Dehydration is a critical step in many food processes. In this paper, we propose an original strategy, based on experiments and modelling, to evaluate the performance of the compression dewatering of cassava and to help design dewatering equipment. The dewatering of various grated cassava roots was experimentally studied through 42 experiments in a filtration–consolidation cell in the pressure range 4–21 bar. The dewatering performance was evaluated in terms of moisture content limit and dewatering kinetics. Each filtration–consolidation experiment was first individually fitted with a model combining Hermia cake filtration and Shirato consolidation mechanisms using an original systematic approach. Then, a global model, linking the cake filtration and consolidation properties to the applied pressure, was validated over the whole set of experiments with an average RMSE of 13% on the cake moisture content. The results demonstrated the relevance of the chosen identification procedure and modelling strategy for the design of a compression dewatering step.