Currently, improving the process of processing fruit raw materials is an urgent scientific and technical task. One of the most promising directions for intensification of apple puree mashing is the use of equipment based on a combined effect on the product. The purpose of the article is to establish the optimal parameters of the apple puree manufacturing process and create a device for implementing a combined method of its production. The practical value lies in developing the design of a combined apparatus for the production of puree and determining the main modes of its operation. The use of a combined device will allow significantly intensifying the production process and improving the quality of the final product. Switching to a continuous mode of operation allows automating the work process and increasing the productivity of the device. During the research, the effect of thermal and mechanical treatment on the product at different stages of the process was established. Standard methods for determining the penetration force and cutting force of fruits after heat treatment were used. It was determined that with increasing heat treatment depth and duration of the mechanical rubbing process of apples, the percentage of raw material losses increases. The scientific novelty lies in determining the rational parameters of the process of heat treatment of apple puree with excess pressure steam and the process of its mechanical mixing. The rational parameters at which the thickening of the puree occurs allow minimizing the percentage of raw material losses.