Abstract: Continuous vacuum belt drying, available to solid, liquid, especially for viscosity materials, is an alternative new way for careful product handling. The low boiling point of water induced by vacuum leads to a low temperature drying process; so many advantages can be figured out: good protection of nutritional ingredients and natures, high flavor retention, little change in color. High quality products can be manufactured, benefited from the reduced oxygen within vacuum condition which is profitable to inhibit lipid oxidation, browning. Vacuum belt drying is superior to vacuum drying in many aspects, such as continuous handling, high efficiency, power-saving etc. Meanwhile, installation and operating costs of the equipment is moderate. Compared to freezing drying, the operation time of vacuum belt drying is one-fifth as short as that of freezing drying, with the similar product quality. According to all these advantages above, it is recommended to extend the use of vacuum belt dryer. The principle, characteristics, advantages and main parts of machine were summarized, seeing that this facility is little known in China.