Gari is a flour obtained by frying cassava pulp. This operation is not mechanized today in Benin. Gari processors are working under difficult conditions that exposed them to smoke and heat resulting in serious health hazard. Manual gari frying process and physico-mechanical characteristics of the obtained gari from three different localities were evaluated. The achieved results showed that, cassava greater throughput is of 390 kg/h whereas that of frying of 18 kg/h. The yield of gari production is of 26.9% and cassava pulp moisture decreases from 42.27% to 5.9% during the dry-frying step when temperature increases from 27 °C to 90 °C. The values for moisture, bulk density, coefficient of uniformity of obtained respective gari are for Savalou 6.28%, 602.02 kg/m3, 2.12, Comé 6.12%, 596.08 kg/m3, 2.40 and Ikpinlè 8.11%, 609.78 kg/m3, 2.21. Their coefficients of friction are respectively for Savalou 0.68, Comé 0.65 and Ikpinlè 0.62, on the black iron sheet surface. Those results give us a useful data basis for the design of a performing frying gari machine.