Architectural Designs - What is the most conventional design of grease trap that can be placed in a commercial establishment ?

What is the most conventional design of grease trap that can be placed in a commercial establishment ?

In addition, if there is a limited space only would it be possible to built it? Please comment. Thanks

Limited space is a function of use...the more its used the bigger it is...the trap is located just before the Sanitary sewer tie in. Its a cylinder with a lid the incoming effluent is higher than the exiting . The grease cake will form on the top just below the lid. If it gets to full it will push the lid off. Clean the trap every other month of so...a good size would be 250gallon ..a huge one is 500 gallons...the Grease cake will be one foot thick in a restaurant in about a month..there ya go from the E