In my (admittedly limited) experience, hot breaks do have a huge variety. I've had just a modest amount of foam to thick, syrupy protein consistency. If you make bigger beers and mash at least some of your grains that seems to affect the break. The big 1.084 beer I did yesterday had a huge layer of protein that took the better part of half an hour to sink, whereas other beers have had very little.
I think the main thing to keep in mind with brewing is that there is going to be variation from batch to batch and from style to style. Nothing much to worry about.