The oil is from 3 different places, 2 expensive gastro pubs, 1 which changes it every week & 1 twice week & from a good Thai restaurant where it's changed weekly. It's so good I swear I could sell the stuff that's changed twice week to CTAs businesses less discriminating about their oil where it would be re-used for many more weeks.
It's strained through a kitchen sieve into a full IBC where it sits for at least a month & is pumped from the top, then glyc washed as the first stage of the process.
I do not believe the oil is wet. I used to heat it up, circulate it & let it sit for an hour or 2 before glyc washing but stopped bothering with that after getting about a tablespoon of water (at most) from 140 litres.