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Sure, we can
tell you how great our machines are and how the average Emery Thompson
will last 40 years or more…. but we thought you’d like to read what our
customers say about us!
"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
“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
“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 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
“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
“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
“Just
wanted to say thank you. You are very generous with information and it
is easy to tell you really know what you are talking about.”
Kristie
Carlini, KC’s Big Dipper, Winter Haven, FL
“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 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 |
