Emery Thompson Machine

Emery Thompson Machine Since 1905, Emery Thompson has led in frozen dessert equipment, crafting top-quality batch freezers for exceptional desserts. Made in USA

Join us on a delicious journey where tradition meets innovation, shaping the future of frozen desserts together. Family owned builder of the best batch freezers for over 100 years.

Before modern refrigeration, Emery Thompson was already pushing batch-freezing forward. Pictured here are two early ET w...
05/28/2026

Before modern refrigeration, Emery Thompson was already pushing batch-freezing forward. Pictured here are two early ET workhorses: a Brine Freezer (salt water chilled below freezing) and an Ammonia Freezer—the next step in faster, higher-capacity production.

These machines helped small “Ma & Pa” makers scale up to 60-quart batches, setting the stage for the ice cream industry we know today. The tradeoff? That massive dasher (be**er) wasn’t light—it took two people to lift.

Innovation, capacity, and craftsmanship—built into our history.

Build quality isn’t just a checkpoint at the end — it’s a decision we make at every step.Every bracket aligned, every wi...
05/28/2026

Build quality isn’t just a checkpoint at the end — it’s a decision we make at every step.

Every bracket aligned, every wire routed clean, every fastener torqued correctly, every seal seated right: that’s what separates a machine that “works” from a machine that lasts. Our name goes on what we build, and customers feel the difference in reliability, performance, and serviceability.

Build it like you’ll be the one servicing it.
Build it like it’s going into your own shop.

Today’s focus: - Do it right the first time (reduce rework) - Keep it clean and consistent (repeatable builds) - Speak up early when something doesn’t look right

Don’t ignore scraper blade condition and be**er clearance.Worn/damaged blades (or incorrect adjustment) reduce heat tran...
05/28/2026

Don’t ignore scraper blade condition and be**er clearance.
Worn/damaged blades (or incorrect adjustment) reduce heat transfer off the barrel wall, which shows up as:

Longer cycles
“Bouncy” texture / uneven body
More load on the drive system
Make blade inspection part of a routine PM, especially if performance changes without any recipe/process change.

You don’t build a shop on “someday.” You build it on capacity, consistency, and repeatable production.A 44QT batch freez...
05/25/2026

You don’t build a shop on “someday.” You build it on capacity, consistency, and repeatable production.
A 44QT batch freezer isn’t just equipment—it’s leverage: fewer bottlenecks, more product ready to sell, and more time spent growing the business instead of waiting on the next batch.

#𝑴𝒂𝒅𝒆𝒊𝒏𝑼𝑺𝑨

On this Memorial Day, we honor the heroes who made the ultimate sacrifice and extend our gratitude to the families who c...
05/25/2026

On this Memorial Day, we honor the heroes who made the ultimate sacrifice and extend our gratitude to the families who carry their legacy forward.
Remember and honor.

Chris is our “button-up guy”—and that role is a lot bigger than it sounds.He’s the one who makes sure every machine leav...
05/23/2026

Chris is our “button-up guy”—and that role is a lot bigger than it sounds.

He’s the one who makes sure every machine leaves our shop complete, correct, and customer-ready. Stickers placed perfectly, warranty cards included, documentation in order, and all the finishing touches handled with care. That last step matters—because it’s what turns great work into a professional, polished delivery that reflects our standards.

When Chris signs off, it’s not just “done”… it’s done right.

05/22/2026

Today’s Feature Friday spotlight goes to Taylor Freezer of Arizona—thank you for hosting an awesome training seminar. We really appreciate everyone who joined in, asked great questions, and stayed engaged throughout the session.

From pouring the very first mix to dialing in technique and wrapping up with a team taste-test, your commitment to consistency and quality showed in every scoop. It’s always great to work with a team that brings energy, teamwork, and pride to the process—and we truly enjoy being part of your world.

Need a training seminar for your team?
www.emerythompson.com
718-588-7300
[email protected]


TBT: While the world was at war, American factories were running full tilt—and Emery Thompson Machine Co. was part of th...
05/21/2026

TBT: While the world was at war, American factories were running full tilt—and Emery Thompson Machine Co. was part of that era of grit and get-it-done manufacturing.
This throwback feels straight out of the wartime years: simple tools, tough people, and machines built to work—day after day. Same DNA we carry forward today: build it strong, build it right, keep it running.

Overrun = the amount of air worked into your frozen dessert during freezing.Same recipe, different overrun = different y...
05/20/2026

Overrun = the amount of air worked into your frozen dessert during freezing.
Same recipe, different overrun = different yield, texture, and profit per batch.

Low overrun (dense): - Richer, heavier mouthfeel
- Lower yield per batch
- Can feel “tight” or heavy if pushed too far

High overrun (airy): - Lighter, fluffier bite
- Higher yield per batch
- Can melt faster and feel foamy if it’s excessive

Workshop challenge:
Run two batches and compare weight + texture at the same fill line. Your customers will feel the difference immediately.

Drop a comment: are you aiming for dense & premium or light & fluffy?







Your best batches start before you hit “start.”For smoother texture and more consistent results, focus on mix temperatur...
05/19/2026

Your best batches start before you hit “start.”
For smoother texture and more consistent results, focus on mix temperature and prep:

Make sure your Diary Mix is fully thawed before adding to your batch freezer. "Chunky/partially frozen" mix creates a very inconsistent final product. Keep your recipe consistent batch to batch (solids/sugars/fat changes show up in texture).

Don’t overload - running the correct batch size helps the machine hit the right overrun at draw.





05/18/2026

Did you know?
That “24QT” on this ad isn’t just a label—it’s a capacity callout. The Emery Thompson 24-quart batch freezer is designed to help high-volume shops keep product moving by producing large batches efficiently, so you can spend less time waiting on the next run and more time serving customers. But wait until you see our 44QT!
#𝑴𝒂𝒅𝒆𝒊𝒏𝑼𝑺𝑨

Address

15350 Flight Path Drive
Brooksville, FL
34604

Opening Hours

Monday 8am - 3:30pm
Tuesday 8am - 3:30pm
Wednesday 8am - 3:30pm
Thursday 8am - 3:30pm
Friday 8am - 3:30pm

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