to geared motors

PEB Machinery explicitly names the low noise level as one of the advantages of the VEGA.

The machine works with a drive via geared motors, which makes it particularly quiet throughout the entire working cycle.

This is especially pleasant in professional work areas where several machines are running at the same time.

In open kitchens or visible production areas, too, lower noise contributes to a more pleasant working environment.

Robust construction for professional use

The VEGA was developed for regular professional use.

The construction is made of stainless steel and aluminium, combining stability with a surface suitable for food processing.

PEB Machinery particularly highlights:

• robust construction
• high reliability
• easy cleaning
• professional design for daily operation

With a machine weight of 80 kg, the VEGA stands solid and stable during portioning.

0.55 kW motor for continuous production

The VEGA is equipped with a 0.55 kW motor.

According to the manufacturer, the motor, geared motor and drive are designed to allow the machine to be used for several hours at a time in professional operation.

This makes the VEGA particularly interesting for businesses that regularly prepare larger quantities of dough and need a constant production flow.

The maximum output is up to 1,200 portions per hour.

Easy cleaning thanks to quickly removable components

With a professional dough machine, easy cleaning is just as important as production output.

PEB Machinery has therefore designed the VEGA so that several key components can be removed without difficulty.

For cleaning, the following can be removed:

• hopper
• cutting blade
• internal spiral

using practical handwheels.

This makes the areas that come into direct contact with the dough more accessible.

It reduces the effort of daily cleaning and makes it easier to comply with professional hygiene standards.

For pizzerias, catering and professional dough production

The VEGA is aimed in particular at businesses that regularly need to prepare many dough portions.

Typical areas of use are:

• pizzerias
• pizza labs
• bakeries
• catering businesses
• restaurants
• catering
• production kitchens
• central dough production
• businesses with high take-away production

The higher the number of dough balls needed each day, the more noticeable the advantage of automated portioning becomes.

The machine reduces a repetitive manual step and at the same time lays the foundation for further automation.

VEGA + AURA 300 – automated line for dough balls up to 300 g

The VEGA becomes particularly interesting in combination with the PEB Machinery AURA 300.

As both machines cover the range up to 300 g, they combine ideally.

The production process can look like this, for example:

Spiral mixer → VEGA dough divider → AURA 300 dough rounder → Dough ball boxes → Maturation

VEGA portions – AURA 300 rounds

The division of labour is clear:

• The spiral mixer prepares the finished dough.
• The VEGA divides it into defined portions.
• The AURA 300 then rounds dough balls from 20 to 300 g.
• The finished dough balls can then be placed directly into dough ball boxes.

This creates a professional and largely automated production line for classic small and medium dough portions.

Also discover the PEB Machinery AURA 300 dough rounder for dough balls from 20 to 300 g.

VEGA + AURA 1000 – more flexibility for larger dough balls

If you also want to round larger dough balls, you can combine the VEGA with the PEB Machinery AURA 1000.

The VEGA itself portions up to a maximum of 300 g, while the AURA 1000 can round dough balls up to 1,000 g.

This means that, in a more flexible production setup, the AURA 1000 can process both the portions produced by the VEGA and larger dough pieces portioned in other ways.

This combination is therefore particularly suitable for businesses that produce different product sizes and want to expand their production in the long term.

Also discover the PEB Machinery AURA 1000 dough rounder for dough balls up to 1,000 g.

A modular production line that grows with your business

One of the most interesting advantages of PEB Machinery solutions is their modular design.

A business does not have to buy a fully automated production line straight away.

Expansion can take place step by step.

For example:

Phase 1: professional spiral mixer
Phase 2: VEGA for automatic portioning
Phase 3: AURA 300 or AURA 1000 for automatic rounding

This lets you adapt the equipment to rising production volumes and a growing workload.

The VEGA thus becomes not just a single machine, but an important link between mixing and rounding.

Available with or without stand

According to PEB Machinery, the VEGA can be supplied with or without a stand.

The optional stand allows the machine to be positioned at a suitable working height and makes it easier to combine with downstream machines in particular.

The manufacturer’s official image shows, for example, a configuration in which the VEGA is positioned above an AURA dough rounder.

This allows the dough to be passed directly to the next processing stage after portioning.

Technical data

Scope of delivery and optional equipment

Included as standard

The scope of delivery includes:

• Cone for portions of 20–150 g
• Cone for portions of 150–300 g

This already covers the VEGA’s entire working range.

Stand

An optional stand / trolley is available.

It is particularly interesting if the VEGA is to be combined with an AURA dough rounder to form a more compact production station.

Special voltage

For special electrical requirements, PEB Machinery offers a special voltage on request.

Dimensions and weight

The VEGA itself has the following dimensions:

45 × 80 × 52 cm

The machine weighs:

80 kg

PEB Machinery also states the following values for packaging and transport:

75 × 85 × 80 cm
90 kg

These details are particularly helpful when planning transport, installation and available working space.

PEB Machinery – professional dough technology made in Italy

PEB Machinery develops and manufactures machines for the professional processing of pizza and bread dough in Italy.

The VEGA takes over a particularly important step between mixing and rounding: fast and precise portioning of the finished dough.

In combination with the AURA 300 or AURA 1000, this can become a modular production line that automates several time-consuming manual steps.

Pizza-Schule helps customers choose the right combination – from the spiral mixer and VEGA dough divider to the AURA dough rounder.

PEB Machinery VEGA – precise portioning, less manual work and an important step towards automated dough production.

FAQ – PEB Machinery VEGA

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