Anvil JMA0001 Jaffle Maker

The Anvil JMA0001 is a jaffle maker with nanocoated plates and a 130 x 150 mm sandwich area, running 50 to 240 °C. It has a removable drip tray and draws 1.55 kW from a standard outlet.

Why operators choose the ICE-JMA0001

• It seals the edges - that is what makes it a jaffle maker — a jaffle iron cuts and crimps the sandwich closed so the filling stays inside. That is a different product from a panini press, which simply compresses and marks. If you want a sealed toasted sandwich, this is the machine
• Nanocoated plates — the coating is what stops melted cheese welding into the pattern - which on a sealed jaffle is where cheese inevitably ends up
• 130 x 150 mm sandwich area — check it against your bread. That is the finished jaffle footprint, and standard sandwich bread fits comfortably
• 50 to 240 degrees C — a lower ceiling than the panini presses in this range, which reach 300 degrees C - a jaffle cooks enclosed and does not need the same surface heat
• Removable drip tray — it lifts out for washing, which matters on a machine where filling escapes
• 1.55 kW - about 6.5 A — comfortably within a standard 10 amp outlet, with room to share a circuit

Specifications

Venue suitability

This jaffle maker suits cafes, canteens, clubs and takeaway counters selling sealed toasted sandwiches. It is the smallest and lowest-powered contact appliance in this Anvil range — at 382 mm wide and 1.55 kW it fits and powers almost anywhere. If you want open-faced grilled paninis with grill marks rather than sealed jaffles, the panini presses in the same range are the different tool.

See the full benchtop cooking range or browse every Anvil model we carry.

Installation & delivery

240 V at 1.55 kW — about 6.5 A, comfortably within a standard 10 amp outlet with headroom to share a circuit. Our data records no amperage; that figure is arithmetic on the recorded wattage. Dimensions are recorded width x height x depth: 382 x 236 x 271 mm — a genuinely compact benchtop footprint. Allow clearance above for the lid to open. Our data records no weight.

Warranty terms are per product — see our warranty information page.

Frequently asked questions

Q: How is a jaffle maker different from a panini press?

It seals. A jaffle iron cuts and crimps the sandwich closed so the filling is enclosed, which is why a jaffle holds hot liquid filling and a panini does not. A panini press simply compresses and heats the outside, usually leaving grill marks. They are different products for different menu items - Anvil lists both.

Q: What size sandwich does it make?

130 mm wide by 150 mm deep. Standard sliced sandwich bread fits comfortably; if you use an oversized or artisan loaf, measure it against that footprint first.

Q: Why does it only reach 240 degrees C?

Because it does not need more. The panini presses in this range go to 300 degrees C because they are searing an exposed surface. A jaffle cooks enclosed - the heat works through the sealed sandwich rather than marking the outside - so a lower ceiling is appropriate rather than a limitation.

Q: Is it easy to clean?

The plates are nanocoated, which is the part that matters - melted cheese and filling escape into the seal on almost every jaffle, and a coated plate releases it rather than baking it on. The drip tray also lifts out for washing.

Q: What electrical supply does it need?

A standard outlet. At 1.55 kW it draws about 6.5 amps, so unlike the larger presses in this range it leaves room on a 10 amp circuit for other equipment.