The purpose of this investigation was to explore the possibility of using ultrasonics to produce a drier filter cake in vacuum filtration. The research was divided in two phases: (1) use of airborne ultrasonics near the filter cake surface and (2) use of ultrasonics to vibrate the filtration membrane. The ultrasonics frequency of 20 kHz was used with intensities varying from 0 to 12 W cm2. The filter thicknesses used varied from 2 to 5 mm, the vacuum applied varied from 260 to 510 mm Hg. The airborne ultrasonics was applied at distance of 1/4 to 13/4 wavelength which were equivalent to 4–52 mm away from the filter cake surface. Filtration time was varied from 1 to 5 min. From the data obtained, the effect of ultrasonics on dryness of the filter cakes, was calculated using the various conditions described above. It was found that ultrasonics could be effective in reducing the moisture content of cakes produced by vacuum filtration.