The main considerations are the gravity (high gravity), yeast strain (some Belgian strains are climbers), adequate head space, temperature and the amount of foam producing compounds (proteins and lipids) in the wort.
This is a small sample size of data, but looking at my last 8 batches:
All but one were WLP001, and the exception was WLP007 which did not require a blow-off.
3 were 1.060 or higher. One out of those three needed a blow-off setup. It was a hoppy IPA. The other two were malty beers with just a bittering charge and no late additions.
5 were between 1.052 and 1.041. The only one of that bunch that needed a blowoff was this 1.045 highly hopped pale ale.
All 8 were 5.5 gallons into the same 6.5 gallon carboy, so the head space was exactly the same.
All were fermented with temp control, coolest were 67 F, warmest were 69 F. I did do a diacetyl rest for all but one, but only after the krauesen if falling so thats a non-factor, IMO