Emery Thompson Batch Freezers — Upstate New York

Taylor Upstate is proud to offer the complete Emery Thompson batch freezer lineup to ice cream shops, restaurants, culinary schools, universities, food trucks, bakeries, and foodservice operators throughout Upstate New York. Following Middleby's acquisition of Emery Thompson, their renowned product line, service network, and parts availability are now offered through all authorized Taylor distributors — making Taylor Upstate your local source for Emery Thompson batch freezers across all of Upstate New York.

Whether you are opening a dedicated artisan ice cream shop, adding house-made gelato to a restaurant menu, producing Italian ice for a seasonal stand, or scaling up wholesale frozen dessert production, Emery Thompson batch freezers deliver the performance, durability, and versatility that have made them the industry standard for over a century.

What Is a Commercial Batch Freezer?

A commercial batch freezer is a piece of foodservice equipment that produces frozen desserts in discrete batches — as opposed to a continuous dispensing machine that produces product in an uninterrupted flow. The operator adds a liquid mix to the freezing cylinder, sets the desired overrun and texture parameters, and the machine freezes and churns the mix into finished product that is then drawn off into containers for serving or storage.

Batch freezers are the foundation of artisan ice cream production. They give operators complete control over ingredients, overrun, texture, and flavor — control that is simply not possible with soft serve or pre-packaged product. Everything that goes into your batch freezer is exactly what you choose to put in: fresh fruit, whole cookies, real chocolate, locally sourced cream, nuts, candy pieces, pie chunks, and any other inclusion that sets your product apart from every competitor buying finished product.

This is the core reason batch ice cream commands premium pricing and builds fierce customer loyalty. When a customer can taste the difference between a house-made ice cream with real strawberries and a commercially manufactured product, they come back specifically for yours. Emery Thompson batch freezers are built to deliver that level of quality consistently, batch after batch, for decades.

Emery Thompson — Over 120 Years of Batch Freezer Excellence

Emery Thompson has been manufacturing commercial batch freezers since the early 1900s, making them one of the oldest and most respected names in frozen dessert equipment. The company's commitment to American-made craftsmanship, minimal electronics, heavy-duty construction, and straightforward operation has made Emery Thompson batch freezers the choice of serious ice cream operators around the world for generations.

What sets Emery Thompson apart from other batch freezer manufacturers is a design philosophy focused on durability and simplicity. Emery Thompson machines are built with a minimal number of electronic components — because fewer electronics means fewer failure points, lower maintenance costs, and a machine that continues performing reliably year after year under heavy commercial use. Every surface that contacts product is stainless steel. The mechanical components are over-engineered to withstand the stress of continuous high-volume production. These are machines built to last a business lifetime, not just a warranty period.

Now part of the Middleby family alongside Taylor, Emery Thompson batch freezers are available through Taylor Upstate with the full support of the Taylor service network — factory-trained technicians, genuine parts availability, and local service coverage across all of Upstate New York.

Emery Thompson Batch Freezer Models Available in Upstate New York

Taylor Upstate offers three Emery Thompson batch freezer configurations to meet the production needs of operations ranging from small artisan producers to large-scale wholesale ice cream operations.

Emery Thompson 12QT Batch Freezer — Models 12NW (Water Cooled) and 12LA (Air Cooled)

The 12QT is the ideal entry point into Emery Thompson batch production. With a 12-quart freezing cylinder, this machine produces enough volume for ice cream shops, university dining programs, culinary schools, small cafes, and small-scale wholesale producers who want to offer genuinely house-made frozen desserts without committing to a full-scale production operation.

The 12QT is fully capable of producing homemade ice cream, super-premium ice cream, gelato, frozen yogurt, custard, dairy-free ice cream, cream ices, fresh fruit sorbets, frozen lemonade, Italian ice, and sherbet. The IOC overrun control system features 12 dasher speed presets, giving you precise control over the amount of air incorporated into your product — which directly controls the texture, density, and flavor intensity of every batch. Add inclusions directly into the machine during production and they are evenly distributed throughout every serving.

Available in water cooled (12NW) or air cooled (12LA) configurations to suit your facility's cooling infrastructure. Electrical: 208-230V/1/60 (40 amp breaker) or 208-230V/3/60 (30 amp breaker). Floor model installation.

Emery Thompson 24QT Batch Freezer — Models 24NW (Water Cooled) and 24LA (Air Cooled)

The 24QT steps up to serious production capacity — 6 gallons per batch and 24 gallons per hour of finished product. This is the workhorse model for established ice cream shops, multi-location operators, and businesses producing pints, quarts, and half-gallons for wholesale distribution or retail sale.

At 24 gallons per hour, the 24QT gives a busy ice cream shop the production volume to fill a full display case of flavors each morning, run a wholesale program alongside retail service, and maintain consistent inventory through high-demand summer periods. The oversized throat opening accepts virtually any inclusion — cookies, candies, fresh and frozen fruits, whole pieces of pie, brownie chunks, and anything else your recipes call for.

The same IOC overrun control system with 12 dasher speed presets gives you complete texture control across every product. Available in water cooled (24NW) or air cooled (24LA). Electrical: 208-230V/1/60 (40 amp breaker) or 208-230V/3/60 (30 amp breaker). Floor model installation.

Emery Thompson 44QT Batch Freezer — Models 44BLT (Water Cooled) and 44BLT-A-IOC (Remote Air Cooled)

The 44QT is Emery Thompson's flagship — the highest-capacity batch freezer in the lineup and one of the highest-capacity commercial batch freezers available anywhere. Producing 11 gallons per batch and 44 gallons per hour, the 44QT is built for large-scale ice cream shops, wholesale ice cream production facilities, multi-unit operators, institutional foodservice programs, and any operation where high-volume consistent production is the daily requirement.

The 44BLT has been in continuous production for over a century, an extraordinary testament to a design that simply works. Its oversized throat accepts the largest inclusions of any model in the lineup, giving your production team the freedom to create ice cream products with genuinely dramatic inclusions — full-sized cookie pieces, large fruit chunks, whole caramel swirls — that produce a finished product visually and texturally unlike anything available from a commercial supplier.

Available in water cooled (44BLT) or remote air cooled (44BLT-A-IOC) configurations. Electrical options include water 208-230V/3/60 (50 amp breaker), air single phase condensing unit (60 amp) plus 44BLT (40 amp), or air three phase condensing unit (40 amp). Floor model installation.

What Can You Make With an Emery Thompson Batch Freezer?

The full range of products an Emery Thompson batch freezer can produce is broader than most operators realize when they first consider the investment. All three models are capable of producing:

Homemade ice cream and super-premium ice cream in any flavor combination. Gelato — the lower overrun, denser Italian style that commands premium pricing at specialty shops and restaurants. Frozen yogurt in both traditional tart and sweet styles. Frozen custard — the egg-enriched, ultra-dense frozen dessert that has a dedicated following and minimal local competition in most Upstate NY markets. Dairy-free ice cream using oat milk, almond milk, coconut milk, or any other non-dairy base — a rapidly growing category as more customers seek dairy-free options. Sorbet and sherbet using fresh or frozen fruit bases. Italian ice and water ice — a high-margin product with very low ingredient cost and strong demand in warmer months. Cream ices and frozen lemonade. Fresh fruit sorbets using locally sourced seasonal fruit — a powerful differentiator for farm-to-table and locally focused operators.

The Business Case for House-Made Ice Cream in Upstate NY

The financial argument for adding an Emery Thompson batch freezer to an Upstate NY operation is compelling. Food cost for house-made ice cream typically runs between 20% and 30% of selling price, translating to gross profit margins of 70% to 80% on every serving. By comparison, buying finished hard ice cream wholesale and reselling it from a dipping cabinet involves a significantly higher food cost and leaves no room for differentiation — every competitor buying the same commercial product serves essentially the same ice cream.

House-made ice cream creates a genuine competitive moat. Once customers develop a loyalty to your specific recipes and flavors — flavors that exist nowhere else because you created them — they have a specific reason to choose your business over every competitor. In a market like Upstate New York where craft food and locally made products are increasingly valued by consumers, house-made ice cream is a powerful brand-building tool that no amount of marketing can replicate.

Who Is the Emery Thompson Batch Freezer For in Upstate NY?

Emery Thompson batch freezers are the right investment for a wide range of Upstate NY operators:

Dedicated artisan ice cream shops in Syracuse, Albany, Rochester, Buffalo, Binghamton, Utica, Saratoga Springs, and across the Finger Lakes and Adirondacks — operators who want to build their entire brand around the quality of their house-made product and have no interest in serving someone else's ice cream from a commercial tub.

Restaurants and farm-to-table dining concepts across Upstate NY where a house-made frozen dessert program is a natural extension of a commitment to scratch cooking and local sourcing. The 12QT produces more than enough volume for a full-service restaurant dessert program.

Bakeries and specialty food shops where batch ice cream sandwiches, ice cream cakes, and frozen dessert novelties represent a high-margin extension of an existing baked goods business.

Seasonal operations — ice cream stands, farm stands, campground concessions, lakefront businesses — where the Adirondacks, Finger Lakes, and Thousand Islands summer tourism seasons create intense demand for premium frozen desserts during a defined selling window.

Wholesale ice cream producers across Upstate NY looking to supply local retailers, farmers markets, restaurants, and specialty food stores with branded house-made product. The 24QT and 44QT are specifically built for this kind of production volume.

Culinary schools and university dining programs where the 12QT is a standard teaching tool for pastry and frozen dessert curriculum, and where producing house-made desserts for dining halls differentiates the program from competitors serving commercially manufactured food.

Why Buy Your Emery Thompson Batch Freezer From Taylor Upstate?

Purchasing your Emery Thompson batch freezer through Taylor Upstate means getting far more than equipment delivery. Every purchase includes the full Taylor Upstate turnkey experience:

Local delivery and installation throughout all of Upstate New York — every city, town, and rural community from the Pennsylvania border to the Canadian border and from the Vermont border to Lake Erie. Our team delivers and installs your batch freezer properly, verifies full operation, and does not leave until everything is working correctly.

On-site staff training so your production team knows how to operate the machine, set overrun levels, add inclusions safely, clean and sanitize correctly, and troubleshoot common operational questions from day one.

Recipe and menu development support to help you build a flavor lineup, develop pricing, create a wholesale program, or identify the product mix that maximizes profitability for your specific operation and customer base.

Factory-trained service technicians GPS-dispatched across all of Upstate NY with a 24-hour response time and genuine Emery Thompson parts stocked and available through Taylor Upstate and TaylorUpstateStore.com.

The Middleby parts and service network — because Emery Thompson is now part of Middleby and Taylor Upstate is an authorized Middleby service center, you have access to the broadest parts and service network in the commercial foodservice equipment industry right in your backyard.

Start Your Artisan Ice Cream Program in Upstate NY

Whether you are opening your first ice cream shop, adding house-made product to an existing menu, or scaling up an existing production operation, Taylor Upstate has the Emery Thompson batch freezer and the expertise to help you succeed.

Call Taylor Upstate at 800-678-2956, email sales@taylor-upstate.com, or visit one of our two Upstate NY locations — Marcellus (near Syracuse) and Troy (Capital District) — to speak with our team about which Emery Thompson model is right for your production volume, your facility, and your business goals.