Abstract: The far-infrared dryer of 5HY model for vegetables was developed on the basis of researches on the effects of drying process with heating temperature, thickness of materials and radiation distance. It was concluded by experiments that for ensuring the quality of products and lower thermal consumption, heating temperature should be from 60℃ to 75℃, thickness of materials from 30 mm to 40 mm and radiation distance from 100 mm to 120 mm. The dryer with two-sided chains for transporting materials, continuous drying in multi-chest has high efficiency, the productivity of this dryer is 25.8 kg dehydrated vegetable per hour, the energy consumption 3.2 MJ when 1 kg water evaporated when such vegetables as carrot with higher density were dehydrated. The energy consumption can be saved by 20%, loss rate of vitamin C reduced by 5%～8% comparing with existing convection dryer for vegetables. The dryer can be used for production continuously，with high automatization, operating with convenience and can meet the needs of production of industrialization for dehydrating vegetables.