| We
Love our machine!! Talk about an excellent, well made,
work-horse! Thank You!!
- Mary
Canales, Ici Ice Cream, Berkeley, CA
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"I have been
researching equipment for quite a while (2 years!), and of
course the usual suspects have come up, but I always try to dig
deeper and find out more. My conclusion is simple; when I buy a
batch freezer it will be one of yours. How did I come up with
this, you may ask? Simple, when I read Craigslist for batch
freezers there are a lot of Taylors, Carpigiani, Electrofreeze,
Technogel, Stoetling and Emery Thompson machines available. Most
are either a mix of older (5-15 years) and newer models. That
tells me the life expectancy is about 12 years for most
machines. The issue is with the newer machines, why are they out
there? Well, core business failure and oversell of equipment.
This tells me that if you want to be successful in the frozen
dessert business you need to seriously consider the equipment
purchases you make. There is one company that is strangely
different than the rest, and unless they are not selling any
machinery you see very few newer used machines (I counted one
between Ebay and all of Craigslist) for sale. I just emailed a
guy who's machine he has for sale is a 1958 or so Emery
Thompson, and so many are out there, and I think most of the
people are retiring and the equipment is still productive,
compared with bad business!" -
Rodi Planck
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"My father
always told me the same thing – “Always start with more than you
think you’ll need because you’ll grow into it”. I have a 3 car
garage and wish I had a 4. I also purchased the 44 Qt. ET. I
have another business and don’t have a lot of time to be making
ice cream. So the 44 Qt. was the better option for me."
Rob
Langlois, Big Licks Homemade Ice Cream, Old Orchard Beach, ME
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"I just want to
tell you that if I didn't start making my own hand-dipped ice
cream some 14 years ago, I would not still be in this business.
The cost and quality advantage that you will get from making
your own products just can t be found from a bulk distributer."
Joe, Dippy's Ice Cream, Mantua New Jersey
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"Just want to let
the group know I did at least 6 months of testing and research
before buying a new batch freezer. OK so I'm a little extreme
when it comes to research but I spend my money wisely. Today was
the first day for me to fire up my new Emery Thompson 24 qt
machine and I can confirm my research findings. This is without
a doubt the KING of batch freezers and a workhorse thats 2nd to
none. I will say there is not another company that can match
this machine for workmanship. It's a beast and my employees have
a name for it already. The TERMINATOR. Steve Thompson you should
be very proud of your families knowledge over the past 104 years
and the craftsmanship of your machine. The best thing about this
machine it's made right here in the USA by what I would have to
guess is a superior group of employees. Everytime I have called
there over the past 4 months not once did anyone not help me
with a question or find someone who could." ... "If you're
buying a batch freezer remember two letters ET." Dave
Gehlman, Roxberry Creamery, Johnstown, PA.
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"I've been using the newly
designed blades for my 20 quart batch freezer for a couple of weeks
and I'm very impressed with them. It's a wonderful concept with the
heavier, sharper blade edges and I like the fact that I can remove the
blades for better cleaning and easier replacement. The design and
machine work is first rate. Thanks for making our trusty E-T batch
freezer even better!"
Stephen Rankin, Newburyport,
MA
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"We wanted to thank you for an
awesome ice cream machine. We have been so happy with it!
We are very glad that we
decided to make our own ice cream. Our customers are continually commenting on how fantastic our ice cream tastes. Thank you for your
demonstrations
and advice. Making our own signature flavors has been a huge asset to
our business." ... "Thanks again for all the help and a wonderful
machine!"
Shawn and Cammie Yokes, Winter Garden FL
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| “We bought
our 20 quart Emery Thompson in 1947 (61 years old) and now we need a
part for it.”
La Guli Pastry Shoppe,
Astoria, NY |
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“I have
often said that there are no real secrets in this business other than
(1) using the best equipment (Emery Thompson) and (2) using the best
ingredients and using them generously.”
Gary’s Ice Cream,
Chelmsford, MA
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“Hello
Steve. This is Chris – one of your old customers – finally after 21
years, we need a part!”
La Rocca’s Italian Ices,
Staten Island, NY
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"I just wanted to drop a note
to you and Slade...thanks for helping us figure out this problem and get
it taken care of. It means A LOT that you care even though the machine
is not in your facility anymore. I've encountered too many people here
that give poor customer service and it drives me nuts! You and your
people are the complete opposite and it pleases me to tell them about
you when they inquire about our machine. Thanks again, Steve, for going
above and beyond for us and all your customers."
Kim Teigen,
Scoop Town Creamery, Sturgis, SD |
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"We love your company and love all the
tools you have put into our hands right from the beginning w/o even
being your customer, that has sold us on how much you care for people
to succeed in this industry."
Tom and Gail
Neuberger, Sweet Cheeks, Tulsa, OK
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"My family owns and operates Shaw Farm
Dairy Inc. in Dracut, Ma. We just completed a new fluid milk and ice
cream facility on our farm and your machines survived the move to the
new plant! Considering the age on our machines I was quite surprised,
but they are going strong! I read some of your website articles and I
really enjoy it. You run a great family business and keep it surviving
by manufacturing a great machine. It seems in todays day and age you
don't get to find too many companies that take pride in doing what they
do and go out of their way to make sure quality comes first. I really
enjoy seeing that your company has done well all this time by producing
great quality machines. My family business is entering its 102 year in
business and I know its not easy to survive with all the competition out
there today, but we do it. Just thought I'd send you an email to let
you know how nice it is having a company like yours to do business with.
Keep up the good work!"
Mark Shaw, Shaw Farm Dairy
Inc., Dracut, MA |
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"First of all LOVE MY MACHINE!!! I polish it lovingly every night before
I leave and gently clean its parts. Bad news is I should have bucked up
for a 40-quarter as I am producing 20-30 3-gal tubs a day!" ...
"...I think I'll need to look at the bigger machine."
Amy
Ahearn, DownRiver Ice Cream, Essex, MA
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"Dear Steve, I called you yesterday, 6-29-09 for advice on a problem with
one of your gelato machines. You put me right on the problem and gave me
the exact advice on what to do to make it right. Thus saving me a lot
of time and also making me look good in front of the customer. She was
very pleased with the entire experience and so was I. Keep up the good
work!"
Ron Czarnecki
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"We have been making ice cream for 6 years and started with a Taylor
20 quart and found it hard to keep up. We added a 40 quart Emery
Thompson as our main batch and use the Taylor for the more unusual
flavors. Our shop is in a rural area and open 8 months (western PA).
The most fun is being able to make any flavor that strikes us..."
Dave and
Carol McCullough,
McCullough's Ice Cream Shoppe,
Stoneboro, PA.
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"I learned how to make both
gelato and ice cream in North Carolina. I just like ice cream better,
and I think our customers agree."
Gary
Schoen,
Rick's Ice Cream, Palo Alto, CA
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“I took a one year tour of ice
cream parlors and any place that I would want to call my own was using
an Emery Thompson!”
Stacey Manderland, Pine Grove, CA
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“I got the
DVD on how to make frozen desserts and we all watched it. Your attitude
is 100%...fast answers, personal attention by senior staff and you
fulfilled your promise to send the DVD in 4 days.
“Assi
ben Moshe, Israel
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“It worked
great at our last ice cream course. The frequency drive is a real
valuable addition.”
Dr. Scott Rankin,
University
of Wisconsin
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“This is
the true-blue batch freezer of the lot. The original, the simplest, and
the least-gimmicky of the bunch, Emery Thompson batch freezers are the
only ones produced from U.S. materials using U.S. labor, made to
withstand decades of use.”
Dessert Professional
Magazine
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“I have
never used any batch freezer except Emery Thompson, and I have no reason
to ever consider a change. The personal service that you provide is just
too big a part of the equation.”
Tom and Jane Monaghan, Mary
Jane’s Dairy Bar, Newburgh, NY
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“I have to
tell you the DVD you sent me was absolutely wonderful! After watching
the DVD I feel as though I am an expert ice cream maker. Thank you for
putting this together and helping all of us “Ice Cream Experts.”
Kelly,
Houston, TX
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“A
freezing chamber that is six times thicker than the competition’s allows
inclusions to be added without fuss, including whole cookies for cookies
and cream or liquid chocolate for stracciatella gelato.”
Dessert
Professional Magazine
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I finally start
yesterday with making of Ice cream we made vanilla the whole day. The
machines are too fast for us. My father in law has also an Ice Cream
factory and his batch freezers are like forty years old and they are
still going strong. Once again thank you for every thing.
Gina Berkley, Berendz Candy
& Giftshop/Pieche's Ice Cream & Yogurt Factory, Oranjestad, Aruba
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"Thank you for this (CB-350) machine. it
is the greatest thing ever invented, my only regret is I didn't Buy a
12QT!"
Mike
Fawcett,
Redbud Marina, Claremore OK |
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