Emery Thompson
Batch Freezers
The complete Emery Thompson lineup of commercial batch freezers for ice cream shops, gelato producers, restaurants, culinary schools, and wholesale operations across Upstate New York. Sold, installed, and serviced by Taylor Upstate.
Creamy Crafted Perfection.
Batch by Batch.
A commercial batch freezer produces frozen desserts in discrete batches — the operator adds a liquid mix to the freezing cylinder, sets the desired overrun and texture, and the machine freezes and churns it into finished product drawn off into containers for serving or storage. Batch freezers give operators complete control over ingredients, overrun, texture, and flavor that is simply not possible with soft serve or pre-packaged product.
- Infinite Overrun Control (IOC) with 12 dasher speed presets
- Add inclusions directly — cookies, fruit, nuts, candy, pie pieces
- Produces ice cream, gelato, frozen yogurt, custard, sorbet, Italian ice, dairy-free
- American-made construction — minimal electronics, maximum durability
- Now part of the Middleby family — full parts and service network
70–80% Gross Margin on Every Batch
Food cost for house-made ice cream typically runs 20–30% of selling price — translating to gross margins of 70–80% per serving. House-made product also creates a competitive moat that no marketing budget can replicate: once customers develop loyalty to your specific recipes, they have a reason to choose your business over every competitor.
Emery Thompson has been manufacturing commercial batch freezers since the early 1900s. Their design philosophy — minimal electronics, heavy-duty construction, straightforward operation — produces machines built to last a business lifetime. Now part of Middleby alongside Taylor, available through Taylor Upstate with full local service coverage across all of Upstate New York.
House-made ice cream builds lasting customer loyalty
Premium product commands premium pricing and repeat visits
Why Your Customers
Keep Coming Back
Homemade ice cream creates the moments customers remember — and come back for.
Emery Thompson
Batch Freezer Models
Three configurations covering small artisan production through large-scale wholesale — all available through Taylor Upstate with full installation, training, and service support across Upstate New York.
Emery Thompson CB-350
6 Quart · Countertop · Single Phase 220VThe CB-350 is the ideal entry point for small ice cream shops, culinary schools, universities, cafes, and any operation that wants to produce genuinely house-made frozen desserts without committing to a large-scale production setup. IOC overrun control with 12 presets. Add any inclusion directly into the machine during production.
Emery Thompson 24NW / 24LA
24 Quart · Floor Model · Water or Air CooledThe workhorse model for established ice cream shops, multi-location operators, and businesses producing pints, quarts, and half-gallons for wholesale distribution. 6 gallons per batch, 24 gallons per hour. Oversized throat accepts virtually any inclusion. IOC overrun control with 12 presets. Available water cooled (24NW) or air cooled (24LA).
Emery Thompson 44BLT / 44BLT-A-IOC
44 Quart · Floor Model · Water or Remote Air CooledThe flagship — Emery Thompson's highest-capacity model and one of the highest-capacity commercial batch freezers available anywhere. 11 gallons per batch, 44 gallons per hour. In continuous production for over a century. Built for large-scale ice cream shops, wholesale producers, multi-unit operators, and institutional programs. Available water cooled (44BLT) or remote air cooled (44BLT-A-IOC).
Taylor Celebrates 100 Years in 2026
Taylor Company was founded in 1926 and celebrates its centennial anniversary in 2026 — a full century of innovation in commercial frozen dessert and foodservice equipment. Emery Thompson, now part of the same Middleby family as Taylor, brings its own 120+ year legacy of American-made batch freezer craftsmanship. Together, Taylor Upstate gives Upstate NY operators access to the most trusted names in the industry, backed by our 44 years of local expertise, factory-trained service, and genuine parts support.
1926 – 2026
Everything You Can Make
With a Batch Freezer
The range of products an Emery Thompson batch freezer can produce is broader than most operators realize. All three models are capable of producing the full spectrum of frozen desserts — giving you a diversified menu from a single piece of equipment.
Homemade, super-premium, or any style. Your recipes, your ingredients, your brand.
Lower overrun, denser Italian style that commands premium pricing at specialty shops.
Egg-enriched, ultra-dense dessert with a dedicated following and minimal local competition.
Oat, almond, or coconut milk bases — a rapidly growing category with strong demand.
High-margin product with low ingredient cost and strong seasonal demand across Upstate NY.
Fresh fruit sorbets using locally sourced seasonal fruit — a powerful differentiator.
The Right Fit for
Upstate NY Operators
Emery Thompson batch freezers are the right investment for a wide range of Upstate NY operations — from artisan shops to wholesale producers.
Artisan Ice Cream Shops
Dedicated artisan operations 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.
Restaurants & Farm-to-Table
House-made frozen desserts are a natural extension of a commitment to scratch cooking and local sourcing. The CB-350 produces more than enough volume for a full-service restaurant dessert program.
Seasonal Operations
Ice cream stands, farm stands, campground concessions, lakefront businesses — where the Adirondacks, Finger Lakes, and Thousand Islands summer seasons create intense demand for premium frozen desserts.
Wholesale Producers
Operations 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 volume.
Bakeries & Specialty Food Shops
Ice cream sandwiches, ice cream cakes, and frozen dessert novelties represent a high-margin extension of an existing baked goods business.
Culinary Schools & University Dining
The CB-350 is a standard teaching tool for pastry and frozen dessert curriculum. Producing house-made desserts for dining halls differentiates the program from competitors serving commercially manufactured food.
More Than Equipment Delivery —
A Complete Partnership
Local Delivery & Installation
Throughout all of Upstate New York — every city, town, and rural community. Our team delivers and installs your batch freezer, verifies full operation, and does not leave until everything is working correctly.
On-Site Staff Training
Your production team learns how to operate the machine, set overrun levels, add inclusions safely, clean and sanitize correctly, and troubleshoot common operational questions from day one.
Recipe & Menu Development
Help building a flavor lineup, developing pricing, creating a wholesale program, or identifying the product mix that maximizes profitability for your specific operation and customer base in Upstate New York.
Factory-Trained Service
GPS-dispatched technicians across all of Upstate NY with 24-hour response and genuine Emery Thompson parts available through Taylor Upstate and TaylorUpstateStore.com.
Middleby Parts Network
Because Emery Thompson is now part of Middleby and Taylor Upstate is an authorized Middleby Advantage service center, you have access to the broadest parts and service network in commercial foodservice equipment right in your backyard.
44 Years of Upstate NY Foodservice Expertise
Taylor Upstate has been the trusted equipment partner for Upstate NY foodservice operators since 1981. From small artisan ice cream shops in the Adirondacks to large wholesale producers in the Capital District — we know this market and we know what it takes to succeed.
Talk to a SpecialistCommon Questions About
Emery Thompson Batch Freezers
A soft serve machine produces product continuously in a flowing, dispensable format — think cone ice cream dispensed directly from the machine. A batch freezer produces frozen desserts in discrete batches that are then drawn off into containers for storage, scooping, or packaging. Batch freezers give the operator complete control over ingredients, overrun, and texture, and produce a firmer, denser product designed to be scooped or packaged rather than dispensed. Many Upstate NY operations run both — soft serve for impulse and drive-through programs, and a batch freezer for house-made hard scoop ice cream and specialty flavors. Taylor Upstate carries both Taylor soft serve machines and Emery Thompson batch freezers and can help you design an equipment program that maximizes your operation.
The right model depends on your daily production volume requirements and your facility's cooling infrastructure. CB-350 (6QT countertop) — for restaurants, culinary schools, small cafes, and any operation that wants to offer house-made frozen desserts as a program addition without a large footprint. 24NW/24LA (24QT floor model) — for established ice cream shops, multi-location operators, and businesses running pint or quart production for wholesale. 24 gallons per hour gives you real production capacity. 44BLT/44BLT-A-IOC (44QT floor model) — for large-scale shops, dedicated wholesale producers, and institutional programs where volume is the daily priority. Call 800-678-2956 and a Taylor Upstate specialist will help you size correctly for your specific goals.
IOC stands for Infinite Overrun Control — Emery Thompson's proprietary system for controlling the amount of air incorporated into your product during the freezing process. Overrun is the percentage increase in volume caused by air being whipped into the mix as it freezes and churns. Lower overrun produces a denser, richer, heavier product like super-premium ice cream or gelato. Higher overrun produces a lighter, creamier, more scoopable product like traditional American ice cream. The IOC system offers 12 dasher speed presets that control overrun precisely across every batch — giving your production team repeatable, consistent results regardless of who is operating the machine.
Yes — and this is one of Emery Thompson's key differentiators. All Emery Thompson batch freezers are designed with a throat opening that accepts inclusions added directly during the freeze cycle. You can add cookies, candies, fresh and frozen fruits, brownie chunks, whole pieces of pie, caramel swirls, nuts, and virtually any other inclusion directly into the machine during production. The dasher distributes inclusions evenly throughout every serving — allowing you to create ice cream products with genuine, dramatic inclusions that produce a finished product visually and texturally unlike anything available from a commercial supplier.
Water cooled models (24NW, 44BLT) reject heat through a connection to a water supply and drain. Water cooling is more efficient, produces less heat in your kitchen, and is quieter — but requires access to a water line and drain. Air cooled models (24LA, 44BLT-A-IOC) use a refrigeration system to reject heat into the surrounding air and are simpler to install with no water connection requirement. The 44BLT-A-IOC uses a remote condensing unit that can be placed outside or in a utility space, keeping heat rejection out of your production area. Taylor Upstate can evaluate your facility's cooling infrastructure and recommend the right configuration during a pre-sale consultation.
Yes — Taylor Upstate is the authorized service center for Emery Thompson equipment across all of Upstate New York. Because Emery Thompson is now part of the Middleby family alongside Taylor, and Taylor Upstate is an authorized Middleby Advantage service center, your Emery Thompson batch freezer has access to the same factory-trained service network and parts availability as our Taylor soft serve equipment. Our GPS-dispatched technicians cover all of Upstate NY from our Marcellus and Troy locations, reaching most locations within 24 hours. Genuine Emery Thompson parts are available for same-day shipping through TaylorUpstateStore.com.
Talk to a Batch Freezer
Specialist Today
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 in Upstate New York.
1-800-678-2956Taylor Upstate — Complete Frozen Dessert Equipment & Service
As Upstate New York's only authorized Taylor and Emery Thompson dealer since 1981, Taylor Upstate carries the complete lineup of commercial frozen dessert equipment alongside full service, parts, and support across all of Upstate NY:
- Taylor Soft Serve Machines — Single and multi-flavor commercial soft serve for any foodservice operation
- Taylor Multi-Flavor Soft Serve — Two-flavor and twist machines including the C712, C722, C791, and more
- Taylor Heat Treatment Soft Serve — 28HT machines that eliminate nightly cleaning requirements
- Taylor Milkshake Machines — Commercial shake freezers for high-volume blended beverage programs
- Taylor Certified Pre-Owned Equipment — 50-point inspected equipment with a full 365-day warranty
- Authorized Taylor Service & Repair — Factory-trained, EPA-certified technicians across all of Upstate NY
- Middleby Advantage Service Center — Authorized service for Emery Thompson and 30+ Middleby brands
- Genuine Taylor Parts — OEM parts with same-day shipping from TaylorUpstateStore.com
Call 800-678-2956 or email sales@taylor-upstate.com to speak with an Emery Thompson batch freezer specialist for Upstate New York. Serving Syracuse, Albany, Rochester, Buffalo, Binghamton, Utica, the Adirondacks, the Finger Lakes, the North Country, and all of Upstate NY.