A process for extracting purées from food products, comprising following stages: triturating a food product separating waste from the food product refining the triturated product internally of a refining chamber (40) until a purée is obtained heating the purée in order to deactivate enzymes contained therein and to prevent deterioration of the purée characterised in that the stage of heating the purée is performed immediately after obtaining the purée with the stage of refining the triturated product and causes an immediate and considerable increase in the temperature of the purée itself.
