The design of plants for freezing avocado puree using HPP (High Pressure Processing) technology requires a precise integration between reception lines, washing, disinfection, ripening, cooling, cutting, pulping, blending, packaging, high pressure treatment and freezing at -18°C. HPP technology preserves the organoleptic and nutritional properties of avocados without additives, responding to the growing demand for minimally processed products. The plant must guarantee a continuous flow from raw material to final packaging, prioritizing hygiene, thermal efficiency and traceability. The capacity of the HPP will determine the sizing of the plant, batches and logistics strategy. A proper design allows optimizing space, energy and labor, aligning the engineering with international export standards.