Notice the navel on the end. If the same your plant should have that. Here is a link that might be useful:

Saxman, after seeing pics of the solid doors, you are correct. 1. They have good looking counter balancing springs, from the ceiling down to the pivot arms. 2. They have good strange looking hardware pivoting arms 3-4' away, approx center of height. 3. They have been rebuilt and I hope with 3/8" ply vs 3/4" but they still used full 2X4s. Seeing this I feel the doors will be fine with openers. They'll still have the option to install rolling panels vs solid doors. I built overhead storage cabinets above my straight "panel" doors (mid 1970s) before rolling panels became popular with openers. I have opted to stay with my straight panels (that requires less hardware height clearance) vs removing the storage. To add strength, I rebuilt the doors with 1/8" X 1.5" angle iron and added 3/8" quality ply. Each door is 10 - 15 lbs heavier and there has never been a problem with the doors. I reinforced pivots and greased as needed as well as original early to mid 80s openers. loger.

No oregano here either. Also, Joe, like you, no onion in meatballs. Mine are the just the same as yours except we don't fry or brown them in any way, so no breadcrumbs on the outside. I do use the crust on my italian bread that I soak. Just drop them right into the sauce. I'm from NJ and it's Sauce here, ... not gravy. I do know some relatives [inlaws types] who call it gravy but they're Sicilians. Smiles. I too think the key is plenty of parsely and of course my fave, basil. Ellen, like Ann said you can just leave out the bread. Personally I'd be sure to use the milk. It not only adds to moisture but it actually helps to make the meat tender. On not frying/browning the meatballs. I don't like to brown them because while it might seal in juices it also keeps the sauce from entering. One of the things I love about my meatballs is how the flavor of the sauce penetrates the balls. They're also very tender this way and for sure not dry. Christy isn't big on "red" so I do always bake some meatballs for her to have separately. For that brown flavor I take some ground meat and brown it in the pan first before adding my tomatoes, etc. So, it's meat sauce with meatballs. Also, I do like the chicken and pork in the sauce so Ann's pork meatballs I've made too. Sometimes I'll make pork meatballs, ground beef browned and some chicken parts thrown in. Yum.

You would be much better off with a sloped drain board with raised runnels in it running into the sink than with carved in runnels. I posted a pic of mine on the last runnel thread if you want to see a drainboard in a counter. Much less possibility of standing water which is the enemy of any wood.