I do a full volume no sparge mash with my Anvil. I have both a Wilser bag and a Brew Bag which I use to line the mash basket, both fit pretty well into the mash basket with only a little folding or overlap. With this unit, I have found that the keys to good consistent mash efficiency are a slightly finer crush and controlling the wort recirculation during the mash. I started in the high 70's for mash efficiency after backing off a bit from my standard crush I used for BIAB. I worked the crush back a little finer over a few brews and got to a good, repeatable zone at around 84% for a 10 liter batch. The bag helps mostly with clean-up, allowing for the finer crush without having more fine grain debris in the kettle, and providing better drainage to lower the amount of wort trapped in the grains.
Between my playing around with the process and crush, it took a good 8 to 10 brews before I settled in and held the process constant. You will get more channeling from trying to recirculate too fast. The grain starts to compact on the bottom and you will have regions where the water will not penetrate to remove the sugars. This reminds me of another tip, once you dough in, let the grains settle for about 10 minutes before trying to recirculate the wort. This way they form a loose, fluid bed and allows for liquid flow around the grains.
Clean up is really not that difficult. First, I normally lift the pump up a bit to allow as much of the wort to drain back into the Anvil as possible during the boil. I use the pump during the cooling to recirculate the wort which speeds the cooling up tremendously and then to transfer to the fermenter. Once I am done, I add some warm water to the anvil and dump it out into a bucket or sink. From there, I just add a gallon or so of warm water, recirculate while cleaning the sides and bottom and pump out twice before adding a couple of gallons of PBW solution, heating to 140F while recirculating, and then pumping it out into a bucket. Another couple of rinses and everything is set. Allow to dry and pack up for next brew day. Every few brews, I take apart the pump and check everything over, but it is usually pretty clean.
I figure I have traded time in cleaning the system for the time I used to spend waiting for the strike water to heat up. Since I brew early in the morning, it is really nice to come out to a system ready to dough in.