In the article the existing technologies for making apple puree were analyzed. The necessity of improving the process of production applesauce and equipment for its implementation is proved. The relevance of experimental research to determine the rational parameters of the stage of heat treatment is substantiated. It was found that increasing steam pressure and the duration of the heat treatment process increase the depth of heat treatment of apples and reduce the penetration force of the product. The rational parameters of the process of heat treatment of fruit raw materials are determined. The design of a combined apparatus for producing applesauce has been developed, the main modes of its operation have been determined. This combined machine allows to reduce material costs due to the elimination of auxiliary operations.