TESTIMONIALS

Sure, we can tell you how great our machines are and how the average Emery Thompson will last three times longer than the competition…. but we thought you’d like to read what our customers say about us!

"Your customer service is the gold standard! And we love your machine. I really think you have a winning formula -- an exceptionally well made and easy to use machine and Steve answering the phone!" Deborah Kimble, Beachy Cream, Malibu, CA
"Emery Thompson...I have a Emery Thompson Batch freezer for the past 12 years...I bought it new and it has never given me one issue...It has been a reliable work horse or work pony, it is a smaller one, that has delivered batch after batch and has never seen the repair man... ". Thomas Morrison, Rock Salt Creamery, Lakes Region, NH.
On starting up Arundel Ice Cream Shop last year: "Best things I did: I met Steve Thompson of Emery Thompson, and I love my batch freezer machine to pieces!". Teresa Adreoli, Arundel Ice Cream Shop, Arundel, Maine* (*"The Scoop" - Members Corner, Winter 2011)
"Thank you very much for your support. It is refreshing to see good customer support these days. I am impressed with the construction and quality of the machine and your response." Richard Horning, Pebble Beach Resorts - The Inn at Spanish Bay, Pebble Beach, CA
"Thank you very much for your telephone help Saturday. It was much appreciated and a testimony to your company's drive to be the best and support us owners of your machines above and beyond my wildest expectations. Your help proves made in America is important." - Frank Kolhouse, Scoops and Burgers, Cleveland, TN
Thinking about starting your own frozen desserts business? Read David's great real life story! - David Ford, Weber's Premium Ice Cream, Fairview Park, Oh.
"Steve, I forgot to mention when I spoke with you that we got the cds and just loved them. Thanks so much. It really helps to see the process and they will be great for training new employees. Thanks again for doing such a great job. And we are so glad that you have been able to keep everything in America." - Carolyn Conner, Gilly's Creamery, Virginia Beach, VA.
"When I think Italian Ice, This is exactly the finished product I'm looking for... First batch of lemon Ice went far past my expectations. Thanks for all your help, I have no doubt Italian Ice is going to go over great in Maui.." - Justin Fournier, Kya's Italian Ice, Kihei, HI.
"I just wanted to say that I am very happy with my new CB350! It has been a tremendous help with my production and is so easy to use. My production time has gone from a full day to a couple of hours." - Christian Nye, Nye's Cream Sandwiches, Wilmington, NC.
"Amen! We LOVE our ET!!!!" - Hubert & Robin Maughan, Discovery Ice Cream, Mt. Pleasant, S.C.
"I am in the market for a new batch freezer. If you were to buy a new batch freezer what would it be and why? Right now I am leaning towards the Emory Thompson because of ease of use, and made in the USA. (not to mention Steve is one of the nicest guys you would want to meet). I have a Carpigiani right now." - Greg Hansen, Calabash Creamery, Calabash, NC.
"I know I have posted this before but if you want a workhorse then buy an Emery Thompson...Like I said before I did so much research on batch freezers before I bought my ET that I think I may have drove Steve nuts with questions about his machine...and not once did he ever knock the other companies product as that showed me his focus is on his product...and in today's world most people are out there knocking the competition to make sale...Flawless Craftmanship....and you know before I bought my batch freeze I challenged Steve Thompson as he told me to call his home if I had a question or problem so I tested him and called one evening with a few questions just to see if he would take the call and even cut me short and I will tell you he would have talk to me for an hour if need be....fined another equipment manufacture that will do that let along give you his home number." Dave Gehlman, Roxberry Creamery, Johnstown, PA.
"Personally, for the product I make, I'd buy an Emery Thompson. In my opinion, it's the best built, lowest cost to maintain, and most flexible in terms of allowing you to do a lot of things like adding chunky ingredients to the batch itself. And like you say, Steve Thompson is a great resource to have should you ever have questions or problems." Steve Reppucci, Mad Maggie's Ice Cream, North Andover, MA.
"I took these photos for the truck remanufacturer, but I thought you'd be interested to see how we used your wonderful CB-350." - Gary Ferguson, Lake Street Creamery, Los Angeles, CA.
"If you want the workhorse of the industry for batch freezers...let me sum it up in two words for you: Emery Thompson. Oh by the way if you have an issue with it or a question you can call the owner at his home...try that with any other company." - Dave Gehlman, Roxberry Creamery, Johnstown, PA.
"I want to say thank you for all of your help over the past year. I finally have the ice cream plant in place and powered. I made my first 4 batches of ice cream Monday to serve out last night. It was a huge success! I love the book I got from you. Can’t wait to try all of the recipes." - Greg Sullivan, Food Service Director/CEC, Southwestwern Adventist University, Keene, TX
"We Love our machine!! Talk about an excellent, well made, work-horse! Thank You!!" - Mary Canales, Ici Ice Cream, Berkeley, CA
"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
"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
"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
"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.
"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
"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
“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
“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
“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
"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
"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
"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
"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
"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
"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.
"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
“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
“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
“It worked great at our last ice cream course. The frequency drive is a real valuable addition.” Dr. Scott Rankin, University of Wisconsin
“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
“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
“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
“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
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
"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